You may have heard of or even watched the 2011 documentary, Forks Over Knives, a film about the disease-reversing qualities of a plant-based diet. The documentary was a hit and ignited change in many people. It’s been credited by many as the documentary that made them choose a vegan lifestyle.
I am not vegan, but I do believe that food can prevent, and in some cases, cure chronic illness. I’ve seen it in my own health. So, I decided to explore some recipes from the Forks Over Knives cookbook and report back my honest opinion. (This is not a sponsored post).
What I like about the recipes overall is that they are easy, olive-oil free (aka fewer calories), and tasty.
Maybe throw a few of these into your recipe rotation.
Let’s kick this off with the one thing on everyone’s mind in October – Pumpkin Spice! I absolutely loved these pumpkin spice muffins. They make the perfect grab and go breakfast or mid-day snack. I altered the recipe just a tad by substituting the oat flour with Vega Vegan Vanilla Protein Powder.
Tip: Make sure to eat one when it’s fresh out of the oven. Add a little vegan butter substitute. They are great regardless, but nothing compares to the fresh, warm goodness of these straight out of the oven.
This soup looks and tastes like you slaved all day, but in reality, it’s a leave it and forget it recipe. And unlike other soups, you don’t need a crockpot or 5 hours of cooking time. Simply throw all the ingredients, sans spinach, in a large pot and cook on low for 2 hours.
I’m finding that Forks Over Knives recipes are usually super simple, which is fantastic for our busy lives.
Tip: This recipe makes a lot of soup. Use this to meal prep for the week or when having a large party. I’m going to make this the night be Thanksgiving this year. It is hearty, healthy, and will feed a dozen people.
This is my favorite Forks Over Knives recipe so far. Not only have I made it numerous times since first trying it, but I also shared the recipe with my Sister-In-Law and she’s made it multiples times already too.
I get pre-made (not precooked) whole-wheat pizza dough from Whole Foods. I roll out the dough, add the ingredients and then cook on a pizza stone for 20-30 minutes. This pizza is so full of flavor I can almost guarantee you won’t miss the cheese.
Tip: I like to cook my dough for 10 minutes before I add the ingredients. I feel like it gives the dough time to set before adding the wet enchilada sauce.
If the South-of-Border Pizza was my favorite, this curry was probably my least favorite recipe from Forks Over Knives. That’s not to say it wasn’t good. To be honest, it’s probably because I’m not a huge fan of steamed vegetables.
What I did like were the curry flavor and the vegetable combination. I will try this recipe again, but I will saute the vegetables instead of steam them.
We love pasta in my house. And now pastas come in so many healthy varieties that I never feel guilty about making a veggie-forward, healthy pasta dish. That’s why I was excited to try this Roasted Veggie Pasta dish from Forks Over Knives.
Overall, I’m enjoying the recipes from Forks Over Knives. I haven’t come across one yet that was complex or didn’t taste good. I appreciate how clean the recipes are and the minimal ingredients.
I recommend all of the recipes reviewed in this article, but if you want my opinion on where to start, go with the pizza!