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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…

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Savory 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…

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Vegetable Stock

Making your own vegetable stock is as easy as chopping the vegetables. Double, triple, or quadruple the recipe and freeze some for…

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Fruit & 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…

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Tricolor 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…

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Herbed Fingerling Potatoes

This recipe uses a lot of fresh herbs, but you can make it with dried herbs instead. Use only half the quantity…

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Creamy 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…

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Mixed 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,…

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Sweet 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…

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Vegan 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,…

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