Product Details
- Paperback: 320 pages
- Publisher: The Experiment (August 14, 2012)
- Language: English
- ISBN-10: 1615190619
- ISBN-13: 978-1615190614
- Product Dimensions: 7.5 x 1 x 10 inches
- Shipping Weight: 1.4 pounds
Book Description
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!
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
When the stroganoff is finished cooking, stir in the sour cream. Add the cooked noodles and toss well. Serve garnished with the parsley.
Makes 1½ cups
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!
Editorial Reviews
Amazon.com Review
Featured Recipe: Mushroom Stroganoff
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
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
Review
“Pure elegance. Del’s recipes show just how sophisticated plant-based cooking can be. If you think gourmet can’t be healthy, be delightfully disproved with this book.”
—Lindsay S. Nixon, author of The Happy Herbivore Cookbook, Everyday Happy Herbivore and Happy Herbivore Abroad
"The recipes in this book are versatile, simple to prepare and, most important, tasty."
—VIVMag
"Forks Over Knives meals are good for the body—and the pocketbook."
—Indianapolis Star"The arguments for a plant-based diet in a resource-strapped world are increasingly convincing: It's cheaper, better for the environment, and can be a healthier option."
—Philadelphia Inquirer
"[Sroufe's] mean green smoothie is a nutrient-rich, fiber-filled, antioxidant-packed dream."
—Chicago Tribune
“These recipes are so delicious . . . you’ll never miss the fat.”
—Our Hen House
—Lindsay S. Nixon, author of The Happy Herbivore Cookbook, Everyday Happy Herbivore and Happy Herbivore Abroad
"The recipes in this book are versatile, simple to prepare and, most important, tasty."
—VIVMag
"Forks Over Knives meals are good for the body—and the pocketbook."
—Indianapolis Star"The arguments for a plant-based diet in a resource-strapped world are increasingly convincing: It's cheaper, better for the environment, and can be a healthier option."
—Philadelphia Inquirer
"[Sroufe's] mean green smoothie is a nutrient-rich, fiber-filled, antioxidant-packed dream."
—Chicago Tribune
“These recipes are so delicious . . . you’ll never miss the fat.”
—Our Hen House
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