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

Fresh Pineapple and Barley Salad

Fresh pineapple steals the show in this eye-catching barley salad with tropical flavors. A base of tender butterhead lettuce is piled high…

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Mexican Veggie Burger

An expanded version of the basic plant burger recipe, this burger has been specifically hailed as a huge hit with families transitioning…

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Middle Eastern Quinoa Salad

This easy, vegan quinoa salad recipe features the classic flavors of Middle Eastern cuisine. The earthiness of cumin and quinoa pairs with…

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Lentil “Meatballs” with Marinara

Bread crumbs add a crispy outer layer to these meatless meatballs, which feature a tender medley of lentils, mushrooms, and rice at…

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Grilled Street Corn Pizza

You don’t need a wood-fired oven to make restaurant-quality pizza at home. Just fire up the grill. For this festive pizza, both…

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All-American Veggie Burger

An expanded version of the basic plant burger recipe, this burger has been specifically hailed as a huge hit with families transitioning…

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White Bean and Vegetable Soup

This is another great meal because if I don’t have one ingredient, I know there’s an easy substitute in my fridge. This…

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Fiesta Quinoa Salad

Now that summer has arrived my favorite quick-cooking grain to eat is quinoa. We use seasonal summer produce to make this salad…

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White Bean Hummus with Fresh Thyme and Basil

The fresh thyme and basil add a fresh and vibrant taste to this hummus. The pureed cannellini beans are creamy white, which…

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Chewy Lemon-Oatmeal Cookies

The trick to keeping these chewy, flavorful cookies moist is the low-and-slow baking—45 minutes at 275°F—which allows them to bake through without…

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Ratatouille Baked Penne

This saucy vegan ratatouille goes from the stove top to the oven in the same pan. If you don’t have an oven-safe…

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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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