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

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

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New York Times Bestseller

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!

Product Details

ISBN-13: 9781615191598
Publisher: The Experiment
Publication date: 08/14/2012
Series: Forks Over Knives
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 320
Sales rank: 38,009
File size: 9 MB

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
Darshana Thacker teaches traditional Ayurvedic food preparation at Vapika Spirit in Los Angeles ( Her intimate, kitchen-based classes illustrate the simple preparation of well-balanced meals planned according to the season.
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.

What People are Saying About This

From the Publisher

“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."
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

Customer Reviews

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Forks Over Knives - The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year 4.2 out of 5 based on 0 ratings. 24 reviews.
Anonymous More than 1 year ago
This is like learning a new language. It will take some effort, but the results are truly amazing. The “give” is that you will no longer eat meat, fish, poultry, dairy, or oils – No Moderation - never. The “get” is that your total health will improve – dramatically. You will lose weight, your cholesterol will decrease, you will be less likely to develop diabetes, and if you have diabetes you stand a good chance to rid yourself of this terrible disease. Your chances of developing cancers will also be sharply reduced. If you have clogged arteries, which most people do to some extent, this diet will actually help reduce the plaque in those arteries, and the angina that you may be experiencing will lessen, and then be gone. Mine did. Your next blood test will show dramatic positive results that you never thought possible. As of August 7, 2012 my total cholesterol is 106, and it had been as high as 294. I have also lost 22 pounds over five months, but I regard that as a nice byproduct of my original goal of becoming heart healthy. The toughest thing about adopting this new nutritional plan is setting aside your own stubbornness and ignorance. It was for me. To assist your transformation I highly recommend viewing the 2011 documentary Forks over Knives ( available on DVE) directed by Lee Fulkerson and reading the companion book Forks Over Knives. Must reading also includes Prevent and Reverse Heart Disease by Caldwell B. Esselstyn, The China Study by T.Colin Cambbell and Thomas M. Campbell, and Super Immunity by Joel Fuhrman. Each of these books will help you rethink your relationship with food, and your understanding of the chemistry of foods and the real unseen effects that they have inside your body. Your bathroom scale and mirror can only give you an incomplete picture of your true health. Learning this new nutritional language takes very little time but can be fun and will be enlightening, and your results will be well worth your effort. If all Americans ate this way there would be no health crisis. Do yourself a favor. What have you got to lose? Poor health. What have you got to gain? Good health.
Anonymous More than 1 year ago
I have quite a collection of vegetarian/vegan cookbooks. This one is BY FAR the BEST one. Every single recipe I have tried has been a true winner. The recipes are easy to follow and use ingredients that I usually have right on hand. Nothing exotic here if you have been used to lots of fruits/vegetable meals. The desserts are great too! I made the corn muffins with the lentil chili last night and it was a huge hit with everyone. Since eating this way, my husband lost 42 pounds, I lost 10 that I didn't need to lose, both of our cholesterol readings went way, way down and our blood pressure is perfect. We are both in our 50's so that is super good. We plan to eat this way the rest of our lives and live healthy for 100+ years. Good luck to all of you!
runslikesnail More than 1 year ago
Whether you've seen the film or not, whether you're a vegetarian/vegan or not, I highly recommend this cookbook. Great tasty recipes that work! I'm a fan of the film, so that drew me in. What sold me on the book was the desserts section by my favorite vegan chef/cookbook author - Isa Chandra Moskowitz. But once I got it home and started cooking - I was incredibly happy with this book. I buy a lot of cookbooks and I buy a lot of vegan cookbooks. Once I actually start cooking from them - sometimes I'm happy, sometimes disappointed, and sometimes "meh." The recipes in this book are definitely making me happy!
peg41424 More than 1 year ago
I purchased this book because I have diabetes and cancer. It is imperative that I change my diet to a more healthy way of eating. This book has not been a disappointment. The recipes are easy to follow and the ingredients are easy to find in stores. Even a steak and potato person, like myself, find these recipes tasty. I cannot give it a higher recommendation.
Juka More than 1 year ago
This is a great cookbook. I'm diabetic and decided to try the "vegan" diet - stumbled upon Forks Over Knives (plant based way of eating). I love it! Turns out I really can give up cheese, meat and eggs with no problems at all. The only thing I don't like about this book is the lacking nutritional information. I rely somewhat on carbs/fiber, etc information and this book does not include that. Overall, though, its a great cookbook.
Biznessgal1 More than 1 year ago
For health reasons I am now a vegan. The change is mind boggling in the beginning, just trying to think how to prepare meals. If I could only own one vegan cookbook, it would be this one. I highly recommend any newbie starting this this book.
LMcF More than 1 year ago
I was looking for a user-friendly plant-based cookbook and THIS IS IT! my only complaint is that none of the recipes show numbers on calories, fat, fiber, sugar, protein, cholesterol etc. I am increasing my fiber intake and working on lowering my cholesterol and these recipes don't give me the detail I need. I do intend to make many of the recipes. Just wish the authors could have taken one extra step and given consumers this basic info. Leslie McFadden
RapidReaderDC More than 1 year ago
2 years ago I completely changed my diet to plant-based nutrition, lost 40 pounds with no measuring of ingredients or portion control, lowered my cholesterol and blood sugar, and conquered type 2 diabetes. I also eliminated sleep apnea and recurring problems with irritable bowel syndrome. I have maintained the weightloss with no extraordinary measures, and brought happy tears to the eyes of my general physician, cardiologist and pulmonologist. Forks Over Knives helped me to stop killing myself with food. It is no less than a miracle that every person can perform for themselves with the help of these great recipes.
EK1 3 months ago
The Nook version of the book has almost no photos to accompany the recipes. I counted maybe 10 photos in the entire book of 300 recipes. Deeply disappointed in the purchase.
Anonymous 11 months ago
This is a pretty good Cookbook! The recipes are neatly organized by categories and are so easy to follow. The recipes do not require many ingredients and the steps are very easy to follow. Also another great book is Cousin Rick's Game and Fish Cookbook and Deer Burger Cookbook - both by Cousin Rick Black.
Anonymous More than 1 year ago
Alphabet More than 1 year ago
This is the first of a line of cookbooks and a constant sourcebook for great recipes. I have not been disappointed with any of the recipes yet. I have tried more than ten, and use it very often. A Great for your library.
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easy to follow recipes and photos are very helpful. I can see the photos and decide which recipes to impress my friends with and later tell them they were eating vegan!
Anonymous More than 1 year ago