Braised Red Cabbage with Beans

Braised red cabbage is often served as a side dish with pork, but it is equally good as a main course when cooked with beans. In this vegan recipe, you can substitute any kind of white beans and your favorite… Read more

Baby Kale Salad with Farro, Grapes, and Oranges thanksgiving

Baby kale is easy to find these days, and it’s much more tender and sweet than the larger leaves. Farro is a tasty ancient grain from the wheat family. Tossed together with shaved fennel, oranges and grapes, they make a… Read more

8 Incredible, Plant-Based Pumpkin Recipes for Halloween

Halloween isn’t all about candy, and pumpkins aren’t all about jack-o’-lantern carving!  The sweetness of pumpkin partners well with so many different flavors—from the traditional cinnamon, allspice, and nutmeg to more unusual combinations like sun-dried tomatoes, paprika, apples, cranberries, and beans,… Read more

Polenta–Black Bean Medallions with Spicy Salsa

This polenta and black beans recipe is a fun dish that can be made into an appetizer when cut into medallions or a main dish if you prepare it as a casserole topped with assorted steamed vegetables. Either way, it’s… Read more

Miso-Glazed Butternut Squash with Spinach

The earthy flavor of butternut squash pairs nicely with the tangy, salty flavor of miso in this colorful side dish. To make it a meal, try serving this vegan recipe over cooked pasta or brown rice. Instructions: 1. Preheat the… Read more

Israeli Couscous and Kale Salad

Incredibly easy to cook, Israeli couscous does a great job of absorbing the flavors of the herbs and spices in this vegan salad recipe. Like traditional couscous, Israeli couscous is tiny nuggets of semolina pasta, but the nuggets run a… Read more

Mint Lemonade Chickpea Salad

Each bite of this mint lemonade chickpea salad is like a drop of sunshine for your taste buds. Mint and lemon are no flavor strangers, and although both can be quite bold, they work wonderfully together, especially in this dressing…. Read more

Lentil Salad with Lemon and Fresh Herbs

Once the lentils are cooked, this salad comes together quickly. Mint and cilantro complement this dish well, but we have a hunch you’ll be making it so often you’ll want to try basil and tarragon for a nice change. Instructions:… Read more

Strawberry Pistachio Salad

We love the flavor, color, and texture that strawberries bring to this salad, while grains and pistachios offer an irresistible blend of chewy and crunchy. Want to eat this strawberry pistachio salad for lunch all week? Keep the perishable ingredients (everything… Read more

Mexican 10-Layer Dip

We can’t get enough of this colorful, guilt-free Mexican 10-layer dip, topped with avocado and tofu “sour cream” and served with homemade tortilla chips. Recipe from the Forks Meal Planner. (Sign up now to receive weekly fast and easy recipes,… Read more

Fresca Bean Salad

Chow down. Or lighten up. To make this a heartier dish, add 1½ cups cooked quinoa. Warm quinoa gives the dish a delightful hot-cold contrast. Conversely, the dish can be made lighter by adding 2 cups of fresh greens, like… Read more

My Mama’s Potato Salad Recipe recipes

When I was a kid, I would only eat my mom and grandmother’s potato salad – I refused to eat potato salad from the grocery store. This vegan potato salad recipe is my favorite, try it and find out why!… Read more

Quinoa Primavera recipes

This colorful quinoa will make you say quin-wow! Jam-packed with loads of yummy veggies, this dish makes a one-pot meal that packs a tasty punch. It’s from vegan ultramarathoner Matt Frazier and writer, yoga teacher and health coach Stepfanie Romine’s… Read more

Potato Power: 10 Spectacular Spud Recipes to Supercharge Your Day!

Somewhere along the way the potato got a bad wrap. Not in Ireland—they’ve always loved them there and even have a National Potato Day—but ever since some bright spark decided carbohydrates were the enemy, the potato has taken a hit. And no one ever… Read more

Jordanian Roasted Chickpeas

A prominent part of the Jordanian diet, the chickpea (or garbanzo bean) is one of the major food legume crops in Jordan. Though they appear in a variety of entrées and side dishes such as stews or hummus, in this… Read more

Asian Cucumber and Sea Vegetable Salad

Who would have guessed that cucumbers and seaweed could be such good friends? One grows up high on the vine, while the other is born on the mean streets of the ocean floor. This salad is refreshing: crunchy and light… Read more

Spicy French Fries

Plain baked fries are certainly tasty enough, but once in a while it’s nice to spice it up, as we do here. Revised/updated from The Forks Over Knives Plan Instructions: 1. Preheat the oven to 450°F. Line a baking sheet… Read more

Crispy Buffalo Cauliflower Bites

These vegan buffalo cauliflower bites came together after a lot of trial and error. The trick to making oil-free cauliflower crispy (and for it to stay that way) is to wait until after baking to salt the cauliflower bites. You… Read more