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

Whole-Wheat Berry Muffins

These are a perfectly delicious breakfast muffin with loads of berry goodness and a tasty, wheaty backdrop. If you can find wild…

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Moroccan Lentil Soup

My Australian sister-in-law Annette made this soup for us while her family was here vacationing in the United States. Here’s my interpretation…

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Sicilian Cauliflower Linguine

Traditional versions of this dish are made with extra virgin olive oil—lots of it—and anchovies. This version is far healthier, but still…

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24-Carrot Gold Dressing

Fresh carrots combine with a touch of tahini in this nutrient-rich, creamy dressing. The hint of ginger adds a beautiful flavor boost….

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Aloo Baingan (Potato and Eggplant)

If you love Indian food like I love Indian food, then let me tell you: We found the mother lode! Since I…

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Cheesy Dressing

This versatile sauce is excellent tossed with veggies or with chips, pita bread, and anything else you or your kids like to…

cheesy sauce, cheesy dressing see recipe

Easy Veggie Patties for Plant-Based Burgers

Mixed with a lot of nutritious grains, veggies, and spices, this veggie patty recipe is great for veggie burgers. It’s also fantastic…

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Pioneer Gingerbread

As a child, I was a big fan of Laura Ingalls Wilder’s Little House on the Prairie series, and some of my…

baking recipes in a pandemic 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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Apple, Grapefruit, Pomegranate Salad

This refreshing salad does not need any dressing or seasoning. You can substitute oranges for the grapefruit, if you like.

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Roasted Stuffed Winter Squash

Winter squashes, such as acorn and butternut, can be tricky to work with because their tough skin is hard to peel. Preparing…

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