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

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The Experiment, Aug 14, 2012 - Cooking - 320 pages
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:
  • 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. Join the Forks Over Knives movement and start cooking the plant-based way today—it could save your life!
 

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LibraryThing Review

User Review  - nbmars - LibraryThing

This book is meant to serve as a companion book to Forks Over Knives, which makes the case for a healthy, whole-foods, plant-based way of eating. Since many cookbooks can’t be described as plant-based ... Read full review

looked all over for this

User Review  - ca1shopper - Overstock.com

Life changing ideas for food and lifestyles. Not for everyone and bucks professions in the food industry who used to support the old government food and diet pyramid. Read full review

Contents

Introduction
1
Basics
23
Breakfasts
37
Salads
59
Soups
81
Stews and Chilies
109
Wraps and Spreads
131
Pasta and Noodles
141
Great Grains
219
Casseroles
249
Desserts
269
Metric Conversion Charts
303
Resources
305
Acknowledgments
307
Index
308
About the Author and Contributors
319

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
Copyright

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About the author (2012)

Del Sroufe has worked as chef and co-owner at Wellness Forum Foods for six years, a plant-based meal delivery and catering service that emphasizes healthy, minimally processed foods, produces a line of “in the bag mixes,” and offers cooking classes to the public. He has worked in vegan and vegetarian kitchens for 22 years, including spending time as a vegan personal chef. He lives, works, and cooks in Columbus, OH.

Isa Chandra Moskowitz is an American cookbook author, magazine columnist, and former host of the community access cooking show Post Punk Kitchen. Her best-selling cookbooks include Vegan with a Vengeance, Vegan Cupcakes Take Over the World, Veganomicon, Vegan Brunch, Vegan Cookies Invade Your Cookie Jar, and Appetite for Reduction. She maintains the popular vegan website Post Punk Kitchen and lives in Omaha, Nebraska.

Julieanna Hever, MS, RD, CPT, is known as the Plant-Based Dietitian. She is the executive director of EarthSave, International, the author of The Complete Idiot’s Guide to Plant-Based Nutrition and The Complete Idiot’s Guide to Gluten-Free Vegan Cooking, a nutrition columnist at VegNews, and the coproducer and star of the infotainment documentary To Your Health. Visit her at www.toyourhealthnutrition.com.

Darshana Thacker teaches traditional Ayurvedic food preparation at Vapika Spirit in Los Angeles (www.vapikaspirit.com). Her intimate, kitchen-based classes illustrate the simple preparation of well-balanced meals planned according to the season.

Judy Micklewright always had an affinity for plants but never realized their full potential, or how one day they would change her life. After battling numerous ailments unsuccessfully, it occurred to her to give a plant-based diet a try, and the results were profound. She has since set out on a path of discovery into plant-based living, personalizing the diet, and enjoying newfound vigor in her mind, body and soul. Now a mother, Judy continues to dedicate herself to unearthing tasty, plant-based good-for-you goodness.

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