You've seen the hit film that has transformed thousands of lives, but have you checked out the beautiful companion cookbook jam-packed with more than 300 fabulously delicious health-supporting recipes? If not, you are in for a real treat! Forks Over Knives - The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year lays to rest any doubt anyone may still have that low-fat, plant-based eating is not only the way to achieve and maintain vibrant health, energy, and ideal weight, and that plant foods are wholly satisfying, filling, and truly a celebration for the taste buds! Chef Del Sroufe (the man behind many of the mouthwatering dishes featured in the film), and contributors Julieanna Hever, Judy Micklewright, Darshana Thacker and vegan goddess, Isa Chandra Moskowitz, have created a compendium of globally inspired recipes that will keep your taste buds singing throughout the seasons!
When I first picked up the book, I gravitated to the three sections of color photos, featuring drool-worthy photos of dishes like Southwestern Mac and Cheese, Taco Salad with Cilantro-Lime Dressing, Eggplant Rollatini, Ponzu Noodles, and Lotsa Vegetable Chowder. (Warning: do not view these photos when you are hungry.) The book is very thoughtfully layout out according to the types of dishes I am always thinking about preparing, (should we have pasta or stew tonight?) While many (if not most) cookbooks divide recipes this way, the added sub-headings make zeroing in on the perfect recipe even easier. For example, under Pasta and Noodles, you can peruse just Pasta and Noodle Salads, Warm Pasta Dishes, and Warm Noodle Dishes, and under Breakfasts, you can look under Fruits and Smoothies, Granola and Muesli, Hot Cereals, and Hearty Breakfasts. This is such a timesaver when you have an idea what type of dish you're in the mood to make. And the metric conversion chart at the back of the book is an added time-saving gift.
I'm always on the hunt for great-tasting oil-free dressings, and the Autumn Mixed Greens Salad was a welcome discovery! With more a bountiful harvest of more than 50 pounds of sweet apples on our three-year-old tree, (we're not sure if they're Spartan, Jazz, Pink Lady or some kind of delicious hybrid), this was the perfect salad choice for me! The dressing is a delightful blend of fruity, sweet, tart, and spicy flavors. (Recipe below!)
Thai Vegetable Soup was a real surprise. Sweet, spicy, and sultry, just like your favorite Thai Restaurant's Thom Kha Gai. But it's made with coconut water instead of canned coconut milk (I used my favorite, Real Coconut Water), so it's rich and delicious but leaves out the super high fat and calories!
As promised, following is the recipe for Autumn Mixed Greens Salad from Forks Over Knives - The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year reprinted with the kind permission of the publisher, The Experiment, copyright ©Del Sroufe 2012. I hope you love this dish every bit as much as I do!
Autumn Mixed Greens
Salad
MAKE THIS SALAD when your favorite apples are in season.
Honey crisp and Gala apples contrast well with the tart cranberry vinaigrette.
Cut the apples just before serving to maintain their color, or store them in
water with a little lemon juice if you need to prepare them ahead of time.
Serve this dish as is for a light lunch or with Pumpkin and Anasazi Bean Stew
(page 120) for a heartier meal.
SERVES 4
¼ cup brown rice syrup
Zest and juice of 1 orange
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
3 tablespoons fruit-sweetened dried cranberries, reconstituted in 6 tablespoons boiling water, plus 3 additional tablespoons dried cranberries
Zest and juice of 1 orange
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
3 tablespoons fruit-sweetened dried cranberries, reconstituted in 6 tablespoons boiling water, plus 3 additional tablespoons dried cranberries
Pinch cayenne pepper
6 cups mixed salad greens
½ cup pecan halves, toasted (see page 10), optional
2 crisp apples, peeled, cored, and cut into ½-inch dice
1. Blend the brown rice syrup, orange zest and juice, balsamic vinegar, mustard, cayenne pepper, and the reconstituted cranberries in a blender until smooth. Set aside.
6 cups mixed salad greens
½ cup pecan halves, toasted (see page 10), optional
2 crisp apples, peeled, cored, and cut into ½-inch dice
1. Blend the brown rice syrup, orange zest and juice, balsamic vinegar, mustard, cayenne pepper, and the reconstituted cranberries in a blender until smooth. Set aside.
2. Add the salad greens to a large bowl with pecans (if
using), apples, and remaining dried cranberries. Just before serving, add the
dressing to the bowl and toss well.
I cannot wait to sink my teeth into all of the toothsome recipes in this book, and I'm planning on buying many copies to give away as gifts this holiday season. Don't even think twice about adding this wonderful book to your own cookbook collection. Like me, you will be excited to to dig into its bounty of delicious vegan recipes.
Update: Congratulations to MarkTwain (@martielou)! You are the lucky winner! Please shoot me an email with your snail mail address to claim your prize. Thank you everyone for your readership and devotion. Stay tuned for another great giveaway coming soon!
And now for the giveaway: You can win a copy Forks Over Knives - The Cookbook right here and now! Simply leave me a comment below telling me which chapter you'd dig into first.* Here's the Table of Contents (with a teaser for each):
Basics (No-Cheese Sauce)
Breakfasts (Breakfast Rancheros)
Salads (Spicy Asian Quinoa Salad)
Soups (Curried Squash and Apple Soup)
Stews and Chilies (White Bean Stew with Saffron and Basil)
Wraps and Spreads (Samosa Lettuce Wraps)
Pasta and Noodles (Penne with Spinach Béchamel)
Stir-fried, Grilled and Hashed Vegetables (Mixed Winter Vegetables with Spicy Poppy Seed Sauce)
Stuffed and Baked Vegetables (Wild Rice-Stuffed Cabbage Rolls)
The Amazing Bean (Mujadara {Lentils with Rice and Caramelized Onions})
Great Grains (Sweet and Sour "Meatball" Stir-Fry)
Casseroles (Moussaka)
Desserts (Pumpkin Bread Pudding)
To earn additional entries, you can do any or all of the following, and please leave a comment for each item you complete:
1. Like Forks Over Knives on Facebook.
2. Follow @ForksOverKnives on Twitter.
3. Follow this blog by clicking the "follow" link in the upper left-hand corner of this page, subscribing via email, or through Networked Blogs.
4. Follow @Vegiegail on Twitter.
5. Tweet the following message: Win a copy of @ForksOverKnives Cookbook w/300+ delectable health-supporting #vegan recipes 4 u or some1 u ❤! http://bit.ly/RiKn3d #giveaway
Please make sure I have a way to contact you when you win, (leave me your Twitter handle or email address or make sure it's linked to your blogger account.) Good luck!!!
*Sorry international friends. The giveaway is open to US residents only.