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

Rice Pudding with Mixed Berry Sauce

Chia seeds undergo a remarkable transformation when soaked in water— they plump up and develop a jellylike coating, making them a wonderful…

The layers of this vegan rice pudding recipe have a lovely effect when you taste it, with creamy pudding, crunchy chia seeds, and sweet-tart berry sauce. see recipe

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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Hearty Vegetable Stew

A classic vegan slow cooker stew filled with delicious root vegetables such as yams, potatoes, turnips and carrots is just what you…

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Adzuki Beans with Kabocha Squash

This recipe may sound a little ho-hum, but it’s actually incredibly delicious. If you prefer a softer, stewier texture, add the squash…

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Pita Chips with Blueberry-Orange Salsa

This fruity salsa is made with fresh blueberries, navel oranges, and a hint of maple syrup. It’s a perfect snack or party…

fruit salsa see recipe

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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Easy Vegan Baked Beans

When homemade barbecue sauce is in the refrigerator, this dish can be brought together in minutes. The barbecue sauce is what makes…

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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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Rustic Bread Bowl with Sun-Dried Tomato and Asparagus Dip

A no-knead, homemade vegan bread bowl doubles as both the serving vessel and the dippers for a very flavorful, creamy vegan dip….

bread bowl see recipe
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