Vegetarian Books

Courtney Von Dragen Smith thought everything was going well for her. She had a great boyfriend, a job at a cool cafe with her best friend, and a family that was somewhat average, somewhat odd (depending on the family member). Senior year was about to begin, with great promise.

Then her boyfriend went to college and broke up with her. Then her dog ran away. Repeatedly. In an effort to minimize the chaos surrounding her, she makes two huge decisions: she will stop dating and become vegan.

Easier said than done. She falls on and off the vegan wagon on a fairly regular basis, temped by tasty treats at the Truth or Dairy cafe. Her dog runs away again. Her classmates give her grief. Her brother sets his sights on her best friend.

Courtney chronicles these and other melodramas in her diary, making for an easy-to-follow laugh-out-loud comedy. Fans of The Princess Diaries and the Confessions of Georgia Nicolson series will lap Truth or Dairy right up. The follow-up, Wurst Case Scenario, is just as good if not better.

This book is about a girl named Courtney who has some boy troubles. Well, I'm sure you've read about a girl who's had boy troubles, but the author, Catherine Clark, inserts fresh air into this very funny novel. Courtney is determined not to go on a date with another boy for the rest of the school year, when her beloved boyfriend breaks up with her just before school starts. Because of this decision, the relationship with a few guy friends and girl friends become endangered, and she is forced to make the ultimate decision. Courtney learns how to stay true with all her relationships, and along the way, strengthens her bond with her mother, brother, father, stepmom, stepsister, and her stepsister's daughter. She learns to stay true to her friends and family, and matures greatly by the end of the book. This book is a funny yet powerful novel.

So, now I've read "Truth or Dairy" and find myself none the better but none the worse either for this read. It's not always entirely easy to follow because it is written in diary form, I mean really DIARY form, just as disjointed and random as a real diary would be but it was kind of fun that way y'know you really felt like you are the naughty little sister who had stolen your big sisters diary, not just you sitting there reading a book `cause you're bored... It was funny sometimes and just plain frustrating other times, where you find yourself tearing out you're hair thinking "my god she's soooo stupid, no one in their right mind would do that!" but it was enjoyable, if a little pointless...

Truth or Dairy is a good book about a teenage girl, Courtney, and her struggles with school, work, family and boyfriends. Dave had been going out with Courtney for a few years and decided to break up with her before he headed off to college. Grant Superior started hanging out with Courtney and asking her to go places with him. After Dave broke up with Courtney, she made a pledge to go her entire senior year without a boyfriend. Grant kept coming in Truth or Dairy, the smoothie shop where Courtney works, but Courtney kept trying to ignore him. Trying to stay out of trouble, Courtney decided to run for student council. Instead of getting the vice principal spot, Courtney got the principal of student council spot because the principal was stealing money from the student council jar. Will Courtney keep her pledge and not have a boyfriend her senior year?
One thing I really like about this book was it was written like a journal, so I didn't have to read for a half hour to get to the end of a chapter. One thing that got me hooked on this book was it was really funny. Catherine Clark wrote this book to make it sound like a teenager wrote it. One thing I didn't like about this book is that at the end it just sort of leaves you hanging and doesn't tell you what happens.
I would recommend this book to girls from ages eleven through fourteen. This book would be best for girls looking for a fast read about just about everything in life.

...like a woman scorned or a teenage girl dumped by her college bound boyfriend just as her senior year begins. Heartbreak and humor make for a winning combination, told in diary form. I particularly enjoyed main character Courtney's independence, despite her boy troubles (Dumper Dave, Sleazer the Tom, and Friends first Grant), and that she is a thinker and a problem-solver. Compulsively readable!

I love this book but keep in mind it is for Raw gourmet food so some of the recipes can be time consuming, but well worth the wait.

