Ebook Download Forks Over Knives―The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year, by Del Sroufe
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Forks Over Knives―The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year, by Del Sroufe
Ebook Download Forks Over Knives―The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year, by Del Sroufe
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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.
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“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.â€â€•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.â€â€•Our Hen House
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Product details
Series: Forks Over Knives
Paperback: 368 pages
Publisher: The Experiment; 1 edition (August 14, 2012)
Language: English
ISBN-10: 9781615190614
ISBN-13: 978-1615190614
ASIN: 1615190619
Product Dimensions:
7.5 x 0.8 x 10 inches
Shipping Weight: 2 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
2,277 customer reviews
Amazon Best Sellers Rank:
#391 in Books (See Top 100 in Books)
I think these recipes are fantastic and I will keep this book for certain to add variety and plant-based ideas to my kitchen both for myself and my partner as we try to inlcude more ways to eat vegetables daily, as well as for cooking for any guest that is vegetarian or vegan.That being said, I am not vegan and will never be vegan... I simply do not believe it is a healthier lifestyle, as humans have always, I repeat *always* been omnivores throughout history. There is no such thing as a traditional vegan society. But nonetheless, I like these recipes and ideas and, being an omnivore, it adds wonderful variation to my cooking and kitchen.
I have been WFPB for over 6 months now and there is some great information in this book. Something that was important to me was making sure a WFPB diet was sustainable and that means having a variety of foods to choose from so I do not get sick of having the same thing over and over.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.
Might as well title this 300 recipes for quinoa. I mean I like quinoa, but geez, the recipes continue to repeat themselves with slightly different versions of the same thing.
I am plant based in my food choices but this cookbook was a disappointment. I’m not interested in recipes that call for so many ingredients and sauces, dressings, and concoctions that have to be made before you can complete it. Simple is way better and these recipes are far from simple.
I have been vegan for two years in large part to the Forks Over Knives documentary. However, the recipes in this book are - I'm sorry to say - just plain awful. For some reason the author puts sweeteners in just about everything (especially brown rice syrup) which is unnecessary and tastes bizarre most of the time. This is combined with dull flavors which make the frequently inedible. I've tried about 20 to 30 recipes from this book and have really wanted to like it...I just don't. Best advice: find some great vegan cooking blogs and use those recipes. Otherwise The Passionate Vegetarian is always a good resource.
I've followed the recipes in this book/plan very closely for over 12 weeks now and I've lost 47 lbs. This is a must read for those of you who have always failed at losing weight or just want a better health profile. You won't be disappointed!
Careful if you are an autoimmune eater. I am allergic to nightshades and coconut and this book had the majority of the recipes with these two ingredients. Also, a very long ingredients list for most things. If you are busy look for healthy meals that take under 20 minutes to prepare, this is not the book for you!
I really like the vast majority of recipes available in this book. Some are really complicated to make. I have noticed that most of the recipes I come across are geared for those with a taste for really spicy food. This works for me because I like spicy food. Many of the recipes do call for some very expensive ingredients, even if you are a really thrifty shopper.
I'm not much of a cook, but after seeing the documentary I knew I wanted to eat a more plant based diet. Using this cookbook and a pressure cooker I learned how to make delicious, healthy, meals. In one long weekend I felt like a pro. These recipes use easy to find ingredients, and encourage the fresh versions, have clearly written directions, and most importantly the food is very good.
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