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

Jeweled Avocado-Chocolate Pudding

Avocado goes incognito in this luscious, creamy vegan pudding that takes all of five minutes to whip up. Pomegranate seeds are the…

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Lentil Salad with Lemon and Fresh Herbs

Once the lentils are cooked, this salad comes together quickly. Mint and cilantro complement this dish well, but we have a hunch…

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Cinnamon-Banana Nice Cream with Fruit Compote

The base for this dairy-free treat takes just a few minutes to whip up then sets in the freezer overnight. The compote…

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Green Bean and Mango Salad

Whenever I go out for Thai food, I always order a mango salad—and I always wish it contained more greens than just…

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Mediterranean Style Pita Pizzas with Quick-Pickled Onions

Who says salad has to come in a bowl? Get your greens on with pizza. Toasted pita rounds are the perfect size…

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Fancy Vegan Meatballs

These bean- and rice-based “meatballs” are easy to make, and you can prep them right up to the baking step a day…

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Southwest Rice Rolls

Nori rolls are a great way to turn almost any combination of grains and veggies into convenient bite-size, take-along morsels. This vegan…

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Herbed Breakfast Hash

Hash is a great dish for using up leftover veggies in your fridge that you don’t know what to do with. Seasoned…

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Rye and Wheat Berries with Celery and Apples

Tender, chewy wheat berries mingle with crunchy celery and sweet apples and raisins in this refreshing side dish. This recipe can be…

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Chocolate Chip Coconut Pancakes

These pancakes are so simple and delicious, and they’re just as good for dessert as they are for breakfast! Plus, they freeze…

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Pineapple Cucumber Salad

Fresh and juicy, this quick fruit salad is the perfect side dish for hot summer days. While we love the flavor of…

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Rice Bowls with Kidney Beans, Spinach, and Mixed Veggies

This complete meal in a bowl requires very little cooking and has a lot of textures and flavors. Use any beans, grains,…

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