Vegetarian Books

I am not diabetic but was looking for a cook book that had recipes that were low on the glycemic index. This is an awesome book for beginning vegetarians (like me) who want healthy recipes without a lot of ingredients. I also like this book because it has recipes for a lot of foods I want to keep eating like french toast. I highly recommend this book. It is also a great way to eat if you want to lose weight. In the first two weeks of eating whole vegetarian foods I lost 5 lbs and my partner lost 8 lbs.

Controlling diabetes goes beyond reducing sugar intake: it also involves staying healthy by reducing fat and increasing exercise. Whole Foods Diabetic Cookbook promotes a vegetarian diet high in fruits, vegetables, whole grains and beans and is especially valuable for its tips on how to juggle diabetic needs with vegetarian perspectives. Recipes are simple and easy to follow.

Enhanced with information on diabetes and nutrition by Patricia Berton, The Whole Foods Diabetic Cookbook by Patricia Stevenson and Michael Cook offers an imaginative and diabetically sound approach to using whole grains, legumes, vegetables, and fruit in a culinary wealthy of meat-free recipes, each designed to help control diabetes naturally. The reader is provided with an informative overview of diabetes and how to control diabetes through diet and exercise, along with an invaluable section on meeting the nutrient needs of the diabetic including fiber in the diet, counting calories, carbs, protein and fat, as the vegetarian diet with respect to minerals and vitamins. Of special interest is the information provided on exchange lists for meal planning, as well as cooking and shopping tips. The delicious, palate pleasing, appetite satisfying recipes range from Strawberry Muffins; Tofu Potato Salad; and Vegetable Fried Rice; to Falafel; Broccoli-Mushroom Casserole; and Apple-Oat Drop Cookies. The Whole Foods Diabetic Cookbook is a strongly recommended addition to the cookbook collection for diabetics.

I am a practicing vegetarian, and purchased this book when my annual tests showed an alarming trend toward borderline pre-diabetes. Even vegetarians can develop unhealthy eating habits adn need to learn better!

I was disappointed in this cookbook, however. This is the kind of cookbook that was popular back in the 80's when American vegetarianism was all about brown rice, whole wheat flour, tofu and tempeh. These are fine and valuable components of a healthy veggie diet, but we've come a long way since in terms of aesthetics and variety.

For example, is it really necessary to make french toast with tofu instead of milk and eggs? Or to add crumbled tofu to potato salad? I have a real problem with those who take a perfectly fine, nutritious and proven food item and make gratuitious additions of tofu and tempeh, just because. And I was very surprised to note that this cookbook does not cover the proper techniques for preparing tofu for cooking, because a truly well-prepared tofu dish can be quite delicious and possess interesting texture.

The techiques and concepts in this book are just too dated and limited to appeal to today's informed cook, vegetarian or otherwise. If you are looking to add vegetarian meals to your diet or to better understand your vegetarian diabetic nutrition, you can do better than this book. I recommend the American Diabetic Association Month of Meals 'Vegetarian Pleasures' for a more up to date, equally nutritional approach.

I turn to this cookbook regularly. Whether I'm cooking for myself, for company, or for a potluck dinner, I can always find something good *and* easy in its pages. The Far East Fried Rice recipe is now my standard (and much-complimented) potluck dish, and several others, including the Easy Lentil Stew, are regulars in my kitchen. Although I was a meat eater and therefore not used to vegetarian cooking when I bought this book, I never found the recipes to call for ingredients I couldn't find at my regular grocery store, or thought that the end products were anything less than delicious. This is more than just a cookbook -- the helpful discussion of nutrition and diabetes at the beginning of the book makes it a good reference, too -- but the recipes are really what makes it special. The cooking directions are brief but thorough and easy to follow. Also, because I am now a vegan, I greatly appreciate the simple and tasty recipes for making alternatives to standard cheese dishes. Whether you are a vegetarian/vegan or not, whether you need to follow a diabetic diet or not, I recommend this cookbook highly.

I bought the book because the author appears to have an in depth knowledge and understanding of nutrition and health. The recipes were easy and I loved that nutrition information is provided for each recipe. The entrees I have made for friends have yielded nothing but positive reviews and requests for the recipe. I always tell them to buy the whole book, it's fantastic. Each recipe is healthy, time conscious, easy and delicious

I really like this book because, unlike my other cookbooks, I actually make supper or dessert from the book at least once a week. I have lost some weight since I started cooking this way and have been watching my fat intake. I highly recommend it!

