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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

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From the Publisher

Forks over Knives

Dive into the revolutionary Forks Over Knives movement with 300 whole-food, plant-based recipes for every day!

forks over knives

cookbook; thai noodle soup; thai food; kitchen; recipies

muffins; healthy recipes; cookbook;

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forks over knives

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.


  • 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

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