I’ve been cooking and posting almost exclusively about cookbooks for the last two months, and have especially loved immersing myself in so many other diverse and unique points of views and cooking styles and writing about them. So when the kind folks over at FSB Associates sent me a copy of the newly released The Forks Over Knives Plan: A 4-Week Meal-By-Meal Makeover, I was more than happy to continue along on that theme into this month.
Vegans are vegans for a variety of reasons, but I eat this way for reasons that are purely ethical—the health benefits are just a bonus. But sometimes I get into a rut, and eat too much processed food, not enough vegetables or skip meals altogether, especially when I’m busy or stressed. That’s why books like The Forks Over Knives Plan are not only useful to me, but also to anyone who needs a clear and simple plan for getting their diet back on track.
Written by Doctors Alona Pulde and Matthew Lederman, this plan focuses on hearty comfort foods that don’t involve portion control or measuring single nutrients. Week One focuses on breakfast, Week Two on lunch, Week Three on dinner, ending on Week Four, which offers tips on how to successfully maintain the diet.
Included are 100 recipes that embrace whole- and plant-based food, and are packed with freshness, color and simplicity. I tried the plan’s South-of-the-Border Pizza, which uses enchilada sauce in place of traditional tomato sauce, black beans, red pepper, creamy avocado and fresh cilantro. This recipe is a good representation of the book and recipes within it—it’s simple, accessible, colorful and easy.
Because I love the concept of this book as well as this recipe, I’m excited that FSB has kindly offered to give away one copy of this beautiful hardcover cookbook to one reader through this post!
To enter, leave a comment below that includes your favorite simple and healthy go-to vegan dish, including your email or some way to contact you in case you are drawn as the winner. Shipping is limited to US only.
I’ll randomly choose a winner on Thursday, October 9 … good luck!
The winner of this giveaway is Nicole, congrats! Thanks to everyone who entered!
I love the idea of this book as well! It looks great! My favorite go to vegan dinner is definitely brown rice made in my rice cooker, sesame broiled tofu or steamed edamame, plus whatever vegetables I have lightly steamed and thrown in a bowl together! I'll also add kimchi if I have some on hand 🙂
Gabrielle Amthor says
I love to get new recipes, as I'm rather new to veganism. A meal plan would be very helpful. I love to saute onions, bell peppers, and mushrooms with salt, pepper and garlic powder. Use a flour tortilla and spread tahini and top with avocado, then top with the veggies. Yummy
Anne Araullo says
Garbanzo bean salad: diced celery & red onion, garbanzos & salsa
lately my go-to has been baked zucchini noodles topped with tofu "ricotta" and homemade garlicky tomato sauce, or isa's chicky tofu salad on thick cucumber rounds, mmm… thank you for the giveaway, the book looks awesome!
favorite easy dish is black bean soup, served with a salad. the soup is just black beans (2 cups), chopped onion, garlic cloves, chili powder and broth. served with a salad.
Terri Cole says
Lately I am all about Buddha bowls. Cook some quinoa or farro. Layer the grains in a bowl with some greens, some beans, a roasted veggie if there's time (or some left over) and top with a simple sauce of tahini, lemon juice, Bragg's. Dinner in half an hour!
gaia at cinci dot rr dot com
Sarah White says
Truthfully? Guacamole. One avocado's worth lasts me two nights with a measured serving of healthy chips baked for a few mins with some chopped onions and mushrooms and a few tablespoons of Amy;s refried beans. Simple. No fancy blender needed and cleanup is quick.
My favorite on the go meal is a peanut butter and banana sandwich on whole wheat bread with a piece of fresh fruit. I guess I need some new recipes…
Nicole P. says
I am in a total food rut. My go-to is Amy's. That's why I'd love to win this. I think it'd be a great way for me to get back to making myself nourishing food. The vegan recipe that I make myself the most is a tofu scramble with mushrooms, spinach, and onions.
I credit watching this documentary (Forks Over Knives) with radically challenging me on my food choices. I have been intrigued by the husband and wife doctor duo (Drs. Lederman and Pulde) who wrote this book and wished I could benefit from a plan from them like Lee Fulkerson did. I've been playing with my food (which I LOVE to do!) and my "go to" veggie meal has been, lately, blender meals. Blender soups with savory greens, avocado, fresh corn, and massaged marinated mushroom and diced avocado toppings. Breakfast smoothies are with fruit, spinach, maca, and chia seeds. I enjoyed visiting your blog! Cheers!
