Book Description
Now you can enjoy healthy, low-carb meals without the cholesterol-in this collection of high-protein, high-fiber meat and dairy-free recipes The low-carb revolution continues to take the nation by storm. But the heavy emphasis these diets place on meats leaves vegetarians in the lurch. Now acclaimed cookbook author Robin Robertson offers 150 fabulous carb-conscious vegetarian recipes-meat and dairy-free dishes that banish refined carbohydrates and bring out the best flavors from vegetables and other vegetarian ingredients.
Customer Reviews:
Absolutely Fantastic Cookbook!!!.......2007-10-01
I am not a vegan/vegetarian, but wanted to add more low carb vegan meals to reduce the amount of animal products we eat and to reduce carb intake as we are both pre-diabetic. Well, I am thrilled with this cookbook! I bought 7 vegan cookbooks recently, but I've cooked almost exclusively out of this book alone, and so far, all of the recipes have been GREAT! The 'Portobello Patties with Charmoula Sauce' recipe is out of this world! And the Cashew Creme is decadent. I loved the 'Edamame, snow peas, and bean sprouts with Ginger-lime Vinaigrette' salad. And the 'Victory Garden Stew' was excellent, although I added garlic, since I'm a definite garlic lover. Finally, I've tried every burger/cake recipe in the book with various sauces and have loved them all.
You can't go wrong with this cookbook, although some of the ingredients may be hard to find, such as artichoke hearts - but I haven't given up, there's got to be some gourmet shops out there that carry them!
If you want a cook book that contains a variety of TASTY vegan recipes, then this is the book you should buy!
Sherry
too high carb for real weight loss.......2007-09-10
Each soup alone has over 20g of carbs! And that's just for soup not a meal! To lose weight (not just maintain your current weight) you can only eat 20-30grams of carbs per day, not per meal.
Most of these veggie cookbooks are for the rich anyway, a lot of the ingredients are only available at fancy-pants stores like whole foods. I hate to say it but diets like Atkins are within reach for low-income folks. Who has time (or money) to find something called 'mirin' whatever that is
Excellent book.......2007-02-09
I have tried multiple recipes in this book and I have liked each one thus far. There are ideas for things in here that I hadn't thought to try and recipes that implement things that I like but didn't really have recipes to include them in. I love to experiment with new things and this book really took it home for me. There's no greater pleasure than trying new foods and learning the best way to prepare things, yet still be able to eat healthy. Kudos!
not so much low carb, but smart carb.......2007-01-05
This is an excellent cookbook, first off it is all vegan so no dairy or eggs are used although she does mention that milk could be substituted for some recipies. I appreciate its vegan content since I am one, but I know that vegetarian meals can be heavy on dairy as well as typical low carb meals. I loved the tofu benedict and made three of the soups (amazing!) there are great side dishes and new ways to try different veggies. I think the sauces and condiments section are a real bonus in this book. If you are looking for more vegan low carb, I also recommend "low carb vegetarian" by Margo DeMello, a little less fancy meals, but we use more of them regularly (especially the *chicken* caesar salad).
i also appreciate the thoughtful intro about good and smart carbs, since its pretty much impossible to sustiain healthy balance being vegan and truly low carb.
Comparing 3 Low Carb cookbooks.......2006-11-16
When my husband developed acid reflux, it was recommended that he lower his carb intake. As long time lacto vegetarians (no fish, meat or eggs, yes to dairy), this sounded particularly challenging.
I bought 3 different low carb cookbooks from Amazon a month ago: "Low-carb Vegetarian" by Celia Brooks Brown, "Carb Conscious Vegetarian: 150 Delicious Recipes For Healthy Lifestyle" by Robin Robertson and "The New Glucose Revolution Low GI Vegetarian Cookbook: 80 Delicious Vegetarian and Vegan Recipes Made Easy with the Glycemic Index" by Dr. Jennie Brand-Miller
After a month of consistent cooking I have rarely used Brown's "Low-carb Vegetarian" which is laden with ~50% recipes that use eggs. There are some great recipes in there if you eat eggs though.
