Cool new cookbook recommendation

[Guest guest]

I've tried a few things from this and it's pretty good! :-)

 

Carb-Conscious Vegetarian by Robin Robertson (you may recognize the

name from her other veg cookbooks). It's not strictly low-carb, but

rather aware, and limited in use, of of refined flours, sugars etc,

and rather higher protein dishes than you might normally see in a veg

cookbook.

[Guest guest]

> Carb-Conscious Vegetarian by Robin Robertson. . . It's not strictly low-carb,

but

> rather aware, and limited in use, of of refined flours, sugars etc,

 

Sort of healthy eating, but not necessarily a weight-loss book, right? I know

the name but

have none of the books. Shall look around :-)

 

> and rather higher protein dishes than you might normally see in a veg

> cookbook.

 

Just out of curiosity, why higher? And what kind of protein - you mean more

quinoa, soy,

etc.? Or is it eggs and dairy? I guess I should look it up on the net and have a

look-see, eh?

 

Thanks for this, Amy - and welcome to the group!!!!

 

In case you haven't worked it out, I'm Pat and I co-own vegetarian slimming with

Piers

(who keeps a low profile, wise man that he is!). We are assisted by moderators

Maida (who

takes care of seeing that all the recipes get filed away properly) and Haras.

 

Best love, Pat - in chilly SW Ontario, Canada.

[Guest guest]

> Sort of healthy eating, but not necessarily a weight-loss book,

> right? I know the name but have none of the books. Shall look around

> :-)

 

Correct - healthy eating, not marketed as a weight-loss " diet " at all.

However, from the back cover:

 

" every recipe is high in fiber and protein but low in saturated fat

and free of cholesterol, so these dishes are easy to incorporate into

any weight-loss program -- and great for anyone who just wants to eat

healthy. "

 

> Just out of curiosity, why higher? And what kind of protein - you

> mean more quinoa, soy, etc.? Or is it eggs and dairy? I guess I

> should look it up on the net and have a look-see, eh?

 

There are no animal products, but some recipes will have a note at the

end, optional, where you can add or sub a dairy ingredient. It is

based on moderate amounts of whole grains, beans, root vegetables,

dark leafy greens, nuts and seeds and " high-starch vegetables such as

potatoes and corn are avoided, and higher-glyemic vegetables are used

in moderation ... Commercial vegetarian meat alternative products are

included, as well as soy products such as tofu, tempeh, and edamame. "

(p 5)

 

Also

" As I [Robertson] developed the recipes for this book, I focused as

much as possible on using natural whole food ingredients for maximum

nutrition, combined with herbs, spices and other seasonings for

maximum flavor. The recipes are designed to be flexible for you and

your family, whether you are on a weight loss plan or simply wanting

to eat healthy. They dovetail nicely into the various phases of many

of the low-carb diets, although this book is not a diet book itself. " (p6)

 

She keeps the foods pretty lowfat, too.

 

> Thanks for this, Amy - and welcome to the group!!!!

 

Thanks! :-)

 

> In case you haven't worked it out, I'm Pat and I co-own vegetarian

> slimming with Piers (who keeps a low profile, wise man that he is!).

> We are assisted by moderators Maida (who takes care of seeing that

> all the recipes get filed away properly) and Haras.

 

Nice to " meet " all of you...

 

> Best love, Pat - in chilly SW Ontario, Canada.

 

Amy in warmer San Diego, CA

[Guest guest]

> There are no animal products, but some recipes will have a note at the

> end, optional, where you can add or sub a dairy ingredient.

 

Got it. But I wonder why it allows for this subbing. Strange. Perhaps she

doesn't want to

seem inflexible.

 

> based on moderate amounts of whole grains, beans, root vegetables,

> dark leafy greens, nuts and seeds and " high-starch vegetables such as

> potatoes and corn are avoided, and higher-glyemic vegetables are used

> in moderation ...

