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

This is really a fantastic cookbook, one of my favorites. I have gone back to my vegan diet after we moved back to Austin for my business and it's just so easy to do here. I rarely eat out anyway, but I find that my surroundings obviously influence my culinary arts as well. The foods in this one are just so well thought out. Things that don't scream "vegan" when you serve them up to others, but just yell "Yowza! Great taste!" yet they are also well thought out for their nourishment, making this an excellent book for those who wish to simply go meat-free once a week for their health, which many people are doing now. Even the salads are hearty, like the taco salad with cilantro-lime dressing, with 2 kinds of beans, tortilla strips, corn, and a dressing with lots of depth. Some folks may find a few ingredients hard to find depending upon where they live. In our last town, tahini was not at my closest market, nor was red chili paste, for example, when I used this cookbook last year. And the swiss chard lettuce wraps are excellent except you will have to trek to a specialty market for Garam Masala and likely order the black mustard seeds off the internet if you don't have a spice shop that just sells spices nearby. My gripe with this is that although I can read a recipe and know what can be found at a typical market and what can't, many other newer cooks might not and might plan out their whole menu then arrive at the grocery store and find they can't even buy some of the ingredients. In this case, I think substitutions would be helpful. Or at least indicate where they might find them. In some markets, for example, the Garam Masala might be in the spice section and in others in the Indian section. I know it's an Indian spice, but this was not relayed and so someone unfamiliar could be looking for a canned good, a sauce, etc--it simply says "Garam Masala" with no explanation. It does not note that you will need to order or go to a spice shop for the black mustard seed and suggest an alternative if this is not an option. But, that said, there are loads of recipes here--over 300--making this a wealth of choices, no matter your mood.The dishes are tasty enough and beautiful enough for parties as well. I almost deducted a star because I am no fan of cookbooks that use regular textbook style paper where stains stick and there are basically no pictures to speak of (a few in the middle) but, to be honest, at 300 pages it condenses the book and these recipes are so good that I would prefer the recipes anyway. The stews are excellent.(Try the creamy sweet potato and vegetable stew) and there are even some party dips. The salads are a new take on old favorites and more stick-to-your ribs than many you'd find. There are flavors from all over the world, from Indian to Asian to Southern Comfort. I find myself reaching to this one all the time lately. And feeling more energy because of it.

I truly have enjoyed this cook book. I feel like most individuals who are looking to invest in this book have already had a chance to either read the original Forks Over Knives book which gives you the informational breakdown as to why going "Plant Strong" is so beneficial to your health. If you haven't had a chance to do so I recommend you start your journey there, then make your way to the wonderful meals in this book. What I like about the cook book: 1. It tells me what to do: Haha I can't say I know my way around the kitchen nor can I say I would be able to come up with new ideas of meals to eat especially for a new way of eating... I have a hard enough time staying away from CHEESE! **See reasons in "Forks Over Knives" as to why cheese is a no go** 2. Organized well: I purchased the Kindle version of the book. LOVE IT! the table of contents is clearly listed with every recipe having it's own active link to the page in the book. This is great when you have no idea what you want to make for breakfast/lunch/dinner. Simply go to the table of contents choose the meal you are looking for ie Dinner and brows the different recipes. 3. Super Tasty: Big issue, can I actually eat the food I make? in the case of taste I give this book a five stare rating. Everything I have made has had great taste and fills you up. Obviously with any large scale lifestyle change there might be some getting used to textures as well as acquire some new tastebuds but that comes with time of eating these foods. For example Kale....it can be robust in flavor... for a newbie you might want to throw your salad bowl in the air as you run away screaming Ice cream! but PLEASE! don't be scared away. There is always an adjustment period and if you are used to tons of fast food then your body will need to go through a detox period, which can be frustrating, but then BAM! you will be running strong and healthy with your new empowered knowledge and a sense of healthy living. 4. Quantity: Love the number of recipes in the book. Great variety as well All in all this is a great cook book to own if you are interested in learning how to live "Plant Strong" go for it BUY IT! You'll see for yourself. Make the change and live happy and healthy!

This is one that I have been on a serious mission to cook my way through. On top of all the great advice and information, this book has quickly become a staple in our kitchen. I have tried too many to list in a proper amount of time, but I'll share the recipes that were hits and the ones that were misses and leave out the ones that were just okay. Hits Tofu Mayonnaise: So easy and such a healthy replacement to other vegan mayos. Cauliflower Béchamel: Hands down my favorite sauce to toss over pasta. It's creamy without the cream. A recipe later in the book "Penne with Spinach Béchamel" has quickly become a staple in our house. Gingerbread Smoothie: Need I say more? Taco Salad with Cilantro-Lime Dressing: You will not miss any flavor in this healthy, zing-y salad. The dressing is divine. Ponzu Noodle Salad and Cold Soba Noodles with Orange Miso Dressing: Both of these are great to make, plus they are cold noodle dishes, making it that much easier to make a big batch and eat off of them all week. Citrusy Black Bean Taquitos: Epitome of easy and also delicious. Polenta Pizza with Tomatoes and Basil: While this does not hold up like pizza, the flavors are really nice. Tuscan-Style Shepherd's Pie: Another polenta recipe that just hits the spot. Misses "Cheesy" Potato Soup: The problem with this one is that I really don't like their "cheese" sauce, perhaps if I tried one that I liked, the soup would be a lot more appealing. Lentil Chili: I guess to me, it's not really chili unless it's got beans in it. Just not for us. Pad Thai: It seemed to miss everything that makes Pad Thai taste like Pad Thai. I suppose if I hadn't gone into it expecting it to taste like Pad Thai, I might have a different opinion, but if it's Pad Thai you are after, steer clear of this one. Mac and "Cheese": Again, the problem lies in the cheese. In summation, a good cookbook with a lot of simple, fat-free, heart-healthy meals. I used this cookbook a lot after the holidays when I felt I had just consumed too much oil-laden foods.

