Whole-Food, Plant-Based Recipes from Forks Over Knives
Summer’s Best Avocado Toast
Dressed up with thinly sliced tomatoes and cucumber, greens, and alfalfa sprouts, this easy, vegan avocado toast recipe features some of summer’s…
see recipeSavory Pancakes with Sautéed Mushrooms and Spinach
A hot open-face sandwich is always a welcome meal, especially on a chilly evening. The ”bread” for this saucy sandwich is a…
see recipeVegetable Stock
Making your own vegetable stock is as easy as chopping the vegetables. Double, triple, or quadruple the recipe and freeze some for…
see recipeFruit & Spice Cookies
My childhood holiday seasons were always filled with Grandma Kenrick’s infamous “Christmas rocks.” These cookies looked a little like rocks, but they…
see recipeTricolor Salad with Quick-Pickled Onions
Three different bitter greens—Belgian endive, radicchio, and arugula—give this starter salad vibrant color and delectable crunch. Bright pink quick-pickled onions double as…
see recipeHerbed Fingerling Potatoes
This recipe uses a lot of fresh herbs, but you can make it with dried herbs instead. Use only half the quantity…
see recipeCreamy Vegan Sweet Potato and Vegetable Stew
Editor’s note: Responding to reader feedback, in February 2018, FOK revised the procedure for this recipe to simplify the cooking process. This…
see recipeMixed Beans and Root Vegetable Stew
This is almost a chili—except that there are more root vegetables than beans. If you want to make it into a chili,…
see recipeSweet Potato Bruschetta with Avocado-Tomato Topping
Sweet potatoes are endlessly versatile, and this inventive vegan bruschetta recipe offers a great new way to enjoy them. Simply slice sweet…
see recipeVegan Pizzas How You Like ‘Em
This is a bit labor intensive, so I make a double-batch of this dough and put it in the freezer. This way,…
see recipeFan Favorites
Discover fantastic plant-based recipes for every type of meal or occasion with the fan favorites below!