On the other hand, my copy of "Carb Conscious Vegetarian: 150 Delicious Recipes For Healthy Lifestyle" by Robin Robertson is a bit dog-eared already. Delicious, innovative recipes with new ways to use foods common to the vegetarian and wonderful exploring of unusual but easily available new veggies and protein options.
"The New Glucose Revolution Low GI Vegetarian Cookbook" by Dr. Jennie Brand-Miller was rich with information and great recipes. It taught me a lot.
But by far Robertson's "Carb Conscious Vegetarian" is the best.
I will say that I don't know these authors and am doing this to help a buyer who may be wondering which one to get...
By the way, a low carb/lower acid diet has really eased the acid reflux my husband suffers from. We eat a main meal during the day and a protein drink at night, even if working: switched when consuming. And I am starting to lose weight...
Hope this helps!
Book Description
Low-carbohydrate diets are becoming more popular, but there are few resources for the vegetarian who wants to cut carbs. Celia Brooks Brown, owner of a successful vegetarian catering company, remedies this. She offers satisfying and easy recipes for every meal of the day, as well as desserts and party food. Begin with Blueberry Almond Griddle Cakes, try the Thai Hot and Sour Salad with Crispy Tofu for lunch, and snack on Chili-Crust Brazil Nuts.
Low-carb Vegetarian highlights foods with special health-giving properties, and its recipes are both high in protein and low in fat. For those trying to lose weight or to follow a weight-maintenance lifestyle, this book offers a varied and gratifying menu.
Customer Reviews:
Mouthwatering but "legal" low-carb.......2007-02-04
Having to eat gluten free, grain free, and low carb for medical reasons, I find this book invaluable. It provides a wonderful grain free recipe for muffins made with almond meal and satisfies my longing for bread. (6g carb each, but with 14g protein.) I have adapted this recipe for pancakes as well, which turn out lacy - and mouthwatering, especially with low carb maple syrup and whipped cream. (Who says low carb is deprivation!) The batter keeps well in the fridge, so a little at a time can be used.
I also love the recipe for lemon custard macaroon tarts. As the book states, "dried coconut makes a perfect, sweet and crispy tart base." At only 1.5g carb each, these tarts are truly "legal" but satisfy the sweet tooth in a big way. Great for those on diets like Atkins and Protein Power.
The illustration on the cover is for a warm salad of aubergines and melting camembert. Very easy, but with a luxury touch. 5g carb. (I am not sure whether the fibre has been deducted, but even if it has, this is still a great count for low-carbers.)
I am not a vegetarian, so am glad it does not rely on a preponderance of tofu recipes. For the previous reviewer who gave the book only two stars because it uses eggs, I would recommend experimenting with the high quality egg replacers on the market. It is a pity to miss out on these delicious recipes for the sake of a small detail.
Comparing 3 Low Carb cookbooks.......2006-11-16
When my husband developed acid reflux, it was recommended that he lower his carb intake. As long time lacto vegetarians (no fish, meat or eggs, yes to dairy), this sounded particularly challenging.
I bought 3 different low carb cookbooks from Amazon a month ago: "Low-carb Vegetarian" by Celia Brooks Brown, "Carb Conscious Vegetarian: 150 Delicious Recipes For Healthy Lifestyle" by Robin Robertson and "The New Glucose Revolution Low GI Vegetarian Cookbook: 80 Delicious Vegetarian and Vegan Recipes Made Easy with the Glycemic Index" by Dr. Jennie Brand-Miller
After a month of consistent cooking I have rarely used Brown's "Low-carb Vegetarian" which is laden with ~50% recipes that use eggs. There are some great recipes in there if you eat eggs though.
On the other hand, my copy of "Carb Conscious Vegetarian: 150 Delicious Recipes For Healthy Lifestyle" by Robin Robertson is a bit dog-eared already. Delicious, innovative recipes with new ways to use foods common to the vegetarian and wonderful exploring of unusual but easily available new veggies and protein options.
"The New Glucose Revolution Low GI Vegetarian Cookbook" by Dr. Jennie Brand-Miller was rich with information and great recipes. It taught me a lot.
