Vegetarian Books

I recieved this cookbook as a gift a year or two ago after hungering after it for a very long time. What really intrigued me was that she uses real authentic recipes, that were already vegan. I'm not into "meat" subs and such things, and this cookbook is free of them. This cookbook has some of the most tasty dishes that i've made. They're very simple recipes, no "weird" ingredients. This really is my favourite cookbook. The rosemary focaccia is the simplest and tastiest bread recipe ever.
I reccomend this to vegans and non-vegans alike. :]]

My mom bought me this book last summer while I was breastfeeding my daughter who had allergies to soy and dairy. As a vegetarian (who loves cheese), it was hard for me to cut out dairy and most vegan cookbooks heavily use soy in some form. I went back to this cookbook again and again. It's filled with recipes that I could prepare primarily from staples I have on hand in my pantry (admittedly, I have a fairly stocked pantry which includes dried porcini mushrooms, an abundance of beans, canned tomatoes, different kinds of pasta, stone ground polenta (not instant)). I usually just needed to figure out what vegetables I had available and would have most of the other ingredients available. A number of the recipes could be prepared in 30-45 minutes total, and even more required additional cooking time, but only 30-45 minutes hands-on time.

Even now that I'm able to eat soy and dairy again, I still turn to this cookbook over and over again. I find the recipes easy to follow (and amenable to changes as some do seem to call for more olive oil or salt than necessary, not to say the extra oil or salt hurts the flavor of the dish). There are lasagana recipes, multiple recipes for pesto, paella any many other dishes that I never thought of making when I couldn't have cheese, many of these I now prefer to my previous versions. Overall, we have yet to find a recipe that we haven't liked enough to fix again (and for many of them, we do fix them over and over).

I was given this book as a gift when I was looking for recipes to feed my diabetic husband who also suffers from high cholesterol and is an incredibly picky eater. This book was - and is! - a godsend.

Every recipe I've tried has been tasty and simple to prepare. What's more, the nutritional information listed with each recipe helps me keep track of how it's going to influence my husband's blood sugar levels.

No, we're not vegans. We're not even vegetarians. What does that matter? This is a great cookbook any way you slice it. Whether you are interested in this book for philosophic concerns, health reasons, or simply because you love good Mediterranian food, this book is a clear winner.

I'm not vegan, so I originally bought this book for some healthy side-dish ideas. Since purchasing, I find myself preparing entire vegan meals at least a few times a week. The recipes are absolutely delicious. My faves so far are the ribollita, salsa romesco, and the walnut sauce-well worth buying the book even just for these three recipes alone.

Excellent recipes. I'm new at vegetanarianism, and this book to taking me along way on the route of success! The mushroom spinach is the best ever and the focacia crust pizza is absolutely to die for!!!! chaio!

If you were going to purchase one vegan cookbook for your home library, this would be the one that I would recommend. With 400 recipes, you're sure to find something that suits you! I like the categorization (makes it easy to browse) and I like the originality of the recipes. Every recipe that I have tried has been delicious and very easy to prepare. Most recipes call for items that I typically have on hand or items that aren't hard to find (or super expensive). This book keeps me from getting stuck in a monotonous dinner routine.

I am not a vegan. I am not a vegetarian. But I love this book more than any of my other cookbooks. First, the recipes are easy. I need only read the recipe once, shop for one or two of the fresh ingredients, and get started. Second, the result is amazing. Every time I've made a dish from this book, my guests have exclaimed that it tasted wonderful (this is not always the case with other cookbooks, especially when it's the first time I've attempted a recipe). Third, vegan ingredients are usually cheaper than meaty ingredients.

So with those three parts, there is no reason not to buy (or borrow) this book. Ease, Pleasure, and Cost are all favorable factors. Buy this book.

As for the lack of pictures, whoever complains about this should go to a shop and buy a coffee-table book. Seriously. Do you really need a picture to show how to mince garlic? Isn't that what the internet's for? You're crazy.

I found this book largely disappointing. The savory dishes I tried were uniformly bland. I made it a practice to double the spices, and still found them bland. I tried one dessert, a fruit cobbler, which contained an unfortunate typo. (do not put 2/3 cup sugar in the fruit, they are supposed to get only 2 tbsp) This cost me a large amount of fairly expensive fruit, plus an extra helping of frustration.

