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Forks Over Knives - The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year Paperback – August 14, 2012
"Children of Blood and Bone"
Tomi Adeyemi conjures a stunning world of dark magic and danger in her West African-inspired fantasy debut. Pre-order today
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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
Top customer reviews
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The major critique I have for this book would be to watch the spice level. If you don't love spicy things, greatly reduce the red pepper flakes, etc used in the spicy recipes. It'll save you from making something you won't eat because it's too spicy.
There always seems to be something a little off with the recipes in this book. Unfortunately, you never know what they are until your just about to finish completing the meal. It also lacks pictures of the recipes that other Plant Based cookbooks contain. We often eat with our eyes first, so it really hurts the effectiveness of picking something to make, especially when we are not familiar with a particular delicacy.
A couple of examples where the recipes kind of fall short - made the Mac and No-Cheese, ok recipe/casserole, but there was nowhere near enough no-cheese sauce for dish.
Made the tomato soup recipe - said it feeds 4, there was barely enough for 3 meals which was disappointing because it was very good!
Pesto sauce - WAY too much garlic.
Mushroom Stroganoff - Again, not enough sauce. You end up with a lot of noodles and a splash of sauce.
The recipes are some kind of mix of too much/not enough and you will not know until it's too late. This can be very frustrating and could potentially deter someone for advancing their plant based diet.
For comparison, I have had a great experience with Kim Campbell's PlantPure Nation cookbook and Rip Esselstyn's Plant Strong Recipe book. I recommend these two books for starting your WFPB journey opposed to the Forks Over Knives cookbook. I have had a lot of success with their recipes and may come back to this when I need something new to try.
I love the Fork Over Knives books and movies. The information is priceless and the food is amazing. I wish more people would know about this and spread the word. The recipes range from super easy to medium easy. I don't see anything too hard to make. And it's all good for you. Try it!