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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 has never ever been simpler or more delicious-- 300 brand-new dishes for cooking the Forks Over Knives way, every day!Forks Over

Knives-- the book, the movie, the movement-- is back once more in a Cookbook. The key is out: If you wish to drop weight, lower your cholesterol, and avoid (and even reverse!) chronic conditions such as cardiovascular disease and type 2 diabetes, the best food is your finest medicine. Countless owner have actually eliminated meat, dairy products, and oils and seen fantastic outcomes. If you're amongst them-- or you 'd like to be-- you require this cookbook.Del Sroufe, the guy

behind some of the mouthwatering dishes in the movie, proves that the Forks Over Knives viewpoint is not about exactly what you can't consume, however exactly what you can. Chef Del and his partners Julieanna Hever, Judy Micklewright, Isa Chandra Moskowitz, and Darshana Thacker transform wholesome fruits, veggies, grains, and vegetables into 300 dishes-- timeless and unexpected, worldwide and seasonally inspired, and for every dish of the day, all through the year:

Breakfast: Very Berry Smoothie mix, Breakfast Quinoa with Apple Compote

Salads, Soups and Stews: Kale Salad with Maple-Mustard Dressing, Lotsa Veggie Chowder, Lucky Black-Eyed Pea Stew

Pasta and Noodle Dishes: Sicilian Cauliflower Linguine, Stir-Fried Noodles with Spring Vegetables

Stir-Fried, Grilled and Hashed Vegetables: Grilled Eggplant Steaks

Baked and Stuffed Vegetables: Millet-Stuffed Chard Rolls

The Incredible Bean: White Beans and Escarole with Parsnips

Terrific Grains: Polenta Pizza with Tomatoes and Basil

Desserts: Apricot Fig Squares, Bursting with Berries Cobbler

... and much more!Simple, affordable, and delicious, the dishes in Forks Over Knives-- The Cookbook put the power of genuine healthy food in your hands. Beginning cooking the whole-food, plant-based way today-- it might conserve your life!

Included Recipe: Mushroom Stroganoff

Cookie Dough Ice Pops

Stroganoff came from Russia as a beef dish served in a rich sour cream sauce. And though there are numerous versions of the initial recipe, I like this plant-based one, made with rich porcini mushrooms and great deals of fresh natural herbs.

Serves 4

  • 2 huge 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 huge pieces
  • 1 ounce porcini mushrooms, soaked for 30 minutes in 1 cup of warm water that has simply been boiled
  • 1/2 cup dry white wine
  • 1 pound whole-grain fettuccine, prepared according to package directions, drained, and kept warm
  • 1 cup Tofu Sour Cream (recipe follows)
  • Sliced parsley

Place the shallots in a huge skillet and sauté over a medium heat for 8 minutes. Include water 1 to 2 tablespoons at a time to keep them from sticking. Include 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 sometimes. Include the porcini mushrooms, and their soaking liquid, and the wine. Stir, and cook over medium-low heat for 20 minutes.

When the stroganoff is completed food preparation, stir in the sour cream. Include the prepared noodles and toss well. Serve garnished with the parsley.

Tofu Sour Cream

Utilize this healthy dairy products option 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 1 1/2 cups

  • 1 bundle extra company lite silken tofu, drained
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • Salt to taste

Incorporate all components in a mixer and puree till smooth and creamy. Chill till all set to serve.

Key Features

A whole-foods, plant-based diet has never been easier or tastier

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