By Darshana Thacker Wendel Oct 19, 2018

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.

Corn and Mushroom Empanadas

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.

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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.

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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.

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Angela Humphrey2 months ago

I’m loving this cookbook but have found an error. Zucchini Rollatini Stuffed with Quinoa and Chickpeas on page 232 mentions Quinoa in the title and in the introductory paragraph, but not in the recipe. I assume that the quinoa is mixed into the stuffing, but how much?

Courtney Davison2 months ago

Hi Angela,
We’re so sorry about the error! We recently uploaded a corrected version of that recipe onto our website: https://www.forksoverknives.com/recipes/vegan-baked-stuffed/zucchini-rollatini-with-quinoa-and-chickpeas/

Thank you for your comment,

Courtney, editor, Forks Over Knives

about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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