Forks Over Knives

Earthy red beans and crunchy cabbage make this vibrant coleslaw both satisfying and fresh. Rosemary adds an unexpected herbal note that pairs...

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Longtime Forks Over Knives friend Will Bulsiewicz, M.D.—aka the “Gut Whisperer”—is back with a new book, Plant-Powered Plus, out January 13. In...

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A cashew-orange dressing transforms this shaved cabbage salad into something special—don’t be surprised if you want to lick your plate! Whole white...

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This easy Tropical Chia Pudding will brighten up any morning when you crave something cool and refreshing the minute you wake up....

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This plant-based version of a Mediterranean favorite skips the meat and the deep fryer, baking instead until lightly golden. Finely chopped cauliflower,...

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This hearty vegan chili is loaded with black beans, kidney beans, and sweet corn, with spicy jalapeños and smoky chipotle peppers adding...

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Photo courtesy Cristina Vance Photography @cv_photography_llc This story originally appeared in the Winter 2025 issue of Forks Over Knives magazine, now available...

The post ‘I Felt Powerful’: How a 72-Year-Old Vegan Nun Found Strength Through Powerlifting appeared first on Forks Over Knives.

This tasty no-knead bread can be baked as a traditional boule (ball shape)—or shaped with a well in the center to create...

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Bright, creamy, and ready in 10 minutes, this zingy orange-and-grapefruit smoothie is a standout breakfast or snack. Don’t be surprised to find...

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Looking for easy pantry recipes without a long list of specialty ingredients? We hear you. This collection of tasty, tried-and-true plant-based recipes...

The post Pantry Dinners: 26 Recipes You Probably Already Have the Ingredients For appeared first on Forks Over Knives.