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

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(as of Nov 24,2024 01:24:16 UTC – Details)

From the Publisher

Learn what the Forks Over Knives movement is all about with 300 whole-food, plant-based recipes for every day, including . . .

Satisfying Snacks

Hearty and Delicious Mains

Sweets & Treats

Eggplant Polenta Casserole

serves 6 to 8

Casseroles aren’t the usual fare in the summer, since they require lots of time around a hot oven, but this dish of creamy polenta on top of a stew of summer’s peak produce cries out for the making.

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

Publisher ‏ : ‎ The Experiment (Aug. 14 2012)
Language ‏ : ‎ English
Paperback ‏ : ‎ 368 pages
ISBN-10 ‏ : ‎ 1615190619
ISBN-13 ‏ : ‎ 978-1615190614
Item weight ‏ : ‎ 930 g
Dimensions ‏ : ‎ 19.05 x 2.06 x 25.4 cm