After working in Relais Chateaus and fine french, Italian and Fine Eclectic fare restaurants, it was apparent that there were very high expectations to be met when presenting a plated item. Charlie Trotter and Roseann Klein have created a beautifully bound version of "Raw" food, Relais Gormand style. Fabulous photos of the finished plates and really detailed recipes, right down to the appendix of savory and succulent sauces, creams, cheeses and cracker recipes. I have created nearly everything in this book and the recipes are true to the photos, flavors are fabulous. If you want to create show stopping, 5 star cuisine that will keep your guests amazed, satiated with libations to salivate over, this is the book for you. Elegant and sophisticated. I just LOVE this book!.

I bought this book when it was first released. I was also lucky to try Roxanne's restaurant in Larkspur couple of times. The recipes are absolutely wonderful and most of them are easy to prepare. The key of course is to get the freshest produce. Since it is raw food the ingredients have to be fresh so don't try to make tomato soup in the middle of winter. It just won't taste good at all.

During peak summer season, try Watermelon or Pineapple gazpacho. Extremely refreshing and chilling for a hot summer day. Soups are extremely easy and flavorful. Cauliflower soup in season is amazing. Desserts are fantastic but do take sometime except for Cashew truffles and the soups. I am not too fond of the ice-creams as is because they have too much coconut flavor and not enough creaminess even after making them in Ice-cream machine. Drinks are absolutely fantastic. Don't worry if you don't have every ingredient called in the recipe. Use your imagination and subsitute.

I am not a raw foodist but have enjoyed making just about everything from this book. I also don't strictly follow the raw recipe but rather use the ideas. For example, I don't make raw taco shells instead I use regular shells and make the raw filling.

I consider myself pretty good cook and do think some of the recipes in the book do take sometime to make/prepare but of course you save the cooking time:-) Overall, I highly recommend the book. Just remember to get good, fresh fruits and vegetables, good ingredients such as oil and vinegar. Remember since it is raw food, the better the ingredients the better it will taste.

A word about the equipment:

I am sure you can make most of the recipes with general blender etc. but it will take extra work to strain/process to get the same consistency.

If you can afford it definitely buy Vita Mix (high-speed blender) you will use it not only for recipes in the book but for just about everything else you use blenders, juicers, and food processor for.

I don't have a dehydrator but I generally put the stuff in the regular oven at a very low temperature and just watch them often to get the right crispiness.

Any food enthusiast would love to have this book and play with the recipes.

This book has beautiful food photography and of course Charlie Trotter is a Chicago treasure, however, the recipies are not for your in-a-hurry working person. Preparation is too elaborate. I need every day recipies, readily available ingredients and simple presentation. It's a bit intimidating.

When I first saw this book, I was slightly intimidated by some of the recipes - they seemed to have so many ingredients and different stages. I have since however prepared several of the dishes and the tastes are sublime and make the recipes well worth the effort! This is an excellent book and as about 70% of the food I eat is raw anyway, it gave me a huge number of new ideas for preparation and presentation.

The old saying "you are what you eat" rings true. This book is highly recommended for anyone who EATS, as it brings greater awareness to what we are putting into our body temple when we have a meal or snack. Included are tasty recipes along with much valuable information. Also highly recommended would be Spiritual Nutrition by Gabriel Cousens.

Dr. Cousens book is filed to the brim with lots of quality info on eating and living a good, pure, spiritual life. There is a great deal to absorb in this book. Highly recommended.

This is the best book on health I have ever read! It is very well researched; discusses and compares many different cultures and historical writings about health. I am completely inspired by it and re read pages from it very often for inspiration. I love the way it is written and feel passionately about what I learned from it. Conscious Eating is not only good for each of us and our health, but for our environment. It should be required reading for everyone. Dr Gabriel Cousens is brilliant and generous with his wisdom, visionary in the scope of his ideas!
I have been eating a raw food diet for 3 years now and have so much energy I feel like I can almost fly!

