Forks Over Knives

Save 42% with the Forks Meal Planner annual plan! SHOP NOW

See all contributors
Jody Eddy

Jody Eddy

Jody Eddy is a professional chef and the author of several cookbooks, including Elysian Kitchens: Recipes and Traditions From Monasteries, Mosques, Temples and Synagogues Around the World. Her Substack newsletter is What’s Good Here by Jody Eddy. Learn more at jodyeddy.com.

All Contributions from Jody Eddy (6)

  • Smoky Sweet Potato Fries in a basket with a small bowl of sweet potato fries Dipping Sauce

    Smoky Sweet Potato Fries with Dipping Sauce
    These scrumptious roasted sweet potato fries are seasoned with smoked paprika and cumin for warm, smoky flavor that pairs beautifully with a tangy, creamy, herbaceous dipping sauce. Perfect for movie night, snacking, or serving alongside a burger, they’re easy to customize—reduce the smoked paprika or sub in sweet paprika for a milder vibe or add […]
    See article
  • Tempeh BLT with Vegan Mayo on a plate with fries in a bowl on the side

    Tempeh BLT with Vegan Mayo
    Perfect for brunch, a fun family meal, or a picnic, this crave-worthy vegan BLT brings big flavor to every bite. Tempeh transforms into smoky, savory “bacon” as it soaks in a bold marinade with beetroot powder for rich color and a hint of sweetness, plus tamarind paste for a tangy depth. Can’t find beetroot powder? […]
    See article
  • Two slices of Whole Grain French Toast on a breakfast setting with a small cup of maple syrup and a cup of tea and glass of water

    Whole Grain French Toast
    Meet your new brunch go-to! Bright and cozy, this healthy plant-based French toast gets its warmth from cinnamon and ginger and a fresh lift from lemon zest. Almond milk adds a subtle nuttiness (though any plant milk works), while chickpea flour and flaxseed meal create an egg-like batter that cooks up beautifully golden. Serve it […]
    See article
  • 2-Bean Chili in a white bowl on a red plate, next to a small plate with two pieces of cornbread

    2-Bean Chili and Cornbread
    This hearty vegan chili is loaded with black beans, kidney beans, and sweet corn, with spicy jalapeños and smoky chipotle peppers adding bold flavor to every spoonful. The homemade cornbread takes only 20 minutes to bake and offers the perfect vehicle for soaking up every last drop. Crusty whole-grain bread is a great swap if […]
    See article
  • Leek, Apple, and Hazelnut Soup garnished with sliced apple, toasted hazelnuts, and fresh parsley

    Leek, Apple, and Hazelnut Soup
    Chef and food writer Jody Eddy visited monasteries, convents, and other sacred spaces around the world to glean culinary traditions and lessons for her cookbook Elysian Kitchens. This light and fragrant hazelnut soup was inspired by Normandy’s Abbey of Saint Wandrille, where the monks grow leeks in their organic gardens and tend to hazelnut and […]
    See article
  • Cabbage Stew with Tempeh and Crispy Kale in a ceramic serving bowl with crusty bread on the side

    Cabbage Tempeh Stew with Crispy Kale
    Chef and food writer Jody Eddy visited monasteries, convents, and other sacred spaces around the world to glean culinary traditions and lessons for her cookbook Elysian Kitchens. This hearty cabbage and tempeh stew was inspired by a lamb stew enjoyed on rainy days by the nuns at Kylemore Abbey in Ireland’s Connemara region. The plant-based […]
    See article

Master The Art Of Plant-based Cooking.

The Forks Over Knives online cooking course helps you learn new techniques, flavors, and styles for cooking delicious plant-based, oil-free meals at home.

Join The Course