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

Cranberry-Pear Crumble Pie

Fall in love with autumnal fruit when you make this stunning pie! A lightly salted crust and crumble topping made from walnuts,…

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Butternut Cream Farfalle with Black Beans and Pumpkin Seeds

Craving a meal that’s creamy, hearty, and crunchy all at the same time? This is the dish for you. Earthy butternut squash…

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Pumpkin and Red Lentil Dal

Serve this colorful, perfectly spiced stew with your favorite steamed grains, such as rice or quinoa, or whole grain bread. Not a…

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Roasted Red Potatoes and Cabbage

Roasted red potatoes and cabbage are equal parts healthy and comforting. To make this easy side dish, generous wedges of lemon- and…

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Roasted Red Pepper Tapenade Hummus

A combination of zesty and sour, this play on hummus may look benign, but it has a spicy kick and will give…

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Sautéed Chinese Greens Trio

A trio of Chinese leafy greens stars in this bountiful side dish that packs in tons of good-for-you ingredients. Ong choy (aka…

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Cranberry Orange Pumpkin Muffins

When organic canned pumpkin is plentiful, I like to make pumpkin spice oatmeal in the morning. One day I was in a…

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No-Fry Fried Rice

Yum! I love this oil-free, vegan, fried rice dish. Top with cilantro and fresh chile and you are good to go! Sometimes…

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Chocolate Lover’s Quinoa Breakfast Bowls with Pears

Chocolate and pears are a match made in heaven. Here, quinoa helps meld the two together in decadent-tasting breakfast bowls, which also…

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Loaded Lentil Nachos

These vegan-loaded nachos are piled high with seasoned lentils, pico de gallo, and a mouthwatering cheesy sauce you’d never guess was made…

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Wasabi Orange Sauce

This tasty vegan dipping sauce also makes a wonderful salad dressing. I often make a double batch so I have enough for…

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Strawberry-Chocolate Ice Cream

This strawberry-chocolate nice cream (plant-based ice cream made with frozen bananas) is as pretty as it is delicious. Dark chocolate chunks make…

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