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

Thai Red Curry Noodles with Stir-Fried Vegetables

Thai curries are wonderful because they have a wide range of flavors brought together with a nice creamy sauce, which is usually…

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Orzo Pasta Bowl with Kidney Beans and Sauteed Veggies

A creamy cashew sauce tops off this nourishing medley of beans, veggies, and pasta. Orzo is an ideal base for bowls such…

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White Bean & Portobello Stew

Cold, rainy weather. Fire in the fireplace. Fuzzy slippers covering your toes. Blanket wrapped around your shoulders. This thick, hearty stew. Crusty…

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Sautéed Veggies with Lemon Pepper

A little vegetable broth, lemon zest, and spice go a long way in amping up the flavor in this simple side dish….

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Parsnip-Crust Veggie Flatbread

Move over, cauliflower! Parsnips are the latest veggie to become the foundation for healthy flatbreads and pizzas. This produce-packed recipe draws its…

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Linguine with Root Vegetable Ribbons

A vegetable peeler is all you need to shave vegetables into ribbons. The thin ribbons weave among strands of linguine while infusing…

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Yuca and Kale Salad

The tropical root vegetable yuca (sometimes labeled as cassava) adds satisfying starchiness to this chopped salad. Jalapeño adds a touch of spiciness;…

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Creamy Vegan Spinach Knishes

While they may take a bit of prep work, these savory spinach knishes are well worth the effort. The crisp golden brown…

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Polenta Sopes with Beans and Corn

Here’s a healthy convenience-food twist on a Mexican favorite. Sliced tube-style polenta fills in for thick, tortilla-like base that’s traditionally made with…

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Low-Fat Hummus

Why settle for bland store-bought hummus when you can whip up this delicious homemade version in just 15 minutes? The secret to…

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