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

Black-Eyed Pea Stew

I love to share the art of Indian cooking I learned in my mother’s kitchen in India. My food is a fusion…

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Gluten-Free Gnocchi with Roasted Vegetables

These pillowy soft gnocchi use cauliflower and gluten-free cassava flour in place of the traditional base made with potatoes and white flour….

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Curried Tomato Lentil Soup (Shorba Addis)

This recipe is based on an Ethiopian soup with a rich, deep curry flavor and complex textures. It’s easy to make in…

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Rice Salad with Fennel, Orange, and Chickpeas

The mild anise-like flavor of fennel is well balanced by the citrus in this hearty salad. From Forks Over Knives – The…

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Millet-Stuffed Chard Rolls

Millet and chard are great alternatives to the usual rice-stuffed cabbage, and the Roasted Red Pepper Sauce is perfect when you want…

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Macadamia-Vanilla Frosting

This frosting has a somewhat maple flavor to it. You can use it right after making it, or if you want to…

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Vegan Bean Gorditas

Tortilla-like gorditas make a sturdy, chewy base for saucy beans. The masa harina patties, which are traditionally stuffed with filling and cut…

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Easy Curry Noodles with Veggies

Whip up these finger-licking-good red curry noodles in a matter of minutes whenever you need a quick and nourishing meal. A basic…

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Vegan Chocolate Mousse

You’d never guess this decadent vegan chocolate mousse is hiding a secret serving of veggies within its sweet depths! Grated carrots add…

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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-Swirled Corn Ice Pops

These pretty fruit pops harness the goodness of sweet, creamy corn for a naturally delicious treat. Straining out the corn pulp makes…

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