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

BBQ Beans & Greens

If you miss the tangy, sweet flavor of BBQ sauce, but not all the salt and sugar, you will love this recipe….

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Mixed Winter Veggie Curry with Poppy Seeds

This is a nourishing dish showcasing the rich taste of Indian curry—it’s perfect when paired with steamed rice. The word curry comes…

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Autumn Wheat Berry Salad

Wheat berries are one of the heartiest grains, which gives them a long cooking time along with their exceptional health benefits. Use…

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Fire Brigade Stuffing

My brother-in-law, Brian, makes this stuffing, which will make your palate swoon and your tummy sing. Here’s a fun twist to make…

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Vegetable White Bean Hash

Making hash is a great way to use whatever vegetables you have left over from the night before. But in the case…

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Ponzu Noodle Salad

Ponzu is a soy and citrus sauce popular in Japanese cooking. Use it to dress up simple vegetable and rice dishes, or…

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White Bean Hummus with Fresh Thyme and Basil

The fresh thyme and basil add a fresh and vibrant taste to this hummus. The pureed cannellini beans are creamy white, which…

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Boulangere Potatoes

This recipe is a great alternative to scalloped potatoes, which are traditionally very high in fat. From Bravo! Health Promoting Meals from The…

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Quinoa Corn and Avocado Salad

Quick-cooking quinoa makes this a perfect summer salad when you don’t want to heat up the kitchen. It is also great for…

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Rice Salad with Fennel, Orange, and Chickpeas

The mild anise-like flavor of fennel is well balanced by the citrus in this hearty salad. From Forks Over Knives – The…

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Kimchi Noodle Salad

Kimchi is a fermented condiment made from any number of vegetables. In this recipe, I like to use a very spicy cabbage…

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Mung Bean Sprouts

Find this recipe and more in the Forks Over Knives Recipe App.

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