Conscious Eating was required reading for me when I was studying for my Bachelors Degree in Holistic Nutrition. Up until that time I had never heard of the book or the author. How grateful I am in retrospect that this was a book I studied. The approach taken is varied and diverse. I particularly enjoyed the chapters on Enzymes and the importance of maintaining a proper pH. The information in these chapters has influenced several nutritional supplement products that I have had the privilege to formulate (Enzymedica). Of special interest to me was the research the author did through his clinic on vegetarian and non vegetarian diets and the surprising results he discovered when measuring the individuals pH. It was not what I expected and so it has given me greater insight on the topic.

I always recommend this book to individuals looking for an well balanced approach to overall health.

If you like this book, you might also enjoy:
Everything You Need to Know About Enzymes: A Simple Guide to Using Enzymes to Treat Everything from Digestive Problems and Allergies to Migraines and Arthritis

I've had this book for a few years and regularly refer to it. After reading the reviews I decided to post.

First of all, I think this book would be difficult to swallow if you don't have raw food experience. Primarily because this book is about adjusting the dials. Most of us have little knowledge of how our own unique bodies function, or what's required to funciton optimally. One may have a lot of knowledge about the body, but experience trumps info. Apply what you know to your own body and see how much it bears out in experience. It is then we realize that much of our knowledge is theoretical, no matter how sound, and doesn't necessarily bear out in reality.

This book, then, is a manual for the experience of one's own body and is based on decades of experience, study and practice with hundreds of people. The information is astoundingly refined. If you are just begining raw not only will the information be too complex, it won't be all that relevant - even though it's good. It's important to have refined information when you need refined information and to have more general information when you need that.

I say take what's useful and stay raw. Keep the book as a resource. Don't make up your mind in one or two reads. You'll come back again and again and gain new insight or new persepctive. This book will grow with you.

On a personal note: I often hear or read comments about Dr. Cousens' arrogance or that he's condescending. I'm not a "fan" but I do respect his work. He has an educational background that is astounding, a spiritual background that is shockingly diverse, feeds people, houses people, heals people, educates people and is utterly commited to helping save our planet. Dr. Cousens couldn't be self-serving or self-absorbed - or he wouldn't be willing/able to do the huge amount of work he does, tirelessy, for others. (there are MUCH easier ways to stroke one's ego) I think it's important to view him in the context of his work and his life to gain an understanding of his language and tone. Plus, he's human. Just please don't throw out the baby with the bathwater. This really is a great book.

This is the cookbook that taught me how to balance my proteins and make my vegetarian meals filling and satisfying. A classic that I intend to always keep on hand. There are some great recipes in this book, but there are also some real duds.

Well I'm not american nor a woman but found this book great - I actualy discovered my copy in an aprtment in Boston near Notheatern when I lived there for a summer. the recipies were pretty crap (insert mick dundee quote here) but some of the ideas on protein complementarity were interesting

I grew up on the recipes from this book, so I admit that my opinion may be biased by the fact that, to me, many of the recipes in here are comfort foods. Still, this book remains simply one of the best basic vegetarian cookbooks out there. I agree that the preaching at the front gets a little old, and I have honestly never gotten through all of it, but the intention of this book is to teach new and beginning vegetarians how to cook healthy, protein filled vegetarian meals. Yes, the front matter is outdated and yes, she does stand on her soapbox for a long time, but this is easily skipped and reading this part has little to nothing to do with cooking the recipes that come after. And, in that capacity it works well. It provides easy, fully developed recipes that are simple to follow even for the unexperienced cook and have complete protein included. Like any cookbook there are recipes in here that are horrible, and then there are some that are amazing. I have brought the book to the attention of many friends who were new vegetarians over the years, and they have all been increadibly thankful for some guidence on how to cook something other than plain tofu. If you are just starting out, this is a great book to start with.

well worth the eye opening explanations it provides on how to fight world hunger and preserve our limited resources efficiently.

This is still a great cookbook with helpful ideas for creating delicious and nutritious meals. I love their blueberry cobbler recipe and still use it at least once a month.

