Forks Over Knives

It’s only natural that when you spend so much energy planning the menu of whole plant-based foods you’re going to put into...

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This hearty black bean chili is on the table with minimal prep thanks to healthy plant-based convenience ingredients such as canned beans,...

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Lately, there’s been a lot of buzz about ditching nonstick pans due to concerns over PFAS—those notorious “forever chemicals” linked to potential...

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This recipe is excerpted from Sweet Potato Soul Vegan Vibes by Jenné Claiborne. Check out our interview with Claiborne to learn more...

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Jenné Claiborne was 8 years old when she cooked her first meal (Szechuan chicken), and she’s rarely put down the spatula since....

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This healthy twist on the Cheesecake Factory favorite features aromatics, fresh spinach, and frozen artichoke hearts for convenience. A creamy cashew and...

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If you’ve been a Forks Over Knives reader for some time, you may already know Anthony Masiello’s remarkable story. Once weighing over...

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Pretzel bites may just be one of the fastest, easiest yeast-bread projects around. First you make the yeast dough and let it...

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In 2015, I was trapped in a cycle of stress and poor habits. Overwhelmed by the demands of being a hospital doctor...

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Looking for a tasty trumpet mushroom recipe that’s not fussy and has a modest ingredient list? Ready in just 40 minutes, this...

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