Forks Over Knives―The Cookbook: Over 300 Simple and Delicious Plant-Based Recipes to Help You Lose Weight, Be Healthier, and Feel Better Every Day: The New York Times Bestseller
Key features
- •Forks Over Knives The Cookbook Over 300 Recipes for Plant Based Eating 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!
Brandexperiment
CategoryCooking by Ingredient
Forks Over Knives―The Cookbook: Over 300 Simple and Delicious Plant-Based Recipes to Help You Lose Weight, Be Healthier, and Feel Better Every Day: The New York Times Bestseller
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