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

French Green Lentil Stew

French lentils are smaller than traditional brown lentils and hold their “bite” after being simmered in the savory broth of this veggie-packed…

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Almond-Oat Cookie Bars with Pumpkin Frosting

Canned pumpkin puree makes a great base for a luscious, naturally sweet frosting. Look for varieties in which pumpkin is the only…

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Mighty Muffins for Mother’s Day

These muffins are the brainchild of my friend Bridget’s brother, Michael, who is an amazing cook. This recipe is great to serve…

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Chopped Veggie Salad with Pasta and Creamy Cauliflower Dressing

A delicious mashup of macaroni salad and chopped vegetable salad, this colorful dish gets coated with a creamy herbed dressing made with…

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Mini Vegan Mac and Cheese Casseroles

Potato flour, nutritional yeast, and roasted red peppers form the base of a surprisingly cheesy dairy-free sauce in these mini vegan mac…

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Mini Peach Tarts

Thickened with—surprise—sweet potato and a bit of agar powder, the filling in these summery peach tarts is delightfully light and fresh.

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Creamy Vegan Spinach Soup

This simple vegan soup can be prepared pretty quickly. Its mild flavor and creamy texture make it a nice addition to any…

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Spelt Banana Bread with Toasted Walnuts

These adorable mini loaves of banana-walnut bread are just right for healthy snacking or a warm breakfast treat. Spelt flour lends a…

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Hearty Kale Salad with Warm Citrus and Wheat Berries

Your standard kale salad gets a delicious upgrade with baked citrus segments, chewy wheat berries, and a zesty mustard vinaigrette. This recipe…

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Faux Parmesan

Always have this delicious topping on hand in your fridge to sprinkle on chili, soups and stews. It’s also delicious on steamed…

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Delicious Black Beans

Everyone I know cooks black beans differently. Even I change it up a bit depending on my mood and level of patience….

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