Read Forks Over Knives: The Cookbook Online
Authors: Del Sroufe
Forks Over Knives: The Cookbook (7 page)
Quinoa
Soy sauce, low-sodium
Tomatoes, canned (diced, crushed, paste, and pureed)
Tortillas, corn or whole wheat
Vinegar, assorted (such as balsamic, brown rice, red wine, and apple cider)
Wheat berries and spelt berries
Whole-grain pasta, such as macaroni, penne, and spaghetti
Allspice, whole and ground
Ancho chile powder
Basil, dried
Bay leaf, dried
Cardamom, pods and ground
Cayenne pepper
Cinnamon, sticks and ground
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