Those looking for a comprehensive vegan cookbook would do better with "Veganomicon." I also like "Vegan with a Vengeance."

Well, I suppose you could count the number of recipes in this book, but the exact figure would honestly be beside the point. I have never seen SO MANY enticing vegan choices in one volume. Not only intriguing while reading, these recipes fulfilled my high expectations after cooking/preparing, as well.

To start from the beginning, this book was a gift from a friend who visited me about 2-3 months into my being vegan (after being vegetarian 5+ years). While she was here I started having some doubts about my new choice, and had started feeling like I had resigned myself to deprivation foodwise - when we went out to eat I was feeling far more restricted than I ever did while vegetarian. As a thank-you for her stay here, she sent me this book (especially thoughtful considering she is not any kind of veg*n!). I started cooking from it immediately, and have been amazed ever since.

Things that I would have been thrilled to try as a lacto-ovo-veg are here, only slightly healthier (and much more cruelty-free) - and NOTHING has disappointed. Everything has been as great as I was hoping it would be, which is rare for any recipe collection for me. A few examples? For my birthday, we recently made the Lasagna Primavera. I was skeptical during the cooking, but oh my gosh, I LOVED the result. It was what I hoped it would be - so delicious, I will make it again (which for me, is saying a lot). I've also been highly impressed with the pizza recipes I've tried (Pizza Bombay - with plenty of spinach and Indian spices, and Broccoli Rabe and White Bean Pizza), the Three-Seed Lemon Tea Bread (which was very much enjoyed by all of my non-veg*n lab mates as well), the Basil-Scented Fennel and Tomato Gratin was amazing, and I am sure there are more I can't recall at the moment. The point is that all of the recipes so far have exceeded my (high) expectations, and at least 99% of what's left in the book looks awesome, and I can't wait to try them (I've now been completely vegan ~6 months, and this book has definitely helped).

So whether you are a vegan who could use an overwhelming amount of enticing options (...and who couldn't?), or just anyone who loves to cook (especially whole foods!) and are looking to expand your repertoire, I highly recommend this book. It also has a ton of nutrition and food related info along the way, if you are curious or just starting out in the dairy-and-meat-free-world. Honestly, I am not sure that I would have bought this book for myself, but I could not be more pleased with owning it. I hope this helps anyone who is considering it, but is still on the fence!

It is hard for me to understand how a book with the title Vegan Planet totally ignores the planet's predominant vegetarian tradition. The Buddhist vegetarian practice has been going strong for well over two thousand years, with far more practitioners and much greater experience than Western vegetarianism. Rooted in Hindu vegetarianism, Buddhist vegetarianism, also called su vegetarianism, forgoes not only all animal products, but also the fetid vegetables: garlic, onions, leeks, scallions, and so forth. Buddhists know that these rancid vegetables hold back progress in meditation; long before Buddhism arrived, Chinese doctors knew that these are bad for your health.

Unfortunately, Robertson has not bothered to look into this rich experience, so many of the menus in this book would not be considered vegetarian in Asia. Needless to say, there are many great recipes to be found here, and you can just remove the offensive foods from most menus, although I don't know what to do with the three onion pie or scallion pancakes.

I personally believe that Western vegetarians would do well to see if they can't learn something from the su vegetarian experience. There is more to the planet than the North Atlantic.

I was so impressed by reading the first single copy of Caldwell B. Esselstyn's book that I bought 4 more copies to give away. It is a book that should be read by the general population for in this country (Australia)for over 48,000 people die each year from heart attacks that could largely be avoided.

My family has a history of heart disease. My brother and I have both been dealing with high blood pressure over the last few years. Although our BP is controlled with 3-5 prescription medications, we both want to see if we can get off of them ASAP. My brother read the book and started on the recommended diet about 3 months ago. He has lost more than 40 pounds and cut back on his medications. I started on the diet several weeks ago and have already lost 15 pounds and cut my medications. We both feel good and hope to cut our medications even more.

