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

My Mama’s Potato Salad Recipe

When I was a kid, I would only eat my mom and grandmother’s potato salad – I refused to eat potato salad…

Vegan Potato Salad see recipe

Quinoa Primavera

This colorful quinoa will make you say quin-wow! Jam-packed with loads of yummy veggies, this dish makes a one-pot meal that packs…

quinoa see recipe

Penne with Tomato-Mushroom Sauce

Pasta dishes like this one come together easily because I always have most of the ingredients in the pantry and mushrooms in…

penne, plant based, recipe see recipe

Tucson Spicy Lentil Tacos

Several years ago, my Mom, Dad, sister Jane, Colin Campbell, and I gave a one-day “Healthy You” seminar in Tucson, Arizona. The…

lentil tacos, plant-based see recipe

Costa Rican Rice and Beans (Gallo Pinto)

Rice and beans is a combination found all over the world, but it’s not just for lunch and dinner. This dish, which…

rice and beans see recipe

Banana-Oat Chocolate Chip Pancakes

The combination of bananas and chocolate chips makes these healthy pancakes taste decadent enough to serve for dessert. Use a large nonstick…

chocolate chip pancakes, plant-based see recipe

Creamy Cilantro-Garlic Dressing

Tip: Include some cilantro stems along with the leaves for the boldest flavor. Or improvise by substituting other fresh herbs for the…

cilantro, dressing see recipe
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