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….
see recipeMixed 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…
see recipeAutumn 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…
see recipeFire 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…
see recipeVegetable 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…
see recipePonzu Noodle Salad
Ponzu is a soy and citrus sauce popular in Japanese cooking. Use it to dress up simple vegetable and rice dishes, or…
see recipeWhite 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…
see recipeBoulangere Potatoes
This recipe is a great alternative to scalloped potatoes, which are traditionally very high in fat. From Bravo! Health Promoting Meals from The…
see recipeQuinoa 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…
see recipeRice 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…
see recipeKimchi Noodle Salad
Kimchi is a fermented condiment made from any number of vegetables. In this recipe, I like to use a very spicy cabbage…
see recipeFan Favorites
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