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

Black-Eyed Pea BBQ Stew

This hearty and filling stew will leave you feeling warm and comforted. The black-eyed peas and root vegetables are full of fiber,…

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Creamy Red Pepper Coriander Sauce

Keep roasted red peppers and silken tofu on hand and you can make this sauce in five minutes. Use it as a…

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Curried Millet Cakes with Creamy Red Pepper Coriander Sauce

Millet, one of the oldest cultivated grains, is quick cooking and takes on the flavor of whatever spice you cook it with….

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Mexican Black Bean Corn Soup

This is one of my family’s favorite soup recipes. I get requests for it all the time. Cooking your own black beans…

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Purple Potato and Kale Salad with Cilantro-Tahini Dressing

This is a colorful and richly flavored salad that’s fun to serve—the purple potatoes really give the dish a surprising look. From…

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The Best Oil-Free Hummus

Virtually nonfat, this tasty, oil-free hummus recipe is the healthy antidote to your hummus cravings. You can find a store-bought variation of…

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Blackberry-Peach Cobbler

Blackberries and peaches are in season, and they make a perfect pair for a summertime cobbler. Traditional cobblers rely on refined sugar,…

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Barley and Sweet Potato Pilaf

Barley is not the usual in pilafs, but it works well when you want a change from rice. Tarragon has a flavor…

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Sweet Potato Soup with Cannellini Beans and Rainbow Chard

When the weather starts getting cooler, all I can think about is soup. This one can be ready in less than 20…

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Spicoli Burgers

These wholesome patties made with brown rice and hemp seeds are a little crisp on the outside, and soft and moist on…

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African Yam Stew

Two popular vegetarian soups of Central Africa were the inspiration for this stew. In this region, sweet potatoes, beans, chili peppers, onions,…

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Ketchup

The ketchup can also be used on veggie burgers or a potato scramble, and will keep for up to 10 days in…

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