Every country has so much to share in terms of its traditional cuisine, much of which is already vegetarian or vegan or can easily be adapted to be vegan. For many years, I explored those foods in restaurants, on my travels, and in my research. But often such culinary treats are rich and not so healthy—and they leave you feeling sluggish. That's why I set about putting together Forks Over Knives: Flavor!, a collection of my favorite dishes from around the world, prepared with whole-food, plant-based ingredients.
Flavor! is Forks Over Knives’ first-ever four-color cookbook, and in addition to 150 exclusive recipes, it features truly stunning, coffee table–worthy photography and a helpful primer on how to stock your plant-based kitchen.
The following three recipes offer a taste of Flavor!, which is available for online order now and in stores on Oct. 30.
Thai Red Curry Noodles with Stir-Fried Vegetables
Persian Yellow Split Pea and Eggplant Stew
About the Author
About the Author
Darshana Thacker Wendel
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