Forks Over Knives: Flavor!: Delicious, Whole-Food, Plant-Based Recipes to Cook Every Day

I've made 13 recipes so far. The potato cheese, Mexican Chopped Sald (a fave), Lake Tahoe Chickpea Salad Sandwiches (another fave but prefer it as a wrap), Cajun Kidney Bean Sloppy Joes, Sweet Potato Tortilla Soup, Caldo Verde: Portuguese Potato and Kale Soup, Stuffed Zucchini Boats with Israeli Couscous and Parsley Tahini Sauce, Sweet Potato Enchilada Stacks, London Curried Shepherd's Pie, Smoky Black Bean Nachos, and Potato Panade with Garlic and Fresh Thyme. I liked them all.I am feeling fantastic, my digestive system is happy, I have more energy, my resting heart rate is lower, and I feel full and satisfied. The food is good. I notice that the Zucchini Rollatini Stuffed with Quinoa and Chickpeas mentions zero of the quinoa in the recipe but so far that is the only problem I've run into and I'm going to try to make the recipe anyways. The recipes have been pretty easy for the most part. I usually only stick to simple quick recipes but I am trying to push myself out of my comfort zone and I'm able to do that with this cookbook, though it still has the quick recipes too. Substitutions have been easy. Definitely a purchase that is making this transition to a whole foods plant based diet easier than I imagined! And even though I still don't think the cheese recipe tastes like cheese, I love the potato cheese recipe. It is delicious and works for me as a cheese. I am not a fan of the cashew cheeses that a lot of vegan cookbooks use.

I bought three books. One for a co-worker that sits next to me. A Captain who used to be a supervisor, and one book for me. I wrote a product review before but will again since I've bought 3 books. From the cover to inside of the book is the best I've ever seen in a cookbook, and I have many of them. The color illustrations of food and recipes are beautiful and well done recipes. I am gathering everything I need to try the Bean Soup and sharing with my co-worker that sits next to me. We are both excited about making the recipes and sharing with each other. I sure hope you do a book only on meat, and another book on only soups. I'd buy them both, and buy for others. Keep up the GREAT recipe WORK.

I love the original Forks over Knives cookbook and use it a lot (although I wish it had color photos of recipes!), so I eagerly pre-ordered this new book. It has really interesting mix of recipes with unique flavor combinations, and I'm really happy I purchased it.The book is divided up into the following sections:* Breakfast* Appetizers* Salads* Burgers, Sandwiches, Tacos, and Other Handheld Meals* Warm Veggie Sides* Soups and Stews* Baked Entrees* Pasta and Noodles* Grains and Beans* Bread and Crackers* Desserts* Dips and SaucesIn keeping with the Forks over Knives philosophy, all of the recipes are whole-foods, plant-based, with no use of animal products. They are also oil-free, and mostly use only natural sweeteners like date paste, although a few of the dessert recipes call for whole cane sugar.When I say that the book has some unique flavor profiles, what I mean is that the author Darshana Thacker puts things together in ways that are different from your traditional recipes. For example, the French toast recipe is Polenta French Toast with Maple-Glazed Blueberries and the Grains and Beans chapter features recipes like Thai Quinoa Salad with Peanut Sauce and Coconut Ginger Red Rice. The recipes have an international flair to them, but the ingredients shouldn't be too hard to track down.Almost every recipe comes with a beautiful color photo, and the ingredients list is clearly spelled out. The recipe instructions are also numbered so that they are very easy to follow.My copy arrived yesterday so I have only made two of the recipes so far (the Sweet Potato Tortilla Soup and the Persian Chickpea Cookies for dessert), but both turned out to be flavorful and simple to make.I've been vegan for about five-and-a-half years and have a nice little library of plant-based cookbooks, and I think that this one will add some uniqueness to my collection. If you're new to WFPB eating, you may want to start with the original FOK book or some of the Plant Pure Nation cookbooks, but this is also a fun one if you're searching for some variety.Bon appetit!

Really well written and good book for beginners learning plant based, whole food cooking

I love the FoK cookbooks and now have them all! Lots of useful, healthy recipes with lots of color photos. Looking forward to making them all one at at time. Highly recommend it!

I can’t wait to begin making so many of these recipes! I love the ethnic flavors that are highlighted to help keep meals interesting. Great suggestions for substituting if you have food allergies or trouble finding an ingredient.

Some real good recipes (e.g. the corn basil sauce is awesome, many salad and bean/rice recipes are above par!) and the material is presented in an attractive format in a book that blessedly sits open on the counter. But. Some of the recipes here real losers - e.g. the marinara is embarrassingly bad (and the recipes that use it) and the polenta pizza recipe was so terrible it was almost comical. I found myself scooping food from bowls/pans into the garbage thinking WHAT would my depression-baby mother about such waste in the pursuit of knowledge? Nonetheless, several things I garnered from this book are SERIOUSLY VALUABLE. I've lost weight and feel tons better after a month of plant-based (mostly) eating and this book has helped.

I was a little worried about purchasing this book because so many people found the recipes difficult with hard to find items. I live in a small town, and it is true that some of the items aren't available. But finding the items are so worth it. I order online items I can't easily find, usually through Amazon. The recipes are so, so good, with lots of ideas for substitutions. It is my favorite whole grain, whole foods, cookbook (and I have several of them.)

Just getting ready for a trial run with Whole Food, Plant Based eating and this cookbook is exceptional. Using various spice blends and ingredients, every recipe we have tried (10 so far) is scrumptious, and I have flagged many more from different cultures that I have eaten but never made. I like that the quantities for vegetables are expressed in both size or pounds and cup/tbsp measurements. Any recipe that is part of a different one is cross referenced by page number -very efficient. The author has gone to a great deal of effort, and her personal notes on the recipe origins are interesting too.

Vielseitige Rezepte mit zum Teil auch ungewöhnlichen Gewürzen... dieses Buch ist eine tolle Ergänzung zu den anderen FOK-Büchern :)

Amazing book I bought for an xmas present. But after seeing the recipes, I'll be buying one for myself as well.

I have alot of good cookbooks but this one is a favorite, these recipes are anything but run of the mill...delicious with lots of variety I refer to this book often. Highly recommend!I frequently

Perfect book, but unfortunately you have to be a chef in the making to be able to make the recipes. A little too high end for a vegetarian first timer!