Forks over Knives : Over 300 Recipes for Plant-Based Eating All Though the Year
Breakfast: Very Berry Smoothie, Breakfast Quinoa with Apple CompoteSalads, Soups and Stews: Kale Salad with Maple-Mustard Dressing, Lotsa Vegetable Chowder, Lucky Black-Eyed Pea StewPasta and Noodle Dishes: Mushroom Stroganoff, Stir-Fried Noodles with Spring VegetablesStir-Fried, Grilled and Hashed Vegetables: Grilled Eggplant "Steaks"Baked and Stuffed Vegetables: Millet-Stuffed Chard RollsThe Amazing Bean: White Beans and Escarole with ParsnipsGreat Grains: Polenta Pizza with Tomatoes and BasilDesserts: 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!
- Paperback | 368 pages
- 192 x 253 x 22mm | 940g
- 14 Aug 2012
- The Experiment LLC
- New York, United States
- 8-page colour photo insert
Other books in this series
26 Jul 2018
--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.
[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