Whole-Food, Plant-Based Recipes from Forks Over Knives
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…
see recipeTom’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…
see recipeRoasted 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…
see recipeTrumpet 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…
see recipeZingy 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…
see recipeBreakfast 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…
see recipeVegan 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…
see recipeSpicy Thai Cabbage and Rice Salad with Sweet Potatoes
This eclectic dish puts an adventurous twist on traditional Thai flavors. Each plate starts with a base of warm mashed sweet potatoes…
see recipeAir-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…
see recipeOrange-Plum-Rosemary Ice Pops
Subtly infused with rosemary, these pretty ice pops are bursting with whole fruit.
see recipeFan Favorites
Discover fantastic plant-based recipes for every type of meal or occasion with the fan favorites below!
