Whole-Food, Plant-Based Recipes from Forks Over Knives
Potato Enchiladas
Use firm, waxy potatoes (not the mealy baking kind) in this Mexican favorite: Yukon gold, Yellow Finn, or purple potatoes all work…
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Enfrijoladas
Enfrijoladas are similar to Sonoran enchiladas, but they’re smothered with a bean sauce instead of a chili sauce, hence the translation “in…
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Rice Salad with Fennel, Orange, and Chickpeas
The mild anise-like flavor of fennel is well balanced by the citrus in this hearty salad. From Forks Over Knives – The…
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Hearty Vegetable Stew
A classic vegan slow cooker stew filled with delicious root vegetables such as yams, potatoes, turnips and carrots is just what you…
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Bravo Tomato Sauce
The combination of fresh and packaged tomatoes gives this sauce the right flavor and consistency. If only fresh tomatoes are used, the…
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Eggplant Cannelloni with Bravo Tomato Sauce
Cannelloni are round pasta tubes. In this recipe, I substitute rolled eggplant for the pasta. Select eggplants that are heavy for their…
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Oven-Baked Chickpea Ratatouille
This dish is much like ratatouille in appearance, but using chickpeas and an original spice combination. The flavors are complex and the…
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Lotsa Vegetable Chowder
You might call this a “corny” chowder instead, because when I tell my two-year-old that I am making my “Heavenly and Heavily…
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Kimchi Noodle Salad
Kimchi is a fermented condiment made from any number of vegetables. In this recipe, I like to use a very spicy cabbage…
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Cranberry-Orange Biscotti
These biscotti just personify a crunchy holiday treat! Always have a plate of these citrus-scented cookies at the table for guests to…
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Fan Favorites
Discover fantastic plant-based recipes for every type of meal or occasion with the fan favorites below!
