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

Quinoa-Stuffed Tomatoes with Spicy Cilantro Pesto

The filling for this dish tastes great baked in a ripe, juicy tomato, as in this recipe. Feel free to try the…

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Kale and Sweet Potato Salad with Dried Cranberries

This simple kale salad recipe delivers big on flavor. Steamed sweet potatoes, cranberries, and cashews bring an array of colors and textures….

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Berry Apple Relish

*Original recipe by Julieanna Hever, MS, RD, CPT

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Purple Potato Cake with Autumn Fruits

Purple potatoes lend tenderness and unexpected color to this rustic cake. If you don’t have purple potatoes, use any sweet potatoes or…

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Herbed Hummus

This delicious dip is much lower in fat than traditional hummus. Enjoy it inside Veggie Wraps, for snacking as a complement to…

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Vegan Chickpea Chili on Baked Potatoes

At a deli one afternoon, I ordered a tomato-vegetable soup and a baked potato. When I received the two items, they looked…

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Oven-Baked Chickpea Ratatouille

This dish is much like ratatouille in appearance, but using chickpeas and an original spice combination. The flavors are complex and the…

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Quick-Pickled Japanese Cucumbers

This simple side dish is a delicious way to use up that extra cucumber rolling around in your fridge. Gently mashing the…

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Moroccan Carrot-Beet Salad

This Moroccan-inspired recipe is an explosion of flavors, colors, and textures that will delight even the most staunch salad snubber. Leafy greens…

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Moroccan Chickpea-Potato Tagine

This hearty Moroccan tagine is delicious served over couscous or any other hot cooked whole grains you enjoy. Potatoes and chickpeas soak…

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Broccoli Soup

This hearty soup not only tastes great, but it’s easy to make!

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