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

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FORKS 10TH ANNIVERSARY: THE MAKING OF FORKS OVER KNIVES: AN ORAL HISTORY STREAM THE DOCUMENTARY FREE 25% OFF MEAL PLANNER TOP 10 RECIPES OF ALL TIME TOP 10 SUCCESS STORIES LIVE Q&A WITH WHOLE-FOOD, PLANT-BASED LUMINARIES

Chickpea and Potato–Stuffed Poblano Peppers

Indian-spiced chickpea “sausage” and potatoes add a twist to stuffed poblano chiles. Jam-packed with flavor and hearty ingredients, these vegan stuffed peppers…

Vegan Indian-Spiced Stuffed Poblano Peppers - Four stuffed green poblano peppers on a white plate and white table see recipe

Blueberry Tartlets

With a luscious vanilla filling, saucy jewel-toned topping, and wholesome, perfectly crisp crusts, these mini blueberry tarts are a picture-perfect springtime dessert….

Mini tarts shown on individual plates - small tartlets with a lavender-vanilla filling and saucy blueberry topping see recipe
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