Great review! I get in vegan food ruts all the time. I do really love making a taco salad with beans, peppers, and onions. I use organic taco seasoning and put it over a bed of greens. Easy and delish!
Edible Advocate says
I love roasted sweet potato and vegan pesto quesadillas. The roasted sweet potato is crisp and soft at the same time and the pesto adds great zing! rosebird.young AT gmail.com
Lentils and brown rice cooked in veggie broth with kale, garlic, onions and mushrooms. A little cinnamon, allspice, turmeric and black pepper SO good!
This book sounds great. I, too, find myself skipping meals and stuck in a rut. My go-to quick snack is an apple with almond butter or a brown rice cake with avocado. email@example.com
I like making a spaghetti squash casserole with vegan cream of mushroom soup, sautéed shallots, mushrooms and tempeh. Super easy (after I have my husband hack the squash!)
My go to is brown rice with stir fry veggies plus a little Sriracha and Bragg's liquid aminos. I always have the ingredients in freezer, ready to go in case there's nothing else to eat.
My go to is sweet potato, black bean chili.
Lauryn Linley says
I love to make a mac 'n cheese with canned pumpkin…the recipe is from Lindsey Nixon's Light and Lean cookbook, its so tasty! If I'm really hungry, I'll add some broccoli to it to bulk it up!
Lydia Claire says
A lentil and veggie soup! Filling and delicious.
Corrine Greenfield says
A hearty chili with veggies and beans. Perfect with the weather that's approaching.
My go to is sweet potato and black bean burritos. A favorite from years past from the Moosewood group. Would love to have the new book.
Jean E says
My favorite go to vegan dinner is what we call "beans and greens" a combination of what is available in the refrigerator at that time. Great to make it ahead and pack for our lunches.
My favorite quick and healthy meal is red beans and rice: brown rice (always have a bag of already cooked rice in the freezer) + open a can of fire-roasted diced tomatoes with green chilies + a can of red beans – heat and sprinkle with nutritional yeast.
Thanks for the give away!
My husband and I love the original Forks Over Knives books and are excited there's a new one! We eat a LOT of chickpeas- add whatever spices we're craving, roast them in the oven and throw over a salad or wrap in a tortilla with an avocado and onion. Simple, fast, and delicious!
Janice hedden says
I've always said I was a closet vegetarian , but after watching the documentary Earthlings I had to come out and go all the way to vegan. I forced my husband to watch it and he now is vegan too!! So I was happy to find Olives for Dinner. My go to breakfast has becomes: 1/2 sliced organic banana, 1/2 Cup of blueberries, 1/2 cup of homemade coconut yogurt sprinkled with Qi`a , a packaged cereal containing only Chia, Buckwheat and Hemp cereal.
Hope I can win the book! Sound great.
Kathleen M says
My go to recipe is veggie soup. I simply throw veggies from my garden in the crock pot and it's done when I get home. I also make it in large batches so I can just heat it up and I can enjoy summer vegetables all winter long.
Jessica J says
I love FOK, would love this book to help with helping my father also transition to reverse his diabetes and get off his cholesterol and blood pressure medications. I love a quick stuffed sweet potato either savory or sweet!
Kittee Bee Berns says
Lately I've been eating a lot of collard/salad rolls with homemade saurkraut and tons of vegetables.
My go-to vegan meal is 3 bean chili. I can make a lot, it freezes easily and transports well on my commute to work in DC. Plus, now that it's getting cold here, it's nice to have something that will keep me warm.
loveblackpoem AT Gmail dot com
My go-to is definitely a oil-free baked potato wedges topped with black beans, chopped tomatoes, and a nutritional yeast sauce. I could eat this every day (and I often do!). If I want to switch things up, I'll make a batch of low-sodium BBQ baked lentils and use it in the place of the black beans.
ceevegnashville [at] gmail [dot] com
I love making a quick chickpea curry on a bed of brown rice. So simply and nutritious!
I am a college student and work full time. So my go to vegan dish is CHEAP and SIMPLE!
Black beans with brown rice topped with avocado and tomatoes. I love it hot so I season with Cajan.
My go to of the moment is tempeh roasted with as many different kinds of olives as I can get my hands on.
kellfagan at gmail dot com
Always soup. Throw whatever is good from the market with some veggie broth and good to go. So easy!