We both ate "healthy" foods and exercised regularly before starting the diet. We didn't start the new diet to lose weight, since neither of us was overly heavy. The diet can be difficult at times (traveling, restaurants, etc.), but the book provides some good hints on how to cope with such issues. I highly recommend the book to anyone who wants to truly change their health and is willing to change their lifestyle to do it. The recipes are great!

To address the reviewer below, plant-based nutrition works for diabetics too! The 30-Day Diabetes Miracle: Lifestyle Center of America's Complete Program to Stop Diabetes, Restore Health,and Build Natural Vitality. And if you're concerned about prostate cancer, you have yet another reason to go plant-based.Dr. Patrick Walsh's Guide to Surviving Prostate Cancer, Second Edition

According to Dr. Esselstyn, it takes about three or four weeks, and possibly a little cholesterol-lowering medication, to essentially "heartattackproof" yourself. Along with fruits, vegetables and whole grains, beans are a critical element for this way of dealing with heart disease. Beans provide a good source of arginine, the raw material needed to make nitric oxide, a gas produced by the endothelial cells that line our cardiovascular systems. Nitric oxide keeps arteries flexible, and everything in the blood flowing smoothly. To use Dr. Esselstyn's analogy, flowing like teflon, instead of like velcro.

My father, grandfather, and great grandfather, all died young from heart attacks, my father being the youngest at 42. For most of my life, I didn't put that much stock in nutrition. ( Although I had a mother who did! ) Until my runnning took a bit of a hit in my mid-forties, I thought being fit was much more important than what I ate. I no longer think that way!

I would encourage anyone who's on the fence about this, to attend one of Dr. Esselstyn's speaking engagements. If that's not possible, order the 2005 Vegsource DVD's. I was so impressed with his presentation from 2005, that in 2006 I spent three days on a bus to meet him ( and others ) in person, in California.

While things were running a little behind in 2006, cutting his presentation a bit short, near the end Dr. Esselstyn had a man he'd met in a taxi at this conference join him on stage. His testimonial added an interesting "alternative perspective" that the reviewer below seemed to think was missing from the book. ( Also, I think the 2006 DVD's capture Dr. Joel Fuhrman at his best. )Eat to Live: The Revolutionary Formula for Fast and Sustained Weight Loss

The review below also mentions how much of the book is recipes. Ann Esselstyn's large volume of very original recipes serve to emphasize the broad range of food choices available for defeating heart disease.

If you do have the opportunity to hear Caldwell Esselstyn speak, and to pose a question, ask about niacin in place of Lipitor. At least one other reviewer brought that up, and I'm sure Dr. Esselstyn is always looking for ways to tweak his lectures.

While the possibility of reversing all the damage done to your vascular system over time is quite exciting, the diet is so rigorous that even if it doesn't actually make you live longer, it will seem like it, LOL. No denying that the average American's diet is not healthy, but Dr. Esselstyn's diet allows only vegetables, fruits, and grains, period, with no deviations allowed, ever.

One serious flaw in the book is that everything is written through Dr. Esselstyn's perspective. There is not one anecdotal account written by one of his patients providing testimony of how this diet has improved their life. And, there is the issue noted by others that over half of the book is recipes. He also does not address how diabetics should use his diet. Although it may be argued that you will lose so much weight and correct bad body chemistry so that type II diabetes will no longer be an issue, but the fruit and grains are carbs.

So, with Americans' penchant for quirky diets, why isn't this sweeping the land? For me, I may be in denial, but I don't think I'm sick enough, yet, to do this. It's almost as though Dr. Esselstyn touts this as such a miracle cure that one can start on it the day the need for a coronary bypass is identified and not have to proceed with the surgery.

It so happens that I was reading Chapter 5, "Moderation Kills", in PREVENT AND REVERSE HEART DISEASE by Esselstyn when I learned of the recent, untimely death of TV news host, Tim Russert, In this chapter, Esselstyn explains why the standard 'moderate' cardiac regiman as prescribed for Russert often is associated with sudden death - and why such death is preventable.

I was drawn to the monograph because, at age 74 and free of cardiac symptoms, a plaque was demonstrated in a major coronary artery when I had a Coronary Artery Calcium Score/GE determined. My score of 460 was abnormally high -- and compares with the abnormal score of 210 received by Tim Russert in 1998 at age 48: [...]
Now, based on the wealth of clinical and epidemiologic evidence nicely presented and using the practical notes to food sources offered on pages 289 to 299, my wife and I are choosing to embark on the Esselstyn diet.

