Forks Over Knives―The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year
in 15+ days
At your doorstep by Jun 10 to May 26 with standard delivery
Imported from USA.
Featured Recipe: Mushroom Stroganoff
Cookie Dough Ice Pops ( https://images-na.ssl-images-.com/images/G/01/books/hachette/images/mushroom._V392823219_.jpg )
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
About the Author
Del Sroufe has worked as chef and co-owner at Wellness Forum Foods for six years, a plant-based meal delivery and
catering service that emphasizes healthy, minimally processed foods, produces a line of “in the bag mixes,” and offers
cooking classes to the public. He has worked in vegan and vegetarian kitchens for 22 years, including spending time as a
vegan personal chef. He lives, works, and cooks in Columbus, OH.
Isa Chandra Moskowitz is an American cookbook author, magazine columnist, and former host of the community access
cooking show Post Punk Kitchen. Her best-selling cookbooks include Vegan with a Vengeance, Vegan Cupcakes Take Over the
World, Veganomicon, Vegan Brunch, Vegan Cookies Invade Your Cookie Jar, and Appetite for Reduction. She maintains the
popular vegan website Post Punk Kitchen and lives in Omaha, Nebraska.
Julieanna Hever, MS, RD, CPT, is known as the Plant-Based Dietitian. She is the executive director of EarthSave,
International, the author of The Complete Idiot’s Guide to Plant-Based Nutrition and The Complete Idiot’s Guide to
Gluten-Free Vegan Cooking, a nutrition columnist at VegNews, and the coproducer and star of the infotainment documentary
To Your Health. Visit her at www.toyourhealthnutrition.com.
Darshana Thacker teaches traditional Ayurvedic food preparation at Vapika Spirit in Los Angeles (www.vapikaspirit.com).
Her intimate, kitchen-based classes illustrate the simple preparation of well-balanced meals planned according to the
Judy Micklewright always had an affinity for plants but never realized their full potential, or how one day they would
change her life. After battling numerous ailments unsuccessfully, it occurred to her to give a plant-based diet a try,
and the results were profound. She has since set out on a path of discovery into plant-based living, personalizing the
diet, and enjoying newfound vigor in her mind, body and soul. Now a mother, Judy continues to dedicate herself to
unearthing tasty, plant-based good-for-you goodness.