Vegan Lemon Poppyseed Muffins
A plant-based muffin recipe with lemon juice, lemon zest, and crunchy poppyseeds. Ready in 30 minutes!
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Here you will find a collection of Fork in the Road’s simple summer seasonal recipes featuring warm weather salads, light soups, grilled veggies, and fresh fruits. Perfect for picnics and barbecues!
Want to search all Fork in the Road recipes? Head over to the Green Eating Recipe Index to search by season, meal type, and dietary preference.
A plant-based muffin recipe with lemon juice, lemon zest, and crunchy poppyseeds. Ready in 30 minutes!
An easy oven-cooked crispy falafel recipe with canned or dry chickpeas. Light and easy, no frying!
A plant-based Italian minestrone soup with vegetables, beans, and pasta with nutritional yeast.
A plant-based twist on classic Greek sauce made with plant-based yogurt, fresh dill, lemon, garlic, and spices.
An 1-minute recipe for cooking dried cranberry beans, or borlotti beans, in a pressure cooker or Instant Pot.
An easy collard leaves wrap with tasty chickpea and quinoa salad in a tahini curry sauce.
An easy 5-ingredient trail mix recipe with dark chocolate, dried cranberries, pretzels, and seeds.
A simple wilted collard greens side dish or a topping for salads, bowls, or even pizza.
A super simple pesto sauce recipe that uses collard leaves instead of basil. Ready in 5 minutes!
A 5-minute fruit and leafy green smoothie with fresh or frozen spinach and raspberries.
A simple spinach and strawberries and a creamy texture from a secret ingredient – chia seeds.
A simple plant-based frittata with blended tofu with seasonings and baked with fresh vegetables.