Forks Over Knives - The Cookbook

Sroufe, Del

ISBN 10: 0606316493 / ISBN 13: 9780606316491

Published by Turtleback Books, 2012

About this Item

bound for schools & libraries ed. edition. 319 pages. 9.75x7.50x1.00 inches. In Stock.

Seller Inventory # 0606316493

Bibliographic Details

• Title: Forks Over Knives - The Cookbook
• Publisher: Turtleback Books
• Publication Date: 2012
• Language: English
• ISBN 10: 0606316493
• ISBN 13: 9780606316491
• Binding: Library Binding
• Condition: Brand New

About this title

Synopsis

Featuring desserts by the author of (IT)Vegan Cupcakes Take Over the World(RO), a companion to the documentary by the same name draws on the expertise of a Wellness Forum Foods chef while citing the health benefits of a plant-based diet, sharing a year's worth of vegetarian and vegan recipes prepared without refined oils or processed foods. Original. Turtleback binding is a highly durable alternative to a hardcover or paperback book. The comprehensive cover reinforcement process will drastically combat wear and tear, keeping your favorite books in great condition for years to come! Turtleback books are ideal for any reader, or for use in schools or libraries.

Review

Featured Recipe: Mushroom Stroganoff

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 4

• 2 large shallots, peeled and minced
• 4 cloves garlic, peeled and minced
• 2 teaspoons minced thyme
• Salt and freshly ground black pepper to taste
• 1 teaspoon minced rosemary
• 1 pound portobello mushrooms, stemmed and cut into large pieces
• 1 ounce porcini mushrooms, soaked for 30 minutes in 1 cup of hot water that has just been boiled
• ½ cup dry white wine
• 1 pound whole-grain fettuccine, cooked according to package directions, drained, and kept warm
• 1 cup Tofu Sour Cream (recipe follows)
• Chopped parsley

Place 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.

Tofu Sour Cream

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 cups

• 1 package extra firm lite silken tofu, drained
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• Salt to taste

Combine all ingredients in a blender and puree until smooth and creamy. Chill until ready to serve.