Magic and Mayhem says
My favorite quick vegan meal is probably 3 bean chili. I chop an onion, a bunch of carrots and a bunch of mild peppers in the food processor and toss it all into a hot pan with a drizzle of olive oil, saute until starting to brown and then add a couple of cans of beans in chili sauce and a couple of cans of other types of beans that are rinsed (black, pinto, kidney…), 2 cups of frozen corn, a few fresh tomatoes chopped or a big can of chopped tomatoes, salt, pepper and a ton of cumin. Simmer till it's all hot and serve in bowls with crumbled tortilla chips on top. It feeds our family of 7 for next to nothing and even the kids love it. I'd love the cookbook! alicia.bayer at gmail. 🙂
Some kind of curry is always my go to dish. I toast the spices, add coconut milk, veggies, and beans or tofu and it's a filling meal in about 20 minutes.
Shanna Naugle says
My favorite is a big green bowl. I sautee any greens on hand but usually it is tons of onion and garlic then kale, collards, swiss chard, fresh peas and broccoli. I use mustard seeds and dried mustard to flavor and add in white beans and sometimes mushrooms.
My favorite quick easy recipe is the four layer vegan sandwich (OSG). I will make it on my lunch break. Toasted sprouted grain bread, spread one slice with hummus, the other slice with vegan pesto, sprinkle with red pepper flakes. Layer with tomatoes, avocados and baby spinach/green leaf lettuce. Sometimes I add whatever I have in my fridge, like carrots, sprouts, or raw peppers. Easy, quick and yummy!! firstname.lastname@example.org
The Yogi Vegetarian says
Looks like a brilliant book. We are always in need of a bit of new inspiration…
Funnily enough given the recipe featured here, my recent go-to has been enchiladas. I have a couple of simple, fast sauce recipes I use, and then just stuff beans, veggies and whatever I have on hand in tortillas.
Aimee B. says
This book looks awesome! Thank you for doing the giveaway. My go to vegan meal is almost always a stir fry. It allows me to use up any veggies I have left in the fridge and cooks up quickly.
I'm all about bowls as my favorite go to easy dinner. A grain, a green and a bean, usually served with a sauce. So simple, so easy, and a million different combinations!
the purpled world at gmail dot com
Vegan in Boston says
That pizza looks great! My go to is steaming carrots, beets, broccoli, brussels sprouts and kale, with some cooked tofu and drizzling a miso, garlic, tahini nutritional yeast dressing over the top! Yum!! I am actually haven't it for lunch today!
I just love steamed veggies with some sort of dipping sauce!
I love a stir fry with lots of fresh veggies! Thanks for the giveaway!
That book looks amazing. I love snacks, and my current favorite vegan snack is half soy yogurt, half peanut butter, with a tiny bit of agave. I whip it up and dip apple slices!
Purnima Barve says
Since I am from India, my favorite, go-to comfort food, vegan dish is "khichdi". It is made with lentils, rice, and vegetables.
I love vegan pot stickers.
Rlturner6874 [at] gmail [dot] com
My easiest go to meal is quinoa (with veggie broth), steamed whatever veggies in my freezer and a hint of sriracha.
Amelia T says
I loved the Forks Over Knives documentary, and have enjoyed some recipes from Engine2 since seeing it. I'm excited for this cookbook! Our go-to quick, healthy dinner [during summer] is quinoa and grilled veggies from the garden (usually kale, chard, broccoli, carrots, zucchini and tomatoes) seasoning and sometimes liquid aminos – other times tahini
Thanks for the chance! amelia6097 @hotmail. com
I love kale and northern beans with garlic and olive oil!
i just found your blog via a series of clicks and i'm already smitten with the photos, i can't wait to look around some more. a number of years ago i concocted a soup from what i had just lying around the kitchen, a spicy red lentil soup that has become my go to for lunch when i'm home alone since i'm the only one in the house who likes lentils.
I would so love to own a copy of that book, although I may be too late! I'm really struggling right now with a favorite quick and easy recipe. I get home at night and am just not motivated. I guess I would use an old throwback to non-vegan days. Brown rice and black beans mixed with cumin and garlic. Put into a tortilla, smothered with salsa, rolled and baked until warm and crunchy.
Have your seen the forks over knives online cooking course? 3 mos! I took it, is amazing!!!