But by far Robertson's "Carb Conscious Vegetarian" is the best.
I will say that I don't know either of these authors and am doing this to help a buyer who may be wondering which one to get...
By the way, a low carb/lower acid diet has really eased the acid reflux my husband suffers from. We eat a main meal during the day and a protein drink at night, even if working: switched when consuming. And I am starting to lose weight...
Hope this helps!
one of the best cookbooks I own.......2006-07-21
I've lost a quick 15 pounds just from eating the delicious, elegant and EASY TO PREPARE food in this wonderful cookbooks. Most of the recipes are great. Of course, there are a few duds, but for the most part, I couldn't be more impressed. Vegetarian food can tend to be labor intensive, but for the most part, the recipes in this book are not. My biggest complaint is that it is too short.
A gourmet low carb veggie pleasure!.......2006-01-29
The recipes in this book are all truly unique, with an emphasis on Indian and Asian flavors. Most ingredients are easy to find, though, so if you're up with experimenting in the kitchen, this book is a great place to get some ideas. All of the recipes have less than 10 carbs per serving, making it acceptable for any stage of low-carbing.Some of the recipes are a little too fancy for every day, but worth making when you have the time!
Book Description
Finally, the diet vegetarians have been waiting for. Top vegetarian cookery writer Rose Elliot has devised an easy-to-follow, meat-free answer to the Atkins diet, complete with over 75 delicious recipes.
Customer Reviews:
Excellent Book for Vegans to Lacto-Vegetarians and others.......2007-01-24
While I'm neither a vegetarian or a vegan, I did want to have more vegetables in my low carb high protein diet. Rose Elliot did a great job on this book. The book is well balanced with readable information, very useful quick reference charts, menus, recipes, a few encouraging testimonies along the way. She does provide vegan alternatives to the lacto-vegetarian choices. And, best of all, it is an easy inexpensive way to lose weight on a low carb diet.
Her commonsense approach to recipes means you can make them with food typically on hand and quickly. Typically, most of the prep work can be done in a few minutes. And, you can expand on them as you learn the basic techniques. As I've worked my way through the book, one of my favorite recipes is her spaghetti squash using cream cheese with spices.
It literally only takes ten minutes to steam the squash in the microwave then fold in the cheese with spices. You can use already prepared cheese with herbs and spice mixes from the store. Or, you can use Philadelphia cream cheese and have your own ethnic flavors from Mexican to Indian, to Italian Garlic-Parmesan etc. And, you can use almost any steamed vegetable that has been thin sliced. It is a nice break from tomato sauces and there are never any leftovers.
This book is definitely a keeper!
Book Description
At last, a vegetarian alternative to the Zone and South Beach Diets. Here are tasty, easy, nutritious recipes for anyone who wants to lose weight-vegetarian or otherwise. Includes a listing of protein, fat, carbohydrate, and calorie content, and recommended brand-name meat alternatives that can be found in most supermarkets.
Customer Reviews:
Good Way To Lose Weight Without Killing!!.......2007-07-11
I have been a veggie for about 2 years now and was caught up in the same whirlwind as a lot of us with the junk food syndrome. This book gave me a detail way to cut down my carbs while still enjoying delicious food. The author breaks down the what you need ie. food processor, blender.
Also, she gives you delicious recipes and a break down of calories, fat and carbs in each meal. For you veggies who are like me who have some extra pounds and are tired of high carb and caloric foods this is the book for you.
Hurray for Textured Soy!.......2005-07-20
What I appreciated most about this book was the food suggestions are tasty! I stay away from most 'health food' restaurants because the food is too bland, but all the products (veggie hot dogs, burgers, bacon, chicken and tuna substitutes, etc. made from textured soy) recommended in this book and most of the recipes are really interesting in taste, texture, and variety.
Reduced carb maybe, but not Low Carb.......2005-04-30
Buyer beware: Many of the recipes in this book are not what most dieters would consider low carb. About half weigh in with carb counts of 30-60 g. per serving. That's more than many low-carb dieters eat in a whole day!
