Forks Over Knives – The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year
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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!
Featured Recipe: Mushroom Stroganoff
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.
- 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.