At first I was a little skeptical about becoming a vegetarian, I really wanted to become one for health reasons, but then I picked up this book. I read it and fell in love with vegetarian recipes. Jeanne Tiberio's book was the best book about vegetarian cuisine in the store. I recommend it to anyone who wants to become a vegetarian or who is one. The food was delicious and now I have something to cook every night. My husband no longer complains!

This book was very helpful in changing my lifestyle to a vegetarian lifestyle. I enjoyed cooking the recipes, which are presented in a easy,simple and fun manner. My kids love cooking with me too! I reccomend this book whole-heartedly!

I bought the book because the author appears to have an in depth knowledge and understanding of nutrition and health. The recipes were easy and I loved that nutrition information is provided for each recipe. The entrees I have made for friends have yielded nothing but positive reviews and requests for the recipe. I always tell them to buy the whole book, it's fantastic. Each recipe is healthy, time conscious, easy and delicious

helpful because it is organized by season. lighter soups in the warmer months, more hearty soups for the colder weather.

I have been making a lot of soup as a way to eat healthier and lighter, and this book has been great. I like how it is organized into the four seasons to encourage us to eat seasonally-available foods. I have made about six or seven of the soups, and I would say that the majority of them were quite good. This inexpensive book seems like a great gift for vegetarians/vegans to give to their friends (even omnivores), as this collection of soups will appeal to anyone.

On our never ending search for new and delicious vegetarian recipes we came across this one at the library and instantly knew that we HAD to purchase it!
This book has simple and delicious recipes that even the kids love!
We could have a different soup each night of the week and when we get to the end of the book we could start over!
This is a MUST have in anyone's kitchen!

I tried the recipe for Curried Red Lentil Soup before purchasing the book after having found it on the internet, and it is absolutely fabulous. So I decided to order the book based on that and the other reviews it has gotten. I haven't made any other of the recipes yet, but I see many that sound wonderful and look forward to trying them.

This is a great soup book with wholesome bread and muffin recipes at the end. I've made 2 soups so far and both were great. I highly recommend this book.

For a small cookbook this has a pretty good range of recipes and better yet, some very helpful sections on general cooking principles. I found the recipes a bit generic, but on the other hand they are easy to prepare and use very common ingredients, which is consistent with the time-saving goal of the cookbook. Best of all, there were some great nuggets of information in the "hints" and general topic overviews which will have a postive impact on my overall cooking skills.

I am a big fan of Paulette Mitchell's cookbooks, with several recipes from her 15-Minute Gourmet Chicken and Noodles cookbooks at the very top of my favorite-meals-ever list. I couldn't wait to try the third book- The 15 Minute Gourmet Vegetarian.

I was not disappointed by the quality of the recipes, I was instead disappointed by the very thin section on entrees, compared to the bulk of the book that is dedicated to salads, deserts, and other things. In my experience, vegetarians don't need more salads and deserts. Most salads and deserts are vegetarian anyway. Entrees are the sticking point- many meat eaters I know would happily give up the occasional burger if they could find something just as satisfying without the meat. This recipe book gives a few suggestions, but not as many as I would have liked. Many of the recipes call for a simple substitution of tofu where the meat would have been, which I consider a very uninspired approach to vegetarian cuisine.

If you are already a vegetarian and want a few entrees to supplement an already extensive vegetarian repertoire, you might like this book. Just reading the lists of ingredients on some of the salads makes my mouth water, and the desserts are converting me into a dessert-lover. However, if you are a starting vegetarian, this book does not give you enough full meals. I would suggest buying one of the Moosewood Collective cookbooks instead (ignoring the fish section if you are a real vegetarian, of course).

Pasta with Szechwan Peanut Dressing, Vegetable Stir-Fry with Ginger Sauce, Vegetable Curry and Mixed Fruit Chutney, all now our delicious and fast favorites from The 15-Minute Vegetarian Gourmet by Paulette Mitchell. These recipes have intriguing little taste treats which lift them above the ordinary. The book stands by itself as the most practical and satisfying when you are looking for something truly good as well as easy and quick to prepare, a busy cook's treasure. Ms. Lee Costello Scott, Chariton, Iowa

Six years after purchasing The 15-Minute Vegetarian Gourmet, I can still say that this is the most often used cookbook in my collection (and the most often shared). Recipes are simple, honestly delicious, quick, healthy, and distinctive without being too strange for mainstream American tastes. I have blessed Ms. Mitchell many nights when it was my turn to cook and I was exhausted. This is also a good source of "company food" for people whose gifts do not lie in the kitchen yet want to entertain with a (manageable) bit of flair.

