Time for some food pictures! Lately I’ve been using recipes from the various Forks Over Knives books:
Forks Over Knives: The Plant-Based Way to Health
Forks Over Knives – The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year
The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet
Clicking on the links will take you to the product pages on Amazon so you can check them out if you desire. Forks Over Knives is about eating whole food that comes from plants only to provide excellent nutrition and health. Please don’t shy away from these books just because they’re vegan! If you do eat animal products, don’t be afraid of trying out the recipes in these books. You can easily add your favorite grilled or baked meat to these dishes and still have a healthy meal. A lot of people I know already know how to make meat dishes but don’t know many ways to cook vegetables. These recipes make vegetables delicious, so it won’t be hard getting in your daily dose of vegetables!
Recipe: Quinoa and Sweet Potato Shepherd’s Pie
Book: Forks Over Knives Plan
Everything cooking in separate pots before putting it together: Sweet potatoes; quinoa; carrots, peas, celery, onions, and cabbage.
This was really good. The only thing I might do differently next time is use less quinoa, as I felt it overpowered the vegetables a little bit.
Recipe: Tex-Mex Bean and Cornbread Casserole
Book: Forks Over Knives Plan
Onions, peppers, beans cooking together. The recipe didn’t call for mushrooms, but I added them in because we had a bunch to use up.
I made the barbecue sauce from scratch using the recipe in the book. Was absolutely delicious!
Final product. The cornbread only makes a thin layer on top of the beans. I think making corn muffins would be more satisfying next time. Also, the recipe called for two batches of the sauce and I felt that was too much, so will probably use one batch in the future. But everything tasted excellent!
Recipe: The Easiest Granola
Book: Forks Over Knives Plan
We had breakfast for dinner one night, so I made granola. It was really easy and, once again, was delicious!
Recipe: Cream of Broccoli Deluxe
Book: Forks Over Knives: The Plant-Based Way to Health
Onions, celery, carrots, peppers, potatoes cooking together.
Added the broccoli and vegetable stock.
Making the cream! Cashews and broth in a blender.
Here’s what it looks like after it’s blended.
Adding the cream to the soup.
The cream stirred into the soup. You can always eat the soup like this instead of blending everything together. It’s delicious either way!
Everything pureed together. At this point it doesn’t look as pretty, but it tastes wonderful and is very filling!
Recipe: Fall Harvest Vegetable Chowder
Book: Forks Over Knives – The Cookbook
Leeks, celery, carrots cooking together. Original recipe uses onions instead of leeks.
Added sweet potatoes, zucchini, and bay leaves.
Added broth and corn.
Pureed half of the soup and added spinach. Voila, dinner is served!
Other recipes that were excellent include Sweet Potato Bisque from the Forks Over Knives Cookbook and Lentil-Vegetable Stew from the Forks Over Knives Plan. I didn’t take pictures of those, but highly recommend them! I hope this has inspired you to try some new recipes!
Elven Fitness 