Whole-Food, Plant-Based (WFPB) Recipes from Forks Over Knives

Mexican Lime Soup

This soup is colorful and fun to offer to guests. Serve in large bowls and crumble healthy chips on top of soup…

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Orange French Toast

Aquafaba is the not-so-secret ingredient that make this vegan French toast recipe soft, thick, and eggy—without the eggs. Use your favorite bread…

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Southwestern Potato Bowl

What is more filling than potatoes? And what packs more Southwestern flavor than Ro-Tel Diced Tomatoes and Green Chilies? Nothing and no…

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Brown Rice Breakfast Pudding

My mom used to serve a version of this for breakfast—cooked with milk, sugar, and a hint of cinnamon. It is still…

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Chickpea Flour Pizza Crust (Gluten-Free), Plus Topping Ideas

I love this recipe for chickpea flour pizza crust. It’s gluten-free, easy to make, and tastes delicious. It also holds up well…

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Spicy Red Lentil Soup

This spicy lentil soup recipe is of my favorite soups and is easy to make. My wish is for you to have…

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Apple-Lemon Breakfast Bowl

Fresh and deliciously filling, this apple-lemon breakfast bowl is beautifully flavored with dates, cinnamon, and walnuts. From A Plant-Based Life: Your Complete…

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Whole-Wheat Berry Muffins

These are a perfectly delicious breakfast muffin with loads of berry goodness and a tasty, wheaty backdrop. If you can find wild…

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Moroccan Lentil Soup

My Australian sister-in-law Annette made this soup for us while her family was here vacationing in the United States. Here’s my interpretation…

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Sicilian Cauliflower Linguine

Traditional versions of this dish are made with extra virgin olive oil—lots of it—and anchovies. This version is far healthier, but still…

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24-Carrot Gold Dressing

Fresh carrots combine with a touch of tahini in this nutrient-rich, creamy dressing. The hint of ginger adds a beautiful flavor boost….

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