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

Spring Frisée Salad with Strawberry Vinaigrette

Strawberry takes center stage in this fresh, bright, beautiful salad, which features an easy vinaigrette to tie it together. Frisée is a…

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Mint Lemonade Chickpea Salad

Each bite of this mint lemonade chickpea salad is like a drop of sunshine for your taste buds. Mint and lemon are…

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Herbed Vegan Matzo Ball Soup

This hearty, savory soup is just the thing to nurse a cold or flu. Note that this recipe calls for cooked quinoa,…

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Mini Bell Pepper Poppers

The shape and size of mini bell peppers make them the perfect vessel for this handheld party snack. The filling for these…

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Summer Celebration Fruit Bowls

Lime juice and fresh mint enhance the flavors of juicy summer produce without masking their luscious natural goodness in these summer celebration…

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Spicy Tempeh Mango Spring Rolls

These Spicy Tempeh Mango Spring rolls are full of spicy flavor, with a touch of sweetness. They make a perfect lunch, appetizer,…

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Whole Grain Stuffing with Pecans and Currants

Toasted pecans and currants are a nice change on this traditional holiday recipe. The earthy nuts and the tart fruit really brightens…

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Sweet Vanilla Almond Milk Recipe

Sweet, creamy, and nutty flavors combine to form this delicious almond milk. You’ll get the best results if you use a great quality…

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Yuca Coffee Cake with Walnuts and Orange Zest

Made with naturally gluten-free yuca flour (aka cassava flour), this lightly sweet coffee cake can be served plain or dressed up with…

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Crispy Oven-Baked Yuca Fries

A tropical root vegetable with a deliciously starchy texture, yuca offers a fresh new twist to any dish you’d ordinarily make with…

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Cantaloupe-Cucumber Soup

Fresh and sweet, this chilled soup makes a delicious dessert. We recommend using almond or rice milk, as both are thinner than…

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