Forks Over Knives

I love going for walks with friends. The conversation helps me to forget I’m even exercising, and we can end up walking...

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This warmly spiced vegan apple cake is an autumn gem. The batter features shredded apple, maple syrup, and applesauce for moisture and...

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We love baking with dates! Sweet, sticky, and packed with fiber and minerals, they deliver that irresistible caramel flavor without sending your...

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Looking for a cozy purple sweet potato recipe that’s simple, colorful, and full of flavor? This hearty stew combines creamy roasted purple...

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The holiday shopping season has arrived, and our editors have curated a thoughtful selection of gifts for friends, loved ones, or even...

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Change has always been central to Joanne Lee Molinaro’s journey. A former trial lawyer and onetime Paleo devotee, she went vegan in...

The post ‘Korean Vegan’ Joanne Lee Molinaro Dishes on Her New Book, Vegan K-Beauty Line appeared first on Forks Over Knives.

Creamy and wonderfully aromatic, this Pumpkin Cheesecake offers a lighter, plant-based take on a beloved holiday favorite, while still delivering all the...

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Cooking delicious plant-based meals doesn’t have to mean spending hours in the kitchen—but it does usually mean spending some time with a...

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Before discovering the power of plant-based eating, Weston was 60 pounds overweight, on the verge of needing statins, and struggling with brain...

The post I Was Overweight and Exhausted. A Whole-Food, Plant-Based Diet Changed Everything appeared first on Forks Over Knives.

If you have leftover cooked quinoa on hand, these delicious cardamom-scented sweet potato wraps come together in no time and are perfect...

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