Quick & Simple Meals
If you are new to whole-food, plant-based (WFPB) eating or if you are trying to work more vegetables and fruit into your weekly meal plans, this bright and beautiful issue of Forks Over Knives magazine is for you. We teach you how to make basic recipe elements that are used over and over again in WFPB cooking. From veggie broth and no-cheese sauce to date paste and aquafaba whipped cream, we give you pro tips for making and multiple ways for incorporating each into your recipes. Then, with farmer's markets bursting with spring produce, you'll find fresh and flavorful recipes for veggie-packed salads, fun and surprising dishes featuring radishes, earthy soups from around the world, and "scrappy recipes" that lend a nod to Earth Day. If it's true that the best is saved for last, then you'll discover stunning layered desserts to serve for a special occasion or just because you like to indulge in something a little sweet.