I would strongly recommend this book to any vegan or vegetarian interested in Chinese Cookery. The book starts out with an introduction to Chinese Cookery including regional cooking information, tools, ingredients, etc... Pictures of some of the more exotic ingredients for easier identification would be helpful but a good google search can help here.
The recipes themselves are very easy. I would argue that they are modeled after authentic recipes but do incorporate modern ingredients such as TVP(texturized vegetable protein). The recipes are usually very easy to complete. Sometimes the author uses Western ingredients instead of traditional ingredients such as Dry Sherry instead of traditional Chinese rice wine (like shao xing wine).
The book also dedicates an entire chapter on how to make mock(fake/vegetarian) meats from scratch- a good resource if you are into mock meat. A huge portion of the recipes in this book are based around a mock meat of some sort, if you abstain from mock meats due to ethical concerns, you may have trouble with this book.
Overall I have found this book to be an excellent resource, and very much enjoy the recipes. The lack of pictures is a real downside for me as I believe that a good beginners cookbook should have some pictures but the price makes up for it to me. The non-traditional ingredients do not bother me at all, I believe they allow you to create traditionally meat based dishes out of modern day vegetarian/vegan products.

I look forward to trying the authors other cookbooks!

I would recommend, as a companion to this book, the cookbook: "Vegetarian Cooking" (also Chinese, but the title does not specify this) published by Wei-Chaun
ISBN: 0-941676-20-X

5 Stars!

I appreciate what the author was trying to do with this book; it's great to have a source for Chinese-style mock meats. However, after trying several of the recipes, I found that they just aren't as good as I thought they would be.

I was excited to use vital wheat gluten to whip up a batch of seitan, but it turned out to be incredibly gummy. I assume this problem is avoidable, but the directions in the book don't give much guidance: "Mix until it forms a smooth, firm dough. Knead briefly." There's no information about what to do you if instead of a smooth dough, you end up with a rubbery, bouncy ball. (Perhaps it's better to mix and knead by hand rather than using my mixer? Tips like this would help a lot!)

As far as the regular recipes go, they are hit and miss. The simpler the recipe, the better they seem turn out. The page on Basic Stir-Fried Chinese Vegetables contains really useful information, and the recipe on the facing page for Stir Fried Chinese Broccoli is a winner. However, the "Beef" and Broccoli with "Oyster" Sauce and the Kung Pao "Chicken" are just OK, and Mapo Doufu was downright weird. But I will still continue to work my way through the book; I would like to try the Lemon "Chicken" and some of the versions of the Steamed Savory Filled Buns.

Overall, it is a decent resource for vegetarian Chinese cooking. For people who are interested in this topic, it's probably a good place to start. I would recommend using store-bought seitan though!

Bryanna's Italian cookbook "Nonna's Italian Kitchen" must be the very finest ever example of vegan cookbook published to this date. And now she's done it again - with this wonderful vegan cookbook on Chinese cuisine, taking you all the way through dumplings, dim sum, noodles, soups, stir-fries, ... and vegetarian "mock-meats" that were invented thousands of years ago by strict buddhist monks. Whereas it used to be quite a work to rinse out the starch of a flour ball so that only the protein (gluten) was left, the arrival of pure gluten powder makes this a snap to prepare at home. While some recipes are somewhat elaborate which acquire some routine (making dumplings, spring rolls, etc.), there are several quick recipes (stir-fry chapter a.o.) that are very easy to prepare. It is an excellent cookbook if you love chinese foods, and the innovative inclusion of above-mentioned "mock-meats" makes it a cut above the rest. The pages are jam-packed with one tasty recipe after the other - this is a shining example that you do not need to feel deprived when embarking on a vegan diet.

