Carrot Top Pesto, a simple pesto recipe made from fresh carrot greens, pine nuts, parmesan cheese, garlic, and oil. A unique food waste recovery recipe!| Fork in the Road
An easy salad with red and green cabbage, quinoa, edamame, carrots, green onion, and cilantro in a peanut sauce. The post Quinoa Cabbage Crunch Salad appeared first on Fork in the Road.| Fork in the Road
A simple penne pasta recipe with burst cherry tomatoes, garlic, and pesto. Great warm or cold! The post Pesto Penne with Burst Cherry Tomatoes appeared first on Fork in the Road.| Fork in the Road
A plant-based Italian minestrone soup with vegetables, beans, and pasta with nutritional yeast. The post Vegan Minestrone Soup appeared first on Fork in the Road.| Fork in the Road
A plant-based twist on traditional Caesar salad with crispy chickpeas for protein, fiber, and flavor. The post Crispy Chickpea Caesar Salad appeared first on Fork in the Road.| Fork in the Road
Easy homemade chocolate cups with a gooey tahini filling. A sweet and savory treat! The post Dark Chocolate Tahini Cups appeared first on Fork in the Road.| Fork in the Road
This simple steel cut oats bowl is my go-to breakfast that’s high in protein and fiber. Start your day off with plants! The post High Protein Morning Oats appeared first on Fork in the Road.| Fork in the Road
A tasty grain bowl with lentils and farro, onions, sun-dried tomatoes, arugula, and spicy harissa sauce. The post Harissa Lentil Farro Bowl appeared first on Fork in the Road.| Fork in the Road
Love gochujang? Try my Gochujang Roasted Carrots! These tasty roasted carrots are tossed in a simple (and delightfully spicy!) gochujang glaze for a tasty side dish or topping for salads and bowls.| Fork in the Road
Baked hasselback-cut apples and pears, lightly sweetened with maple syrup and cinnamon, then topped with granola. The post Hasselback Fall Fruit Platter appeared first on Fork in the Road.| Fork in the Road
Make your margaritas with pomegranate juice! These Pomegranate Margaritas are a perfect winter and holiday-theme cocktail that's perfect for cold-weather happy hours. The post Pomegranate Margaritas appeared first on Fork in the Road.| Fork in the Road
An impressive (and so simple!) baked and sliced apple recipe with a DIY maple and pumpkin granola stuffing. The post Maple Granola-Stuffed Hasselback Baked Apples appeared first on Fork in the Road.| Fork in the Road
Green Matcha Energy balls, a simple plant-based snack ball recipe with bold green color and a kick of caffeine from matcha. Great as a snack, quick breakfast, or sweet treat!| Fork in the Road
Tempeh Bacon Crumbles, a simple but super flavorful vegan take on bacon bits made with tempeh and a smokey sauce with a super secret flavor-boosting ingredient. Want the taste of bacon but want to make it vegan? Try making bacon bits with tempeh! Simply crumble tempeh and cook until crispy, then add a flavorful sauce... The post Tempeh Bacon Crumbles appeared first on Fork in the Road.| Fork in the Road
Cranberry Bliss Balls, a 10-minute snack ball with dried cranberries, cashews, dates, and chia seeds. Great as a snack, breakfast, or treat!| Fork in the Road
Coconut Lemon Balls, an easy plant-based energy ball recipe using coconut flakes, lemon zest, and lemon juice. Perfect as a quick snack or breakfast, or even a sweet treat!| Fork in the Road
Chocolate Peanut Butter Granola Bars, an easy homemade plant-based granola bar recipe made with peanuts, peanut butter, rolled oats, dates, vanilla, and chocolate. Great to prep ahead!| Fork in the Road
Love a good homemade bar? These Chocolate Tahini Crunch Bars are the perfect plant-based bar made from pumpkin, sunflower, and chia seeds with tahini, rolled oats, and vegan chocolate chips. Perfect for meal prep!| Fork in the Road