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

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

Del Sroufe

Language: English

Pages: 368

ISBN: 1615190619

Format: PDF / Kindle (mobi) / ePub

A whole-foods, plant-based diet that has never been easier or tastier—learn to cook the Forks Over Knives way with more than 300 recipes for 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, avoid cancer, and prevent (or even reverse) type 2 diabetes and heart disease, 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 landmark documentary, 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, Darshana Thacker, and Isa Chandra Moskowitz transform wholesome fruits, vegetables, grains, and legumes into hundreds of 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: Mushroom Stroganoff, 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 plant-based way today—it could save your life!

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of Dr. T. Colin Campbell and Dr. Caldwell B. Esselstyn as they uncover more and more evidence for the benefits of a whole-foods, plant-based diet, and features several other experts whose findings corroborate theirs. Forks Over Knives also uncovers the history that led to the modern “Western diet”—high in meat, dairy, and processed foods—and presents the challenges and triumphs of several patients with chronic diseases who benefited by switching to a plant-based diet. DVD or Blu-ray | Includes

¼ teaspoon ground cinnamon 2 tablespoons date molasses or brown rice syrup, optional 1 Granny Smith apple 1. Combine the oats, almond milk, raisins, cinnamon, and date molasses (if using) in a bowl and let soak 15 minutes. When you are ready to serve the cereal, grate the apple into the cereal (or core and chop the apple separately before adding it to the cereal) and combine well. Banana Granola Parfait PARFAITS—LAYERED DISHES OFTEN served in glasses, and often for dessert—can also be

high until smooth. Add more water as needed to achieve a smooth consistency. TO ASSEMBLE THE SALAD: 2. Place the kale, cabbage, carrots, broccoli, and chickpeas into a large bowl. Pour the dressing over and toss to combine. Autumn Mixed Greens Salad MAKE THIS SALAD when your favorite apples are in season. Honey crisp and Gala apples contrast well with the tart cranberry vinaigrette. Cut the apples just before serving to maintain their color, or store them in water with a little lemon

and simmer, stirring occasionally, until the lentils are soft, about 45 minutes. Add the lime zest and juice and season with salt and pepper. Bean and Mushroom Chili I HAD GIVEN up on chili until I went to work at my first restaurant job and tasted their chili. This is my recreation of that recipe. Mushrooms, fennel, and a hint of cocoa make this stew stand out from the crowd—the mushrooms give the soup an earthy flavor, the fennel adds a surprising brightness, and the unsweetened cocoa is

a hot kitchen. SERVES 4 Zest and juice of 2 lemons 6 cloves garlic, peeled and minced 1 cup finely chopped basil 3 medium tomatoes, chopped 3 ears corn, kernels removed (about 2 cups) 1 pound spaghetti, cooked according to package directions, drained, and kept warm Salt and freshly ground black pepper to taste Combine the lemon zest and juice, garlic, basil, tomatoes, and corn in a large bowl. Add the cooked pasta and toss well. Season with salt and pepper. Penne with Chickpeas and

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