The author explains that she considers a diet of 130-150 g. of carbs per day "low-carb." This is the type of vegetarian diet that made many of us fat in the first place! There's a reason that most of the popular diet plans call for daily net carb consumption of only 20-50 grams: Clinical experience has shown that higher carb counts simply won't do the job for people who have a substantial amount of weight to lose.
This might be a useful book for people on a maintenance plan, who want to take off 10 lbs., or who just want to cut out "white food" (processed sugar and flour) from their diet. The recipes do look tasty! But it's not going to be very useful for the many people who are looking to lose significant amounts of weight and need to restrict their carbs to lower levels to do so.
Should be called Low Carb Vegan.......2005-01-21
The cook book is a bit of a disappointment - it's completely vegan which is not what I am. Some recipes I've tried, but was looking forward to some new ideas involving eggs, cheese or even milk.
Thanks Margo.......2005-01-20
A nice variety of very delicious meals! This has become my favorite cookbook out of a dozen or so veg cookbooks I own. I would recommend it to anyone even if they could care less about being veg or low carb. I hope Margo is working on the next one!
Average customer rating:
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Low-Carb Vegetarian Cooking: 150 Entrees to Make Low-Carb Vegetarian Cooking Easy and Fun
Sue Spitler , and
Linda R. Yoakam
Manufacturer: Surrey Books
ProductGroup: Book
Binding: Paperback
 General
| Cooking, Food & Wine
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Healthy
| Special Diet
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Similar Items:
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Low Carb Vegetarian
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Low-Carb Vegetarian
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Carb Conscious Vegetarian: 150 Delicious Recipes for a Healthy Lifestyle
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The Protein-Powered Vegetarian: From Meat to Vegetable Protein : A Cookbook With Spirit
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The Vegetarian Low-Carb Diet: The Fast, No-Hunger Weightloss Diet for Vegetarians
Accessories:
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Tanita BC533 Glass Innerscan Body Composition Monitor
ASIN: 1572840773 |
Book Description
Meat is perhaps the single major food category for the low-carb eater. Consequently, vegetarians, who have traditionally depended on grains, pasta, bread, and other high-carb foods, have rarely attempted the low-carb diet. Food professional Sue Spitler and registered dietitian Linda Yoakam here offer new hope for the diet-conscious vegetarian by creating 150 easy, delicious entree recipes for people following the maintenance phase of a low-carb diet. The emphasis is on "safe and healthy" eating and, as always, good taste.
The authors first present a comprehensive introduction to low-carb dieting for vegetarians — why it works, what to eat or avoid eating, what to expect as a realistic weight loss, and how to keep the weight off. Recipes include Eggplant and Zucchini Casserole, Quiche Lorraine, Artichoke Pie, Apricot Cheese Melt, Swiss Cheese and Spinach Pinwheels, Greek Lentil Stew, and over 100 more. Each recipe includes net carbs and complete nutrition data.
Customer Reviews:
LOW CARB, BUT HIGH FAT!.......2005-02-19
This review is aimed toward you health-conscious vegetarians out there. This cookbook is none other than the way vegetarians USED to eat: lots of eggs, dairy, and eggplant! To sum it up, I did an approximate breakdown of the 150 recipes: 12 contain eggplant; 20 mushrooms; 25 zucchini/squash; 21 beans; 23 eggs; 90 DAIRY! (We all know that the fats in dairy products are the WORST kind.) And for you carb counters there's a whopping 62 recipes containing Idaho potatoes, rice, pasta, or bread products! ("Toast" and tortillas are common meal accompaniments.)
We also see a tremendous amount of repeated ingredients here, and recipes that have run the vegetarian gamut for years - nothing new and innovative.
That said, there are a few "tasty" options, yet those don't justify buying this cookbook.
