Whole-Food, Plant-Based (WFPB) Recipes from Forks Over Knives

Ratatouille Baked Penne

This saucy vegan ratatouille goes from the stove top to the oven in the same pan. If you don’t have an oven-safe…

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Potato and Onion Bake with Rosemary and Tomatoes

This simple dish of roasted potatoes and tomatoes has amazing flavor and is easy to throw together.

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Crispy Roasted Acorn Squash

Breaded, twice-roasted, and infused with the flavors of rosemary and balsamic vinegar, these crispy chunks of acorn squash make a perfect side…

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Polenta with Pears and Cranberries

This polenta recipe is one of my favorites! For this recipe use the ripest pears you can find on the market—Bosc, Asian,…

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Roasted Vegetable Breakfast Hash

Enjoy this colorful mustard-infused hash on its own or, for extra heartiness, serve over cooked farro or wheat berries. Spread leftover hash…

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Red Cabbage Salad with Orange, Cranberries, and Walnuts

This rainbow-hued salad is a treat for the eyes and the taste buds. The salad develops its delicious flavor as it sits,…

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Classic Dijon Dressing

A gourmet dressing for when I long for the flavors of the French countryside, this golden blend adds life to any raw…

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Peanut Butter Caramel Apples

Bring those fond memories of state fairs and fall festivals back to life—or make some new autumn memories of your own—with a…

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Almond-Oat Cookie Bars with Pumpkin Frosting

Canned pumpkin puree makes a great base for a luscious, naturally sweet frosting. Look for varieties in which pumpkin is the only…

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Cranberry Apple Crisp

While this is a great recipe to make with leftover cranberry relish, it’s also a great reason to make your own cranberry…

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Instant Pot Spanish Quinoa

A chopped vegetable medley turns a pot of quinoa into a hearty Spanish-style pilaf. Cooking the recipe in the Instant Pot (or…

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Thai Green Curry Rice

This recipe is from Mary McDougall, who is co-author of, The Starch Solution.  The book, which includes more than 100 recipes from Mary,…

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