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

Purple Potato and Kale Salad with Cilantro-Tahini Dressing

This is a colorful and richly flavored salad that’s fun to serve—the purple potatoes really give the dish a surprising look. From…

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The Best Oil-Free Hummus

Virtually nonfat, this tasty, oil-free hummus recipe is the healthy antidote to your hummus cravings. You can find a store-bought variation of…

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Baked French Fries & Ketchup

Try these baked, oil-free french-fries and ketchup which are a tasty delight!  The ketchup can also be used on veggie burgers or…

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Fiesta Quinoa Salad

Now that summer has arrived my favorite quick-cooking grain to eat is quinoa. We use seasonal summer produce to make this salad…

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Baked Tortilla Chips

This simple recipe for homemade baked tortilla chips is a staple for whole-food, plant-based kitchens. These chips can be eaten on their…

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Chipotle Corn Salsa and Baked Tortilla Chips

This is my all-time favorite salsa. It has a smokey flavor and is kid-friendly and great as a dip – you can…

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Whole Grain Corn Muffins

The perfect addition to a piping hot bowl of Red Lentil Chili is lightly sweetened whole grain corn muffins. Easier to serve…

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BBQ Tofu “Wings”

Plant-based? Yes…you can still have your spicy hot wings and eat them too. Enjoy these hot and sour “Wings” with oil-free, dairy-free…

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Roasted Red Pepper Tapenade Hummus

A combination of zesty and sour, this play on hummus may look benign, but it has a spicy kick and will give…

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Hearty Nachos

These nachos are a meal in and of themselves. You can prepare them nachos-style, or serve them like a multi-layer dip, with…

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