The film Forks Over Knives has been called "vegan propaganda" by some and lauded as a truth-filled wake-up call by others. I haven't seen it, but that didn't stop me from picking up the official Forks Over Knives Cookbook as soon as it was available. This is an adaptation on the book's white beans and escarole with parsnips recipe; we used kale instead of escarole, halved the amount of parsnips, and added apple cider vinegar and red pepper flakes for a little extra flavor kick.
See also: - Traditional potato salad, vegan-style, for a cookout side dish on Meatless Monday - Shepherd's pie with tempeh satisfies on Meatless Monday - Black bean soup to welcome fall on Meatless Monday
You will need:
Oil for the skillet (we used coconut oil) 1 medium yellow onion 1 large parsnip 4-6 cloves garlic 1 bunch kale 2 cans cannellini beans 1-2 tablespoons apple cider vinegar 1 tablespoon red pepper flakes Salt and freshly ground black pepper to taste
1. Rinse and drain the cannellini beans.
2. Heat a large skillet over medium heat with a little bit of oil.
Saute the onion in the skillet for five to seven minutes, stirring occasionally. While it cooks, prep the parsnip and the garlic.
Peel and thinly slice the parsnip, cutting the larger slices in half.
Peel the garlic.
By now, you should have golden-brown onions, like so.
Add the parsnip to the skillet; let cook for another five to seven minutes. While the mixture cooks, rinse the kale.
Tear the kale off the stems, into pieces, with your hands.
It looks like a lot, but it'll cook down -- you could easily use twice as much.
By now, you should have some golden-brown on your parsnips.
Throw on some red pepper flakes and apple cider vinegar.
Cook for five minutes or so, until wilted.
6. Add the beans and season with salt and pepper.
Cook another five minutes. Serve as a side dish for four to five or a main course for three.
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