Forks Over Knives – September 2019
English | 101 pages | pdf | 161.31 MB
Isn’t a plant-based diet expensive?” We often get this question at Forks Over Knives. There’s a common misperception that you need to dig deep into your pockets to make healthy eating work. Well, nothing could be further from the truth. With some smart shopping, you can expect to save money on your food bill. Indeed, the unprocessed staple foods at the heart of this lifestyle are some of the cheapest you’ll fi nd. No need to buy certifi ed organic at premium grocery stores: The magic of a whole-food, plant-based diet is more about the big diff erences between Ring Dings and legumes than the smaller diff erences between, say, “premium” potatoes and the ones found at your local discount market.
To demonstrate how aff ordable it can be, this issue features Chef Darshana Thacker’s delicious seven-day meal plan, “How to Eat Well on $7 a Day” (page 50). Darshana began experimenting and writing about plant-based cooking on limited budgets back in 2013. Some of the budgets were quite austere, yet there was always enough tasty food to satisfy her appetite—and she frequently had leftovers for yours truly. I hope you enjoy it as much as I have.
Brian Wendel Founder and President of Forks Over Knives Magazine
As a die-hard corn lover, I can’t believe it took me until 2019 to recognize the meal-making versatility of polenta. When the Forks Over Knives magazine test kitchen started experimenting with diff erent forms of polenta earlier this year, I fi nally got it. I’m cooking with polenta often these days. It’s a nice alternative to oatmeal for breakfast, and tube-style polenta topped with sautéed mushrooms, spinach, and marinara sauce makes an easy dinner.
If you’ve been missing out on this aff ordable comfort food, turn to “Primo Polenta” (page 80) for a quick primer and a collection of our best new polenta recipes, including a cozy polenta lasagna, a holiday-worthy cake, and the easy Tex-Mex Polenta Bowl that graces this issue’s cover.
Elizabet Turner – Editor in Chief
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