Forks Over Knives

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

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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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Before Arlene adopted a plant-based lifestyle, she felt trapped in a cycle of exhaustion and weight gain, convinced that growing older meant...

The post After Breast Cancer Returned, I Took Control of My Health with a Whole-Food, Plant-Based Diet appeared first on Forks Over Knives.

Nutty, aromatic, and full of character, wild rice is North America’s only native cereal grain. The seed of an aquatic grass, it...

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Perfect for the holidays, this festive appetizer from Kiki Nelson comes together in just 10 minutes. Blend creamy hummus with sweet dried...

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If there’s one sea vegetable you should always have on hand, it’s kombu, the dried strips of kelp that are an essential...

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Crispy on the outside and tender on the inside, these vegan crab cakes—made with hearts of palm and chickpeas and seasoned with...

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