Whole-Food, Plant-Based (WFPB) Recipes from Forks Over Knives
Split Pea and Chard Soup
This vibrant, vegan split pea soup recipe is one of more than 125 fabulous creations featured in the much-anticipated new cookbook from…
see recipeLentil “Meatballs” with Marinara
Bread crumbs add a crispy outer layer to these meatless meatballs, which feature a tender medley of lentils, mushrooms, and rice at…
see recipePumpkin Risotto Frittata with Mushrooms
The natural sweetness of pumpkin plays well with the savory, earthy notes of fresh mushrooms in this rustic risotto frittata. A cast-iron…
see recipeCannellini White Bean Sauce
Serve this cannellini bean sauce over kale, greens, salads, grains, or veggies, or use as a spread for sandwiches or as a topping on pizza.
see recipeMighty 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…
see recipeMini 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.
see recipeWhite Bean and Vegetable Soup
This is another great meal because if I don’t have one ingredient, I know there’s an easy substitute in my fridge. This…
see recipeGrilled Marinated Portobello Mushrooms
Portobello mushrooms are probably my favorite vegan burger. They are easy to prepare and they take on the flavor of whatever marinade…
see recipeTortilla Soup
Many traditional Mexican dishes are easy to adapt to a fully plant-based diet. This tortilla soup is a great example. Whenever I cook it, the whole house fills with a delightful aroma, a hint of the robust and delicious flavor that is on the way.
see recipeEmerald Hummus Dip with Fresh Herbs
A handful of spinach gives this flavorful spread a lovely bright green hue. Serve it as a dip with carrots, celery, toasted…
see recipeTempeh Italiano
*Recipe from The Complete Idiot’s Guide to Gluten-Free Vegan Cooking by Julieanna Hever, MS, RD, CPT, and Beverly Lynn Bennett.
see recipeRoasted Tomato Salsa
A friend taught me his family recipe for salsa roja de molcajete, or tomato salsa made in a traditional stone mortar and pestle. I’ve adapted it so it can be made without the mortar and pestle. Roasting the chile and the tomatoes brings out the authentic earthy taste, even without the traditional tool.
see recipeFan Favorites
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