Whole-Food, Plant-Based Recipes from Forks Over Knives
Polenta Pizza with Pesto, Caramelized Onions and Potatoes
Artisan pizza has become the rage in the United States and sometimes even boasts a whole-grain crust, but my guess is that…
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Fresh Tomato Salsa
Here’s another must-have fresh tomato salsa recipe that uses plenty of ripe, garden-fresh vegetables. I am not a fan of salsa made…
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Not-So-Fat Guacamole
Fat-free guacamole has been around in one form or another for a while. Most recipes taste good, but you can often tell…
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Grilled Portobello Mushrooms
Portobello mushrooms are probably my favorite vegan burger. They are easy to prepare and they take on the flavor of whatever marinade…
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Veggie Fajitas
When I make fajitas I always feel like I’ve won a prize. They taste “special” without taking all day in the kitchen….
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No-Cheese Sauce
This low-fat vegan cheese sauce recipe takes only takes about 5 minutes to put together. It may seem as though this recipe…
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Southwestern Mac and “Cheese”
Macaroni and “cheese” gets a kick with corn, peppers, black beans, and spices. From Forks Over Knives – The Cookbook
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Three Bean Chili for a Crowd
Chili is an all-American classic with Latin American roots. Every household has its own favorite recipe, and each thinks theirs is the…
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Quinoa Corn and Avocado Salad
Quick-cooking quinoa makes this a perfect summer salad when you don’t want to heat up the kitchen. It is also great for…
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Festive Party and Game Day Menu
These five dishes are perfect game day or party foods that won’t leave you with that “I ate too much” hangover. I designed…
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Pumpkincredible Hummus
A creamy, lightly smoky hummus with the brilliant flavor and color of pumpkin! This dip recipe is gluten-free and soy-free. Beans Note:…
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Sweet Potato Chili with Kale
There is no dish that can’t be improved by the addition of kale!
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Fan Favorites
Discover fantastic plant-based recipes for every type of meal or occasion with the fan favorites below!
