Forks Over Knives―The Cookbook: Over 300 Simple and Delicious Plant-Based Recipes to Help You Lose Weight, Be Healthier, and Feel Better Every Day: The New York Times Bestseller

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From the Publisher Dive into the revolutionary Forks Over Knives movement with 300 whole-food, plant-based recipes for every day! Satisfying Snacks Hearty and Delicious Mains Sweets & Treats Eggplant Polenta Casserole serves 6 to 8 1. Preheat the oven to 350°F. 2. Place the onion in a large saucepan and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep onion from sticking to the pan. 3. Add the red pepper, eggplant, and garlic. Cook, covered, for 15 minutes, adding more water as needed. 4. Stir in the tomatoes, season with salt and pepper, and cook for another 10 minutes. 5. Add the basil and spoon the mixture into baking dish. Spoon the polenta over the eggplant mixture and bake for 30 minutes. Ingredients 1 large yellow onion, peeled and diced 1 large red bell pepper, seeded and diced 2 large eggplants, stemmed and diced 8 cloves garlic, peeled and minced 2 large tomatoes, diced Salt and freshly ground black pepper to taste 1 cup chopped basil 1 batch polenta, kept warm Forks Over Knives―The Cookbook Forks Over Knives: The Plant-Based Way to Health Add to Cart Add to Cart Customer Reviews 4.5 out of 5 stars 14,104 4.5 out of 5 stars 3,307 Price $6.00$6.00 $4.79$4.79 no data no data

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