Authentic Chinese Cuisine For The Contemporary Kitchen offers a superbly developed compendium of vegetarian Chinese recipes similar to those found in a Buddhist restaurant. Bryanna Grogan brings her expertise to bear in offering delicious, nutritious recipes for homemade "Mock Meats"; savory snacks and appetizers; dumplings and breads; rice; noodles, soups, and sauces; stir-fried dishes; braised, steamed, and stewed dishes; and even sweets. From Shanghai Spring Rolls, Mandarin Pancakes, and Savory Rice Porridge, to Duck Sauce, Buddha's Delight, and Walnut Cookies, Authentic Chinese Cuisine For The Contemporary Kitchen will quickly became a personal and family favorite for those pursuing a vegetarian lifestyle.

After reading and enjoying Worldwide Vegetarian Classics by the same author I was looking forward to another quality vegetarian cookbook and was astonished to find the last chapter devoted to seafood recipes for so-called 'pescarians' together with an unapologetic explanation of this incusion in the author's forward. Fish do not grow on plants and vegetarians do not eat fish! I do not condone or condemn the author's personal choice of eating style, but I do take exception that because the author chooses to eat fish she sees it as enough justification to include seafood recipes in a book which purports to be aimed at vegetarians. This book is titled 'Entertaining Vegetarians' not 'Entertaining Vegetarians and Seafood Eaters'. There are surely enough cookbooks out there to cater to those who partake of seafood without wasting a chapter of this book on yet more non-vegetarian recipes. The rest of the book is well produced with some interesting vegetarian dishes- a few more photos would be good for the visual vegetarians amongst us!

I bought this book two years ago and am still using it. I have been vegetarian since I was in the sixth grade (although I eat fish) and learned to cook from books and trial and error and I have become a fairly good cook over that time. I found Brown's recipes easy to follow. The book has a very English feel, but unlike other English cookbooks (or even my English friend) all the terms are American.

The book is filled with the most amazing photos of each dish. The book is broken into the different kind of parties you want to throw: canapés and cocktail bites, feed the masses, small courses, lunch & dinner meals, desserts, at the last minute, fire and ice, brunch and when they eat fish.

The chapter on At The Last Minute gives great ideas for pantry staples to feed friends who just show up (the best kind). Each chapter has a sample menu and ideas on having the party from shopping to presentation.

I used this book when I threw my Christmas party for around 20 people and everything was gobbled up. The Giant cheese and spinach pie is so easy and tasty. It will feed a crowd. The Teriyaki Almonds make great finger food. My favorite dish is the Mango Tofu Skewers. I have made it for many friends (meat eaters) and they love it. I also took this book with me to Texas and my rancher in-laws loved all the dishes I made.

This book is gorgeous. Finally a gourmet approach to vegetarianism. The freshest produce prepared so simply that the preparation doesn't blanket the pure beauty and appeal of the food itself. I highly recommend this one.

Celia Brooks Brown's ENTERTAINING VEGETARIANS pairs lovely color photos by Ja Baldwin with a satisfying focus on a range of vegetarian dishes for parties, appetizers, and main courses. From brunch and outdoor cookery to sit-down dinners, the chapters in ENTERTAINING VEGETARIANS largely address what is the real challenge in vegetarian cooking - main courses and appetizers - with a bow to desserts.

I was really surprised by some of the people who were vegetarians. It's nice to know that such highly-regarded people of intelligence, compassion, and strength, were vegetarians. It's strange that in our modern society, people who are vegetarian or vegan are often looked down upon as idiotic or somehow aberrant; I suppose it comes with the territory of living a mostly cruel world full of bitter and jaded folks, but this book proves them all wrong. The recipes are also quite good. I would certainly recommend this book for all vegetarians and those curious about famous vegetarians.

a time or feeling fast fading from the landscape. The earnest pen-and-ink drawings of famous vegetarians, the surprisingly fresh biographical sketches, and a general feeling of creativity and gentility all call forth an era for which the word "nostalgia" may too soon apply. As you may gather, the recipes are just part of the appeal, although many (have even vegetarians become so jaded?) seem to have forgotten the homely joys of well-prepared grains and vegetables. Cloris Leachman's baked potato recipe sounds good & I'll probably get a charge from eating asparagas a la Plutarch. But it's Berry's fine sensibility, along with a delighful expansiveness (exemplified by the inclusion of early transcendentalist philosopher Bronson Alcott), that earns this book a place on my shelf, where it would make sense between a John Muir or Emily Dickinson collection and "Walden."