Average customer rating:
- a cookbook to reach for every day
- Recommended Cookbook
- Good recipes
- Good Soups. Only Fair Presentation for Healthy Use
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Soup for Every Body: Low-Carb, High-Protein, Vegetarian, and More
Joanna Pruess , and
Lauren Braun
Manufacturer: The Lyons Press
ProductGroup: Book
Binding: Paperback
General
| Cooking, Food & Wine
| Subjects
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Soups & Stews
| Meals
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Seduced by Bacon: Recipes & Lore about America's Favorite Indulgence
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The New Best Recipe: All-New Edition with 1,000 Recipes
ASIN: 159228907X |
Book Description
More than seventy recipes from the award-winning author of Eat Tea.
Customer Reviews:
a cookbook to reach for every day.......2007-05-07
Fantastic soup cookbook. I love the photos to inspire, the nutritional information at the end of each recipe giving the calories, fiber content, etc. It has a great range of recipes including all-vegetarian, bean and grain soups, poultry and meat soups to fruit soups.
We have made 4 of the recipes so far and each one has been a hit and a definite repeat. My husband made the Greek Chicken and Rice soup today and it was divine.
I think this soup cookbook is a winner.
Recommended Cookbook.......2006-06-27
Reviewed by Debra Gaynor Reader Views 6/06
Growing up on homemade vegetable soup molded me into a soup lover. Naturally I was drawn to this book from the moment I read the title. Soup warms the heart, soul and body on a chilly day. The aroma of soup simmering on a stove always bring back pleasant memories,...... memories of home and family, memories of frosty days.
In this busy world, few people take time to enjoy the art of cooking. Soup is a pleasure to make and it's adaptable: vegetables, meat, herbs or leftovers all can work together to make a delicious and nutritious meal. Ingredients from the cupboard or refrigerator combine easily.
"This is a collection of favorite soups and amusing anecdotes gathered over the years." The chapters in this book cover nutrition as well as various types of soup. The discussions on portions, how to serve, stock, and equipment were helpful and interesting.
The aroma of vegetable soup has always brought me comfort. The recipes for vegetable soups contained in this book, are imaginative, different from the southern recipes my grandmother shared with me.
I've tried several of the recipes among them were; Mighty Minestrone and Sopa de Legumbres--Minestrone New Mexico Style, both were delicious. Each had its own distinct flavor.
Grandmother always quoted, "Chicken soup cures the cold." Memories of her stirring soup came to mind as I tried the recipe for "Ole-Fashioned Chicken Soup"; I didn't have a cold but enjoyed it anyway. I used noodles instead of Matzo Balls. I'll try them next time. My sons stopped by for a visit just in time to taste tests this soup, both declared it delicious. Perhaps someday they will fondly remember my soup.
This cookbook is easy to read. The numbered steps make it simple to follow the instructions. The ingredients are simple and many times already in your cupboard or refrigerator. The colored photographs tempt me to try more recipes. I'll be recommending this book to my soup loving friends.
Good recipes.......2005-03-15
I bought this book because I was looking a book that had both summer and winter soups using ingredients my family enjoys. We don't follow any of the latest diet trends--I am more concerned about being able to fix a variety of meals for my family of five.
I've tried several recipes from the book over this winter, and each has been a hit. They are delicious (and I'm an average, at best, cook), and filling as a meal on their own, or as a side.
While easy to follow, the recipes do take time. But I have not been disappointed at all with the results. I will continue to use this book and mark our favorites for repeats. I can't wait until warmer weather to try some of the fruity summer soups!
Good Soups. Only Fair Presentation for Healthy Use.......2005-02-06
`Soup for Every Body' by Joanna Pruess, with culinary coauthority from Lauren Braun RD, LD is a very nice little soup book that specializes in recipes that cater to five different dietary doctrines. These are `Low Carb', `High Protein', `Smart Fat', `Low Calorie', and `Vegetarian or Vegan'. While I have not read or reviewed any of Ms. Pruess' other works, her biography places her among the middle range of talented and respected cookbook authors such as Jean Anderson, Mark Bittman, and Jack Bishop.