Great book for working parents who want healthy families! True, there is some precooking required for recipes, but every good slow-cooker recipe out there requires SOME preparation...I usually do the prep while I'm getting dinner ready the night before, then refrigerate overnight and pop it in the slow cooker as I'm walking out the door (most recipes work this way). It's great to come home to the smell of dinner cooking, and knowing you have very little left to do to get dinner on the table!

For those with the larger cookers, like my oval Corning, get a timer to get it right. My first attempt at the mushroom lasagne was overcooked. Got it right the next time with the timer. Lesson learned. The kids LOVED it!

This is a great book! There is a great variety and everything has been easy to make, but more a slow cooker cookbook for cooks, than one for someone that wants to plop some food in and have it cooked when they get home from work. The effort is worth it, and the book suggests ways to prepare ahead so you aren't doing everything in the morning.

I had been searching for a vegetarian slow cooker recipe book for some time. This book has been excellent! I have tried a number of recipes with much success. I have loved all of them! Some require a little more prep than others. My husband who hates eggplant absolutely loved the Tofu Ratatouille recipe. The only problem I have encountered is that the recipes are not kid friendly (my kids, at least, don't like too many of the ones I have tried so far).

I'll admit, any vegetarian cookbook with "slow cooker" in the title is a must for me; however, this cookbook was disappointing. Most receipes require "pre cooking" and there were but a handful of actually delicious items. It's not that crucial to have, and for goodness sake don't pay full price for it.

This book requires lot of pre-prepration and ingredients. This book is not for regular use. I did try some of the recipes and they were good, just baked them instead of using slow cooker.

I purchased this book shortly after switching to a vegetarian diet. What a life saver, especially to the novice vegetarian!

Most vegetarian cookbooks I had found relied upon excess cheese for protien. Or worse yet, many books that claim to be vegetarian use such things as chicken broth, fish, shellfish, and other products which contain animal products (which in my book is NOT vegetarian).

This book is different from the others. It shows many ways to use soy products; not relying just upon tofu, but introducing tempeh, soy milk, and soy cheese. Yes! There is more to a vegetarian diet that just tofu (which is quite good when prepared correctly). And the variety of recipes are quite nice. The recipes cover salads, main dishes, and even some desserts. You can prepare an entire meal just from this book.

The instructions are easy to follow and the resulting food is quite tasty!

This book makes some pretty false assumptions based on hyped, unscientific claims. Go to the reviews for "The Whole Soy Story," by Kaayla T. Daniel, and you will get previews of a book that alarmingly shows soy products to be a danger to health. Evidence is mounting that soy is an anti-nutrient, that in fact it is an extremely unhealthy substance. The way soy is manufactured, processed, and chemically altered, it has no remaining "food" value to speak of.

I bought this cookbook a few years ago when I had just decided to eliminate eating meat/fish etc from my diet. At the time I wasn't "ready" for all the tofu etc but I gradually grew to love it and I'm so glad I keptthis cookbook around. It has so many tasty recipes - there are nice bean salads, hearty stews, a paella, desserts etc. Each recipe has nutritional contents too. One thing that turns some people off is that many of the recipes that are take-offs on previously meat-laden recipes are called by their meat names (e.g. Soy Sausage Potato Chowder or the Soy Meat Loaf). It doesn't phase me though and sometimes helps me to get my husband to try it. Lots of interesting recipes for tempeh. Some recipes (like the curried eggplant) use soy yogurt too. Its a fun cookbook and so far so good in terms of being tasty. Definitely recommend this one!

Far too many of the tofu recipes in this book consist of taking a block of tofu, slicing it, frying the slices and then covering them with sauce. (Tofu with Mole Sauce, I'm looking at you!)

Other recipes fail because they simply try to replace meat with tofu or tempeh, rather than trying to be completely new recipes in which the soy product can shine on its own, rather than as a substitute.

So far, there are only 2 recipes that I would recommend - the Spinach Burgers and the Brown Rice Pilaf. The rest? Meh. I'm still looking for a really good tofu cookbook.

