Whole-Food, Plant-Based Recipes from Forks Over Knives
Tom’s Plant-Based “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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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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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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Fan Favorites
Discover fantastic plant-based recipes for every type of meal or occasion with the fan favorites below!
