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

BBQ Beans & Greens

If you miss the tangy, sweet flavor of BBQ sauce, but not all the salt and sugar, you will love this recipe….

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Vegan Blueberry Muffins

Lemon zest and cardamom give these vegan Blueberry Muffins their amazing flavor and aroma. Oat and millet flours produce a muffin that…

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Vanilla Bean Whip

This is a light and fluffy cream with lots of vanilla flavor, and you’ll want to top everything with this whip. Cobblers,…

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Pumpkin Bread Pudding

This seasonal dessert mimics the flavor of a pumpkin pie and transforms it into a comforting pumpkin bread pudding topped with a…

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Mixed Winter Veggie Curry with Poppy Seeds

This is a nourishing dish showcasing the rich taste of Indian curry—it’s perfect when paired with steamed rice. The word curry comes…

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Sweet Potato Bisque

This sweet and savory soup could almost be a dessert soup, as ginger, nutmeg, and cinnamon are spices you find in many…

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Autumn Wheat Berry Salad

Wheat berries are one of the heartiest grains, which gives them a long cooking time along with their exceptional health benefits. Use…

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Plant-Based Shepherd’s Pie

The most popular version of this dish is made with minced meat, as well as a large quantity of dairy. The Shepherdess’s…

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5 Minute Cranberry Relish

Why cook your Thanksgiving cranberry sauce or load it up with sugar when you can make this incredibly easy, raw cranberry relish…

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Twice Baked Sweet Potatoes

I created this dish as a way to use leftover cranberry relish. But it’s so good, that now I make cranberry relish…

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Fire Brigade Stuffing

My brother-in-law, Brian, makes this stuffing, which will make your palate swoon and your tummy sing. Here’s a fun twist to make…

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White Bean and Vegetable Soup

This is another great meal because if I don’t have one ingredient, I know there’s an easy substitute in my fridge. This…

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