Forks Over Knives: The Cookbook (64 page)

Keep It Simple, Keep It Whole
by Alona Pulde, MD, and Matthew Lederman, MD, Exsalus Health & Wellness Center, 2009.

The McDougall Program: 12 Days to Dynamic Health
by John A. McDougall, MD, Plume, 1991.

The McDougall Quick & Easy Cookbook
by John A. McDougall, MD, and Mary McDougall, Plume, 1999.

The Pleasure Trap
by Douglas J. Lisle, PhD, and Alan Goldhamer, DC, Book Publishing Company, 2006.

Prevent and Reverse Heart Disease
by Caldwell B. Esselstyn Jr., MD, Avery Books, 2007.

The Starch Solution
by John A. McDougall, MD, and Mary McDougall, Rodale Books, 2012.

A
CKNOWLEDGMENTS
 

Many, many thanks go out to those who, in one way or another, have encouraged, prodded, pushed, and waited patiently for me while I wrote this cookbook. Thanks Dad for letting me into the kitchen at such an early age, and for giving me that first box of Bisquick, with which I made many bad batches of pancakes before I got it right. Thanks Mom for being one of the best cooks I’ve ever known and for sharing your secrets for making food taste good. Thanks Jean and Paul for many wonderful late-night vegetarian meals.

Thanks to everyone who has eaten my food in one venue or another.

A special thank-you to Brian Wendel for liking my food and giving me this opportunity, and to all of the talented people at The Experiment for their amazing eyes for detail and seemingly endless patience. Thanks to Pam Popper for putting up with my moods as I finished the manuscript for this book and for being my biggest fan. Thanks Jane Belt for your gentle encouragement. And a big thank-you to Robert Metzger, Libby Gregory, and a whole bunch of other people from King Avenue Coffeehouse for being part of what would become the best job I ever had.

First and foremost, thank you to Chef Del for his amazing skill and for logging long, hard hours putting together so many delectable recipes in a relatively short time. Thanks also to Julieanna Hever, Judy Micklewright, Isa Chandra Moskowitz, and Darshana Thacker for their love of plant-based food, and for sharing their delicious recipes with us.

I’m grateful to everyone at The Experiment, especially Matthew Lore, for believing in our work and making so many good things happen. And a special thank-you to Robby Barbaro and Kathie Pomposo, who bring a lot of talent and enthusiasm to the office every day and make sure all the important work gets done. Finally, thank you to my family and friends for their support, without which
Forks Over Knives
and this book would not be possible.

I
NDEX
 

acorn squash

Curried Squash and Apple Soup

Miso-Glazed Squash

adzuki beans

Adzuki Bean Stew

in Ethiopian Wild Rice Pilaf

in Spicy Asian Quinoa Salad

Almond Anise Biscotti

Almond Scones (var.)

Aloo Gobi (Potato and Cauliflower Curry)

anasazi beans

Bean Sauce

Pumpkin and Anasazi Bean Stew

Anise Almond Biscotti

apples

Apple Cinnamon Granola Bars

Apple Cinnamon Muesli

Apple Compote

Apple Crisp

in Braised Red Cabbage

in Brown Rice Breakfast Pudding

Curried Squash and Apple Soup

Fruited Millet Salad

in Greens Salad

Apricot Fig Squares

arrowroot powder

artichoke hearts

in Creamy Basil Pasta Salad

in Rigatoni Antipasti

in Spring Pasta Salad

in Stuffed Mushrooms (var.)

in Stuffed Tomatoes

arugula

Arugula Pesto (var.)

in Lentil Salad

in Orange, Fennel and White Bean Salad

Quinoa Arugula Salad

Warm Black Bean Potato Salad with Arugula Pesto (var.)

Asian Quinoa Salad, Spicy

Asian Stuffed Mushrooms

Asian Vegetable Salad

asparagus

Creamy Asparagus Soup

in Spring Pasta Salad

Stir-Fried Rice with Red Pepper and