What a pleasure! -- a creative, easy-to-follow, healthy cookbook with recipes that TASTE GREAT! Greenberg leaves no soy question unanswered, from Soy Split Pea Soup to Tofu Tiramisu. The recipes are clear and very innovative, covering ethnic foods from all over the world, like Pumpkin Tofu Cheesecake and Soy Potstickers. Every recipe also provides nutrition information on calories, carbs, cholesterol, fiber, sodium, etc. As a food historian, I appreciate the intelligence and attention to detail in this book and what must have been years coming up with and testing all these creative recipes. An appendix on where to get soy products and information is also very helpful, as are the comparisons between soy products and dairy, other beans, etc. It's a great book for when you want to eat healthy but don't want to compromise on flavor. Mangia!

I just bought this book and I highly recommend it. The pumpkin soup with black beans is amazing!! Try it!! I am always looking for new ways to incorporate veggies in my diet and this book hits the spot.

This is a great escape from her other decadent cook books and ideas. For vegans it is good and she has ideas well known and others with many twists. I just like her simple ways and her fun personality and she loves what she does.

I've enjoyed this cookbook since receiving it. It's very simple prep and mostly everyday products which are easy to come by. Written in true Rachael Ray fashion.

Rachael Ray Veggie Meals: Rachael Ray's 30-Minute Meals is actually one of her oldest books, from 2001. At $14.95 (list price) for a book that only clocks in at 127 pages, it leans toward the more expensive side compared with her more recent 30-minute meal paperbacks that are much larger for the same price. This would be a great first book for a transitioning vegetarian (especially for students going off to college), but there are better, more comprehensive vegetarian cookbooks such as Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine, Diane Kochilas' The Greek Vegetarian: More Than 100 Recipes Inspired by the Traditional Dishes and Flavors of Greece and Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World that do greater justice to the myriad of Mediterranean flavors and cuisines.

The book is divided into suggested menus, soups, salads, risotto, pasta, and Italian vegetable entrees, Make Your Own Asian Take-Out (Chinese and Thai-style veggie dinners), and Snack Suppers (stuffed potatoes, sandwiches, dips, and spreads).

The "menu" suggestions are quite sparse due to the small number of recipes available; many times, the "menu" consists of a salad and side, albeit themed (Italian, Middle Eastern, Southwestern/ Mexican).

Soups opens with the prerequisite Chili for Veg-Heads, with three kinds of beans (black, kidney, and spicy vegetarian refried), Tabasco and chili powder, and crushed tomatoes, bell pepper, onion, garlic, and beer (!). Red Beans and Rice Soup was a nice nod to Cajun cuisine and a pleasant alternative to Caribbean-style rice and beans. Three Bean Soup is more of a minestrone, as it contains red-skinned potatoes, carrots, kidney beans, garbanzo beans, tomatoes, and fresh green beans (no pasta, though). There are several variations on minestrone, including Chick Pea and Cannellini Minestrone. Gazpacho with Gusto is the perfect starter for hot summer evenings. Ray's Pumpkin and Black Bean soup is a wondrous update on classic black bean paired with pumpkin puree, butter, oil, heavy cream, and curry (NOT for those on a low-fat veggie diet!). Quick Red Cabbage Soup was a fascinating alternative to German red cabbage, and similarly contains apples, pickling spice, veggie broth and optional liquid smoke flavoring. Mashed Potato Soup is the ultimate comfort food: potatoes, milk, sour cream, heavy cream, and sharp cheddar.

The Salads include Greek-style grilled vegetable platters, a super-easy (and yummo) White Bean Salad, Middle Eastern flair with Lentil Salad and Tabouleh Salad, Italian faves such as Panzanellas and Caprese, elegant spinach salads (one with pears and walnuts, the other with blue cheese and scallion).

If you're looking for easy entree ideas, look no further than Rachael's risottos (porcini, artichoke, asparagus, and zucchini), pestos, pastas, green gnocchi, eggplant parmigiano, Vegetable Barley, and Polentas.

