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

Indian-Spiced Cauliflower and Potato Casserole

In this nourishing vegan casserole, potatoes, cauliflower, and a medley of other veggies are baked to tender perfection, soaking up deliciously spiced…

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Lots-of-Vegetables Risotto

Garlic, mushrooms, and vegetable broth infuse this creamy vegan risotto with savory flavor, while crisp-tender carrots and peas add a dash of…

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Polenta Lasagna with Kale and Lentils

A tasty twist on lasagna, this vegan casserole recipe swaps out noodles for comforting Italian-seasoned polenta, layered with a saucy filling of…

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Banana-Fig Bread

A thick slice of this fruity vegan banana bread is good to go for breakfast or a snack. Enjoy it on its…

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Kale, Apple, and Quinoa Salad

Each bite of this colorful salad is filled with the flavors of favorite fall ingredients such as apples, butternut squash, and pumpkin…

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Split Pea & Cauliflower Soup

A variation of pea soup is part of many cultures. In the 18th and 19th centuries, split pea soup played a prominent…

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Tamales-Inspired Waffles with Black Bean Hash

This fun tamales-inspired dish features savory waffles made with corn (in the form of masa harina and cornmeal) and an easy black…

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Southern-Style Banana Pudding Parfaits

This creamy treat is made by layering an easy stove-top vanilla pudding with sliced bananas and crunchy vanilla-laced oats. To avoid clingy…

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Lentil, Chard & Sweet Potato Curry

One sure sign you’re cooking something really tasty is when the aroma fills your house and makes it smell magical. This is…

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Pioneer Gingerbread

As a child, I was a big fan of Laura Ingalls Wilder’s Little House on the Prairie series, and some of my…

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Creamy Cauliflower Bake

This striking baked cauliflower side dish will be a hit for any holiday spread, potluck, or Sunday night supper. With its cheesy…

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