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

Gingerbread Loaf with Poached Pears

This is your favorite gingerbread with a surprise in the center—whole spiced poached pears! The absorbent fruits are soaked in a hot…

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Spinach-Apricot Salad with Spiced Lentils

A creamy lentil mixture combines with mild spinach and tangy dried apricots in this salad flavored with allspice and cinnamon. When shopping…

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Instant Pot Spanish Quinoa

A chopped vegetable medley turns a pot of quinoa into a hearty Spanish-style pilaf. Cooking the recipe in the Instant Pot (or…

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Morel Mushroom and Apple Salad

The earthy umami flavor of morel mushrooms perfectly complements the sweet apple and zesty vinaigrette in this delicious autumnal salad. Fresh morels…

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Fresh Tomato Ketchup

Sometimes when you want something made right, you have to do it yourself, and this delicious homemade ketchup—free of the corn syrup…

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Ponzu Noodle Salad

Ponzu is a soy and citrus sauce popular in Japanese cooking. Use it to dress up simple vegetable and rice dishes, or…

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Quinoa-Chickpea-Sweet Potato Bowls with Peanut Sauce

The ultimate quick weeknight dinner, these scrumptious quinoa-chickpea grain bowls are ideal for cleaning out straggler ingredients from your pantry. Tender sweet…

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Skordalia (Greek Potato Garlic Dip)

Skordalia is a thick, garlicky potato dip that hails from Greece and is a delicious addition to any veggie mezze platter. A…

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Roasted Tomato and Cannellini Bean Pasta

This recipe is so easy to put together and can easily be doubled. I serve this with sautéed kale. I like this…

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Cranberry-Pear Relish

Make this Cranberry-Pear Relish a day ahead of when you plan on serving it. It takes 10 minutes to make but needs…

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