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

Grilled Corn Succotash

This succulent side dish makes the most of corn season by grilling corn on the cob to smoky-sweet perfection before mixing the…

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Braised Cipollini Onions with Spring Pea Puree

While it might sound strange to eat onions whole, small cipollini onions are a delicious treat that have a much milder, sweeter…

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Cinnamon Raisin Oatmeal

Eating a breakfast of hearty, old-fashioned rolled oats in the morning will keep you satisfied until lunchtime. This oatmeal recipe includes raisins…

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Buffalo Cauliflower Pita Pockets

Give frozen cauliflower a saucy zing in these pockets. Here, aquafaba—the viscous liquid from a can of chickpeas—stands in for the butter…

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Air-Fryer Mini Pizzas with Alfredo Sauce

The air fryer bakes individual-size pizzas in half the time of the oven, making it a great option for after-school snacks or…

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Rainbow Sweet Potato Breakfast Bowl

The foundation for this hearty sweet potato breakfast bowl is a perfectly steamed sweet potato. The steamy, sweet interior is then mashed…

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Crispy Oven-Baked Yuca Fries

A tropical root vegetable with a deliciously starchy texture, yuca offers a fresh new twist to any dish you’d ordinarily make with…

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Green Lentil Pancakes with Sriracha Sour Cream

These lentil pancakes are great as snacks, packed lunches, or appetizers. If you can’t find green lentils, substitute brown lentils, which are…

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Creamy Carrot Soup

This bold-hued soup is perfectly sweet and seriously comforting. Peeling the red bell pepper helps make this carrot soup extra silky. Dress…

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Vegan Rice Casserole with Lentils

This dish is a real crowd-pleaser, and is especially good for big gatherings like Super Bowl parties. I love it with rice,…

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Thai Red Curry Noodles with Stir-Fried Vegetables

Thai curries are wonderful because they have a wide range of flavors brought together with a nice creamy sauce, which is usually…

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