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

Cheesy Dressing

This versatile sauce is excellent tossed with veggies or with chips, pita bread, and anything else you or your kids like to…

cheesy sauce, cheesy dressing see recipe

Lentil Enchilada Pasta

I wanted to spice things up a bit from my usual lunches, and I was pleasantly surprised by how easily it was…

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Easy Veggie Patties for Plant-Based Burgers

Mixed with a lot of nutritious grains, veggies, and spices, this veggie patty recipe is great for veggie burgers. It’s also fantastic…

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Pioneer Gingerbread

As a child, I was a big fan of Laura Ingalls Wilder’s Little House on the Prairie series, and some of my…

baking recipes in a pandemic see recipe

Herbed Fingerling Potatoes

This recipe uses a lot of fresh herbs, but you can make it with dried herbs instead. Use only half the quantity…

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Apple, Grapefruit, Pomegranate Salad

This refreshing salad does not need any dressing or seasoning. You can substitute oranges for the grapefruit, if you like.

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Roasted Stuffed Winter Squash

Winter squashes, such as acorn and butternut, can be tricky to work with because their tough skin is hard to peel. Preparing…

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Mixed Beans and Root Vegetable Stew

This is almost a chili—except that there are more root vegetables than beans. If you want to make it into a chili,…

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Pumpkin Cranberry Cookies

These pumpkin-cranberry cookies are a crowd pleaser at a party or an afternoon snack for the kids after game snack, so bake…

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Navy Bean Hummus and Mixed Vegetable Pita Pockets

Creamy, garlicky navy bean hummus and crunchy fresh vegetables are tucked into hearty whole-wheat pitas in a perfect marriage of textures, colors,…

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