BTW, a strict low fat diet was not among the options suggested by my cardiologist and I doubt if the choice were ever offered by the medical profession to Tim Russert.

Roswell Eldridge, MD

What a lovely un-cookbook! I am a new raw-foodie and this is the first raw/live food cookbook I've owned. I read an article on Ani in a magazine that featured a few of her recipes. I made those recipes and they were delish so I decided to pick up her book! So far, everything I've made from her book has been yummy and fairly simple to prepare. I do wish there was more info on the soaking nuts, it's a little too general for me. But I'm sure I can find another book with that info. All in all, this book has delicious easy recipes, great advice on taking care of the environment and it's very positive and encouraging! Ani has an easy going personality and I like how simple she makes preparing raw foods. This is definitely a book you should own. Raw or not, it has great recipes anyone will enjoy!! My meat-loving husband has devoured everything I have made so far and loved it! I was shocked. I definitely encourage you to pick up a copy of this great cookbook!

I loved it!
it's a great read and easy way to introduce raw-nism :)
The author talks about her own expiriences on making the switch...

The book is affordable, and even the local library has a copy. I'm so glad to see that there are books that don't scare people away from Veganism, Vegetarianism, eco and environmentally friendly topics like traps by Jungle or hungry Safari animals! Absolutely Awesome! The book offers the general public baby steps forward, for long term health and environment on Earth! Bravo Ani!

I bought this book hoping that it would provide some new and interesting recipes. I have been preparing healthy raw meals for over 2 years. I have a few problems with Any's book: (1) All her recipes use lots of oil and nuts, and many of them a lot of sugar, and therefore they are ultra-high in calories, (2) Most of her recipes are from other cookbooks (not much of originality), (3) I find it very unappealing to see Any's photos on every other page instead of pictures of deliciously cooked food. Honestly, the book from Jennifer Cornbleet is much better for simple, delicious and light raw meals.

This book has some great things to offer. For the most part the recipes are realistic (as opposed to some other raw books, like juliano's). Most everything I've made has been yummy. I think there are a few too many photos of her eating, staring at the reader, walking, pretending to be going about her everyday life but obviously posing, etc. It annoys me but besides that I really have enjoyed using this book, it has good advice in it, and seems well thought out. She says that she only sleeps a few hours a night now that she's raw which seems odd. Many of the recipes are high sugar- natural sugar is definitely the way to go, but there is such a thing as a sugar addiction.

This is one of the best cookbooks I own. I refer to it all the time. It's full of great recipes, useful tips, and detailed explanations. It's the bible of vegetarian cooking. Even though I am vegan, I find this book to be extremely useful as it contains many vegan recipes (or recipes that can easily be veganized).

As a vegetarian and a cookbook lover, I always love it when these two interests cross paths. And while I usually don't really like huge cooking compendiums (no pictures! too hard to pick something to eat! gems get lost in the shuffle!) I love this cookbook.

The recipes are nicely organized. I really like that so many recipes have cute little lists after them with names like "10 things you can add to your scrambled eggs" (that kind of makes up for the fact that his scrambled egg recipe takes 40 minutes... my blood sugar doesn't have that much patience in the morning!) or suggestions of what to serve with the dish. Unlike most cookbooks, where the variations are really recipes unto themselves, Bittman's variations are usually cooking lessons unto themselves: how can you change one ingredient to make this a totally different dish? What tastes traditionally compliment eachother?

But this cookbooks REALLY came into its own when I started receiving my CSA shares this summer. Deborah Madison's "Local Flavors" cookbook should be the go-to, but I find her recipes pretty bland, and decent side-dishes but not all that filling. "Vegetarian Cooking for Everyone" is just esoteric and the stuff is far too hippyish for my meat-and-potatoes husband. "How to Cook Everything Vegetarian," on the other hand, has not let me down once. Very good, basic, filling recipes for every ingredient that I've have to throw at it. So hearty that the afore-mentioned meat and potatoes husband doesn't even bother to make his own meat side dishes when he sees this cookbook in the cookbook stand.

