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

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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Potato Snackers with Red Pepper Dip

Using a combination of potato types gives these lightly seasoned crisps a variety of flavors and textures. Enjoy them with semi-homemade roasted…

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Sautéed Veggies with Lemon Pepper

A little vegetable broth, lemon zest, and spice go a long way in amping up the flavor in this simple side dish….

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Garlicky Bok Choy Noodle Soup

The vegetables in this colorful noodle soup are just barely cooked, so they stay crisp in texture and bright in color. Baby…

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Creamy Blueberry Parfaits with Millet

Millet has a subtle nutty flavor that plays well with sweet ingredients. When cooked, it takes on a fluffy texture that is…

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