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

Green Pea Guacamole

No avocados? No problem. This FOK fan-favorite recipe is a tasty blend of frozen green peas and classic guacamole add-ins like fresh…

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“Magical” Applesauce Vinaigrette

This salad dressing uses applesauce to emulsify the ingredients and produce a surprisingly thick vinaigrette that is virtually fat-free! Feel free to…

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Creamy Avocado-Kale Pasta

This vibrant, healthy gluten-free pasta dish comes together in just 30 minutes and is delicious hot or cold, making it a handy…

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Butternut Squash Risotto

This creamy, comforting vegan risotto is a fall favorite. A quick balsamic reduction adds sweet-tart notes that complement the warm, robust flavors…

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Irish White Bean and Cabbage Stew

I created this recipe from basic ingredients (cabbage, potatoes, carrots) and seasonings (parsley, thyme, rosemary) that can be found in the simple,…

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Thai Vegetable Noodle Soup

This recipe requires just one pot and 25 minutes. With lots of veggies and plenty of Thai spices, this brightly flavored Thai…

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Lentil Vegetable Soup

This lentil vegetable soup is a favorite of my boys and so easy to make. I think one of the reasons they…

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Pear Spice Cake

Add interest to the holiday dessert table with this warmly spiced homemade cake, which is topped with pears and pecans. The beautifully…

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Vegan Mayo

Traditional mayonnaise is full of egg yolks, thus full of saturated fat and cholesterol. This creamy homemade vegan mayo is perfect for…

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Cauliflower Bechamel

Cream sauces are used in many recipes from pastas to soups and stews, but most plant-based “cream” sauces, usually made from soy,…

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30-Minute Chili

Every household I know has some version of chili in its recipe box. For my part, sometimes I make chili an all-day…

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Vanilla Bean Frosting

This all-purpose vegan frosting is especially tasty on carrot cake but can be used for any dessert that calls for a rich, creamy…

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