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

Red Beans & Quinoa

I’ve had a version of beans and rice on my dinner menu for as long as I can remember, mostly because it’s…

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Potato Salad with Avocado and Dill

How do you make a creamy potato salad when using whole foods? Simple! Mash up a fresh ripe avocado, and substitute it…

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Garlic Hash Browns with Kale

Hash browns are a comfort food, and they don’t have to be heavily fried to be good. The added garlic makes them…

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Cranberry Apple Crisp

While this is a great recipe to make with leftover cranberry relish, it’s also a great reason to make your own cranberry…

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Banana Blueberry Bars

This tasty bar is perfect for breakfast, a snack, or dessert. It’s full of healthy carbs to give you lasting energy and…

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Pesto Pasta with White Beans

This quick and easy pesto pasta dish takes only about as long to put together as it takes to cook the pasta…

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Caldo Verde

Caldo Verde is a Portuguese soup extravaganza of puréed potatoes with simmered kale, spiked with garlic and made hearty with red beans….

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Chewy Lemon-Oatmeal Cookies

The trick to keeping these chewy, flavorful cookies moist is the low-and-slow baking—45 minutes at 275°F—which allows them to bake through without…

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Burrito Bowl

This is our latest favorite meal, often enjoyed outside on our deck on a warm evening. I vary the beans, and also…

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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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Spaghetti with Roasted Tomatoes, Chickpeas, and Basil

Roasting vegetables is an easy way to add flavor to a dish, and, yes, you can absolutely do it without added oil—the…

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Easy Thai Noodles

I love Thai food but don’t go out to restaurants for it much anymore because it’s hard to avoid all the added…

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