Forks Over Knives: The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year by Del Sroufe

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Notes about Recipes in this book

  • Lotsa vegetable chowder

    • jaelsne on July 06, 2015

      This was the tastiest soup that I've made in a very long time! I made it exactly as written. I was able to use some very woody broccoli stems that I had in the fridge. I have never simmered soup with the corn cob included, and I loved how I was able to squeeze every bit of taste out of the cob. The combination of thyme and dill was inspired. An altogether wonderful soup.

  • Quick and easy Thai vegetable stew

    • jaelsne on September 21, 2015

      True to its title, this is a quick and easy recipe. I used as box of fresh Asian chopped vegetables from my local Trader Joes to make it even easier. The only change I made to the recipe was to saute the onions in a minimal amount of vegetable oil. The recipe was a winner. The spicing was perfect for our family as it was written. I have tried several recipes from this cookbook and have been happy with everything that I made.

    • redjanet on February 13, 2018

      This is a perfectly serviceable vegetable stew for an easy mid-week meal, though it didn't knock my socks off. I did find the use of soy milk, arrowroot and coconut extract to be a clever, low-fat alternative to a light coconut milk, though I do think it would have still tasted nicer with the latter instead. I made this using carrots, snow peas, edamame beans and water chestnuts. I think if I try it again I might use cauliflower, green beans and maybe some cooked new potatoes for a bit more heartiness.

  • Lentil chili

    • jaelsne on October 17, 2020

      I made this recipe as written. However, I used an Instant Pot - I sautéed the onions and spices first, then pressure cooked after adding the rest of the ingredients. Used the manual setting for eight minutes. The dish came out very well. I enjoyed the complexity of the spices.

  • Spicy Thai sweet potato stew

    • vickster on June 30, 2014

      Delicious! I didn't need the cayenne as it was spicy enough from the red curry paste I used. I thickened a bit with cornstarch mixed in water. This is the first recipe I tried from this book and I am now eager to try more.

  • Mayonnaise

    • redjanet on March 21, 2018

      I was amazed by how well this worked. Quick and easy and can be used in place of real mayonnaise for so many things. I used this to mix into chickpea tuna, but would work very well as a sandwich spread as well or anything else you might need or want mayonnaise for.

  • Chinese brown sauce

    • redjanet on February 27, 2018

      This sauce is used throughout the book in several recipes and I'm sure I will make it many times in the future. It adds a sweet but also savoury flavour to dishes that is similar to hoisin sauce or sweet chilli sauce. I really liked it.

  • Five-spice noodles

    • redjanet on February 27, 2018

      Another good, quick week-night dinner using the Chinese brown sauce from page 35. As long as all of your veggies are prepped before you start, this is a very quick dish to make.

  • Stir-fried bok choy and rice in garlic sauce

    • redjanet on February 27, 2018

      A very nice, quick rice dish for week-nights. I used my instant pot to cook the brown rice, which helped to save time. I think I may add sliced mushrooms next time to make the dish a bit "meatier" but overall it was really good.

  • Zecret zucchini bread

    • SugarFree_Vegan on April 18, 2016

      pg 292 Wow - who would have thought that adding a avocado to a cake recipe (to sub out the egg / fat content I assume) would result in something so lovely. Two green items in a cake that is delicious has to be good. I used Xylitol as my sweetener of choice.

  • Chilean bean stew

    • Locavore on January 26, 2016

      made 1/26/2016 with defrosted frozen squash and frozen corn. Used mushroom stock. Added green peppers. Subbed frozen pesto for fresh basil. Try fresh squash next time. Was yummy over brown rice.

  • Orange, beet and bean salad

    • debandrachel on July 22, 2013

      originally made as written try again but only use zest from 1 orange - was too bitter

  • Slow-cooked steel-cut oats

    • debandrachel on July 22, 2013

      I make this plain in a small slow cooker - 1 cup oats to 4 cups water on high this makes 4 adult servings I add cinnamon and a 1/2 grated apple afterwards

  • Israeli quinoa salad

  • Banana cranberry smoothie

    • shamby on October 21, 2017

      This is really refreshing and yummy. The dates and bananas make it plenty sweet.

  • Cherry pecan granola bars

    • shamby on December 21, 2017

      These bars are really tasty. I think the food processor might be a better choice than the blender for blending the dates and orange juice.

  • Potato, corn and bean soup

    • shamby on October 21, 2017

      This is the first recipe I've tried from FOK, and it was really delicious. I have to confess that I used some chicken broth and bean broth with ham, so it wasn't truly vegan. But I think it would be just as good with pure vegetable broth. I topped it with a bit of fresh purple ruffles basil.

    • JChef on January 05, 2021

      I substituted black beans for the green beans and sweet potato for the red potato. I added barley and cut back on the amount of liquid so it was a thick stew. It was delicious.

  • Creamy asparagus soup

    • mharriman on March 22, 2020

      This soup was okay but not anything more. I made half a recipe with 1lb asparagus. A basic, healthy but not exciting soup. Made two servings with half the ingredients. This was a good complement to the lobster salad I made to go with it.

  • Corn chowder

    • mharriman on August 19, 2019

      A flavorful soup, mostly because of the small diced red and yellow bell peppers. We liked this. Unlike most corn chowders we’ve had, this vegetarian soup has no dairy, and we didn’t miss it at all. It makes A Lot of soup (I’d say 8 servings rather than 6), so I plan to serve it again with a crab entree tomorrow and freeze the rest. First time using this cookbook.

  • Chickpea avocado salad

    • mharriman on April 23, 2020

      This is a southwestern/Mexican take on chickpeas. We liked it but will leave out the jalapeño pepper next time - had us grabbing for the water glasses after most every bite. The avocado, lime zest, and lime juice are a nice foil to the jalapeño and the onion.

  • Bulgur-stuffed tomatoes

    • Goodwolf on June 28, 2015

      Made way too much filling but it tasted so good I ate it by itself the next day.

  • Peanut noodles with broccoli

    • ShieldmaidenofRohan on January 27, 2021

      I tend to double the sauce on this and add more broccoli and a package of steamed and crumbled tempeh as well as a thinly sliced red pepper. Delicious sauce that is also good over roasted broccoli and cauliflower.

  • Mexican-style bean and rice casserole

    • musik on August 11, 2021

      This is great for pot-luck dinners. Meat eaters enjoy it too.

  • Wild rice-stuffed cabbage rolls

  • Lunchbox chocolate chip cookies

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  • ISBN 10 0606316493
  • ISBN 13 9780606316491
  • Published Aug 14 2012
  • Format Hardcover
  • Page Count 319
  • Language English
  • Countries United States
  • Publisher Turtleback Books
  • Imprint Turtleback Books

Publishers Text

A whole-foods, plant-based diet has never been easier or tastier—300 brand-new recipes for cooking the Forks Over Knives way, 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, and prevent (or even reverse!) chronic conditions such as heart disease and type 2 diabetes, 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 film, 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, Isa Chandra Moskowitz, and Darshana Thacker transform wholesome fruits, vegetables, grains, and legumes into 300 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: Sicilian Cauliflower Linguine, 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 whole-food, plant-based way today—it could save your life!



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