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

Shepherd’s Pot Pie

A close friend of mine loves to eat my vegetable pot pie with mashed potatoes on top. This recipe is a great…

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Southwestern Twice Baked Potatoes

Twice baked potatoes have a notoriously bad reputation as a fried food, topped with bacon, cheese, and sour cream—no more. This version…

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Crispy French Toast Cups with Bananas Foster Topping

Are they for breakfast? Are they for dessert? Does it matter? These crispy fruit-filled French toast cups are a great way to…

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Mexican-Spiced Roasted Red Pepper and Corn Soup

If ever there were a soup for all seasons, it would be this sweet, smoky combination of roasted red peppers and corn….

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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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Southwestern Enchilada Casserole

Filling and flavorful, this casserole is easier to make than enchiladas, since you don’t need to roll the tortillas or make a…

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Sweet Potato and Veggie Roll-Ups

Hummus and baked sweet potato add heft along with luscious texture to these vegan veggie roll-ups. You can also skip slicing and…

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Sweet Potato Bites

Sweet potatoes accounted for 60 percent of the Okinawan diet until about 1950. This slightly sweetened preparation is delicious and can serve…

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Penne with Tomato-Mushroom Sauce

Pasta dishes like this one come together easily because I always have most of the ingredients in the pantry and mushrooms in…

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Spinach Lasagna

My mom has been making a version of this lasagna for years. It is now a favorite of my boys. I serve…

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Green Beans and Potatoes with Mustard Vinaigrette

Slender petite whole green beans make a beautiful presentation when you serve this medley on a platter. Note that this recipe calls…

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