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

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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Mason Jar Salad with Creamy Pesto Dressing

This Mason jar salad is a great make-ahead meal to enjoy at home or on the go. A creamy pesto dressing anchors…

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Vegan Whole Wheat Flour Tortillas

These whole wheat tortillas are tender and soft without any lard or highly processed flour. Whip up a batch of these to…

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Kale and Sweet Potato–Stuffed Vegan Ravioli

Homemade pasta is far superior to dry store-bought noodles, and this healthy ravioli recipe uses a combo of whole spelt flour and…

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Grilled Romaine Salad

With the nutty, cheesy flavor of blended cashews and the subtle tang of vinegar and mustard, the dressing on this Grilled Romaine…

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Creamy Dairy-Free Dill Ranch Dip

This five-ingredient vegan dip comes together in a flash and delivers ranch flavor without all the fat and cholesterol. Silken tofu helps…

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Pumpkin Seed Granola with Millet and Oats

Whole grain millet and pumpkin seeds add textural interest to this tasty homemade granola. Dried dates and raisins lend natural sweetness. From…

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Vegan Mashed Potatoes with Kale

Upgrade your standard mashed potato dish to this savory, herbaceous, out-of-this-world delicious recipe! Tender skin-on red potatoes are mixed with a plant-based…

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Green Beans and Potatoes with Mustard Vinaigrette

Slender petite whole green beans make a beautiful presentation when you serve this medley on a platter. Note that this recipe calls…

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Green Goddess Dip

This emerald-green, herb-infused dip makes a nice, light complement to fresh veggies. Serve it with crudités such as sliced cucumbers, sugar snap…

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