I am having such a good time exploring Del Stroufe's delicious recipes. Eating a whole food plant-based diet has been a joy. First week was challenging: had to say goodbye to my beloved Italian olive oil, eggs, beef, poultry, fish and dairy. Especially yogurt and cheese. However, by the end of the second week, I wasn't missing any of it. By the end of the third week my taste buds woke up. The variety of foods, tastes and pure beauty on the plate makes this a daily adventure. Best of all is how much more energy I have now. Who knew eating plant-based whole foods could be so fulfilling? Update: I'm writing this update because of a one-star review that declared Del's recipes were not good and to save your money. I've been living the whole food plant-based (wfpb) lifestyle for over two years. I have a large collection (26) of some vegan, but mostly wfpb, cookbooks which serve as daily creative inspirations. After taking the Forks Over Knives cooking course, my skills and abilities expanded exponentially. I learned that recipes are more suggestion than dogma. I've made some of Del's recipes and found them so-so. The next time I tried a different ingredient or spice, and kept tweaking until I could say I really liked the dish, Del Sroufe understands comfort food. There are several of his dishes (like the fava bean ratatouille) that even our meat-eating family members and friends devour. This cookbook is a great introduction to the lifestyle covered in the Forks Over Knives documentary. Most of the recipes are uncomplicated and familiar. Some are more complex; these usually can be prepared over two or three days. A little organization and curiosity can yield a great dinner. Don't let one bad review stop you from giving it a try. Your body will say thank you...and your doctor may be amazed in a couple of months. Mine was.

Very comprehensive cookbook with recipes for everyone. I was impressed with the amount of recipes and how appetizing the majority of the them were. I’m trying to add healthier meals into our diet, and while my fiancé is a meat eater, I use this as a way to add healthy and creative side dishes to our meals, instead of the same boring microwave steamed vegetables.

This cookbook has easy to prepare recipes for plant-based cooking. The recipes are delicious and varied, so almost any taste can be accommodated. There are also tips for making variations on the recipes. Del Sroufe is a creative, engaging writer. I would say that if you haven't done much cooking, you may find some of the descriptions of method a bit hard to follow; Sroufe assumes basic knowledge of kitchen techniques and a sense of how things should be. For instance, in the "no cheese" sauce for mac and cheese (among other things), he suggests that the ingredients can be combined in a blender "with a little patience" and that you might want to add up to 1/2 cup water for a smooth consistency. Trust me, this is a great recipe, but you need to know how to cajole a blender to make a thick sauce (or just use a food processor!) and you need to know how much water is the appropriate amount so the sauce is not too soupy and not to stiff for how you plan to you us. This caveat aside, this is the best vegan cookbook I've ever had. The food is bursting with flavor, and Sroufe isn't trying to make up vegan substitutes for meat products - he's trying to give healthy, delicious, plant-based recipes, period.

I have been WFPB for over 6 months now and there is some great information in this book. Something that was important to me was making sure a WFPB diet was sustainable and that means having a variety of foods to choose from so I do not get sick of having the same thing over and over. There always seems to be something a little off with the recipes in this book. Unfortunately, you never know what they are until your just about to finish completing the meal. It also lacks pictures of the recipes that other Plant Based cookbooks contain. We often eat with our eyes first, so it really hurts the effectiveness of picking something to make, especially when we are not familiar with a particular delicacy. A couple of examples where the recipes kind of fall short - made the Mac and No-Cheese, ok recipe/casserole, but there was nowhere near enough no-cheese sauce for dish. Made the tomato soup recipe - said it feeds 4, there was barely enough for 3 meals which was disappointing because it was very good! Pesto sauce - WAY too much garlic. Mushroom Stroganoff - Again, not enough sauce. You end up with a lot of noodles and a splash of sauce. The recipes are some kind of mix of too much/not enough and you will not know until it's too late. This can be very frustrating and could potentially deter someone for advancing their plant based diet. For comparison, I have had a great experience with Kim Campbell's PlantPure Nation cookbook and Rip Esselstyn's Plant Strong Recipe book. I recommend these two books for starting your WFPB journey opposed to the Forks Over Knives cookbook. I have had a lot of success with their recipes and may come back to this when I need something new to try.

Must read

One of the best books on vegan recipes, I am amazed at the number of recipes and so easy. Thanku for us who only have plant based food. thanku again. A must have.

The recipes are delicious and easy to follow

A lot of recipes, for salsas, casseroles, salads, etc. it's ok if you cook regularly, but if you are a starting with this thing, I personally don't recommend this book. There is no pictures of all the recipes, and I think it could be a good thing especially if you don't know how your meal has to look like.

I love this book. Every recipe I have made so far has been delicious despite being oil free. I would recommend this book by far to anyone considering switching to a more plant based diet. There are so many classic recipes turned meatless like cabbage rolls or stuffed vegetables which is really helpful. There are also a ton of recipes from all around the world which I thought was very interesting and fun. Worth the money for sure 10/10.

Never before in my life have I missed pictures so much. Having this book makes me realize how important pictures are in a recipe book. Over 300 recipes and only 30 pics. Saying that it is a great book for Vegans and people wanting to try going vegan or incorporating a few meals a week. Quite a few pretentious twitterings and difficult to find ingredients but in conclusion, a good recipe book.