The brief Asian section includes stir-fries, Cashew Vegetables, spicy veggies (curries, ginger, pepper). Finally, the recipes are rounded out by Snack Suppers, including baked potatoes, pita pizzas, melts (Eggplant and Mozzarella, Open-Faced Eggplant and Tomato), Portobello Pizza Burgers, Spinach Calzones, burritos and quesadillas, and luxurious spreads (bruschetta, tapenade, spinach artichoke dip, white bean dip, tomato spread, hummus). Many are kid-friendly and make perfect munchies for sports nights.

Although short and on the pricey side, Ray's choices take classic Mediterranean dishes and make them accessible to harried cooks who need to get dinner on the table in a hurry. Chopping up the fresh herbs and veggies is the most time-consuming step, since the recipes generally come together beautifully once your ingredients are prepped and assembled. Many recipes make use of shortcuts such as canned beans and canned vegetables. There are no nutritional analyses, but many recipes use 2 or less tablespoons of oil (usually olive), and many that call for dairy mention low-fat options. If you want to cut more fat, use nonstick cooking spray to coat your pan before searing or sauteeing veggies instead of oil.

When I go to make a meal I find myself pulling this book first for a few reasons:

1. Every recipe I've tried has been exceptional, that's a biggie. When you find yourself making them over and over you know they are good ones.

2. The food is done within an hour from start to clean-up.

3. The recipes in this book are a wonderful twist on standards. She uses normal ingredients from your pantry (pasta, canned tomatoes, veggie stock etc.,) and spikes them with fresh herbs to make them smell and taste incredible...like it simmered all day. I have yet to be able to improve on the original recipe. A circumstance I have never experienced before. Each recipe is the perfect balance of flavor.

I only wish they would release another Rachael compilation book with vegetarian recipes from her newer books. For us vegetarians it's nice to have a book where we can eat everything instead of wading through the 90% of we can't eat to get to the 10% we can. :)

A great survival guide for vegetarians feeling alone among animal abusers.
Challenging your normal way of thinking to become less defensive and more compassionate to non vegetarians.

I've been a vegetarian living among meat eaters for the past 14 years now, so I didn't really learn anything new from this book in terms of co-existing peacefully with "the other half." However, I was very pleasantly surprised to find that the back of the book contained a large selection of the author's favorite recipes, complete with stories that go with the recipes and hints to make cooking them easier. Not only have the recipes I've tried from this book produced delicious meals, they also got two very enthusiastic thumbs up from my meat-eating husband! It's a shame that this book is out of print--- for the recipes alone this book belongs in every vegetarian kitchen.

My favorite recipe is the Tofu Cubes from page 255. I put them in pastas, in salads, and I even serve them on their own as a side dish. The recipe calls for powdered vegetarian stock, and I didn't have any on hand so I just used "mushroom seasoning" (a vegetarian seasoning found in Asian food stores) and it worked out just fine. Give it a try!

Very helpful, in some ways, funny book. Would be a good book for parents of children who want to be vegetarian.

Very comforting to hear from other people all the rude things that meat eaters do say to vegetarians. I mean unless you are a pig farmer what do you care what I eat?

But I admit I have been guilty of describing chicken slaughter to a meat eater who did not want to hear it. But if you are willing to eat it, why are you not willing to hear how it is killed?

This book was a very happy surprise. When I bought this title, I was pleasantly lulled into thinking it would be exactly what the book goes on to say is not needed, which is another set of clever answers to meat eater questions. I was and am profoundly pleased and surprised to find this book to be a work of philosophy, deep insight, wonderful humor and a good read. A major premise, that meat eaters are all "blocked vegetarians" can be taken out of the absolutely literal context some people favor. It's an idea that is well-explored and examined in this work and the reader is invited to see if it holds up. This book does not demand you agree with it, it invites you to think differently about things possibly taken for granted or that have remained unexamined. In other words, a kind invitation to explore a very fundamental part of life: what you eat, who you eat with and what everyone's assumptions about it all are.