From the interviews I've heard with Bittman he didn't intend this book to be a preachy vegetarian bible. He sees the writing on the wall that the world can ill afford to eat as much meat as we do now. With oil/feed prices going up meat will become more expensive and more and more people will include vegetarian meals as part of their diet. The book is 900+ pages and at that size it has something of everyone and perhaps something to offend nearly everyone too. It's for both long time vegetarians and those looking to include more vegetarian meals in their meat-inclusive diets. Don't like the hundreds of recipes with fats or cheese or eggs? Then use the hundreds of recipes without. Lots of vegan and non-vegan recipes as well. I particularly like that it doesn't ry to make traditional meat dishes vegetarian by using faux-meats. It's just a great collection of recipes that happen to be vegetarian. But on top of the countless recipes there are lots of charts, tables, and other resources to help you in the kitchen. Are there some mistakes? Yup. It's 900+ pages. Bound to be a few. Will it please everyone? Nope. Some people are bound to complain. But this book is an essential cookbook to have in your kitchen. It's not the only book you'll ever need but it's one you can't afford to be without.

I am happy with the book........the shipping not so much.........the envelope was soiled and the paper cover of the book is torn and weathered.....looks like the shipper gave it a good ride.

This is the quintessential vegetarian cookbook. It is in fact much more than a cookbook. Bittman provides tremendous amounts of information about all ingredients. Recipes should really be used as guides with a lot of room for substitutions and alterations - Bittman provides many suggested alternatives for every recipe.

I'm an advanced cook and bought this for a friend but ended up keeping it for myself. It's just a wealth of information and ideas. It will change the way you think about food and cooking - in a very positive way. For folks who are intimidated by cooking or feel like they just don't have the skills or know how - this book would be invaluable.

In addition to the fact that this is the best vegetarian cookbook in existence, it is a tremendous value. The book is HUGE and packed with information. You'd have to buy many, many books to even come close to the quantity of recipes, ideas and information contained in this book.

You will love this book more than you realize.

I love this book, from the recipes to the farm animal pictures to the little phrases changed to avoid animal cruelty. Almost every recipe I made from this book has rocked. I wasn't crazy about the grilled cheese, and the oatmeal cookies were pretty dry, but most of the recipes were awesome. The pumpkin pie, potato-kale soup, macaroni salad, carrot cake, basic seitan recipe, nut milk recipes, etc. were great. And I love that all those little cooking details (blending hot liquids, grinding nuts, properly heating pans, etc.) are included.

My only problem with the book is that so many of the recipes rely on tofu. Like using silken tofu for almost any dessert or sauce. This makes the food taste good and gives it a great texture, and I love tofu...but I'm not convinved it's the super food we say it is, and for variety's sake I don't think it should be added to so many foods. So I guess this book is a little tofu-heavy, but beyond that, it's the best. I'd definitely recommend it to any vegan.

This is a wonderful cookbook. A must-read for all vegans, especially beginners who aren't entirely familiar with using vegan ingredients.

This is one of my favorite everyday vegan cookbooks. It has great 'oh I never thought of making that vegan-style' recipes that taste fantastic, are quick to make and use ingredients that you more than likely already have in your pantry.

If you're new to the vegan world, Vegan Vittles has some great vegan primer info touching on everything from vegan ethics to a breakdown on basic vegan cooking ingredients.

The book itself is well-written and well-organized, which are both ridiculously important to me (typos in cookbooks make me want to pull my hair out). This is definitely a book for vegan chefs of all levels and perfect for those that just want to eat a little bit healthier. Love it!

This is my absolute favorite vegan cookbook, and I make several of the recipes repeatedly. Jo's tried and tested recipes are so tasty, I've never been disappointed. Most dishes call for simple and easy-to-find ingredients, making it handy for every day use. From fabulous puddings to savory soups and sumptuous main dishes, I've shared many of these creations with family and friends, with rave reviews. You will not be disappointed with this book, for sure and for certain!

This is a great cookbook. The recipes are easy to follow, and most use common ingredients. The chickpea a la king is one of my favorites!

I definitely enjoy it this cookbook! I am part of a CSA (community shared agriculture) in the summer months, and it never fails to find me a recipe for the wide variety of vegetables I get and particularly the ones I have never tried before.

