Forks Over Knives: The Cookbook
Read Forks Over Knives: The Cookbook Online
Authors: Del Sroufe
ONTENTS
Pineapple Sweet-and-Sour Sauce
Banana, Date and Coconut Muesli
Breakfast Quinoa with Apple Compote
Polenta with Dried Fruit Compote
Polenta with Pears and Cranberries
Spelt Berry Hot Breakfast Cereal
Ful Medames (Egyptian Breakfast Beans)
Rice Salad with Fennel, Orange and Chickpeas
Quinoa, Corn and Black Bean Salad
Baby Lima Bean and Quinoa Salad
Bulgur, Cucumber and Tomato Salad
Italian-Style Stuffed Tomatoes
Grilled Vegetable and Black Bean Salad
Lentil Salad with Lemon and Fresh Herbs
Mung Bean Sprouts and Spinach Salad
Orange, Fennel and White Bean Salad
Taco Salad with Cilantro-Lime Dressing
Hearty Vegetable Salads with a Kick
White Bean, Potato and Asparagus Salad
Warm Black Bean Potato Salad with Arugula Pesto
Purple Potato and Kale Salad with Cilantro-Tahini Dressing
Kale Salad with Maple-Mustard Dressing
Navy Bean Soup with Lemon and Rosemary
Curried Potato Soup with Corn and Red Pepper
Fall Harvest Vegetable Chowder
Lentil Soup with Cauliflower, Potatoes and Spinach
Ful Nabed (Egyptian Fava Bean Soup)
Tom Yum Goong (Thai Hot-and-Sour Soup)
Quick and Easy Thai Vegetable Stew
Indian Zuppa with Tomatoes and Fava Beans
Pinto Bean Stew with Hominy and Spicy Cilantro Pesto
White Bean Stew with Saffron and Basil
Creamy Sweet Potato and Vegetable Stew
Autumn Vegetable Stew with North African Spices
Brown Lentil Stew with Avocado Salsa
White Bean Chili with Jalapeño and Lime
Hummus and Tabbouleh Lettuce Wraps
Stir-Fried Veggie Lettuce Wraps with Hummus and Fresh Herbs
Baba Ghanoush Wraps with Marinated Tomatoes
Tomato, Cucumber and Mint Salad
Grilled Vegetable Pasta Salad with Pineapple Chutney
Cold Soba Noodles with Orange Miso Dressing
Spaghetti with No-Cook Tomato Sauce
Penne with Chickpeas and Spinach
Penne with Roasted Red Pepper Sauce
Penne with Tomato “Alfredo” Sauce
Rigatoni with Peas and Curried Cream Sauce
Penne with Swiss Chard, Olives and Currants
Penne with White Wine Mushroom Sauce
Stir-Fried Noodles with Spring Vegetables
Noodles with Curried Red Lentil Sauce
STIR-FRIED, GRILLED AND HASHED VEGETABLES
Stir-Fried Vegetables with Miso and Sake
Miso-Glazed Squash with Spinach
Grilled Cauliflower “Steaks” with Spicy Lentil Sauce
Aloo Gobi (Potato and Cauliflower Curry)
Braised Red Cabbage with Beans
Mixed Winter Vegetables with Spicy Poppy Seed Sauce
Baked Spaghetti Squash with Swiss Chard
Baked Spaghetti Squash with Spicy Lentil Sauce
Quinoa-Stuffed Tomatoes with Spicy Cilantro Pesto
Poblano Peppers with Chipotle Black Bean Sauce
“Cheesy” Broccoli Baked Potato
Southwestern Twice-Baked Potatoes
Millet-Stuffed Portobello Mushrooms
Wild Rice–Stuffed Cabbage Rolls
Bean, Corn and Summer Squash Sauté
Cuban-Style Black Beans with Cilantro Rice
“Refried” Beans and Tomatoey Rice
Koshari (Lentils with Rice and Macaroni)
Mujadara (Lentils with Rice and Caramelized Onions)
North African Chickpeas and Vegetables
White Beans and Escarole with Parsnips
Stir-Fried Rice with Asparagus and Red Pepper
Stir-Fried Bok Choy and Rice in Garlic Sauce
Sweet-and-Sour “Meatball” Stir-Fry
Eggplant and Chickpea Rice Pilaf
Sweet Potato and Cauliflower Rice Pilaf
Green Chile Rice with Black Beans
Wild Rice, Cabbage and Chickpea Pilaf
Corn, Polenta and Millet Dishes
Creamy Polenta with Wild Mushrooms
Polenta Triangles with Creamy Sun-Dried Tomato Sauce
Polenta Triangles with Mushroom Olive Sauce
Polenta Pizza with Tomatoes and Basil
Polenta Pizza with Pesto, Caramelized Onions and Potatoes
Curried Millet Cakes with Red Pepper Coriander Sauce
Quinoa Pilaf with Apricots, Pistachios and Mint
Orange Quinoa with Black Beans
Spinach, Mushroom and Quinoa Pilaf
Bulgur Pilaf with Chickpeas and Summer Squash
