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Whole-Food, Plant-Based Recipes from Forks Over Knives

Mexican Chocolate Nice Cream

Cocoa powder, cinnamon, and ancho chile powder give a basic banana nice cream the rich, decadent flavor of spiced Mexican hot chocolate….

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Italian-Style Zucchini and Chickpea Sauté

This colorful, classic Italian side dish features a saucy medley of fork-tender veggies. Look for 6- to 7-inch zucchini with a vibrant…

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Pineapple Teriyaki Burgers

These homemade veggie burgers are colorful, bright, and fresh, with a bit of heat to contrast the tangy carrot pickle and sweet…

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Zoodle Rolls with Pesto Sauce

Long, thin strips of zucchini, aka zucchini noodles or zoodles, are a great way to get the texture of pasta with the…

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Mango-Lime Tart

This easy no-bake tart gets its richness from pureed raw cashews and its bright flavor from mangoes, lime juice, and fresh raspberries….

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Grape Ice Pops

With just one whole-food ingredient and a few hours of freezer time, you can have an icy and refreshing treat. No ice…

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BBQ Cauliflower and Pineapple Pizza

Barbecue sauce dials up the sweet-and-savory goodness of pineapple pizza in this mouthwatering 30-minute meal. If you want the texture to be…

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Roasted Asparagus with Tarragon and Balsamic

Miso paste adds complex umami flavor to this roasted asparagus side dish. Cut the bell pepper, asparagus, and scallions into similar-size pieces…

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Peach-Corn Salsa with Chili-Lime Chips

Choose a perfectly ripe peach to get the best of its juicy sweetness in this Southern-style salsa. A peach is ripe when…

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Grilled Squash and Mushrooms with Fresh Herbs

Herb-flavored smoke is a great way to add flavor to grilled foods. Choose thick herb sprigs and soak them in water so…

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