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.
Corn and Mushroom Empanadas with Chimichurri
If you’ve enjoyed empanadas in the past, you know they’re traditionally fried and loaded with oil. But by adding certain simple ingredients, such as mashed potatoes, to the dough, you can create a baked crust that’s every bit as crispy and delicious as a fried one. Also included is a quick-and-easy one-step recipe for a delicious Chimichurri dipping sauce that’s also oil-free.
Thai Red Curry Noodles with Stir-Fried Vegetables
What I love about this recipe is that you get that creamy Thai curry flavor without the use of coconut milk, which makes standard Thai curries too rich for my liking. You can make this dish as mild or spicy as you’d like by adding the curry paste a little at a time. Full recipe here.
Persian Yellow Split Pea and Eggplant Stew
It is great to discover dishes from different cuisines that are already traditionally made with plant-based ingredients, such as this Persian Yellow Split Pea and Eggplant stew—a personal favorite that I’ve been making for many years. Full recipe here.