Forks Over Knives

This gorgeous “bookazine” dedicated to the plant-based lifestyle features 100 pages of expert tips, beautiful photos, inspiring success stories, and 78 healthy, satisfying recipes. Highlights include: Dumpling Recipes from Around the World, 6 Delicious Meals That Start with a Pot of Chili, Plant-Based Pros Share Their Go-To Breakfasts, Incredible Instant Pot Soups & Stews, Tasty Salads Featuring Hearty Whole Grains, Dinner for Two: A Cozy Valentine's Day Menu and Sunny Citrus-Centric Desserts.

KEEP IT SIMPLE

THE FORKS OVER KNIVES DIET EXPLAINED • Forks Over Knives advocates a whole-food, plant-based (WFPB) diet, which centers on whole, unrefined (or minimally refined) plant foods instead of animal products and highly processed foods.

Forks Over Knives

CONTRIBUTORS

MAGAZINE On-The-Go • Never miss an issue! Get digital access to the latest and past magazines anytime, anywhere.

THE FEED • Fresh ideas, expert tips, news, and inspiration for your whole-food, plant-based lifestyle.

POMEGRANATES • Make the most of the garnet-tone fall fruit delicacy.

Autumn GEMS • Five recipes that showcase pomegranates’ sweet sparkle.

THE KOREAN VEGAN HOMEMADE • Four years after her James Beard Award-winning debut cookbook, Joanne Lee Molinaro returns with The Korean Vegan Homemade: Recipes and Stories from My Kitchen.

POULTRY SEASONING • Meet an unexpected ally in a plant-based kitchen.

ELISA DWORAK • BEFORE A WFPB LIFESTYLE

PAUL FLOYD • BEFORE A WFPB LIFESTYLE

the SWEET LOWDOWN • A NUTRITIONIST AND A BAKING PRO TEAM UP TO EVALUATE NATURAL SWEETENING CHOICES FOR HEALTH-MINDED HOME COOKS.

CULTURE CLUB • Miyoko Schinner took vegan cheese mainstream with Miyoko’s Creamery. With her new book, she’s inspiring others to craft plant-based dairy with creativity and purpose.

GOOD TO GO • Taking homemade food to a gathering? Protect your precious cargo with our favorite food-luggage finds.

OATMEAL GONE wild • Oats know no limits! Discover six inventive recipes that start with leftover steel-cut or classic-style oatmeal.

plantiful PARTY BITES • Lighten up party and movie-night menus with Kiki Nelson’s healthy nibbles.

GO-WITH-THE grains SALADS • Hearty whole grains are the foundation for five flavorful salads you’ll want in your regular rotation.

MEDITERRANEAN SOUPS • Give your taste buds a tour of the Mediterranean with these six traditional, comforting soups.

four WAYS TO STUFF A BAKED POTATO • A fully loaded, fluffy baked spud is the perfect meal for one.

THANKS make-ahead GIVING MAINS & SIDES • WHETHER YOU’RE TASKED WITH BRINGING A DISH TO DINNER OR JUST WANT TO PREP AHEAD FOR THE BIG MEAL, THESE RECIPES WILL GIVE YOU PLENTY TO BE THANKFUL FOR.

Five INGREDIENT Skillet Dinners • A lidded 12-inch skillet with high sides and just five flavorful ingredients (salt, pepper, and water don’t count) are your keys to an easy meal with only one pan to wash.

AFTER A WFPB LIFESTYLE

BOLD and BEAUTIFUL PEPPERS • As the air turns crisp and leaves change, colorful bell peppers offer a final taste of summer’s warmth—perfect for autumn recipes that highlight their natural sweetness.

fall is for BAKING • Embrace the cozy spirit of fall with homemade cake, cookies, granola, biscuits, and bread.

FOOLPROOF Cobblers, Crumbles, and Pies • You don’t need butter to make flaky crusts, crumbly streusel, and cakey toppings for these guaranteed-delicious desserts.

AFTER A WFPB LIFESTYLE

DATE DRIZZLE • MAKE YOUR OWN SWEET ALTERNATIVE TO HONEY, MAPLE SYRUP, OR AGAVE NECTAR.