 

Sounds like a few other books I've seen on the subject -

 

>dovetail nicely into the various phases of many

> of the low-carb diets, although this book is not a diet book itself.

 

Yes, riding on the coattails of the low-carb industry - presenting some nice

recipes for

that market.

 

> She keeps the foods pretty lowfat, too.

 

Lowfat? I'm all for lowfat! Well, if this is working for you, that's great. One

must be careful

not to get the carbs too low, though, or the fats (animal fats or not) too high.

 

Best, Pat

[Guest guest]

> Lowfat? I'm all for lowfat! Well, if this is working for you, that's

> great. One must be careful not to get the carbs too low, though, or

> the fats (animal fats or not) too high.

 

 

Oh, trust me, I'm not doing a low carb diet by any means!! :-) I just

got it as a way to mix up some of my evening meals, and the recipes

looked tasty, and the other books I have by her have all been good.

I've made a few things from it and enjoyed them.

[Guest guest]

> Oh, trust me, I'm not doing a low carb diet by any means!! :-) I just

> got it as a way to mix up some of my evening meals, and the recipes

> looked tasty, and the other books I have by her have all been good.

> I've made a few things from it and enjoyed them.

 

Right! Okay, enough foreplay. How about letting us know about one or more of

those

lowfat recipes??????????? :-)

 

Best love, Pat

[Guest guest]

> Right! Okay, enough foreplay. How about letting us know about one or

> more of those lowfat recipes??????????? :-)

 

 

Sure... there are quite a few comparatively higher fat ones too, but

those are easy to adapt (often the fat is from oil used to saute with,

which I just skip and use a bit of water or broth, so many of those

can also be lowfat). But anyway:

 

Cauliflower & Green Beans with Mustard-Dill Sauce

serves 4

 

1/2 c soft tofu, well drained

2 tbsp corase-grained mustard

1 tbsp Dijon mustard

1 tsp fresh lemon juice

3 tbsp finely chopped fresh dill or 1 tbsp dried dillweed

1/2 tsp salt

1/8 tsp black pepper

1 pound green beans

1 small head cauliflower, cut into florets

 

Blend the tofu, mustards, lemon juice, dill, salt & pepper until

smooth. Transfer to a small saucepan and heat over low heat until

warm. Taste and adjust the seasoning. Keep the sauce warm over very

low heat while you cook the vegetables or reheat when ready to serve.

 

Steam the beans until tender, about 7 minutes. Steam the cauliflower

until tender, about 5 minutes. To serve, arrange the vegetables on a

platter and top with the sauce.

 

per serving: 84 cal, 2 g fat, 5 g protein, 12 g carb, 6 g fiber, 0 mg

chol., 597 mg sodium

 

*************************

 

Virtuous Vegetable Tagine

serves 4

 

1 tbsp olive oil (I use water intead)

1/2 c chopped onion

1 red bell pepper, chopped

1 clove garlic, chopped

1 tsp finely chopped fresh ginger

2 tbsp tomato paste

1/2 tsp ground cinnamon

1/2 tsp ground cumin

1/2 tsp ground paprika

1/2 tsp ground turmeric

1 tbsp fresh lemon juice

salt & freshly ground black pepper

2 c vegetable stock

1 large eggplant, cubed

8 oz. green beans, cut into 1 " pieces

1/4 c pitted imported green olives

2 tbsp finely chopped fresh cilantro or flat-leaf parsley

1 tbsp golden raisins or finely chopped dried apricots

 

Heat the oil in a large saucepan over medium heat. Add the onion and

bell pepper; cover and cook for 5 minutes. Stir in the garlic, ginger,

tomato paste, cinnamon, cumin, paprika, turmeric, lemon juice, and

salt and pepper to taste. Add the stock, eggplant, and beans and

bring to a boil. Reduce the heat to low and simmer, covered, until the

vegetables are tender, 20 to 30 minutes. Stir in the olives, cilantro

or parsley, and raisins or apricots and cook 5 minutes longer. Taste

to adjust the seasoning.

