Vegan Green Goddess Avocado Dip
An easy, plant-based take on classic featuring avocado instead of mayo. Only 5 minutes and 6 ingredients!
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Here you will find all Fork in the Road simple plant-based recipes featuring seasonal ingredients. Each recipe is developed by dietitian Kristina Todini, RDN and thoughtfully created to nourish your body and protect the planet. To search the entire list of Fork in the Road’s recipes, head to the Green Eating Recipe Indexย where you can search based on meal type, season, dietary preference, and meal inspiration.
An easy, plant-based take on classic featuring avocado instead of mayo. Only 5 minutes and 6 ingredients!
An autumn vegetable chili featuring butternut squash, black beans, diced tomatoes, and topped with avocado and cilantro!
A creamy plant-based pumpkin soup recipe made with sweet potatoes and sage. 30 minutes start to finish!
An easy 20-minute homemade granola recipe with maple syrup, walnuts, and cinnamon. Slightly sweet with a perfect crunch!
A simple roasted winter vegetable salad with beets, fennel, shallots, and a homemade honey mustard vinaigrette.
A vegan, gluten-free, and nut-free granola recipe that’s perfect for fall. Add some crunch to breakfast!
A creamy vegan squash soup recipe featuring sage, thyme, and turmeric. A comforting fall favorite that’s perfect to freeze for later!
A simple roasted brussels sprouts recipe featuring shallots, maple syrup, stone ground mustard. An easy fall flavors vegan side dish!
A homemade cranberry sauce made with fresh cranberries, bourbon, maple syrup, oranges, cinnamon, and fresh thyme. Perfect for Thanksgiving!
An easy Mexican-inspired vegan black bean and tofu grain bowl with quinoa, sweet potatoes, and corn with avocado and a drizzle of chipotle lime tahini sauce.
An easy sheet pan roasted carrot and green beans recipe with 5 ingredients and ready 30 minutes!
Make your own pumpkin puree! This simple homemade pumpkin puree recipe is made in the oven or a pressure cooker like an Instant Pot.