Forks Over KnivesTuesday, October 9, 2012 6:00 AM
Over 300 Recipes for Plant-Based Eating
By no means are we vegetarians, but every so often putting down the knives in favor of forks - as the name of a recently published book, Forks Over Knives, suggests, is not only a great idea from a nutritional standpoint, but from an economic one.
The newbie book was written by long-time vegan chef (along with a few others), Del Sroufe, who has struggled with his weight most of his life–at one point he peaked at 475 pounds–even after he adopted a vegan diet a few years ago. Under the guidance of Dr. Pam Popper of the Wellness Forum in Columbus, Ohio, he switched to a well-structured plant-based, whole foods diet and increased his exercise to great success. The author’s new book landed on the NYT best seller list the week of publication and it follows the first Forks Over Knives companion book, as well as a film of the same name.
The book is an awesome resource for inventive recipes (though it’s important to note that while there are over 300 recipes, there are not images for all of them), and because of Sroufe’s unique background they’re focused on healthful and gastronomically satisfying ones (remember vegan does NOT necessarily mean healthy). Better yet, the recipes have a worldly influence and cover the gamut - stock & sauces, breakfast, salads, soups, stews, chilies, grilled, wraps, stir-fried, baked, casseroles, desserts - so there truly is something for everyone - even our steak-loving hubbies.
Dish with us: Would you ever go vegan for dinner?