Forks Over Knives (14 page)

PIZZA STONE, WOODEN PIZZA PEEL, AND PIZZA CUTTER.
To make great plant-based, cheese-free pizzas!

POTS AND PANS.
In various sizes for everything from bread, brown rice, and soups to stir fry: 1-, 2-, 4-, and 8-quart saucepans with covers, a 12-inch skillet with a cover, and a 9-inch square cake pan, 9 × 13-inch baking pan, and 9 × 5-inch loaf pan.

RICE COOKER.
Cooks any grain perfectly: brown rice, quinoa, barley, and more. Just throw any of them in with the right amount of water and go for a jog or drive a carpool—when you get home, dinner will be done!

ROLLING PIN.
For making your own whole-wheat pizza dough or healthy cookie dough.

SCISSORS.
Useful for more things than you can imagine, including opening tofu containers, snipping cilantro, preparing whole peeled tomatoes, and more. Wash them in the dishwasher just like a knife.

SPATULAS.
At least one straight spatula, one spatula with an angled handle, and one rubber scraper spatula.

SPICE RACK.
Should include a variety of spices and herbs, including sweet and savory flavors.

SPOONS.
Including a slotted spoon, a wooden spoon, a sturdy metal spoon, and a soup ladle.

STEAMING BASKET OR BAMBOO STEAMER.
Steaming is the best way to cook vegetables.

VEGETABLE PEELER.
Makes short work of peeling everything from potatoes to butternut squash. Some vegetable peelers come with various blade attachments such as julienne, crinkle cut, and slicing.

WHISK.
For combining baking ingredients and whipping up your own dressings and vinaigrettes.

Now, whether you’re already accustomed to a plant-based diet or just starting out, here are 125 recipes to add to your daily repertoire—favorites from a wide range of plant-based cooks and eaters, a number of whom are featured in
Forks over knives
.

To learn more about the recipe contributors, see
pages 200
–202, as well as the “Faces of
Forks Over Knives
” and “The Amazing Results” features throughout this book.

KAREN CAMPBELL | THE CAMPBELL FAMILY

MY HUSBAND, COLIN,
likes to have this for breakfast every morning.

SERVES
2

2 cups water

1 cup old-fashioned oats

½ cup raisins

1 cup blueberries

1 cup strawberries

2 kiwis, sliced

1 banana

1 teaspoon maple syrup

1 teaspoon flaxseed meal, optional

1 tablespoon walnuts, optional

1.
Bring water to a boil, add oats and raisins, and stir. Cook until thick (2 to 3 minutes).

2.
Cut up fruit and mix together. Scoop cooked oatmeal into a bowl. Add maple syrup, walnuts, and flaxseed meal, then fruit.

VARIATION:

Substitute any of the fruits based on your own preferences.