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

Cherry Chocolate Chip Bliss Balls

These chocolate chip treats are so yummy that I call them bliss balls. They are so delicious that it’s nearly impossible to…

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Mexican Lime Soup

This soup is colorful and fun to offer to guests. Serve in large bowls and crumble healthy chips on top of soup…

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Orange French Toast

Aquafaba is the not-so-secret ingredient that make this vegan French toast recipe soft, thick, and eggy—without the eggs. Use your favorite bread…

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Southwestern Potato Bowl

What is more filling than potatoes? And what packs more Southwestern flavor than Ro-Tel Diced Tomatoes and Green Chilies? Nothing and no…

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Brown Rice Breakfast Pudding

My mom used to serve a version of this for breakfast—cooked with milk, sugar, and a hint of cinnamon. It is still…

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Chock-Full-of-Veggies Chickpea Flour Pizza Crust

I love this recipe for chickpea flour pizza crust. It’s gluten-free, easy to make, and tastes delicious. It also holds up well…

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Spicy Red Lentil Soup

This spicy lentil soup recipe is of my favorite soups and is easy to make. My wish is for you to have…

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Apple-Lemon Breakfast Bowl

Fresh and deliciously filling, this apple-lemon breakfast bowl is beautifully flavored with dates, cinnamon, and walnuts. From A Plant-Based Life: Your Complete…

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Whole-Wheat Berry Muffins

These are a perfectly delicious breakfast muffin with loads of berry goodness and a tasty, wheaty backdrop. If you can find wild…

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Moroccan Lentil Soup

My Australian sister-in-law Annette made this soup for us while her family was here vacationing in the United States. Here’s my interpretation…

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Sicilian Cauliflower Linguine

Traditional versions of this dish are made with extra virgin olive oil—lots of it—and anchovies. This version is far healthier, but still…

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