Forks Over Knives—The Cookbook

Forks Over Knives—The Cookbook • Errata
The first printing of Forks Over Knives—The Cookbook has been discovered to contain the errors identified and corrected below. The publisher
sincerely regrets these errors and apologizes for any inconvenience they may already have caused you. If you have any questions or comments,
please contact [email protected].
Page 52, Polenta with Pears and Cranberries: Step 1 should note to add the dried cranberries and the cinnamon rather than a cinnamon
stick.
Page 81, Singles’ Soup: Step 2 should note to add the remaining 3½ cups of vegetable stock with the vegetables.
Page 86, White Bean Caldo Verde: The third sentence should note to add the cannellini beans along with the vegetable stock, potatoes, and
kale.
Page 93, Corn Chowder: The instructions reference the peppers twice. They should be added in step 1 with the onions.
Page 107, Thai Vegetable Soup: Step 2 should note to combine the garlic with the other ingredients in the stockpot.
Page 122, Creamy Sweet Potato and Vegetable Stew: Step 2 should note to add the garlic, salt, and pepper along with the listed ingredients
beginning with onion.
Page 159, Spaghetti and “Meatballs”: The ingredients list should call for ¼ cup tomato puree rather than tomato sauce. It should be added in
step 3 where sauce is called for.
Page 167, Five-Spice Noodles: Step 2 should note to add the garlic along with the sauce.
Page 177, Spicy Sweet-and-Sour Eggplant: The instructions mistakenly reference the peppers and eggplant twice. They should be sautéed in
the first step with the onion.
Page 179, Aloo Gobi: Step 1 should note to add the turmeric along with the tomato, cauliflower, potatoes, and other spices.
Page 185, Baked Spaghetti Squash with Swiss Chard: Step 3 should note to add the paprika along with the garlic, cumin, coriander, and
crushed red pepper.
Page 187, Bulgur-Stuffed Tomatoes: Step 4 should note to add the basil with the cooked bulgur and lemon zest and juice.
Page 192, Southwestern Twice-Baked Potatoes: Steps 1 and 2 should be switched, and step 5 should note to garnish the potatoes with the
chopped green onion after baking them.
Page 194, Asian Stuffed Mushrooms: Only the stems (not the caps) of the portobello mushrooms should be chopped.
Page 195, Stuffed Eggplant: Step 4 should note to add the celery and sauté along with the onion and red pepper.
Page 196, Eggplant Rollatini: Step 6 should note to add the spinach along with the basil and optional nutritional yeast and cook until the spinach
is wilted, then combine the mixture with the cooked millet.
Page 200, Potato Samosa–Stuffed Chard: Step 2 should note to add the black mustard seeds rather than black pepper.
Page 216, Chickpea Caponata: The instructions mistakenly reference the celery twice. It should be sautéed with the onion.
Page 217, Spicy Chickpeas and Fennel: The recipe should note to garnish the finished dish with the parsley.
Page 225, Vegetable Biryani: The ingredients list should include ¼ cup sliced almonds, toasted, to be added last.
Page 231, Polenta Triangles with Mushroom Olive Sauce: Step 3 should note to add the mushrooms with the onions.
Page 239, Quinoa Pilaf with Apricots, Pistachios and Mint: The ingredients should include ¼ cup pistachios, toasted, to garnish the finished
dish.
Page 244, Barley and White Bean Pilaf: The second-to-last sentence should note to add the dill rather than parsley.
Page 252, Southwestern Mac and “Cheese”: The ingredients should include one 15-ounce can black beans, drained and rinsed, to be added
in step 2 with the No-Cheese Sauce and cooked macaroni.
Page 254, Mexican-Style Bean and Rice Casserole: Step 2 should note to add the corn along with the cooked rice, zucchini, black beans, and
No-Cheese Sauce.
Pages 260–61, Shepherd’s Pie: Step 4 mistakenly calls for soy sauce twice. It should be stirred in with the maple syrup and pepper after the
gravy has thickened, and then the pan should be removed from the heat.
Page 263, Moroccan-Style Shepherd’s Pie: Step 1 should note to add the spinach and cilantro after the lentils have cooked for 45 minutes.
Cook until the spinach is wilted, about 5 more minutes, then continue with the recipe.
Page 266, Scalloped Potatoes: Step 4 should note to garnish the dish with the chives after letting it rest for 10 minutes.
Page 288, Oatberry Yogurt Muffins: Step 2 should note to fold in the berries after mixing the wet and dry ingredients.