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

Italian Chopped Salad with Farro

Invite the flavors of Italy into your kitchen with a hearty farro salad featuring a delicious medley of textures and tastes. Juicy…

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Cardamom Roasted Carrots with Pomegranate Seeds

A feast for the eyes as well as the stomach, these gorgeous jewel-tone carrots are perfect for impressing guests during a Thanksgiving…

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Ras el Hanout

Let this fragrant spice mix add a warm, complex flavor to your vegan dishes. Ras el Hanout originates from North Africa and…

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Tex-Mex Polenta Bowls

A hint of cumin and sea salt dial up the flavor of a simple polenta porridge. Black beans and avocado add extra…

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Green Goddess Grain Bowls

Plant-powered dietitian and Forks Over Knives contributor Sharon Palmer, MSFS, RDN, has a brand-new cookbook out today. California Vegan features more than…

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Raw Chocolate Caramel Dip

You can whip up this luscious, creamy chocolate dip recipe in less than 10 minutes! It’s especially delicious with apples, strawberries, cantaloupe, pears, and bananas.

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Chocolate Chip Coconut Pancakes

These pancakes are so simple and delicious, and they’re just as good for dessert as they are for breakfast! Plus, they freeze…

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Lentil “Meatballs” with Marinara

Bread crumbs add a crispy outer layer to these meatless meatballs, which feature a tender medley of lentils, mushrooms, and rice at…

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Cranberry-Orange Biscotti

These biscotti just personify a crunchy holiday treat! Always have a plate of these citrus-scented cookies at the table for guests to…

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Valentine’s Day Treats: Chocolate Pistachio Mint and Strawberry Rose Bliss Balls

Melt your vegan valentine’s heart with these plant-based Bliss Balls. This recipe yields two fabulous flavors—rich Chocolate Pistachio Mint and radiant Strawberry…

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African Yam Stew

Two popular vegetarian soups of Central Africa were the inspiration for this stew. In this region, sweet potatoes, beans, chili peppers, onions,…

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