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

Sonoran Desert Tepary Bean and Roasted Red Pepper Hummus

Tepary beans carry a long and rich history among the Indigenous people of the Sonoran Desert, where the beans have been cultivated…

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Mixed Grain Bowls with Mushrooms and Lentils

What do you get when you combine hearty quinoa, chewy wild rice, creamy yellow lentils, crisp green beans, savory mushrooms, and tender…

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Watermelon-Basil Ice

It’s easy to fit in more fruits when they look, smell, and taste like this! All this dessert consists of is ripe…

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Summer Celebration Fruit Bowls

Lime juice and fresh mint enhance the flavors of juicy summer produce without masking their luscious natural goodness in these summer celebration…

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Smoky Chili with Sweet Potatoes

The smoky, golden notes—rich in heart-healthy beta-carotene—in this chili make it a fall favorite perfect for a potluck or tailgate party.

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Chopped Barley Salad with Pears

This colorful mix of fruits and vegetables creates a fresh and flavorful salad that pairs perfectly with a simple homemade pear vinaigrette….

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Mediterranean Vegetable Spaghetti

This pasta dish is the perfect example of delicious simplicity, with its homemade tomato and pepper sauce tossed with brown rice spaghetti…

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Freekeh Tabbouleh with Grapefruit

In this colorful, meal-worthy salad, nutty freekeh anchors the zesty flavors of grapefruit, cucumber, and fresh herbs. If you don’t have freekeh…

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Polenta with Black Beans and Mango Salsa

Cooked polenta packaged in rolls makes an easy base for this and other dishes. Look for polenta that is fat-free and contains…

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Thai Peanut Noodles with Fresh Melon and Lime Vinaigrette

Not sure how noodles and melons work together? Take a chance on this simple dish and you’ll be rewarded with a delightfully…

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