Knives Over Forks Cookbook Review
The follow up to the best selling Forks over Knives book, which is the companion book to the awesome documentary Forks over Knives. Recommended viewing and reading for sure.
The book has a nice substantial introductory section, which very briefly recaps a lot of the issues brought up in the film and companion book, then looks at preparation and cooking techniques, stocking the pantry, tools and the like. Worth taking the time to read.
The recipes are well laid out – with mostly one to a page (excepting smaller ones, or those that go together), are mostly logically grouped into chapters (there are some noodle salads in the noodle section not the salad section where you might expect to see them, but things like that do fit into either category), and the recipe are interspersed with colour photo inserts. There is a dessert chapter, which you may not have been expecting in a no-fat, healthy whole food cookbook, bonus!
In reading the Amazon reviews for this cookbook I see there were issues with errors in some of the recipes. I must have a later print run as I came across no typos or errors in mine, so it looks like that is a problem solved – everyone can enjoy the book now with peace of mind that everything is good to go!
Enjoy this recipe adapted from the Knives Over Forks Website…
Chipotle Corn Salsa and Baked Tortilla Chips
1 – one pound bag of frozen corn, defrosted
2 – 15 ounce cans of Pinto beans, drained and rinsed
One pound of Roma Tomatoes (approximately 4), seeded and diced
One bunch of Cilantro, chopped
4 scallions (or more, to taste) finely chopped
1 tbsp Chipotle Paste (or ¼ teaspoon chipotle powder) or more to taste
Juice and zest from 4 limes
Prep Day: Mix all ingredients together in a large bowl. Flavors will improve on sitting. Stir well before placing in freezer storage containers.
Serve Day: Thaw when needed.
To Make Baked Tortilla Chips:
Make sure you get tortillas that are made only of corn or just corn and lime.
Corn tortillas
Prep Day: Freeze tortillas.
Serve Day: Thaw tortillas. Preheat oven to 375F. Cut each tortilla into fourths. Place on a cookie sheet covered with a non-stick Silicone Baking mat or parchment paper and lightly spray each chip with water. Sprinkle with herbs or salt-free seasonings, if desired. Bake for 10 minutes. Turn chips over and lightly spray again with water. Bake another 8-10 minutes until crisp.
Chef’s Note: You can also do this with whole-wheat pita, but it would not be gluten-free.
Northerly Nosh 