I thoroughly enjoyed this book and will keep it to cook from and refer to in the future. I like the author very much. She has an open, confiding writing style that draws me in. Judging by a couple of the reviews, it looks like her unusual name and friendly manner seem to irritate some people, but I find her funny and charming.

There are many, many recipes offered here, and thus far I have only had time to make a few. I have had good luck with the ones I've tried (generally simpler ones), the results have been tasty and turned out as described. A few of the recipes seem to be heavier on unusual ingredients; but I think the majority are easily made by the average cook shopping at the average grocery store.

I consider this book to be an excellent value - it is a cookbook, dietary manifesto, humorous memoir, and inspirational reading all in one. Glad I bought it! I'm ordering one for my Mom for Mother's Day. I also plan to buy Crescent Dragonwagon's other cookbooks, they look wonderful!

So the title of this review sums up what I love and what I hate about this cookbook. It is massive, detailed, and thorough--jam-packed with exciting recipes--but woefully difficult to browse. It is full of culinary jewels. My favorites include the Gujarati eggplant, vegan blintzes with blueberry sauce, and pumpkin polenta. Crescent Dragonwagon's pure joy of food and cooking is delightful and infectious. I like her colorful text introducing the recipes. She is the one I turn to when I have a special ingredient in mind that needs to be used up (the ingredient index is thorough and indipensable in such a big book), or when there's company coming and I want something impressive and delicious. Although this is not a vegan cookbook, there are plenty and plenty of vegan variations and vegan recipes to keep this mostly-vegan chef occupied. Yes, there are some recipes that rely heavily on eggs and dairy, but this is such a huge and rich cookbook that I don't think that should deter a dedicated vegan cook from purchasing it.

The issue is that I find the book a bit intimidating for planning a weeknight supper--there are too many recipes to look through, and many of them require a special, careful trip to the grocery store and a couple hours of prep time. This is a book that requires patience and time. There are simpler recipes interspersed with the more time-consuming ones, but you will need time to read the cookbook to find them. There are no time-estimates preceding the recipes, so you have to look through for yourself and guesstimate the effort involved. There is a section of "quick-fixes", but I find this section to be the least inspired of the whole book.

In sum, this is probably the most under-used gem of a cookbook in my collection. I recommend it to dedicated chefs who would like to experiment with eclectic and gourmet flavors. For a first vegetarian or vegan cookbook, I would probably look to something a little more straightforward.

I have NEVER enjoyed a cookbook more, fantastic recipes aside, this woman can write! It's good recipes plus warmth and wit and a whole lot of soul. Vege's and non-vege's alike will love this cook book!!

Written in Crescent's quirky, fun-loving style, this is much more than a cookbook - it is a window into Crescent's soul and a wonderful memoir to her beloved Ned. The "Innecdotes" will tickle your funny bone as much as the recipes will your palate.

This is a in depth, detailed cookbook. It explains the origin of the recipe. I am so impressed with it. All the recipes have so many ingredients, I feel overwhelmed. I am brand new to Indian cooking. Everything sounds so good. If you are already familiar with the ingredients, know where to get it, this is your book. If you are looking for quick and easy, look somewhere else.

This book is well thought out and written beautifully.

As a newbie cook and vegetarian way back in '91, I received this book as a gift and remain so so grateful for it! This book is amazing. I've not only learned how to cook traditional Indian food using this book, I've also learned valuable techniques that apply to all types of cuisine (prepping vegetables and dried beans, for example). If you're looking for a great all-around vegetarin cookbook, this is it!

my parents are indian and i was brought up in the US. i've had some luck cooking my own food, but it ended up always tasting the same. i've loved this book because it has combinations of spices that i would not have though of before, and a lot of vegetable and daal recipes dont require you to have any skill to make them! i've been pretty happy with most of the dishes i've made from this book over the past month or so.

I just purchased this volume for my 21-year-old son at his request. This cookbook has been a standby in our household since he was born. My copy is well worn and full of notes like "fantastic," "quick to fix," "just the right degree of spiciness."
You'll need to stock up on three dozen spices, as there are often more spices in the ingredients list than main ingredients. I'm always surprised at the delicious results. I've never been disappointed in any of the recipes in this 800-page treasury of Indian delights.

