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

Fruit-Topped Vanilla Cupcakes

These wholesome homemade cupcakes are subtly sweet and delightfully moist. (They also happen to be gluten-free.) The secret ingredient in the creamy…

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Rainbow Pasta Salad

Can’t decide between pasta and salad? This delicious, vegan pasta salad recipe has everything you love about both—all in one big, colorful…

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Herbed Fingerling Potatoes

This recipe uses a lot of fresh herbs, but you can make it with dried herbs instead. Use only half the quantity…

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Polenta with Black Beans and Mango Salsa

Cooked polenta packaged in rolls makes an easy base for this and other dishes. Look for polenta that is fat-free and contains…

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Thai Red Curry Noodles with Stir-Fried Vegetables

Thai curries are wonderful because they have a wide range of flavors brought together with a nice creamy sauce, which is usually…

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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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Rip’s Pasta Primavera

This pasta dish has no bouillon, or any other meat, in it. It’s colorful, hearty, tasty, and a great way to get…

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Vegan Pasta Primavera

Pasta primavera is related to and likely derived from authentic Italian dishes. However this is more accurately a North American dish, created…

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Yuca and Kale Salad

The tropical root vegetable yuca (sometimes labeled as cassava) adds satisfying starchiness to this chopped salad. Jalapeño adds a touch of spiciness;…

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Pineapple Cucumber Salad

Fresh and juicy, this quick fruit salad is the perfect side dish for hot summer days. While we love the flavor of…

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Green Apple Coleslaw

Move over, cabbage: Apples make for a deliciously crunchy coleslaw in this fresh take on the classic lunch side. Featuring red grapes…

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