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…

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…

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…

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…

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

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…

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…

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,…

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…

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…

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…

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….

Fan Favorites
Discover fantastic plant-based recipes for every type of meal or occasion with the fan favorites below!