Forks Over Knives - The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year [Paperback]

Del Sroufe (Author), Julieanna Hever MS RD CPT (Contributor), Isa Chandra Moskowitz (Contributor), Darshana Thacker (Contributor), Judy Micklewright (Contributor)

Book Description

Publication Date: August 14, 2012

A whole-foods, plant-based diet has never been easier or tastier—300 brand-new recipes for cooking the Forks Over Knives way, 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, and prevent (or even reverse!) chronic conditions such as heart disease and type 2 diabetes, 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 film, 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, Isa Chandra Moskowitz, and Darshana Thacker transform wholesome fruits, vegetables, grains, and legumes into 300 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: 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 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 whole-food, plant-based way today—it could save your life!

Editorial Reviews

Amazon.com Review

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.

Serves 4

• 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.

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

See all Editorial Reviews

Product Details

• Paperback: 320 pages
• Publisher: The Experiment (August 14, 2012)
• Language: English
• ISBN-10: 1615190619
• ISBN-13: 978-1615190614
• Product Dimensions: 7.5 x 1 x 10 inches
• Shipping Weight: 1.7 pounds (View shipping rates and policies)
• Average Customer Review: 4.4 out of 5 stars  See all reviews (481 customer reviews)
• Amazon Best Sellers Rank: #90 in Books (See Top 100 in Books)
  • #3 in Books > Health, Fitness & Dieting > Diets & Weight Loss > Vegetarian
  • #4 in Books > Health, Fitness & Dieting > Nutrition
  • #5 in Books > Cookbooks, Food & Wine > Vegetables & Vegetarian

Most Helpful Customer Reviews

342 of 346 people found the following review helpful

5.0 out of 5 stars Awesome tasting Recipes October 25, 2012

By busy mom

Format:Paperback|Amazon Verified Purchase

My husband & I cook everything from scratch & have for decades. But before watching the DVD by the same name, we've never gone vegan. Let me tell you, the recipes are really good! I was shocked at the flavor. My husband is Italian, & we use olive oil like it's water ( along with eggs, cheese, sausage, etc).
At first I dubiously sautéed my onions & other veggies dry, only adding small amounts of water to the pan as needed to keep the veggies from sticking to the pan. This is following directions of the cook book. Well I have to tell you, I am absolutely amazed how great everything tastes! It did not happen over night. But slowly I realized I was tasting vegetables not coated with olive oil. Now, seeing or thinking of food sautéed in oil sickens me. I never saw that coming. Also, I truly feel cleaner & lighter than I have ever felt. It is amazing. I'm 43, pretty active, 5'5'' & 110 lbs. And I have low blood pressure. So I did not start eating this way to drop any weight or get off any meds. Yet, I still feel so awesome eating this way. I even like almond milk & nutritional yeast now, which I believe you have to acquire a taste for. I do have to eat avocados, almonds, and walnuts every day to ensure that I don't lose any weight. My husband loves that he's lost weight that he has struggled for years to lose. Now it's coming off easily. And that's still with eggs & cheese in his diet. We eat a lot of whole grains now. So, from someone who has cooked forever, these recipes are really, really good. *************One word of caution: A strictly vegan diet is completely lacking in vitamin B12, which is Essential to remain healthy. I encourage you educate yourself on this fact. Take a multivitamin or a B12 supplement. I am surprised this is not stressed more in the books/ DVD. Also, lots of bad reviews because of the many typos. Amazon clearly acknowledges the problem, offers the download to correct the errors of the first printing, and explains that all copies now being sold are the revised edition. Amazon even explains how to tell which edition you have. I feel the reviews on this cook book would be much much higher if there were no typos in the first edition printing. A lot of people were very upset with all the errors. And rightly so. But all is fixed. I originally borrowed this bk from the library, and used it a lot. But then realized I held a copy with all the typos (learned from the amazon web site when you type in the title of this book, then scroll down). So I ordered my own copy from Amazon, typo free. I've tried many recipes so far, but strangely enough, our fav so far is the salad with an AWESOME dressing on page 80. Best we've ever had. Hope this very long review helps someone. :)
***December 2012 Update: Since my husband is a diabetic he has to get cholesterol blood work checked every 6 mos. My husband's disease is acquired thru his family history-he can never exercise or diet his way out of it. His blood results were incredible! His Dr. informed him they were the best results (and lowest body weight) he had ever had since having my husband as a patient (6 1/2 yrs.). The Dr. was so excited and intrigued, he decided he had to watch Forks over Knives that evening, having never heard of the book or DVD before.

110 of 119 people found the following review helpful

4.0 out of 5 stars a must have recipe book, but don't expect too many pictures August 3, 2012

By Neutralist

Format:Paperback|Amazon Verified Purchase

I recently watched "Forks Over Knifes" and got enough inspiration to try learning to cook using more healthier vegetable-centric ingredients. I received this book a few days ago and started cooking.

As a reference point, please keep in mind that I'm a typical guy who used to eat 20oz Rib-Eye stake and considered mashed potatoes my daily serving of vegetable. Besides, vegetables are what my food ate.

The book starts with explanation of the differences in the vegetable ingredients, fundamentals of cooking such as preparing your stock & sauces, then quickly moves to breakfast, salads, soups, stews, chilies, grilled, wraps, stir-fried, baked, casseroles, and desserts.

Unlike other cookbooks, all of the above use vegetable as primary ingredient using cooking methods from around the world. For example, I enjoy miso soup with my sushi, but never knew that miso sauce was made using mirin and paired with rice.

While this book concisely explains the ingredients and cooking directions in plain English, the author/publisher seem to forget that a picture is worth a thousand words. For example, page 168 has one of my favorite Thai dishes, Pad Thai. While the cooking directions are clear, I wish they had a picture of the final dish to help me "toss the sauce with the cooked pasta and garnish with the peanuts". I do "eat" with my eyes and nose before the taste. To their credit, included are a dozen full page photos of dishes but they are more like teasers for the next cookbook.

Overall, a must buy. Would I recommend? Absolutely!

86 of 98 people found the following review helpful

5.0 out of 5 stars A WINNER - bringing Plant Based Nutrition into the mainstream August 3, 2012

By Tom

Format:Paperback|Amazon Verified Purchase

When you look at the science and follow the teachings of Drs. McDougall, Esselstyn, Ornish, Greger, Barnard, Lederman, Pulde, Pam Popper ND, T Colin Campbell PhD et al, and such notable dietitians as Jeff Novick RD, Julieanna Hever RD and take this wisdom and the brilliance of chef Del Sroufe and his collection of elite plant based chefs you have a winner of a book at a RIDICULOUSLY reasonable price. This is a gorgeous full sized book with beautiful color photos and very creative and easy to follow recipes. The ingredients are common and familiar to most making this a book that is very useable to those new to plant based cooking as well as the veteran vegan! Very pleased with this book. These healthy and delicious looking recipes are low fat, whole food, plant based with no added oil. Clearly the most healthy way to eat if you follow the science. Only criticism would be some of the dessert recipes by Isa Moskowitz that can use to one cup of sugar! YIKES!!!! Hard to call that healthy. But the desserts are a small part of the book and there are some desserts that actually use little to no sugar and just the sweetness of fruits. Overall A HIT! Highly recommended.