 

Per serving: 137 cal, 5 g fat (less if you use water like I do), 3 g

protein, , 22 g carb (as you can see, not a " lowcarb " book really, at

least I've heard people saying they could only have that many in an

entire day, ack!), 8 g fiber, 0 mg chol, 315 mg sodium

 

I served this over quinoa, which helped with the protein, and I think

it would be tasty with some cooked chickpeas stirred in too.

 

******************************

Many Vegetable Bulgur Pilaf

serves 6

 

2 tbsp olive oil

2 tbsp chopped onion

2 red bell peppers, chopped

1/2 head cabbage, finely chopped

2 zucchini, coarsely chopped

1 clove garlic, finely chopped

2 1/4 c water

1 c bulgur

1/2 c cooked chickpeas

1/4 tsp ground red pepper

salt & freshly ground black pepper

 

Heat the oil in a large skillet over medium heat. Add the onion,cover,

and cook until softened, about 3 minutes. Stir in the bell pepper,

cabbage, zucchini, and a garlic. Cover and cook until softened, about

5 minutes. Stir in the water, bulgur, chickpeas, ground red pepper,

and salt & pepper to taste.

 

Bring to a boil, then reduce the heat to low and simmer 5 minutes

longer. Remove from the heat and let stand, covered, for 10 minutes,

or until the liquid is absorbed by the bulgur. Fluff with a fork.

 

Per serving: 176 cal, 5 g fat, 6 g protein, 29 g carb, 0 mg chol, 77

mg sodium

[Guest guest]

> Sure... there are quite a few comparatively higher fat ones too, but

> those are easy to adapt (often the fat is from oil used to saute with,

> which I just skip and use a bit of water or broth, so many of those

> can also be lowfat).

 

Looking good! TNT and low-fat too :=) I love anything with cauliflower today,

since I have

a large head of it sitting in the fridge. Not tonight, though :-) Thanks a

bunch. Must look

out for this author!

 

Best, Pat

[Guest guest]

This sounds like a great book, Amy. Thanks for

describing it so well. i like Robin Roberston's

crockpot book and i have also heard good reports

about the recipes in her meat & potato vegetarian

cookbook, too.

i'm thinking the recipes in this book would be good

for a person who has been told they need more protein

in their diets. It is nice that there is a book on the

market that can prove that the vegetarian diet can

meet a broad spectrum of nutritional needs... even

those who are more interested in complex carbs and

cutting back on the high glucose carbs. i have heard

more times than i can count people say they could

not go vegetarian due to too many carbs in that sort

of diet. So not true!

 

~ pt ~

 

With every deed you are sowing a seed,

though the harvest you may not see.

~ Ella Wheeler Wilcox

~~~*~~~*~~~>

, " Amy " <sandpiperhiker>

wrote:

>

> I've tried a few things from this and it's pretty good! :-)

>

> Carb-Conscious Vegetarian by Robin Robertson (you may recognize the

> name from her other veg cookbooks). It's not strictly low-carb, but

> rather aware, and limited in use, of of refined flours, sugars etc,

> and rather higher protein dishes than you might normally see in a veg

> cookbook.

>

[Guest guest]

> This sounds like a great book, Amy. Thanks for

> describing it so well. i like Robin Roberston's

> crockpot book and i have also heard good reports

> about the recipes in her meat & potato vegetarian

> cookbook, too.

 

I don't have the meat & potatoes one, but the slowcooker & the vegan

planet ones are great, which is why I even looked at this one.

 

> i'm thinking the recipes in this book would be good

> for a person who has been told they need more protein

> in their diets. It is nice that there is a book on the

> market that can prove that the vegetarian diet can

> meet a broad spectrum of nutritional needs... even

> those who are more interested in complex carbs and

> cutting back on the high glucose carbs. i have heard

> more times than i can count people say they could

> not go vegetarian due to too many carbs in that sort

> of diet. So not true!

 

I agree people are somewhat misinformed about vegetarianism in many

respects!