The author has come up with authentic recipes(or reasonable fac-similes thereof) reflecting the tastes of famous vegetarians throughout the ages. Anecdotal sketches give life to each of the 32 celebrities from Plato and Pythagoras to Tolstoi, Gandhi and George Bernard Shaw along with "contemporaries" like Paul McCartney and Isaac Bashevis Singer. Mr.Berry writes gracefully, and the 80 recipes are not only fascinating, but have been kitchen tested tested by the author for "savoriness." Many recipes are unfired. The book is fully referenced with footnotes(in the back). This is a superb book!

Rynn Berry's "Famous Vegetarians and their favorite recipes" presents an overview of famous vegetarians in history. Each biography of the 30 famous vegetarians is about 3-6 pages long. It is by no means a comprehensive nor referenced work (not that I'm questioning his sources, but that being that this book features short pieces of fascinating individuals, it only makes sense to provide a "works cited" list or a reference list for those who are interested to pursue their research). If you are looking for great vegan/vegetarian recipes, you are at the wrong place. Most of the recipes are not too appetizing.

This book is set up to be used - nicely laid out with recipes on one page only so you don't have to flip pages while you are cooking. I haven't tried all the recipes yet but the ones I have tried have been great. I especially liked the 30-Minute Vegetarian Chili and loved the Red Lentil Dal. I'm looking forward to trying the Beer Bread along with some of the soup recipes. The fact that the recipes in this book contain extra fiber is definitely a plus but I bought it because they taste so good!

It's great for people who want more fiber in their diet but don't want to sacrifice great taste.

The benefits of fiber can hardly be argued - and Bryanna's new cookbook tells you how to incorporate fiber in your diet AND make it taste delicious too. In this book she focuses more on vegetables, beans and grains, to a larger extend than in her previous books which focused more on tofu, seitan, and other (low-fiber) meat subs - Bryanna gets inspired from cuisines from all over the world. The Italian dishes - taken from her fabulous "Nonna's Italian Kitchen" - are outstanding (such as her Pasta alla Primavera), even a humble-looking recipe like Irish mashed potatoes with kale is a gourmet meal. There are Chinese-style, Latin-American, Indian, and Middle-East-style dishes, ranging from soups (The Lentin Soup is so good!), salads and dinner entrees, even several cake recipes! This may not be as ground-breaking an effort as her truly outstanding vegan masterpieces "Nonna's Italian Kitchen" and "Authentic Chinese Cuisine" - but less can do! This is a completely respectable vegan cookbook that you will definitely enjoy for everyday use. Me, I'm already starting to look forward to Bryanna's next book ...

In The Fiber For Life Cookbook, acclaimed natural foods author
Bryanna Clark Grogan's challenge is to make us believe that "fiber" and "gourmet" can be used in the same sentence. With all of the attention focused on protein, fats, and carbohydrates today, fiber has been virtually ignored (except for Weight Watcher's, which made the connection between fiberous foods and weight loss many years ago). Simply put, when the outside layer of seeds, fruits, legumes, etc., is stripped away in a refining process, dietary fiber is also discarded. Grogran explains that dietary fiber is responsible for balancing alkalinity and acidity, and for detoxifying chemicals in the gastrointestinal system that can cause diseases such as cancer. Without fiber in our diet, cancer-producing toxins are produced in the gut by bacteria that flourish in a fiber-deficient system. When this occurs, Grogan points out that constipation may be a precursor to such life-threatening diseases as diverticulitis, large bowel cancer, colon cancer, breast cancer, gallstones, hiatus hernia, varicose veins, obesity, diabetes, and hemorrhoids, many of which do not occur in those consuming a high fiber diet. A chart of "Fiber Superstars" lists 50 foods containing at least 4.5 grams of fiber per serving (a cup of kidney beans contains a whopping 19.4 grams of fiber!). This informative chart is now on my fridge. Another chart lists the fiber and calorie content of over 100 name-brand foods. Sample menus, with suggestions for increasing fiber, are listed for meals and snacks. Over 150 pages are devoted to recipes for breakfast, breads, appetizer/snacks, salads/dressings/sauces, soups, beans, vegetables, grains, and desserts. With a flair for international cuisine, Grogan circles the globe with her inventive Yemiser Wat (Ethiopian Spicy Lentils), Eggless Crepes, Pizza Dough with flax seeds, Pasta Alla Primavera, Vegetarian Feijoada (Brazilian Black Beans), Chiles Rellenos Casserole, Red Lentil Dal, French Strawberry Pie, and Italian-Style Apple Tart, to name but a few of the mouth-watering, high-fiber, vegan dishes. I highly recommend this book to anyone who doubts that the words "fiber" and "gourmet" can indeed be used in the same sentence.

