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

Big Bean Soup

Our daughter-in-law Polly told us about this bean soup. Since we are lima bean fans, we couldn’t resist this interesting bean soup…

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Dairy-Free Spinach and Artichoke Dip

Great for parties and game-day snacks, this dairy-free spinach and artichoke dip has a delightfully creamy yet light taste and texture. Serve…

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Mexican 10-Layer Dip

We can’t get enough of this colorful, guilt-free Mexican 10-layer dip, topped with avocado and tofu “sour cream” and served with homemade…

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Vegetable Brown Rice Sushi

Once you get the hang of rolling them, sushi rolls are actually easy to make. If you don’t have a bamboo mat,…

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Fresca Bean Salad

Chow down. Or lighten up. To make this a heartier dish, add 1½ cups cooked quinoa. Warm quinoa gives the dish a…

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Easy Turmeric Eggplant Curry

Eggplants shine like the superstars they are in this really simple dish. Great for those new to curries, this foolproof recipe couldn’t…

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Black-Eyed Pea Burgers

If you’re like me, you’re probably tired of the same old black bean burger. Here’s a great alternative, made with flavorful, earthy…

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Almond-Poppy Seed Cake

This festive and hearty cake is not only delicious, but very fragrant. Its few ingredients and steps make for easy preparation, and…

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My Mama’s Potato Salad Recipe

When I was a kid, I would only eat my mom and grandmother’s potato salad – I refused to eat potato salad…

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Quinoa Primavera

This colorful quinoa will make you say quin-wow! Jam-packed with loads of yummy veggies, this dish makes a one-pot meal that packs…

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