Veggie Blog

Book Description:
Finally, the diet vegetarians have been waiting for, Have you been feeling left out lately? Many is the vegetarian or vegan who has watched their meat-eating friends with envy as they followed the Atkins diet and the pounds dropped off. There’s no doubt about it: a high-protein, low-carbohydrate diet really does work. But what about vegetarians and vegans? Is it possible to follow a high-protein diet without the fry-ups or the meat? And can it really be a healthy way of life? The answer to all these questions is a resounding ‘yes’. Top vegetarian cookery writer Rose Elliot has devised an easy to follow, meat-free answer to the Atkins diet. Scientifically formulated to make your metabolism stop burning carbs and start burning fat, her diet helps you to lose weight and make carb cravings, mood swings and energy lows a thing of the past. With over 80 delicious, mouth-watering recipes, top tips for losing weight and staying slim, carbohydrate counters, menu plans and an explanation of why the diet works, this is the must-have book for any vegetarian or vegan who wants to lose weight.

Book: The Vegetarian Low-Carb Diet by Rose Elliot
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Book Description:
Step-by-step to a new way of life!
Do you want to cut down on meat eating or adapt a completely vegetarian diet? Whatever your goal. Lisa Tracy has written the book that takes all the trouble out of the transition. She shows you how to get started and lets you take it as far as you want to go.

Is it suitable for beginners?

The description says the author “shows you how to get started” and lets you take it as far as you want to go.

What is The Gradual Vegetarian about?

The description presents it as a step-by-step book for changing the way you eat, whether you want to cut down on meat or become completely vegetarian.

What will I learn from it?

According to the description, the book is about the transition itself, and it says it “takes all the trouble out of the transition”. That is the description’s wording.

Who wrote The Gradual Vegetarian?

Lisa Tracy is the author listed in the title.

Everything above comes from the book description on its Amazon page.

How can I move to eating less meat gradually?

A slow shift is easier to stick with than a sudden one. Start by replacing a few meat meals a week with beans, lentils, eggs, tofu or vegetable dishes, then increase as you find favourites. The Harvard protein page describes beans and nuts among healthy protein choices.

As the meat comes out, watch the nutrients that animal foods supplied. The NIH Office of Dietary Supplements fact sheet on calcium lists non-dairy sources such as kale, broccoli, bok choy and fortified foods, while the NIH Office of Dietary Supplements fact sheet on iron notes that people who do not eat meat, poultry or seafood need almost twice the usual iron.

If you take medicines, are pregnant, or have a condition such as anaemia, check with your doctor before changing your diet significantly.

Related reading on this blog: Diet and Fitness: How Carbs, Fat and Protein Fit Together and Vitamins and Your Health: Do You Need a Supplement?

Book: The Gradual Vegetarian by Lisa Tracy
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Book Description:
Over 120 sumptuous recipes full of sensational flavors, colors, and textures that will stop you in your tracks. With chapters divided into Stylish Starters, Sensational Mains, Sofa Suppers, Sassy Sides, Simple Staples and Stunningly Sweet, this is truly a vegetarian adventure.

What kind of book is The Modern Vegetarian?

According to the description, it offers over 120 recipes full of flavors, colors and textures, and calls it “a vegetarian adventure”.

What is in the recipe collection?

The chapters are Stylish Starters, Sensational Mains, Sofa Suppers, Sassy Sides, Simple Staples and Stunningly Sweet.

Who wrote The Modern Vegetarian?

The book is credited to Maria Elia in the title.

This summary is based on the book description on the Amazon page.

How many vegetables and fruits should I eat a day?

The WHO healthy diet fact sheet recommends at least 400 grams of fruit and vegetables a day for everyone older than ten, which is roughly five portions. A cookbook that celebrates colour and texture is a pleasant way to get there.

Variety matters as much as quantity. The Harvard page on vegetables and fruits suggests eating a wide range of colours, and it excludes potatoes and fries from the vegetable count. Starters, sides and sofa suppers, to borrow headings from the description, are easy places to add a portion.

Choose frozen or tinned (without added salt or sugar) when fresh is not practical. If a medical condition limits certain vegetables, such as potassium restrictions in kidney disease, follow your doctor’s advice. Rinse berries and leafy greens just before eating, so that they keep better in the fridge.

Practical ways to add portions: put vegetables into sauces, soups and omelettes, snack on fruit, keep washed raw vegetables in the fridge and add a side salad to dinner. A portion is roughly a handful, so judge by eye. Wash fresh produce under running water before eating it.

More on this blog: Eating to Lower Cholesterol: Oats, Fruit, Beans and Healthy Fats and Antioxidant Foods: Why Colorful Plants Beat Supplements

Book: The Modern Vegetarian by Maria Elia
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Book Description:
The award-winning cookbook that’s not just for vegetarians

Carol Gelles, one of the best-known authorities on the subject, offers hundreds of appetizers, entrees, soups, salads, and more, proving that vegetarian cuisine is anything but boring. The flavor combinations are limitless, drawing on the ingredients and spices from every international cuisine. Discussions of vegetables, grains, beans, and soyfoods are interspersed throughout the recipes, making the book easy enough for beginners to follow. And every recipe is coded as lacto-vegetarian (some dairy products), ovo-vegetarian (some egg products), or vegan (made without dairy or meat products).

What can readers expect to find inside?

The recipes draw on ingredients and spices from every international cuisine. Discussions of vegetables, grains, beans and soyfoods are spread through the book.

Do I need experience to use it?

The book description says the discussions make the book “easy enough for beginners to follow”.

How are the recipes labelled?

Every recipe is coded as lacto-vegetarian (some dairy products), ovo-vegetarian (some egg products) or vegan (made without dairy or meat products).

What kind of book is 1,000 Vegetarian Recipes?

The description calls it an award-winning cookbook that is “not just for vegetarians”, with hundreds of appetizers, entrees, soups, salads and more.

Who wrote it?

The book is credited to Carol Gelles, who the description calls one of the best-known authorities on the subject in the title.

Everything above comes from the book description on its Amazon page.

How can I stock a kitchen for meatless cooking?

A large recipe collection works best with a well-stocked pantry. Staples include dried or tinned beans and lentils, whole grains such as rice and oats, pasta, nuts and seeds, tinned tomatoes, stock, oils, vinegar and spices. Fresh items can then be bought weekly around those foundations.

For leftovers and batch cooking, the USDA FSIS leftovers guide is simple: refrigerate within two hours, keep three to four days, or freeze for three to four months. Label containers with the date so food gets used.

Cooking from a book with hundreds of recipes is easier if you choose one new recipe a week and repeat favourites. Many dishes stretch across meals, which saves money.

Related reading on this blog: Eating to Lower Cholesterol: Oats, Fruit, Beans and Healthy Fats and Antioxidant Foods: Why Colorful Plants Beat Supplements

Book: 1,000 Vegetarian Recipes by Carol Gelles
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Book Description:
There are already a good many vegetarian cookery books, ranging in price from one penny to halfa-crown, but yet, when I am asked, as not unfrequently happens, to recommend such a book, I know of only one which at all fulfils the requirements, and even that one is, I find, rather severely criticised by ladies who know anything about the matter. To have to live by some of them would almost make a vegetarian turn meat-eater. Most are compilations from other books with the meat dishes left out, and a little porridge and a few beans and peas thrown in. All of them, I believe, contain a lot of puddings and sweets, which certainly are vegetarian, but which can be found in any ordinary cookery book. What is required is a book that will enable us to provide something to take the place of meat, which, while nourishing, shall at the same time be palatable. This the present book aims at doing.

Book: New Vegetarian Dishes by Mrs Bowdich
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