Title: Forks Over Knives Pdf ―The Cookbook
Author: Del Sroufe
Published Date: 2012-08-14
Page: 368
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 4Place 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.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 cupsCombine 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."―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
A whole-foods, plant-based diet that has never been easier or tastier—learn to cook the Forks Over Knives way with more than 300 recipes for 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, avoid cancer, and prevent (or even reverse) type 2 diabetes and heart disease, 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 landmark documentary, 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, Darshana Thacker, and Isa Chandra Moskowitz transform wholesome fruits, vegetables, grains, and legumes into hundreds of 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: Mushroom Stroganoff, 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 plant-based way today—it could save your life!
Same recipes over and over with slight variations 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.Finally, a Plant Based Cookbook with Good Tasting Food 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.Disappointing cookbook 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.
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