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

Stirred-Not-Fried Wild Rice

This vegan recipe combines wild rice and steam-fried vegetables for a healthy alternative to traditionally greasy fried rice. To make this a…

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Jeweled Avocado-Chocolate Pudding

Avocado goes incognito in this luscious, creamy vegan pudding that takes all of five minutes to whip up. Pomegranate seeds are the…

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Tom’s Plant-Based “Fried” Rice

My friend Jake was unable to obtain a standard life insurance policy because he was overweight, and at a high risk for…

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Roasted Fennel and Carrot Salad

Fall colors shine through in this sweet and tangy Roasted Carrot and Fennel Salad with homemade dressing. The carrots and fennel can…

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Trumpet Vegan Sushi Rolls

Trumpet mushrooms, when cooked, have a texture similar to raw fish, which makes them perfect for vegan sushi rolls. The filling options…

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Zingy Italian White Bean Soup

This recipe begins a day ahead, when you will need to soak dried cannellini beans overnight. Start cooking them a little while…

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Breakfast Potatoes from Newly-Released Cookbook, “Bravo!”

This is a wholesome alternative to the greasy fried and overly salted potato dishes often served at breakfast time. This dish can…

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Vegan Barbacoa Fajitas

In traditional Mexican cooking, barbacoa refers to meat that’s slow-cooked in savory seasonings and shredded to fill tacos, enchiladas, or burritos. In…

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Air-Fried Green Tomatoes

Crunchy air-fried green tomatoes are the perfect appetizer or side dish when you’re cooking up a Southern feast. The crispy panko breadcrumb…

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