Fluffy Vegan Whole Wheat Pancakes
A staple whole grain pancake recipe using whole wheat flour and all plant-based ingredients.
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Here you will find aย collection of Fork in the Road’s simple fall and autumn seasonal recipes featuring cool weather salads, hearty soups, veggie pastas, and comforting main dishes. Perfect for cozy nights at home!
Want to search all Fork in the Road recipes?ย Head over to theย Green Eating Recipe Indexย to search by season, meal type, and dietary preference.
A staple whole grain pancake recipe using whole wheat flour and all plant-based ingredients.
A simple plant-based snack ball recipe with bold green color and a kick of caffeine from matcha.
A plant-based take on traditional baked jumbo shells stuffed with vegan ricotta cheese and spinach.
A nut-free take on traditional ricotta cheese using tofu, nutritional yeast, lemon juice, and seasonings.
A plant-based take on traditional ricotta cheese using softened cashews and simple seasonings.
A 10-minute snack ball with dried cranberries, cashews, dates, and chia seeds.
A colorful homemade hummus dip recipe with roasted carrots, tahini, garlic, and lemon juice.
A simple fruit and leafy green smoothie with fresh or frozen spinach and blueberries and creamy avocado.
A versatile vegetable combination that you can use a side dish or as a topping for salads and bowls.
A tasty plant-based enchilada recipe with a butternut squash, black bean, and poblano pepper filling.
A hearty salad with warm roasted squash and pumpkin seeds with a homemade avocado pear dressing.
A simple chocolate-flavored chia seed pudding recipe topped with chocolate chips.