Forks Over Knives - The Cookbook: Over 300 Simple and Delicious Plant-Based Recipes to Help You Lose Weight, Be Healthier, and Feel Better Every Day (Forks Over Knives)The groundbreaking New York Times bestseller that will transform your health—with 300 whole-food, plant-based recipes to help you lose weight, prevent disease, and thrive 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—and the Forks Over Knives way is your solution. Forks Over Knives—the book, the film, and the movement—is the international phenomenon that first emphasized the benefits of plant-based eating, and thousands of people have cut out meat, dairy, and oils from their diet and seen amazing results. If you’re one of them, or you’d like to be, you need this cookbook.Forks Over Knives—The Cookbook proves that the Forks Over Knives philosophy is not about what you can’t eat, but what you can. Chef Del Sroufe, the man behind some of the mouthwatering meals in the landmark documentary, and his collaborators 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:
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Contents
1 | |
23 | |
Breakfasts | 37 |
Salads | 59 |
Soups | 81 |
Stews and Chilies | 109 |
Wraps and Spreads | 131 |
Pasta and Noodles | 141 |
Photos | 141 |
StirFried Grilled and Hashed Vegetables | 169 |
Stuffed and Baked Vegetables | 185 |
The Amazing Bean | 201 |
More from Forks Over Knives | 320 |
Back Cover | 321 |
Other editions - View all
Forks Over Knives--the Cookbook: Over 300 Recipes for Plant-based Eating All ... Del Sroufe No preview available - 2012 |
Forks Over Knives—The Cookbook. A New York Times Bestseller: Over 300 ... Del Sroufe No preview available - 2012 |
Common terms and phrases
½ teaspoon ¼ cup 20 minutes Add the garlic Add water almond milk basil bay leaf bell pepper black pepper blender boil over high brown rice syrup carrots cauliflower cayenne pepper chickpeas chile powder chopped cilantro cilantro cinnamon cloves garlic coriander cumin cups cooked cups Vegetable Stock cut into ½-inch diced small drained and rinsed flavor freshly ground black green onions ground black pepper heat to medium high heat keep the onion keep the vegetables large saucepan lentils low-sodium vegetable broth medium heat medium yellow onion mixture mushrooms nutritional yeast onion from sticking peeled and diced peeled and minced pepper to taste Pesto Place the onion Preheat the oven quinoa recipe red pepper Reduce the heat salad Salt and freshly salt and pepper saucepan and sauté sauté over medium Season with salt soup soy sauce Stock page 23 tablespoons teaspoon ground tender tomatoes vegetables from sticking zest and juice