I had high hopes for this book, but was quickly turned off and ended up returning it to the store. The author's condescending attitude promotes a number of the ideas behind the negative stereotype many people have of vegans today.

I have had this book for a couple of years and I cook from it frequently. It is true that many of the recipes call for frying, but the tofu is usually pan-fried in a very small quantity of oil. There are many Asian-inspired recipes, which doesn't bother me, because I find them all to be delicious. The recipe for Asian stock is great and it lends a lot of flavor to the dishes that use it. The szechuan tofu and green beans (which uses the mushroom soy sauce that one reviewer mentioned) is worth the small investment in a bottle of such an odd ingredient and the recipe is so good that I have gone through a big bottle of mushroom soy sauce using it only to make that one dish! And while it is true that some of the recipes are not vegetarian or vegan, I just want to add that I have been a vegetarian for a long time and I own dozens of vegetarian cookbooks, and for some reason the best ones are written by people who are not vegetarian!

I was bothered by the title of this book, which implied strongly that tofu is a thing that must be disguised or improved, requiring the proverbial "spoonful of sugar" to be palatable. I bought it anyway because flipping though the recipes looked very interesting, and I reasoned that if the author really felt that way about tofu, she probably wouldn't be writing a tofu cookbook... right?

I've had the cookbook for a few months and probably made about a dozen different recipes so far. Every one has been a hit with me and with my family. Two of the soups have have already become family standards. My favorite is one with Thai red curry, coconut milk and butternut squash. I'm a big fan of Thai food and could make this soup every week if I weren't committed to variety.

I haven't tried any of the sauces, but not a single recipe I've tried has been a dud.

Love the variety if offers, from breakfasts to desserts. Each time I sit down to plan my meals for the week, this one is right by my side. Anyone accustomed to flavorful meats seeking alternatives will love this book. Also the perfect size; not cumbersome to have in the kitchen.

I purchased this book as a gift for a friend that recently decided to become vegetarian. I am unfamiliar with tofu and tofu cooking, as is she, so I thought it might be helpful to have a cookbook with tasty meatless recipes. Mind you, I haven't tried any of the recipes in this book, they may be delicious, but what I found disapointing is THERE ARE NO PICTURES (except for the three on the cover.) I hope the recipes in this book taste more appealing than the book is to look at.

I bought this cookbook after checking it out from the library two times in a row. It was so good, I wanted one! In fact, it was so good I bought two, one for me and one for my best friend.

Most of the recipes are vegetarian, and can be adapted to vegan if needed. The entire book is worth the price for the soy chorizo recipe. It is excellent.

This book surprised me because it is so good! I don't know why Weight Watchers doesn't do more books like this? There are lots of ovo-lacto vegetarians out here and we want good low calorie recipes too. I like the pictures and the suggestions for people trying to lose weight. I got mine used because it is not being published anymore.

I use this book many times. Recipes are quick, easy, and yummy. I am not on a diet, just a vegetarian that likes to cook. You don't have to be watching your weight to enjoy this book. I recommend it to everyone!

This is an amazing volume---full of unique and satisfying recipes that keep weight loss interesting! An invaluable reference and I wish Weight Watchers would publish another vegetarian cookbook---this one is an absolute gem!

What a great cookbook with easy to follow recipes. As a semi-vegetarian, I found that with any of these recipes, a protein/meat could be added for those that may not choose a vegetarian lifestyle. Because it is sometimes a bit difficult to get the recommended amount of vegetables per day - I found this cookbook to give plenty of suggestions, many of which can be frozen and then re-warmed at a later time. Kudos' to weight watchers for coming up with such a versatile cookbook!

So far so good... I agree that pictures would DEFINITELY motivate me to try more of these recipes! I already made the lasagne from the cover, probably because of the picture. Inside the recipes are just text. But if you're vegetarian and are trying to follow WW this is an unusual find!