- Series: Forks Over Knives
- Paperback: 368 pages
- Publisher: The Experiment; 1 edition (August 14, 2012)
- Language: English
- ISBN-10: 1615190619
- ISBN-13: 978-1615190614
- Product Dimensions: 7.5 x 0.8 x 10 inches
- Shipping Weight: 1.9 pounds (View shipping rates and policies)
- Average Customer Review: 4.4 out of 5 stars See all reviews (1,842 customer reviews)
- Amazon Best Sellers Rank: #280 in Books (See Top 100 in Books)
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Forks Over Knives - The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year Paperback – August 14, 2012
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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.
- 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.
“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."
"Forks Over Knives meals are good for the body―and the pocketbook."
"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."
"[Sroufe's] mean green smoothie is a nutrient-rich, fiber-filled, antioxidant-packed dream."
“These recipes are so delicious . . . you’ll never miss the fat.”
―Our Hen House
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Top Customer Reviews
I wish they would have done more pictures too.
The author seems to have a thing for tofu, vanilla beans, bulgur, millet and an assortment of other ingredients I’d never use. Tofu is disgusting and vanilla beans are too expensive. Of bulgur, etc., while I realize these are healthy grains, I don't personally find them very appealing. Too, there are a lot of recipes from other countries, traditional foods, some of which are interesting and some not so much. That's fine, and all that, but when you’re writing a book for American taste ... some of these exotic recipes are too exotic. As such, almost half the book is pretty much useless, at least to me.
Nevertheless, there were valuable elements and I added a significant number of quality recipes to my collection worth trying. The book actually offers a LOT of valuable information. As a recipe collection, however, I just don’t think it merits more than three stars.
Admittedly, I had to make a lot of adjustments to the recipes, and doubtless more when I try these, but they are fundamentally sound. (At the very least, using coconut oil for sautéing and not water, which I've never found a satisfactory option.) Too, I’m quite the purest on ingredients such as sour cream and cheese. I’d done these so called vegan cheese substitutes and most of them aren’t very palatable.
This book gets three stars. It’s a good start but, as I've read in other reviews, some of the recipes are just not that great. Great concepts but probably not a book for beginners.
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!