My very first reaction to this book is that it is bound to fail, as it tries to imitate the Democratic Party in trying to appeal to five different, not necessarily compatible special interest groups. The two most antagonistic interests I can imagine are Vegan versus low carb. I do not know low carb doctrines, but I do know that meat, eggs, and heavy cream are low carb darlings while these are antithetical to vegan diets. I also note that the very dairy heavy cream and the very meaty chicken stock are both listed as ingredients of a soup cited as being suitable for `Vegetarian or Vegan'. I know my favorite vegan niece would turn up her nose at this recipe.
I am convinced that the four best ways to combine healthy interests with soup cooking are:
1. Describe how to turn typical recipes into healthy recipes by things like replacing butter and animal fat with olive oil, replacing white bread with whole grains, and replacing meat stocks with vegetable stocks.
2. Provide simply all around healthy recipes, as you may find in a book by Kathleen Dahlmans.
3. Provide recipes for classic and modern vegetarian soups, with an emphasis on variety.
4. Provide recipes for low carb soups.
I am not an expert on dieting, but I suspect that most diet plans succeed as much or more from their reinforcing a ritual which sanctifies the effort and encourages compliance, possible by making the dishes just a tad less pleasant than unhealthy alternatives. I think that nutrition and eating for all around good health is the best approach to not gaining weight and let exercise take care of loosing excess weight.
Now that that lecture is out of the way, I will say that this is a decent little soup book if you simply ignore all the nutritional baggage. I think the statistics on calories, calories from fat, saturated fat, cholesterol, carbohydrates, dietary fiber, sugars, proteins, vitamins, and minerals are so approximate as to be useless. Most experienced amateur cooks probably cook more like Rachael Ray or Jamie Oliver than they do like Ina Garten, who, like a true former professional caterer, has to create reproducible dishes, measures everything down to the teaspoon. Thus, the only way these measurements can make any sense whatsoever, you have to follow the measurements to a tee. And that doesn't account for variations in natural products. I am willing to bet that there is close to a 50% variation in some components in a pound of bay scallops depending on the location and season in which they were harvested, not to mention differences between wild and cultivated fish.
The book is divided into five (5) chapters on soups plus a chapter on garnishes and a chapter on stocks. The most unusual chapter is the ten (10) pages and five recipes devoted to fruit soups, a subject not commonly covered in most other `little soup books', although James Peterson's big soup book, `Splendid Soups' devotes almost twenty-five pages with seventeen recipes to the subject. The stock recipes are well within the tolerances of an amateur home cook, although the need to collect ten pounds of uncooked chicken carcasses, wings, backs and ribs may require just a bit more obsession with soup making than most people have. The only other argument with these recipes is that it keeps the veggies in the pot for the full three hours of simmering. Most authorities I respect put the veggies in for just the last hour. The chapter does get points for including both standard and rich brown chicken stocks and a rich duck stock.
The index confirms my growing opinion that the average cook who has at least one other good book on soups does not need this book. There is a Recipe Index organized by the five dietary concerns listed above, plus a general alphabetical index. A soup such as the Mediterranean Fish Soup with Quick Aioli appears in two different places in the Recipe Index, but does not appear in the alphabetical index.
This book does have good, well written recipes. And, if you are a low carb, high protein or low calorie fan, this book will give you very good soups. However, while my first sin of a poor book is to not stay on message, my second is to have a weak or confused message. This book is a waste of time and money for vegans and not the best soup book for vegetarians. It is probably better than soup recipes you will get in Atkins or South Beach recipe books. And, that is probably the very best thing that can be said about this book.
Buy this book if you are on a low carb regimen. If not, seek a good general book on soups such as the new CIA Book of Soups.
Book Description
This digital document is an article from Quick Frozen Foods International, published by E.W. Williams Publications, Inc. on April 1, 2004. The length of the article is 375 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
Citation Details
Title: A.C. LaRocco introduces low carb living vegetarian pizza line.(Pizza Products Heat Up)(Brief Article)
Publication:
Quick Frozen Foods International (Magazine/Journal)
Date: April 1, 2004
Publisher: E.W. Williams Publications, Inc.
Volume: 45
Issue: 4
Page: 87(1)
Article Type: Brief Article
Distributed by Thomson Gale
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