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

Vegetable Stock

Making your own vegetable stock is as easy as chopping the vegetables. Double, triple, or quadruple the recipe and freeze some for…

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Fruit & Spice Cookies

My childhood holiday seasons were always filled with Grandma Kenrick’s infamous “Christmas rocks.” These cookies looked a little like rocks, but they…

fruit spice cookies see recipe

Herbed Fingerling Potatoes

This recipe uses a lot of fresh herbs, but you can make it with dried herbs instead. Use only half the quantity…

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Green Goddess Dip

This emerald-green, herb-infused dip makes a nice, light complement to fresh veggies. Serve it with crudités such as sliced cucumbers, sugar snap…

Green Goddess Dip see recipe

Vegan Empanadas with Curried Potato and Chickpeas

Empanadas are wonderful for entertaining because the deliciously flaky turnovers are easy to serve and can be eaten out of hand—no silverware…

Curried Potato and Chickpea Vegan Empanadas see recipe

Creamy Vegan Sweet Potato and Vegetable Stew

Editor’s note: Responding to reader feedback, in February 2018, FOK revised the procedure for this recipe to simplify the cooking process. This…

Creamy Sweet Potato Stew see recipe

Mixed Beans and Root Vegetable Stew

This is almost a chili—except that there are more root vegetables than beans. If you want to make it into a chili,…

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Sweet Potato Bruschetta with Avocado-Tomato Topping

Sweet potatoes are endlessly versatile, and this inventive vegan bruschetta recipe offers a great new way to enjoy them. Simply slice sweet…

vegan bruschetta see recipe

Tomato Sauce

This is my go-to sauce for anything. You can toss it with cooked whole-grain pasta and sautéed vegetables for an easy meal….

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Bravo Tomato Sauce

The combination of fresh and packaged tomatoes gives this sauce the right flavor and consistency. If only fresh tomatoes are used, the…

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