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…
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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…
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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….
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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…
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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…
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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…
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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…
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Tempeh Italiano
*Recipe from The Complete Idiot’s Guide to Gluten-Free Vegan Cooking by Julieanna Hever, MS, RD, CPT, and Beverly Lynn Bennett.
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Fan Favorites
Discover fantastic plant-based recipes for every type of meal or occasion with the fan favorites below!
