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

Chayote Soup with Roasted Hominy

Chayote squash is a pear-shaped gourd with a mild flavor that makes it the perfect base for this light and luscious soup….

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Vegan Queso Sauce

This vegan queso will fool even hard-core cheese-lovers. A high-speed blender produces the thickest, creamiest cheesy sauce. Try it in our Mac…

vegan queso sauce - up close photo of spoon full of orange creamy cheesy vegan queso sauce see recipe

Festive Sourdough Focaccia

Here’s a fresh use for your idling sourdough starter. Decorating this festive focaccia can be a fun activity for the whole family….

Festive Oil-Free Sourdough Focaccia Bread - An 8x13 focaccia decorated with herbs and vegetables to make a springtime landscape see recipe

Green Lentil Spoon Salad

This fresh green bowl is packed with fiber and nutrients to power you through your day. Save time chopping broccoli florets by…

Green Lentil Spoon Salad see recipe

Irish White Bean and Cabbage Stew

I created this recipe from basic ingredients (cabbage, potatoes, carrots) and seasonings (parsley, thyme, rosemary) that can be found in the simple,…

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Chocolate Raspberry Parfaits

Chocolate and raspberries have a natural affinity for each other, as is well showcased in this delicious dessert.

Chocolate and raspberries have a natural affinity for each other, as is well showcased in this delicious healthy parfait recipe. see recipe

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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Black-Eyed Pea Burgers

If you’re like me, you’re probably tired of the same old black bean burger. Here’s a great alternative, made with flavorful, earthy…

black-eyed, veggie burger see recipe
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