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

Vegan Kidney Bean Dal

This kidney bean and lentil dal is a staple in every home in north India and is also found on the menu…

lentil dal see recipe

Vegan Shepherd’s Pie with Polenta and Lentils

With a mouthwatering mushroom and lentil filling and a browned polenta topping, this rustic shepherd’s pie is sure to satisfy. It’s gluten-free…

see recipe

Blueberry Salsa

Blueberries pair surprisingly well with classic salsa elements such as tomato and jalapeño. Serve this fruity salsa with baked whole wheat or…

Blueberry salsa with tortilla chips on the side on a purple table see recipe

Crispy Baked Falafels

I love this crispy baked falafel recipe. I eat them as an appetizer, in a pita with Green Sauce, or even on…

Crispy Baked Falafels see recipe

Plum-Spinach Salad with Curried Lentils

Crispy curried lentils are a clever and unexpected addition to this show-stopping dish. The fragrant Indian spices pair perfectly with sweet plums…

Plum-Spinach Salad with Curried Lentils on a white plate with utensils and a small bowl of dressing see recipe

Chocolate-Orange Dessert Donuts

These chocolaty dessert doughnuts incorporate orange juice, zest, and segments for moist and flavorful results. If you don’t have a doughnut mold,…

homemade chocolate doughnuts orange sauce see recipe

Basil Pesto

Traditional pesto is made with genovese basil, pine nuts, olive oil, and parmesan cheese. The flavor is rich, and a little goes…

see recipe

Spaghetti with Roasted Tomatoes, Chickpeas, and Basil

Roasting vegetables is an easy way to add flavor to a dish, and, yes, you can absolutely do it without added oil—the…

Roasting vegetables is an easy way to add flavor to a dish, and, yes, you can absolutely make them for this roasted tomatoes pasta without oil! see recipe

Strawberry Rhubarb Oatmeal

Pleasantly tart rhubarb melts into this creamy oatmeal for sweet, fruity results with a bit of tang. Feel free to garnish with…

Strawberry Rhubarb oatmeal see recipe
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