Reading Time: < 1 minute The cookbook offers a range of whole food plant-based recipes (Photo: Forks Over Knives)
Reading Time: < 1 minute

Food movement pioneer Forks Over Knives (FOK) has released its fifth cookbook titled Forks Over Knives: Flavor!

This newest cookbook offers over 150 whole-food, plant-based recipes that draw on influences from around the globe, as well as tips and techniques for the home cook to easily integrate whole foods into an everyday routine.

Recipes in the book include Black Bean Chilaquiles with Fire-Roasted Tomatillo Salsa, Thai Red Curry Noodles with Stir-Fry Vegetables, and German Marble Cake with Raspberries among others.

Trailer for Forks Over Knives – the documentary

Vegan recipes

“I’m thrilled to add the first four-color cookbook to the Forks Over Knives New York Times bestselling book collection, with this one featuring original recipes that are near and dear to my heart,” said Chef and the book’s author Darshana Thacker in a statement sent to Plant Based News.

“My goal with this book is to share sophisticated, yet approachable recipes that people can incorporate into their everyday lives and use for entertaining their family and friends – all while using the whole plant foods known to strengthen health.”

“We are excited to offer a modern cookbook with stunning photography and the best plant-based recipes from around the globe,” added Brian Wendel, Founder and President of Forks Over Knives. “This book brings whole-food, plant-based cooking to its rightful place in modern cuisine.”

?Forks Over Knives: Flavor! is available through Amazon and at bookstores across the US.

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Maria Chiorando

Maria is a news and features writer for Plant Based News. As a former magazine editor, newspaper reporter, and features writer, her work has been published by The Guardian, The Huffington Post, and various regional newspapers, as well as Vegan Life magazine and Vegan Trade Journal. She has interviewed a huge range of people, from Prime Ministers to authors, activists, pop stars and actors, and enjoys the varied range of topics writing for PBN allows her to tackle. She was previously the editor of Plant Based News for over 3 years.