Whole-Food, Plant-Based Recipes from Forks Over Knives
No-Bake Cranberry Pear Tart
I created this tasty dessert one holiday when there was no room in the oven to bake one more thing. The filling…
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Whole Grain Stuffing with Pecans and Currants
Toasted pecans and currants are a nice change on this traditional holiday recipe. The earthy nuts and the tart fruit really brightens…
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Cauliflower Bechamel
Cream sauces are used in many recipes from pastas to soups and stews, but most plant-based “cream” sauces, usually made from soy,…
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Delicata Squash Boats with Cauliflower Bechamel
Delicata squash, though considered a winter squash, has a lot more in common with summer varieties; it is quicker-cooking than most winter…
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Chestnut Soup
A few years ago my friend Elizabeth served this soup for Christmas dinner, and she made it vegan for me. I thought I had…
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Autumn Mixed Greens Salad
Make this salad when your favorite apples are in season. Honey crisp and gala apples contrast well with the tart cranberry vinaigrette….
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Almost Instant Pumpkin Pudding
Who needs to bake a pumpkin pie when you can have the taste of pumpkin pie in just minutes? This pudding is…
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Pumpkin and Anasazi Bean Stew
Anasazi beans are similar to pinto beans but have a richer flavor. They are considered an heirloom bean and are not readily…
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Thai Green Curry Rice
This recipe is from Mary McDougall, who is co-author of, The Starch Solution. The book, which includes more than 100 recipes from Mary,…
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Split Pea & Yam Soup
Sweet yams and earthy greens add a new level of excitement to traditional split pea soup. This recipe is very easy to…
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Winter White Bean Salad
You can buy peeled and cubed squash in many supermarket produce departments. While it steams you can make the pesto and have…
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Spicy Cilantro Pesto
An appealing alternative to traditional basil pesto, this goes well with a variety of foods. From The Forks Over Knives Plan Find…
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Fan Favorites
Discover fantastic plant-based recipes for every type of meal or occasion with the fan favorites below!
