Forks Over Knives – The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year

A whole-foods, plant-based diet has never been easier or tastier—300 brand-new recipes for cooking the Forks Over Knives way, every day! Forks Over Knives—the book, the film, the movement—is back again in a Cookbook. The secret is out: If you want to lose weight, lower your cholesterol, and prevent (or even reverse!) chronic conditions such

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A whole-foods, plant-based diet has never been easier or tastier—300 brand-new recipes for cooking the Forks Over Knives way, every day!

Forks Over Knives—the book, the film, the movement—is back again in a Cookbook. The secret is out: If you want to lose weight, lower your cholesterol, and prevent (or even reverse!) chronic conditions such as heart disease and type 2 diabetes, the right food is your best medicine. Thousands of people have cut out meat, dairy, and oils and seen amazing results. If you’re among them—or you’d like to be—you need this cookbook.

Del Sroufe, the man behind some of the mouthwatering meals in the film, proves that the Forks Over Knives philosophy is not about what you can’t eat, but what you can. Chef Del and his collaborators Julieanna Hever, Judy Micklewright, Isa Chandra Moskowitz, and Darshana Thacker transform wholesome fruits, vegetables, grains, and legumes into 300 recipes—classic and unexpected, globally and seasonally inspired, and for every meal of the day, all through the year:

Breakfast: Very Berry Smoothie, Breakfast Quinoa with Apple Compote

Salads, Soups and Stews: Kale Salad with Maple-Mustard Dressing, Lotsa Vegetable Chowder, Lucky Black-Eyed Pea Stew

Pasta and Noodle Dishes: Sicilian Cauliflower Linguine, Stir-Fried Noodles with Spring Vegetables

Stir-Fried, Grilled and Hashed Vegetables: Grilled Eggplant Steaks

Baked and Stuffed Vegetables: Millet-Stuffed Chard Rolls

The Amazing Bean: White Beans and Escarole with Parsnips

Great Grains: Polenta Pizza with Tomatoes and Basil

Desserts: Apricot Fig Squares, Bursting with Berries Cobbler

. . . and much more!

Simple, affordable, and delicious, the recipes in Forks Over Knives—The Cookbook put the power of real healthy food in your hands. Start cooking the whole-food, plant-based way today—it could save your life!

Featured Recipe: Mushroom Stroganoff

Cookie Dough Ice Pops

Stroganoff originated in Russia as a beef dish served in a rich sour cream sauce. And though there are many versions of the original recipe, I prefer this plant-based one, made with rich porcini mushrooms and lots of fresh herbs.

Serves 4

2 large shallots, peeled and minced 4 cloves garlic, peeled and minced 2 teaspoons minced thyme Salt and freshly ground black pepper to taste 1 teaspoon minced rosemary 1 pound portobello mushrooms, stemmed and cut into large pieces 1 ounce porcini mushrooms, soaked for 30 minutes in 1 cup of hot water that has just been boiled ½ cup dry white wine 1 pound whole-grain fettuccine, cooked according to package directions, drained, and kept warm 1 cup Tofu Sour Cream (recipe follows) Chopped parsley

Place the shallots in a large skillet and sauté over a medium heat for 8 minutes. Add water 1 to 2 tablespoons at a time to keep them from sticking. Add the garlic and thyme, and cook for another minute. Stir in the salt and pepper, rosemary, and the portobello mushrooms and cook for 10 minutes, stirring occasionally. Add the porcini mushrooms, and their soaking liquid, and the wine. Stir, and cook over medium-low heat for 20 minutes.

When the stroganoff is finished cooking, stir in the sour cream. Add the cooked noodles and toss well. Serve garnished with the parsley.

Tofu Sour Cream

Use this healthy dairy alternative in any dish that calls for sour cream. Serve it with baked potatoes and fresh chives, with tacos or enchiladas, or with Mushroom Stroganoff.

Makes 1½ cups

1 package extra firm lite silken tofu, drained 1 tablespoon lemon juice 1 tablespoon red wine vinegar Salt to taste

Combine all ingredients in a blender and puree until smooth and creamy. Chill until ready to serve.

Comments

busy mom says:

Awesome tasting Recipes My husband & I cook everything from scratch & have for decades. But before watching the DVD by the same name, we’ve never gone vegan. Let me tell you, the recipes are really good! I was shocked at the flavor. My husband is Italian, & we use olive oil like it’s water ( along with eggs, cheese, sausage, etc).At first I dubiously sautéed my onions & other veggies dry, only adding small amounts of water to the pan as needed to keep the veggies from sticking to the pan. This is following directions of the cook book. Well I have to tell you, I am absolutely amazed how great everything tastes! It did not happen over night. But slowly I realized I was tasting vegetables not coated with olive oil. Now, seeing or thinking of food sautéed in oil sickens me. I never saw that coming. Also, I truly feel cleaner & lighter than I have ever felt. It is amazing. I’m 43, pretty active, 5’5” & 110 lbs. And I have low blood pressure. So I did not start eating this way to drop any…

Neutralist says:

a must have recipe book, but don’t expect too many pictures I recently watched “Forks Over Knifes” and got enough inspiration to try learning to cook using more healthier vegetable-centric ingredients. I received this book a few days ago and started cooking.As a reference point, please keep in mind that I’m a typical guy who used to eat 20oz Rib-Eye stake and considered mashed potatoes my daily serving of vegetable. Besides, vegetables are what my food ate.The book starts with explanation of the differences in the vegetable ingredients, fundamentals of cooking such as preparing your stock & sauces, then quickly moves to breakfast, salads, soups, stews, chilies, grilled, wraps, stir-fried, baked, casseroles, and desserts.Unlike other cookbooks, all of the above use vegetable as primary ingredient using cooking methods from around the world. For example, I enjoy miso soup with my sushi, but never knew that miso sauce was made using mirin and paired with rice.While this book concisely explains the…

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