Plant-Based Snacks Recipes ⋆ Page 3 of 5 ⋆ Fork in the Road

Toast with vanilla ricotta cheese with cherries and basil on top of a white marble table.

Black Cherry Basil Ricotta Toast

grilled peaches on a wood table with brown sugar bourbon sauce

Grilled Peaches with Brown Sugar Bourbon Sauce

Four pieces of toast with olive tapenade, olive oil, microgreens, and a sunny egg on top of marble.

Olive Tapenade Crostini

Skewers with cherry tomatoes, mozzarella, basil, and bread crumbs on a stick on a white table.

Caprese Panzanella Salad Skewers

Five pieces of toast with ricotta cheese and honey on white marble.

Salted Honey Fig Toast

cheese, dried apple, sauerkraut, blood oranges, and nuts on a piece of marble

Winter Harvest Cheeseboard

Saffron Poached Pears, a simple and seasonal fall and winter baked fruit dessert with saffron, apple cider vinegar, cinnamon, and brown sugar.

Saffron Poached Pears

a plate with stacked lemon berry muffins and flowers on a white table

Lemon Berry Cornmeal Muffins

cherries dipped in dark chocolate sauce and sprinkled with sea salt a white table

Salted Dark Chocolate Covered Cherries

patacones healthy baked smashed plantains on a white plate with green mojo sauce

Baked Patacones with Mojo Sauce

a glass bowl with brown chocolate mousse, red raspberries, and a sprig of green mint on a blue table

Creamy Vegan Chocolate Mousse (Nut-Free!)

9 sliced brownies on a white marble table with an espresso maker with fresh espresso grounds

Leftover Espresso Grounds Brownies

About KRISTINA

Kristina Todini, RDN of Fork in the Road cutting vegetables in an outdoor kitchen.

I'm a registered dietitian and my goal is for more people to eat more plants. I post a new plant-based recipe each day to inspire you to do just that!

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