Forks Over Knives―The Cookbook. A New York Times Bestseller: Over 300 Simple and Delicious Plant-Based Recipes to Help You Lose Weight, Be Healthier, and Feel Better Every Day
Product details:
- Publisher : The Experiment; 1st edition (August 14, 2012)
- Language : English
- Paperback : 368 pages
- ISBN-10 : 1615190619
- ISBN-13 : 978-1615190614
- Item Weight : 2.05 pounds
- Dimensions : 7.5 x 0.81 x 10 inches
- Best Sellers Rank: #3,563 in Books (See Top 100 in Books)
- #7 in Vegetable Cooking (Books)
- #12 in Vegan Cooking (Books)
- #18 in Other Diet Books
- Customer Reviews:
The groundbreaking New York Times bestseller 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.
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!
Eggplant Polenta Casserole
serves 6 to 8
Ingredients
- 1 large yellow onion, peeled and diced
- 1 large red bell pepper, seeded and diced
- 2 large eggplants, stemmed and diced
- 8 cloves garlic, peeled and minced
- 2 large tomatoes, diced
- Salt and freshly ground black pepper to taste
- 1 cup chopped basil
- 1 batch polenta, kept warm
Casseroles aren't the usual fare in the summer, since they require lots of time around a hot oven, but this dish of creamy polenta on top of a stew of summer’s peak produce cries out for the making.
1. Preheat the oven to 350°F.
2. Place the onion in a large saucepan and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the onion from sticking to the pan.
3. Add the red pepper, eggplant, and garlic. Cook, covered, for 15 minutes, adding more water as needed.
4. Stir in the tomatoes, season with salt and pepper, and cook for another 10 minutes.
5. Add the basil and spoon the mixture into the baking dish. Spoon the polenta over the eggplant mixture and bake for 30 minutes.
Editorial Reviews
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
CONCLUSION
In this article, "Forks Over Knives-The Cookbook" we can get a deep insight into cooking and healthy food.
This is really a fantastic cookbook, one of my favorites. I have gone back to my vegan diet after we moved back to Austin for my business and it's just so easy to do here. I rarely eat out anyway, but I find that my surroundings obviously influence my culinary arts as well.
The foods in this one are just so well thought out. Things that don't scream "vegan" when you serve them up to others, but just yell "Yowza! Great taste!" yet they are also well thought out for their nourishment, making this an excellent book for those who wish to simply go meat-free once a week for their health, which many people are doing now.
Some folks may find a few ingredients hard to find depending on where they live. In our last town, tahini was not at my closest market, nor was red chili paste, for example, when I used this cookbook last year. And the swiss chard lettuce wraps are excellent except you will have to trek to a specialty market for Garam Masala and likely order the black mustard seeds off the internet if you don't have a spice shop that just sells spices nearby. My gripe with this is that although I can read a recipe and know what can be found at a typical market and what can't, many other newer cooks might not and might plan out their whole menu then arrive at the grocery store and find they can't even buy some of the ingredients. In this case, I think substitutions would be helpful. Or at least indicate where they might find them. In some markets, for example, the Garam Masala might be in the spice section and in others in the Indian section. I know it's an Indian spice, but this was not relayed and so someone unfamiliar could be looking for a canned good, a sauce, etc--it simply says "Garam Masala" with no explanation. It does not note that you will need to order or go to a spice shop for the black mustard seed and suggest an alternative if this is not an option.
But, that said, there are loads of recipes here--over 300--making this a wealth of choices, no matter your mood. The dishes are tasty enough and beautiful enough for parties as well.
I almost deducted a star because I am no fan of cookbooks that use regular textbook-style paper where stains stick and there are basically no pictures to speak of (a few in the middle) but, to be honest, at 300 pages it condenses the book and these recipes are so good that I would prefer the recipes anyway.
The stews are excellent. (Try the creamy sweet potato and vegetable stew) and there are even some party dips. The salads are a new take on old favorites and more stick-to-your-ribs than many you'd find.
There are flavors from all over the world, from Indian to Asian to Southern Comfort.
I find myself reaching this one all the time lately. And feeling more energy because of it.
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