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

Summer Pudding with Fresh Berries and Lavender Cashew Cream

Wow your friends with this visually stunning vegan summer pudding, which offers a whole-food, plant-based take on a beloved British dessert. Toasted…

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Summer Corn and Wheat Berry Slaw

Between the kale, corn, grains, and orange supremes, this colorful summer slaw strikes a tasty balance between earthy and sweet. Letting the…

Summertime Kale Slaw with Wheat Berries, Oranges, and Corn see recipe

Spinach Ranch Dip

This dressing has more color than a traditional creamy white ranch recipe. I like to use fresh herbs, but feel free to…

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Pecan Shortbread Cookies

These scrumptious gluten-free cookies are a plant-based take on the classic shortbread cookies you enjoyed growing up. Naturally sweetened with dates, the…

Pecan Shortbread Cookies on a ceramic plate see recipe

Manna Quinoa Breakfast Bowl

Brighten up your morning routine with a vibrant smoothie breakfast bowl that takes just minutes to assemble. Kiwifruit is blended with wheatgrass…

breakfast bowl see recipe

Banana Split Oatmeal Bowls

Take a couple bites of this fruit-filled breakfast and you’ll instantly be hooked. Rolled oats get delightfully creamy when they’re simmered with…

Banana Split Oatmeal Bowls in a white dish with a bowl of strawberries to the left see recipe

Rainbow Pasta Salad

Can’t decide between pasta and salad? This delicious, vegan pasta salad recipe has everything you love about both—all in one big, colorful…

Pasta Salad see recipe

Veggie Wraps with Herbed Hummus

These rolls make a convenient meal for kids or adults on the run. The combination of avocados, hummus, nuts, and vegetables is…

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Chopped Winter Salad with Meyer Lemon Vinaigrette

This crunchy and refreshing winter salad is all about balance. The sweetness of juicy clementines and pears counteracts the slight bitterness of…

Chopped Winter Salad with Meyer Lemon Vinaigrette in a blue bowl with a serving spoon see recipe
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