Forks Over Knives, Spring 2020

Search this magazine for Recipes »

  • Quick pickled radishes (page 7)

    from Forks Over Knives, Spring 2020 Forks Over Knives, Spring 2020

    • Categories: Chutneys, pickles & relishes; Quick / easy; Spring; Vegetarian; Vegan
    • Ingredients: radishes; vinegar
    show

  • Cauliflower Alfredo topped spaghetti squash (page 8)

    from Forks Over Knives, Spring 2020 Forks Over Knives, Spring 2020

    • Categories: Sauces, general; Main course; Spring; Italian; Gluten-free; Vegetarian; Vegan
    • Ingredients: cauliflower; nutritional yeast flakes; unsweetened unflavored plant milk; peas; spaghetti squash; walnuts
    show

  • Kale arrabbiata topped spaghetti squash (page 8)

    from Forks Over Knives, Spring 2020 Forks Over Knives, Spring 2020

    • Categories: Sauces, general; Main course; Spring; Italian; Gluten-free; Vegetarian; Vegan
    • Ingredients: oil-free marinara sauce; kale; canned chickpeas; dried oregano; crushed red pepper; spaghetti squash; nutritional yeast flakes
    show

  • Mushroom Stroganoff topped spaghetti squash (page 9)

    from Forks Over Knives, Spring 2020 Forks Over Knives, Spring 2020

    • Categories: Stews & one-pot meals; Main course; Spring; Gluten-free; Vegetarian; Vegan
    • Ingredients: mushrooms; onions; carrots; rosemary sprigs; vegetable broth; canned white beans; spaghetti squash; paprika
    show

  • Lentil Bolognese topped spaghetti squash (page 9)

    from Forks Over Knives, Spring 2020 Forks Over Knives, Spring 2020

    • Categories: Sauces, general; Main course; Spring; Italian; Vegetarian; Vegan
    • Ingredients: canned crushed tomatoes; cooked lentils; carrots; onions; celery; Italian seasoning; spaghetti squash; whole wheat breadcrumbs
    show

  • Vegetable lo mein topped spaghetti squash (page 9)

    from Forks Over Knives, Spring 2020 Forks Over Knives, Spring 2020

    • Categories: Main course; Spring; Chinese; Gluten-free; Vegetarian; Vegan
    • Ingredients: reduced sodium soy sauce; fresh ginger; brown rice syrup; frozen stir-fry vegetables; extra-firm tofu; spaghetti squash
    show

  • How to cook spaghetti squash (page 9)

    from Forks Over Knives, Spring 2020 Forks Over Knives, Spring 2020

    • Categories: Main course; Side dish; Spring; Vegetarian; Vegan
    • Ingredients: spaghetti squash
    show
  • Spicy tomato sushi rolls

    Spicy tomato sushi rolls (page 26)

    from Forks Over Knives, Spring 2020 Forks Over Knives, Spring 2020

    • Categories: Rice dishes; Appetizers / starters; Spring; Japanese; Gluten-free; Vegetarian; Vegan
    • Ingredients: low-sodium vegetable broth; short-grain brown rice; Roma tomatoes; reduced sodium tamari sauce; fresh ginger; Sriracha sauce; tahini; brown rice vinegar; maple syrup; nori sheets; avocados; Persian cucumbers; carrots; scallions; frozen butternut squash rice
    show
  • Green lentil spoon salad

    Green lentil spoon salad (page 29)

    from Forks Over Knives, Spring 2020 Forks Over Knives, Spring 2020

    • Categories: Salads; Main course; Spring; Gluten-free; Vegetarian; Vegan
    • Ingredients: lemons; maple syrup; broccoli; cooked French green lentils; celery; Italian parsley; mint; scallions; dill; jalapeño chiles; avocados; toasted pepitas; micro spring greens
    show
  • Spicy curried Thai noodle bowl

    Spicy curried Thai noodle bowl (page 30)

    from Forks Over Knives, Spring 2020 Forks Over Knives, Spring 2020

    • Categories: Pasta, doughs & sauces; Main course; Spring; Thai; Gluten-free; Vegetarian; Vegan
    • Ingredients: wide brown rice noodles; low-sodium vegetable broth; garlic; fresh ginger; Thai chiles; green beans; carrots; unsweetened coconut milk beverage; yellow squash; scallions; cilantro; limes; Thai red curry paste
    show
  • Italian chopped salad with farro

    Italian chopped salad with farro (page 31)

    from Forks Over Knives, Spring 2020 Forks Over Knives, Spring 2020

    • Categories: Dressings & marinades; Salads; Main course; Spring; Italian; Vegetarian; Vegan
    • Ingredients: white balsamic vinegar; basil; oregano; garlic; black peppercorns; cooked farro; romaine lettuce; radicchio; cauliflower rice; cucumbers; canned cannellini beans; tomatoes; red onions; pepperoncini peppers
    show
  • One-pan creamy pasta with broccolini

    One-pan creamy pasta with broccolini (page 31)

    from Forks Over Knives, Spring 2020 Forks Over Knives, Spring 2020

    • Categories: Pasta, doughs & sauces; Main course; Spring; Italian; Vegetarian; Vegan
    • Ingredients: broccolini; low-sodium vegetable broth; cremini mushrooms; zucchini; yellow summer squash; red bell peppers; onions; cashew butter; nutritional yeast flakes; black peppercorns; whole grain rotini pasta
    show

