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

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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Tofu Sour Cream

Use this healthy dairy alternative in any dish that calls for sour cream. Serve it with baked potatoes and fresh chives, with…

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Chef Del’s Mushroom Stroganoff

Stroganoff originated in Russia as a beef dish served in a rich sour cream sauce. And although there are many versions of…

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Moroccan Bean Stew with Sweet Potatoes

There’s something about the warmth and complexity of the spices in Moroccan cuisine that inspires me to create new dishes using them….

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Tom’s “Fried” Rice

My friend Jake was unable to obtain a standard life insurance policy because he was overweight, and at a high risk for…

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Baked Tortilla Chips

This simple recipe for homemade baked tortilla chips is a staple for whole-food, plant-based kitchens. These chips can be eaten on their…

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Chipotle Corn Salsa and Baked Tortilla Chips

This is my all-time favorite salsa. It has a smokey flavor and is kid-friendly and great as a dip – you can…

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Black-Eyed Pea Stew

I love to share the art of Indian cooking I learned in my mother’s kitchen in India. My food is a fusion…

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Mango Salsa

We use this tropical salsa on our Polenta with Black Beans, and it is also a great condiment for other Mexican recipes….

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Mighty Muffins for Mother’s Day

These muffins are the brainchild of my friend Bridget’s brother, Michael, who is an amazing cook. This recipe is great to serve…

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Polenta with Black Beans and Mango Salsa

Cooked polenta packaged in rolls makes an easy base for this and other dishes. Look for polenta that is fat-free and contains…

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Mushroom-Basil Au Gratin

This dish is based on traditional au gratin potatoes, but without the cheese, milk, butter or flour. And along with the potatoes,…

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