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

Berry and Banana Cupcakes with Vanilla Frosting

Pack these picture-perfect cupcakes for your next picnic. The recipe includes a creamy vanilla frosting that comes together in just one step,…

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I-Heart Cherries Breakfast Bowls with Cherry Compote

A sweet and nourishing breakfast is as easy as 1-2-3 with this simple recipe. Kasha, or toasted buckwheat groats, have a texture…

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Potato and Artichoke Heart Pasta Salad

Potato and pasta soak up a creamy dressing in this meal-worthy pasta salad. Hearts of palm and artichoke hearts add a nutty…

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Savory Tamale Breakfast Bowls

Instant polenta or grits stand in for masa harina in these bowls that get their Southwest flavors from prepared salsa and a…

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Peach Upside-Down Cake with Whole Grain Flour

Enjoy a slice of summer with this delightful peach cake. A blend of whole grain flours makes this cake lighter than it…

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Grilled Watermelon and Honeydew Salad

Nothing tastes as sweet and succulent as grilled melon. This summery side dish features three different types. While white balsamic vinegar is…

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Chocolate Lover’s Quinoa Breakfast Bowls with Pears

Chocolate and pears are a match made in heaven. Here, quinoa helps meld the two together in decadent-tasting breakfast bowls, which also…

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Quick Brown Rice Congee

Congee is a hot rice porridge eaten all over Asia, usually for breakfast. The meltingly tender rice makes a luscious base for…

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Mediterranean Style Pita Pizzas with Quick-Pickled Onions

Who says salad has to come in a bowl? Get your greens on with pizza. Toasted pita rounds are the perfect size…

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Blueberry Bliss Breakfast Bowls with Freekeh

Get a nourishing start to your day with this simple, satisfying breakfast bowl. Freekeh has a chewy-tender texture like steel-cut oats, which…

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Strawberry Gazpacho

Strawberries add a fresh, fruity twist to this classic chilled soup. If you wish, choose your favorite herb to sprinkle on as…

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