Though “The How-To Companion” to the feature documentary “Forks Over Knives” has been out for a couple of years, I’ve only recently picked up a copy. The reasons for only now getting to this small but mighty book are many, but primarily, I didn’t know it existed.
I did, however, know about the documentary, and this past weekend I actually viewed it. What can I say? It’s a “must-see”, even if like me you’re a little late to the party. As a nutrition professional, my radar is always up for the latest on the health and nutrition frontlines, but it can be a struggle to keep up with it all. I mean, even though I LOVE my field, there are times I want to simply absorb a great foreign film and give my professional brain a (temporary) break.
That said, I highly recommend both the documentary and the book (you can check out both from your local library to sample, then purchase your own copy). The great thing about the book is that parts 1 and 2 illustrate the connection between a plant-based diet and health (in a reader-friendly way), and highlight some of the folks featured/profiled/starring in the film, while part 3 is all about the recipes. The bonus? Part 3 is bigger than parts 1 and 2 combined! Why is that so exciting? Because the recipes offer so much in the way of variety that I can’t imagine my taste buds ever getting bored. Oh, and every, single recipe that I’ve prepared has been surprisingly DELICIOUS.
It’s not that the actual deliciousness of plant-based recipes surprises me. On the contrary. I’m a longtime vegetarian/vegan constantly on the prowl for new plant-based recipes and ideas. The surprise comes from discovering such a strong consistency of deliciousness. Sometimes cookbooks have a handful of stellar recipes while the remainder merely fill pages. I’m five recipes into this cookbook and haven’t found that to be the case – so for me, it’s a winner.
I’m including a soup recipe here, along with the changes I made. Unfortunately there’s no photo – we ate it before I snapped a pic! Even though summer is in full swing here in the Chicago area, my husband and I love soup. Any time of year, really. It’s easy to tote to work, quick to re-heat for lunch, and is typically a meal-in-one-bowl. Love soup’s simplicity and utter satisfaction, especially this one.
Yellow Split Pea and Leek Soup
2 cups yellow split peas
6 cups water
2 carrots, cut into small dice (I had no carrots, so I used a large sweet potato, peeled and diced)
1 red onion, cut into small dice
3 leeks, white and light green parts, cut into small dice
4 celery stalks, cut into small dice
1/2 teaspoon sea salt
2 tablespoons low-sodium tamari
1. Bring 6 cups of water to a boil and add the peas. Reduce the heat to medium-low and cook until the peas are soft (start checking them 45 minutes into the cooking time; it will vary).
2. When the peas are soft, add the carrots, onion, leeks and celery. Cook for 20-30 minutes until the vegetables are soft. Add salt and tamari, stir to blend well.
** I used an immersion blender to produce a smooth, creamy textured soup. I also added a cube of vegetarian bouillon (can’t remember the brand) along with the vegetables. Although I used water as the base, a good vegetable stock would also work nicely.