Whole-Food, Plant-Based (WFPB) Recipes from Forks Over Knives

Millet and Kabocha Squash Breakfast Parfaits

Prep a batch of hearty breakfast parfaits on the weekend to enjoy throughout the week. Cooking the millet in orange juice infuses…

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Cranberry-Stuffed Hasselback Apples

For a new twist on stuffed baked apples, cut the fruit hasselback-style and fill the crevices with a ginger-laced fruit-and-nut mixture. You can…

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“Stuffinged” Sweet Potatoes

These scrumptious stuffed sweet potatoes are worthy of center stage on a holiday table. Cremini mushrooms and chickpeas add lusciousness to a…

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Pomegranate Wild Rice Salad

Pomegranate seeds add sweetness and sparkle to this autumnal salad, which features a medley of matchstick-cut carrot, pear, turnip, and beet along…

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Easy Purple Sticky Rice Pudding

Purple sticky rice, a classic Thai dessert ingredient, is ideal for rice pudding. If you can’t find purple sticky rice, you can…

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Mushroom Chorizo Tacos con Papas

A mix of mushrooms, walnuts, and chickpeas make a meaty vehicle for savory seasonings in this plant-based take on chorizo tacos. Potatoes…

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Slow-Cooker Ratatouille

Chop up eggplant, zucchini, Roma tomatoes, bell pepper, and onion, throw them into the slow cooker with seasonings and tomato sauce, and…

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Mediterranean Farro Salad

This satisfying Mediterranean salad gets extra bulk from farro, an heirloom wheat that was a staple ingredient in Ancient Rome. Farro has…

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Polenta Curry

This nourishing Polenta Curry is perfect for a chilly night or anytime you’re looking for a hearty, starchy stew. Polenta—i.e., coarsely ground…

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Sweet Potato, Pear, and Blueberry Flatbreads

A smear of mashed sweet potato gives a sweet-and-savory base for a flatbread that’s perfect to start the day or enjoy as…

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Roasted Vegetable Breakfast Hash

Enjoy this colorful mustard-infused hash on its own or, for extra heartiness, serve over cooked farro or wheat berries. Spread leftover hash…

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