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

Autumn Wheat Berry Salad

Wheat berries are one of the heartiest grains, which gives them a long cooking time along with their exceptional health benefits. Use…

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Shepherd’s Pie

The most popular version of this dish is made with minced meat, as well as a large quantity of dairy. The Shepherdess’s…

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5 Minute Cranberry Relish

Why cook your Thanksgiving cranberry sauce or load it up with sugar when you can make this incredibly easy, raw cranberry relish…

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Twice Baked Sweet Potatoes

I created this dish as a way to use leftover cranberry relish. But it’s so good, that now I make cranberry relish…

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Fire Brigade Stuffing

My brother-in-law, Brian, makes this stuffing, which will make your palate swoon and your tummy sing. Here’s a fun twist to make…

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White Bean and Vegetable Soup

This is another great meal because if I don’t have one ingredient, I know there’s an easy substitute in my fridge. This…

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White Beans with Greens, Garlic and Tomato

You get the colors of the Italian flag, along with fresh flavors in this dish.

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Breakfast Burrito Bake

Despite “breakfast” being in the title, this makes an ideal breakfast, lunch or dinner meal. Grated potatoes are added to the vegetables…

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Vegetable White Bean Hash

Making hash is a great way to use whatever vegetables you have left over from the night before. But in the case…

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Tahini Spread

Find this recipe and more in the Forks Over Knives Recipe App.

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Fabulous Un-fried Falafel Burgers

I have made many attempts at a baked falafel and even falafel burgers, but had not hit on the “one” that packed…

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Curried Tomato Lentil Soup (Shorba Addis)

This recipe is based on an Ethiopian soup with a rich, deep curry flavor and complex textures. It’s easy to make in…

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