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

Apple, Grapefruit, Pomegranate Salad

This refreshing salad does not need any dressing or seasoning. You can substitute oranges for the grapefruit, if you like.

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Curried French Lentils

This is one of my favorite go-to meals. It’s easy to prepare, all in one pot, and is very flavorful and satisfying….

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Beet Greens and Spinach Saag with Tofu

Saag is a classic Indian dish typically made with cubes of paneer cheese, but in this plant-based version we’ve swapped the dairy…

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Falafel Waffles with Tomato Salad and Tahini Sauce

These chickpea-based waffles taste like a lighter version of falafel and get beautifully crispy on the outside but stay tender on the…

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Porcini-Lentil Vegan Pâté

When you’re ready to wow a crowd with a plant-based party appetizer, this vegan pâté is sure to do the trick. The…

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Mango Salsa

We use this tropical salsa on our Polenta with Black Beans, and it is also a great condiment for other Mexican recipes….

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BBQ Tofu “Wings”

Plant-based? Yes…you can still have your spicy hot wings and eat them too. Enjoy these hot and sour “Wings” with oil-free, dairy-free…

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Vegan Chickpea Chili on Baked Potatoes

At a deli one afternoon, I ordered a tomato-vegetable soup and a baked potato. When I received the two items, they looked…

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Vegan Quinoa Curry Bowl

This quick and easy dish uses “stir-fry” frozen vegetables, along with fresh ginger and garlic. Frozen veggies have come a long way, and they can be a healthy and delicious meal addition. Look for 100% vegetables without any added salt or oil.

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South-of-the-Border Pizza

I love pizza! And I like to surprise my guests by making pizzas you’ll never find at a pizza place. This healthy pizza recipe is always a hit!

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