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

Toni Okamoto’s Sopa de Fideo

Sopa de Fideo, also called Sopita by my family, is a soup that my grandma used to make for me when I…

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Sweet Potato Steaks with Grilled Salsa

These grilled sweet potato steaks are brushed with a chili-lime marinade and become mouthwateringly meaty after being lightly charred on a grill…

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Lentil and Spinach Soup

Fresh herbs, zesty lemon, and spicy red pepper flakes deliver a trifecta of tastiness in this nourishing spinach soup. Nutrient-dense lentils add…

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Vegan Galette with Caramelized Onion and Vegetables

Galettes, a type of rustic French tart, may look like something you’d buy from a fancy boulangerie, but they’re actually quite easy…

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Shiro Wat (Chickpea Flour Stew)

A vegetarian classic in Ethiopian cuisine, shiro wat is a thick, smooth stew made from chickpea flour (also known as besan). The…

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Homemade Berbere Spice Blend

This earthy-sweet seasoning blend is common in Ethiopian cooking. Paprika and allspice bring in smoky, savory notes while cardamom, cinnamon, and cloves…

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10-Minute Sage and Mushroom Tartine

Tartines are French open-faced sandwiches that feature thick slices of crusty bread piled high with delicious toppings. This 10-minute recipe utilizes the…

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Orange Vegan Panna Cotta with Blackberries

Panna cotta is a light Italian custard that pairs perfectly with fruity flavors. Traditionally made with loads of dairy, our vegan version…

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Bulgur-Bean Salad with Tomato Vinaigrette

Bulgur is a delicious, chewy whole grain that’s prominently featured in Middle Eastern cuisine. Here, we’ve paired it with hearty chickpeas and…

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