  • Nutty sweet potato lo mein (page 31)

    from Forks Over Knives, Spring 2020 Forks Over Knives, Spring 2020

    • Categories: Pasta, doughs & sauces; Main course; Spring; Chinese; Vegetarian; Vegan
    • Ingredients: soba noodles; sweet potatoes; sugar snap peas; shiitake mushrooms; fresh ginger; unsalted almond butter; limes; reduced sodium tamari sauce; maple syrup; baby spinach; scallions; toasted almonds
    show
  • Blueberry-ginger balsamic glaze

    Blueberry-ginger balsamic glaze (page 35)

    from Forks Over Knives, Spring 2020 Forks Over Knives, Spring 2020

    • Categories: Sauces, general; Salads; Side dish; Spring; Vegetarian; Vegan
    • Ingredients: blueberries; balsamic vinegar; date paste; fresh ginger; pineapple; mangoes; red apples; kiwifruits
    show
  • Blueberry-mint nice cream

    Blueberry-mint nice cream (page 38)

    from Forks Over Knives, Spring 2020 Forks Over Knives, Spring 2020

    • Categories: Ice cream & frozen desserts; Dessert; Spring; Vegan
    • Ingredients: frozen bananas; frozen blueberries; mint
    show
  • Blueberry tartlets

    Blueberry tartlets (page 40)

    from Forks Over Knives, Spring 2020 Forks Over Knives, Spring 2020

    • Categories: Pies, tarts & pastries; Dessert; Spring; Vegan
    • Ingredients: rolled oats; whole wheat flour; raw cashew nuts; maple syrup; pears; arrowroot powder; dried lavender flowers; blueberries
    show

  • Blueberry breakfast crumble (page 40)

    from Forks Over Knives, Spring 2020 Forks Over Knives, Spring 2020

    • Categories: Crumbles, cobblers, crisps & bettys; Breakfast / brunch; Dessert; Spring; Vegan
    • Ingredients: whole wheat flour; rolled oats; walnuts; cane sugar; unsweetened unflavored plant milk; vanilla extract; blueberries
    • Accompaniments: Basic banana nice cream
    show
  • Blueberry salsa

    Blueberry salsa (page 40)

    from Forks Over Knives, Spring 2020 Forks Over Knives, Spring 2020

    • Categories: Dips, spreads & salsas; Spring; Gluten-free; Vegetarian; Vegan
    • Ingredients: tomatoes; onions; cilantro; jalapeño chiles; blueberries
    show
  • Blueberry-banana wrap

    Blueberry-banana wrap (page 40)

    from Forks Over Knives, Spring 2020 Forks Over Knives, Spring 2020

    • Categories: Sandwiches & burgers; Quick / easy; Breakfast / brunch; Spring; Vegetarian; Vegan
    • Ingredients: blueberries; celery; walnuts; mint; whole wheat tortillas; baby spinach; bananas
    show
  • Blueberry farro salad

    Blueberry farro salad (page 40)

    from Forks Over Knives, Spring 2020 Forks Over Knives, Spring 2020

    • Categories: Salads; Main course; Spring; Vegetarian; Vegan
    • Ingredients: farro; blueberries; corn; cherry tomatoes; fennel bulb; red bell peppers; scallions; basil; rice vinegar; black peppercorns
    show
  • Blueberry and kidney bean chili

    Blueberry and kidney bean chili (page 41)

    from Forks Over Knives, Spring 2020 Forks Over Knives, Spring 2020

    • Categories: Chili; Main course; Spring; American; Gluten-free; Vegetarian; Vegan
    • Ingredients: red onions; celery; green bell peppers; garlic; mild chili powder; sweet paprika; ground cumin; canned diced tomatoes; blueberries; canned kidney beans; cilantro
    show

  • Amaranth and potato tortillas with cauliflower hash (page 43)

    from Forks Over Knives, Spring 2020 Forks Over Knives, Spring 2020

    • Categories: Bread & rolls, savory; Stews & one-pot meals; Sandwiches & burgers; Breakfast / brunch; Main course; Spring; American; Mexican; Gluten-free; Vegetarian; Vegan
    • Ingredients: Yukon Gold potatoes; amaranth flour; black peppercorns; onions; garlic; chili powder; jalapeño chiles; ground cumin; cauliflower; corn; spinach
    show

  • Breakfast vegetable pizza (page 44)

    from Forks Over Knives, Spring 2020 Forks Over Knives, Spring 2020

    • Categories: Pizza & calzones; Breakfast / brunch; Spring; Vegetarian; Vegan
    • Ingredients: broccoli; chickpea flour; almond flour; Italian seasoning; garlic; turmeric; unsweetened unflavored plant milk; asparagus; red onions; orange bell peppers; tomatoes; avocados; basil
    show

  • Indian spiced porridge (Polenta upma) (page 45)

    from Forks Over Knives, Spring 2020 Forks Over Knives, Spring 2020

    • Categories: Breakfast / brunch; Spring; Gluten-free; Vegetarian; Vegan
    • Ingredients: unsweetened unflavored plant milk; polenta; raw cashew nuts; black mustard seeds; fresh ginger; jalapeño chiles; turmeric; frozen vegetable medley; tomatoes; cilantro; onions
    show

  • Zesty kale and couscous breakfast bowl (page 45)

    from Forks Over Knives, Spring 2020 Forks Over Knives, Spring 2020

    • Categories: Breakfast / brunch; Cooking ahead; Spring; Vegetarian; Vegan
    • Ingredients: couscous; kale; cherry tomatoes; canned chickpeas; bell peppers; red onions; lemons; raisins
    show

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • Published Apr 01 2020
  • Format Magazine
  • Page Count 96
  • Language English
  • Countries United States
  • Publisher Meredith