Find Your True Fork: Cookbook

cookbook, Wanderlust

all photos courtesy of Wanderlust + Jeff Krasno // Rodale Wellness Publications

This inspiring cookbook, Find Your True Fork, contains recipes from Ayurveda to raw, vegetarian to paleo, and encourages us to find our true fork within its pages. So how do we find our own true fork?

avocados, find your true fork, cookbook

“You cannot be too strict about things. You never know what’s going to change. Changes happen in life. So you look to somebody for inspiration and to pep up your own cooking.”  Deborah Madison, vegetarian chef

The variety of cooking possibilities and lifestyle choices give the cookbook’s theme to finding the food that best suits you. Deliciousness is a key factor, highlighted in the introduction of the cookbook.

An all-star cast of chefs and wellness influencers contribute their expert advice along with recipes for all — vegans, vegetarians, omnivores, and everyone else — who seek to find their true fork. Being aware of what we eat while living a balanced life, this cookbook guides you to follow your passion for healthy living.

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“As I’ve gone down this road, there continue to be new foods I discover every year, things I had no idea even existed on the planet!”  – Jason Wrobel, vegan chef

Sustainable, Vegan, Paleo, Raw, Local, Fermented, and Ayurvedic recipes entice from each chapter: Black Garlic Tempeh with Sweet Mustard Kale Salad, Bitter Lettuces with Hazelnuts and Persimmons, Anchovy-Walnut Chimichurri, Kimchi Dumplings, Rooibos Thai Iced Tea, Coconut Apricot Trifle, Almond Flour Cake, Thai Salad with Curry Cashews, Savory Cauliflower Waffles, Raw Heirloom Tomato Lasagna, Maca Banana Shake, Chilled Soba Noodles with Miso-Glazed Eggplant, Watermelon Radish Kimchi, and Masa Broccolini Funfetti.

coconut apricot trifle, Jessica Koslow, Sqirl, cookbook

“Ask your body what it needs and know when it’s satisfied.”  Jessica Koslow, Chef at Sqirl, local California cuisine

thai tea, cookbook, find your true fork

“At first, the changes I noticed from going vegan were physical. Then it became emotional and spiritual.” ~ Matthew Kenney, Plant Food + Wine, raw vegan chef

thai salad, matthew kenney, vegan

Find Your True Fork dinner series hosted at Wanderlust event space in Los Angeles showcases featured recipes from the new cookbook: Wanderlust: Find Your True Fork, by author and creator of the Wanderlust Festivals, Jeff Krasno.

Find Your True Fork Cookbook, cookbook

While Vegan cuisine is a highlight of one dinner with Chef Jason Wrobel, another dinner features Paleo with Chef Seamus Mullen, pure plant-based recipes with Chef Matthew Kenney, and an experience in Ayurvedic cooking with Chef Meredith Klein, plus more styles of cooking shared among tasting menu dinners by chefs featured in the book. Diners taste and discover foods, setting upon their own epicurean path towards wellness and pleasure, an edible journey to find their true fork.

Our mission at Wanderlust is to help people find their true north. Through creating experiences and recipes for living, we hope to navigate people along their path to cultivating their best selves: to living happy, healthy, and inspired lives. Finding your true north is not an end unto itself, it’s a journey of outward adventure and inward self-exploration. – Jeff Krasno, Wanderlust founder & cookbook author

“Food is at the center of this journey,” Krasno explains. He has personally found his true fork and shares his own story within the cookbook. The common thread throughout each style of cooking is defined:

  • eat more plants and fewer things with labels
  • know where your food comes from
  • eat and cook seasonally
  • gradualism and flexibility are favored over extreme dietary shifts
  • those who choose to eat meat treat it as a delicacy to be consumed in moderation
  • listen to your body and eat what makes you feel good

These recipes treat food as a celebration and emphasize pleasure. What foods give you joy and makes your body feel good are the essence of this cookbook. Within each chapter, each chef shares their own personal insight into why they cook the way they do and how their own journey towards wellness and finding their true fork brought them to where they are.

“We always refer to disease as contagious, but I think that health is more contagious. I became addicted to feeling good.”  – Seamus Mullen, paleo chef

Here is a raw vegan lasagna recipe (featured in Find Your True Fork cookbook) that will inspire even the carnivorous types to try more plant-based foods. This popular dish is a long-standing winner by Matthew Kenney that gives a taste of raw vegan to excite the tastebuds.

raw vegan, raw lasagna, Matthew Kenney

Heirloom Tomato Lasagna

Raw lasagna? You bet! The traditional ricotta cheese layer is made from pureed macadamia nuts seasoned with nutritional yeast. And the noodles aren’t really noodles at all— they are noodle-shaped slices of fresh zucchini. You can use a spiralizer, if you have one, or just cut the zucchini by hand. Be sure to start preparing this dish a day or two before you plan to serve it.

Serves 4

Macadamia “Ricotta”

  • 1 cup macadamia nuts, soaked in water for 4–5 hours, drained
  • 1⁄4 cup water
  • 2 teaspoons nutritional yeast
  • 1⁄2 teaspoon freshly squeezed lemon juice
  • 1⁄4 teaspoon sea salt

Pistachio Pesto

  • 1 cup fresh basil leaves
  • 1⁄4  cup fresh spinach
  • 1⁄4  cup pistachios
  • 3 tablespoons extra-virgin olive oil
  • 1⁄2 teaspoon freshly squeezed lemon juice
  • 1⁄4 teaspoon sea salt
  • Pinch of freshly ground black pepper

Red Pepper Marinara

  • 1⁄2 cup sun-dried tomatoes, soaked in water for 4–5 hours, drained
  • 1 medium tomato, chopped
  • 1 shallot, chopped
  • 1 small or 1⁄2 large red bell pepper, chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon freshly squeezed lemon juice
  • 1⁄4  teaspoon sea salt
  • 1⁄4  teaspoon red-pepper flakes
  • 2 small zucchini, cut into “noodles”
  • 2 large heirloom tomatoes, sliced 1⁄4″ thick
  • 4 cherry tomatoes, halved
  • 4 sprigs micro basil

To make the “Ricotta”: Using a blender, combine the nuts, water, nutritional yeast, lemon juice, and salt until completely smooth.

To make the Pesto: In a food processor, combine the basil, spinach, pistachios, oil, lemon juice, salt, and pepper. Pulse until well combined but still slightly chunky.

To make the Marinara: Using a blender, combine the sun-dried tomatoes, chopped tomato, shallot, bell pepper, oil, lemon juice, salt, and pepper flakes until completely smooth.

To serve: Coil a few zucchini “noodles” in the center of each plate. Spoon 1 teaspoon of marinara, 1 teaspoon of pesto, and 1 teaspoon of “ricotta” over the zucchini. Top with 1 slice of heirloom tomato. Layer a few more zucchini “noodles,” followed by 1 teaspoon each of marinara, pesto, and “ricotta.” Top with another slice of tomato and a few more zucchini “noodles.” Spoon 1 teaspoon each of pesto and “ricotta” over the zucchini. Garnish with 2 cherry tomato halves and a sprig of micro basil.

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