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

Wholesome Oat Snackles

These little snackles are great for packing in lunches, for snacking, or to curb midmorning cravings. It’s like having your oatmeal without…

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Raspberry Truffle Brownies

These dense, fudgy, vegan brownies have loads of melt-in-your-mouth raspberry yumminess. Frozen berries actually will work better here because the dough is…

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Cranberry Orange Pumpkin Muffins

When organic canned pumpkin is plentiful, I like to make pumpkin spice oatmeal in the morning. One day I was in a…

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Pumpkin Bread Pudding

This seasonal dessert mimics the flavor of a pumpkin pie and transforms it into a comforting pumpkin bread pudding topped with a…

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Caramel Apples

When I gave up processed and refined sweeteners I never thought I would be able to enjoy a caramel apple again, until…

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Double Chocolate Cupcakes

These are rich and delicious chocolate cupcakes—what more do you need to know? The frosting is made with dates and gets surprisingly…

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Cranberry-Orange Biscotti

These biscotti just personify a crunchy holiday treat! Always have a plate of these citrus-scented cookies at the table for guests to…

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No-Bake Cranberry Pear Tart

I created this tasty dessert one holiday when there was no room in the oven to bake one more thing. The filling…

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Almost Instant Pumpkin Pudding

Who needs to bake a pumpkin pie when you can have the taste of pumpkin pie in just minutes? This pudding is…

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Blackberry-Peach Cobbler

Blackberries and peaches are in season, and they make a perfect pair for a summertime cobbler. Traditional cobblers rely on refined sugar,…

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Chocolate Chip Pumpkin Muffins

These vegan chocolate chip pumpkin muffins are great for a crowd and so delicious. Pumpkin puree and mashed banana add enough natural…

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