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

One-Pot Squash and Brussels Sprouts Panzanella with Dried Cherries

Your taste buds will dance over these flavors and textures: soft, sweet squash, savory seasonings, crunchy walnuts, tarty-chewy cherries and a bite…

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African Yam Stew

Two popular vegetarian soups of Central Africa were the inspiration for this stew. In this region, sweet potatoes, beans, chili peppers, onions,…

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Delicata Squash with Creole Quinoa Stuffing

As long as you have 2 cups of cooked quinoa ready to go, these beautiful stuffed squash are easy to make. Creole…

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Homemade Whole Wheat Sandwich Thins

For delicious burgers and sandwiches, it’s crucial to find the perfect ratio of fillings to bread. These homemade whole wheat buns are…

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Rainbow Sweet Potato Hash

The perfect dish for a homemade brunch, this savory sweet potato hash is as delicious as it is colorful. Crunchy bell peppers,…

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Festive Vegetable Pot Pie

This vegan pot pie may take some time to bake, but the flaky crust and the well-spiced filling makes it totally worth…

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Veggie Summer Rolls

These Vietnamese-style summer rolls are bundles of flavor. Stuffed with fresh veggies and vermicelli noodles, they’re hearty enough to enjoy as a…

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Apple-Lemon Breakfast Bowl

Fresh and deliciously filling, this apple-lemon breakfast bowl is beautifully flavored with dates, cinnamon, and walnuts. From A Plant-Based Life: Your Complete…

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Red Cabbage Salad with Orange, Cranberries, and Walnuts

This rainbow-hued salad is a treat for the eyes and the taste buds. The salad develops its delicious flavor as it sits,…

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