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

Sicilian Cauliflower Linguine

Traditional versions of this dish are made with extra virgin olive oil—lots of it—and anchovies. This version is far healthier, but still…

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Thai Noodle Soup

Once the ingredients are prepped for this soup, the dish comes together quickly. Sautéing the vegetables first shortens the stewing time, so…

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Thai Green Curry Pizza

This veggie-licious pizza is packed with punchy flavor thanks to a shot of lime juice and a spicy Thai chile. Savory hummus…

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Miso-Glazed Butternut Squash with Spinach

The earthy flavor of butternut squash pairs nicely with the tangy, salty flavor of miso in this colorful side dish. To make…

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Quinoa Salad with Creamy Salsa Dressing

Roma tomatoes, onion, garlic, and serrano pepper are roasted before being blended into a creamy dressing that bursts with bright, juicy flavor….

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Grilled Marinated Portobello Mushrooms

Portobello mushrooms are probably my favorite vegan burger. They are easy to prepare and they take on the flavor of whatever marinade…

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Not-So-Fat Guacamole

Fat-free guacamole has been around in one form or another for a while. Most recipes taste good, but you can often tell…

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Eat-the-Rainbow Salad

Eating a colorful array of fruits and vegetables not only keeps meals interesting but also ensures you get the full spectrum of…

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Sorghum Berry Breakfast Bowl

Cook up a batch of sorghum to enjoy in salads, soups and freestyle bowls, and use some of it for this very…

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Caramelized Pineapple Nice Cream

Dig into this sweet treat that blends caramelized pineapple chunks with frozen bananas for an intensely delicious nice cream. The creamy, soft-serve…

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Split Pea Soup

This is my family’s favorite split pea soup. My mom has been making this version for over 25 years. This tastes even…

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Harvest Moon Squash Soup

Even though this soup bursts with fall flavors, you don’t need to wait until harvest season to enjoy it. Squash stores so…

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