The Natural Kitchen: Soy!: 75 Delicious Ways to Enjoy Nature's Miracle Food

by Dana Jacobi

From soy milk to tofu, wholesome, cholesterol-lowering soy is emerging as the staple food of choice for thousands of health-conscious households. A complete source of protein that is low in saturated... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0761504788
• ISBN13: 9780761504788
• Release Date: October 1996
• Publisher: Prima Lifestyles
• Length: 244 Pages
• Weight: 0.75 lbs.
• Dimensions: 0.7" x 5.5" x 8.4"

Customer Reviews

Egg-less egg salad and cheese-less cheesecake

Vegan cooking isn't easy at first, and if you have restrictions to avoid milk in your diet, it's a nuisance, to say the least. Here is a book with delicious recipes from mostly easy-to-obtain ingredients. My favorite is the cholesterol-busting "egg" salad. You use frozen tofu, which when broken up, makes an absorbent base, like boiled egg whites and mashed yolks. You can make it with pickles (for sweet picnic egg salad) or with celery for crunch. It's really good stuffed into a pita and pretty decent on crackers. There is also a good tofu cheesecake. We used to make tofu pumpkin pie; this is a nice addition to the less-sinful dessert tray. Not all the recipes are vegan; one, breakfast rice pudding, with soymilk, brown rice and eggs, bakes a custard that makes quite a nice sweet start for the day but the eggs are a no of course if you are vegan. Still, many of the recipes will fit the vegan bill so don't be miffed.