Peanut Butter Granola Bars, Mushroom Stroganoff, and Thai Noodle Soup from Forks Over Knives Cookbook

Woo hoo! My copy of our November VegCookbook, Forks Over Knives – The Cookbook finally arrived. I tried three recipes.

My favorite was the Peanut Butter Granola Bars.  I’m the kind of person who is always hungry, so I carry KIND bars with me wherever I go. They’re tasty, but not cheap. I’m excited to have a delicious, homemade option.  The only thing I would do differently is to reduce the amount of salt by a little. I used Adams Natural Peanut Butter (Crunchy), even though the recipe called for creamy peanut butter.

I also made the Mushroom Stroganoff (you can see the recipe here).  It has all kinds of good stuff in it: shallots, garlic, fresh thyme, fresh rosemary, portobello mushrooms, porcini mushrooms, white wine, and a Tofu Cream that you make separately.  It was good, but it wasn’t great, which really surprised me.  Considering all of the yummy ingredients in it, I found the flavors to be rather mild.

I had a similar experience with the Thai Noodle Soup.  There wasn’t anything wrong with it, it has all kinds of good stuff in it, but it was just a bit mild, aside from the spiciness of the jalapeño, for my taste.

That said, it sounds like some of you made some good recipes recently:

What did you VegCook last week?

7 responses to “Peanut Butter Granola Bars, Mushroom Stroganoff, and Thai Noodle Soup from Forks Over Knives Cookbook

  1. I made the Barley and Sweet Potato Pilaf. I am not a huge fan of onions (I know…this cookbook is full of ‘em) so I solved that by using 1/2 the amount, which ended up being 1/2 an onion. I was interested to try the no-oil method by cooking the onions and garlic in water, adding more as needed. It worked out really well with my enamel-surface cast iron pot. This recipe seemed like it was going to be rather routine, until I added the lemon zest and freshly squeezed lemon juice at the end. Great flavor, especially with freshly-ground pepper. I think it would be a good dish for spring especially. I also wanted to comment on the servings…it states serves 4–I’d say 6 at a generous minimum, especially if eaten on a bed of spinach as they suggested. I will have some picture on my blog later this week when I get my post done.

  2. I think you’re having the same problem with these recipes as I am. They just need a little salt to bring out all the flavors! I made Fall Harvest Vegetable Chowder~delicious; just needed a little salt :)

  3. Glad to see that you got the cookbook. Those granola bars look great. I made two pumpkin recipes: http://vegankind.blogspot.com/2012/11/pumpkin-sweets-from-forks-over-knives.html

  4. Easy pre-Thanksgiving recipe~Green Chili Rice with Black Beans.

    • Hi Kelley ~ Both of your recipes look delish, especially the chowder. I also enjoyed reading about your poblano pepper discoveries, and your Thanksgiving tradition (that you’re in charge of cooking for the herbivores). I shared both of your posts on Twitter and Pinterest.

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