`The Art of Indian Vegetarian Cooking' by Yamuna Devi is an awesome Indian cookbook. Yamuna gives you the history behind the recipe, and her style of writing is extremely interesting, it makes you feel you were there while she tasted the meal for the first time, and decided that the recipe should be in her book! She's extremely knowledgable in Indian cooking although Yamuna Devi is by no means Indian. You would never know that from her knowledge of Indian cookery, and certainly not from her name (she has an Indian name because she changed her name).

Most of her recipes are of North Indian cuisine - which for those who don't know it, is totally different from South Indian cuisine. If you like the spicy curries and other dishes like that, you're a fan on South Indian cuisine. That doesn't mean that you won't like these recipes though, as there's an abundance of South Indian cooking and spicy meals in this cookbook too!

For those who prefer a milder version of Indian cooking, I have good news for you too! This book contains mild recipes too. In fact, in Indian cooking you can change the "hotness" or spiciness of a recipe to suit your tastes.

A word of caution : Traditional Indian cooks (my grandmother included) didn't use oil to excess like many recipes in this book. Grandma used more oil back in the day when it was ok to do so, but as time went by, and my mom told her about the dangers of using too much oil in her food, she cut down on her use of oil. But by no means did she EVER use as much oil and ghee (clarified butter) as some of the recipes in this book call for. It's absolutely ridiculous to use huge amounts of oil when cooking, and I wish Yamuna Devi had improved on that aspect of Indian cooking. Deep frying - if it's done ocassionally, would probably be ok, but even Grandma learned to use alternative methods of cooking, and her food was as delicious as ever!

So, my advice is cut down on the amount of oil these recipes call for, bake or grill whenever possible, and deep fry ocassionally if you want to enjoy a recipe that requires deep frying. Apart from that, enjoy this cookbook because I certainly do!

I found the main dishes in this book to be primarily good, although some require a multitude of ingredients that are not normally on hand. Every baked good I tried was awful! The biscotti was so hard I could not even bite into it! The bundt cake was soggy and heavy. I was disappointed and understand why used copies are $4.00!

One of my 5 favorite cookbooks. Very tasty foods. Easy to follow directions. Recipes are great for everyday or for company.

This cookbook has amazing recipes. I just got it as a gift and love every recipe I have tried. There are good descriptions if you want to leave out or swap ingredients, good tips along with the recipes that lead to terrific results. I have seriously impressed my meat-loving husband with the recipes from this book. And they don't taste low fat at all. Love this cookbook. Wish I heard about it years before.

This is one of my favourite vegetarian cookbooks. I've had this book for 10 years and have probably used it more than any other book I own.

I've had a high success rate with the recipes (I've made about 50 of them) and have only had a couple of disappointments. The menu suggestions are very helpful and make it easy to plan a more elaborate meal. Numerous times I have served meals from this book to meat-eater friends and the food has always been very well received.

Many of the recipes are quick to prepare and are suitable for everyday. Some of my favourites are: Middle Eastern Chickpeas with Spinach, Pasta with Lentils and Artichoke Hearts, Mushroom and Spinach Fritatta, Pasta with Chickpeas, Tabouli, and Thai Vegetable Curry.

The recipes in "Low-Fat Favorites" aren't time-consuming to prepare like the classic Moosewood recipes, making them more weeknight friendly. There are many "tricks" to make a dish seem creamy or cheesy without adding any cream or cheese -- all satisfaction, no fat!

I made Roasted Vegetables Caribbean Style for a potluck the other night to rave reviews. It was easy to prepare and SO good (page 227).

The "Menu Suggestions" feature and the indication of time the recipe takes to prepare are great for planning family dinners or dinner parties, and are included with each recipe.

I was a bit nervous to purchase this book because I live in NZ and find US cookbooks quite baffling in terms of ingredients and measurements. But any deciphering I have done has been well worth the effort. Delicious recipes that the entire family have loved.

