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

Mexican Style Bean and Rice Casserole

Here, the classic beans and rice combination gets a kick with ancho chile powder and cumin. The No-Cheese Sauce adds a creamy…

see recipe

Whole Grain Corn Muffins

The perfect addition to a piping hot bowl of Red Lentil Chili is lightly sweetened whole grain corn muffins. Easier to serve…

Whole Grain Corn Muffins see recipe

Lentil Chili

This hearty chili is robust and satiating. Enjoy with a Whole-Grain Corn Muffin (or two) and even a dollop of Cheese Sauce….

see recipe

BBQ Tofu “Wings”

Plant-based? Yes…you can still have your spicy hot wings and eat them too. Enjoy these hot and sour “Wings” with oil-free, dairy-free…

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Roasted Red Pepper Tapenade Hummus

A combination of zesty and sour, this play on hummus may look benign, but it has a spicy kick and will give…

see recipe

Hearty Nachos

These nachos are a meal in and of themselves. You can prepare them nachos-style, or serve them like a multi-layer dip, with…

plant-based nachos see recipe

Recipes for Super Bowl XLVI

Super Bowl XLVI is this Sunday and Julieanna Hever, R.D. has partnered with FOK to bring you delicious, healthy plant-based diet recipes…

plant-based nachos see recipe

Chocolate Chip Pumpkin Muffins

These vegan chocolate chip pumpkin muffins are great for a crowd and so delicious. Pumpkin puree and mashed banana add enough natural…

Chocolate Chip Pumpkin muffins see recipe

Berry Apple Relish

*Original recipe by Julieanna Hever, MS, RD, CPT

Vegan see recipe

Tempeh Italiano

*Recipe from The Complete Idiot’s Guide to Gluten-Free Vegan Cooking by Julieanna Hever, MS, RD, CPT, and Beverly Lynn Bennett.

see recipe

Julieanna’s Stuffed Acorn Squash

*Original recipe by Julieanna Hever, MS, RD, CPT

see recipe

Fall Harvest Chowder

*Original recipe by Julieanna Hever, MS, RD, CPT

see recipe

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