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

Farro Cranberry Squares

Great for entertaining, these photogenic fruit-and-farro squares don’t need added sugar to satiate a sweet tooth. They’re also wholesome and nourishing enough…

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Roasted Fennel and Carrot Salad

Fall colors shine through in this sweet and tangy Roasted Carrot and Fennel Salad with homemade dressing. The carrots and fennel can…

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Couscous and Kale Breakfast Salad

Though it makes for a great breakfast salad, this sweet-and-savory medley can be enjoyed any time of day. Serve it at room…

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Baby Kale Salad with Farro, Grapes, and Oranges

Baby kale is easy to find these days, and it’s much more tender and sweet than the larger leaves. Farro is a…

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Apple Pie Bars

Wholesome and perfectly sweet, these flavorful crisp-style apple pie bars make a homespun dessert that’s best eaten with a fork. Find more…

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Breakfast Potatoes from Newly-Released Cookbook, “Bravo!”

This is a wholesome alternative to the greasy fried and overly salted potato dishes often served at breakfast time. This dish can…

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Farro Salad With Blueberries and Lemon Dressing

Farro and fennel bring earthy flavors to this fresh salad, while blueberries add juicy sweetness. A zesty lemon dressing rounds it all…

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Green Bean and Potato Knishes

Though the process is a bit lengthy, these vegan knishes are well worth the time and effort. You’ll use fresh steamed potatoes…

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Pita Chips with Blueberry-Orange Salsa

This fruity salsa is made with fresh blueberries, navel oranges, and a hint of maple syrup. It’s a perfect snack or party…

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Polenta Lasagna with Kale and Lentils

A tasty twist on lasagna, this vegan casserole recipe swaps out noodles for comforting Italian-seasoned polenta, layered with a saucy filling of…

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Roasted Red Pepper Sauce

This sauce is as versatile as any tomato sauce. Toss it with pasta for a quick meal, serve it over steamed vegetables…

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