Lisa Tracy provides a very non-threatening approach to becoming a vegetarian. Set up in stages: ranging from "thinking about it" to "veganism", and how to eat out in not necessarily vegetarian friendly restaurants (an essential thing when I lived in Nebraska) to how, and where, to shop for groceries. An excellent book.

Joseph Campbell realizes that one has to eat to stay alive this means something has to die. He says it is monstrous. However we need to get over it and realize that is the nature of things.

For the rest of us there are other reasons for going vegetarian and cornering the poor carrot that can not run from us. This book is dedicated to the attitude that "you are what you eat."

It is not easy or wise to go cold turkey per-say. And this book helps both physically and psychologically to become the svelte vegetarian that we all long to be.

The process is divided into three stages including 15 steps. The book includes over 200 recipes.

So you do become a social outcast there are strategies for feeding the archaic meat eaters at the same time.

All in all it is a very useful book at treating vegetarian (much more just healthy eating) in a practical and less radical manner.

There are no pictures to this 297 page book. However there is a list of recipes and organizations that can help beyond the book.

This book was a great investment for me - my family has never made it to total vegetarianism, but we are eating less red meat and enjoying the options more.

My biggest concern was that in going away from meat, my family would have no protein - what DO you need to look out for, where do you find enough protein for growing kids? Reading this book gave friendly, easy to understand information along with shopping help and recipes that can lead the reluctant a little closer to healthy eating.

I keep this book in my cookbook library, and periodically pull it out and for awhile, cook meals that are tasteful and a little better for our bodies than the usual typical American meals.

More than half of this book is filled with information on how to step towards vegetarianism in a non-judgmental way. She gives information, recipes and shopping hints for each stage without pushing the reader on to the next. She also realizes that there may be serveral stages all within the same family.

1) Stage One is where many of us are - less red meat, coffee, refined sugar, more vegetables, fruits and cereals. Eating poultry and fish, milk products, egs, beans, and other grain products. She lists the pluses of this stage, and doesn't urge anyone to move on to the next stage unless they want to.

2) Stage Two is the next step - still eating fish, but almost no poultry, more dairy, grains, legumes, nuts, seeds.

3) Stage Three goes beyond the more traditional lacto-ovo-vegetarianism into macrobiotics, natural hygiene.

She says here, "The Stage Three diets represent a much larger step away from what we grew up with, but...remember: You don't have to do it all at once. Or forever. As the teacher said, every little bit helps."

The last part of the book has recipes, divided by the stages, which makes it really helpful for people like me who are vegetarian wannabes, living with meat-lovers.

Soups, Casseroles, Indian Side Dishes, Vegetable Side Dishes, Breads, and more - some have become staples, even in the months when we are eating less healthy foods. Her chicken recipes are fast, easy and absolutely delicious!

A treasure of information AND recipes!

I've had this for a long long time and enjoyed it thoroughly. In addition to feeling better, I lost weight as well. It's a wonderful guide if you follow it. Informative and educational. I recommend it!

Does anyone know of other books she has written?

This book has some recipies that are a good base, but try adding some diced tri-tip that has been grilled to a nice medium rare to the amazing chili recipe and it really takes off!

Easy-to-follow recipes, great, informative nutrition information - after all the fad diets I've suffered through, this book is a breath of fresh air. Not a "diet", just a simple, delicious way of eating that's easy. Amazing for me, who's always been a bit kitchen-shy. I love this book!

I love the way this cookbook breaks down meals into just a few simple steps. I'm not a natural cook and am easily intimidated by big, complicated recipes. This book is so simple and provides delicious recipes which has helped me to creatively incorporate more vegetables and healthier ingredients into my diet without fuss. It's also chocked with good, practical information for people interested in vegetarianism although this book is not for vegetarians only. The fat gram counts are especially helpful for those on a diet (all these recipes are lowfat).

I love this cookbook! As a vegetarian of 12 years, I have tried a lot of recipes. This book has it all! It's quick, easy to follow, and delicious! My guests all want the recipes, and I'm happy to tell them about this great cookbook!