When visiting my son and family in Massachusetts, I was really impressed with the delicious meals she produced from her slow cooker. She's a very creative person, and I wondered whether her special touch had made the meals taste so special. Taking a chance, I ordered the book for myself.
Back in California, I'm delighted to find that the meals I have tried are just as delicious as the ones I was served.
This is no quick-and-easy fix, but the preparation time is well worth the result. The recipes are flexible, and one can use canned green beans, for instance, instead of fresh, adding them only in time for heating with the rest of the already-cooked ingredients. Substitutions can be made: zucchini for eggplant or canned tomatoes for fresh.
Each recipe is an adventure, but I haven't yet faced up to Vegetarian Haggis.

The title should say it all. I have an hour and a half commute to work and I go to night school - I don't have time to cook. Ever. But these recipes (some are better than others, be forewarned) ensure that I eat something other than frozen vegetables and rice. The bean and grain focused sections feature recipes that are all about the glory of the vegetable and don't require cheese, milk, cream etc. Nor do you necessarily need to rely on pretend meat items or soy for these recipes. I live in a rural part of the US and finding something exotic like "tofu" can be challenging but the essential ingredients in these recipes are fairly easy for me to find.

In short, buy the book if you are busy, have a crock pot, and don't want to eat animal products.

Overall I like the recipes in this book. They taste good, and I like her idea of sauteing the onions and other vegetables on high for a half hour before adding the other ingredients so that you can avoid "cooking" and dirtying a skillet. However, she wants too many things precooked. The sauteing is alright, but her bean recipes are too complicated. Soaking beans overnight is normal, but then she wants the beans to be slow cooked for 8 hours prior to using them in the recipe! I personally find this suggestion overkill since this means by the time the recipe is done the beans may cook for 16 hours.

I've been vegan for 6 years now & vegetarian for well over 10. I LOVE cooking and baking, and am always looking for new cookbooks to add to my collection. However, the problem is that once I have my hands on a new cookbook, I skim over the recipes & then hardly ever touch it again! That might just be my style... I let the recipes inspire my cooking, but rarely follow the directions to the letter.

Anyways, last year I purchased a crock pot to attempt try slow-cooking. After several unsuccessful tries I gave up. I just assumed that I could throw ingredients into the pot, wait 7 hours, and then *poof*, a yummy dinner would magically appear. Sadly that is NOT the case. So, I began shopping around for a good vegetarian/vegan slow-cooker book.

Well, let me say that after ordering this cookbook (Fresh from the Vegetarian Slow Cooker), I've gone from using my slow-cooker once every 3-4 months to 3-4 times per week! All of the recipes I've tried are AMAZING! And, unlike some other reviewers, I've found the cooking times to be right on. (I have a 5-quart crock pot by Rival. If you order this book, I would recommend cooking with either a 5 or 6 quart crockpot, nothing smaller)

There is a wonderful array of ethnic-inspired dishes included in this collection, (middle-eastern, italian, indian, etc) as well as dishes using meat substitutes, (seitan, tofu, tempeh) and legumes-a-plenty (the split pea & parsnip soup is killer!!!)

Not to mention that the book includes everything from appetizers, entrees and soups to desserts and hot drinks! And the majority of it is nearly 100% vegan, and vegan substitutes are readily discussed throughout the book. Can it get any better than this? I think not!

Finally, its such a wonderful feeling to know that when I get home from a long day of work & roller derby, a yummy, healthy, home-cooked and hot meal awaits me!

It should be noted, however, that many of the recipes require around 10-15 minutes of prep work either at the very beginning (sauteeing onions, for example) or at the end of the cooking process (cooking & adding couscous to a dish). Additionally, many of the bean dishes require soaking the beans overnight. But, if you don't mind the time spent, its WELL worth it! In other words, would I sacrifice 15 minutes of my morning so that I could enjoy a slow-cooked soup in the evening? YES, without a doubt!

By far, this is the most used cookbook in my collection, and, unlike my other cookbooks that sit on my shelf looking pretty, I actually enjoy following the recipes because I know that the finished product will be totally delicious!

Highly, highly recommended book for all you vegan/vegetarian crock-pot lovers!!! Very recommended for all of you vegans on the go!!! And especially recommended for all of you veggies out there who - like me - have been resistant to cooking with recipes and/or cookbooks. This book will help you develop a true appreciation for cooking with recipes, while inspiring you to create your own vegan slow-cooked delights on your own! Its the best of both worlds!