Vegetarian Cooking for Good Health

by Gary Null and Shelly Null

Book Overview

With more than 300 sumptuous vegetarian recipes, this cookbook proves that you don't have to sacrifice flavor to create low-fat, low-sodium, low-sugar, low-cholesterol, and high-fiber goodness. Start... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 1578660505
• ISBN13: 9781578660506
• Release Date: January 1999
• Publisher: Galahad Books
• Length: 274 Pages
• Weight: 1.45 lbs.
• Dimensions: 1.3" x 6.3" x 9.3"

Customer Reviews

Delicious Healthy Cooking

While I can't argue that fish do not fit into most vegetarian's definition of vegetarianism, it is not uncommon for both health advocates and the general public to make this "mistake." The fact is that this book provides quick, easy, healthful, and incredibly delicious recipes. It is particularly suited to individuals or couples as it doesn't yield giant portions. I have found that every receipe I make from this book makes me look like a gourmet, while still helping me maintain a healthy eating lifestyle.

This cookbook gives vegetables a good name - and taste.

I heartily recommend Gary Null's "Vegetarian Cooking for Good Health" for anyone who, like me, looks for recipes for tempeh (6); sea vegetables (8); mushrooms (13, 6 with shiitake); "other" grains - e.g. amaranth (3); millet (3); "other" vegetables - e.g. okra (3); green; lentils and beans, and tofu, of course, that are tasty enough to tempt to conversion any confirmed meat-eating guests. Another virtue: all the recipes appeal to the Western palate, without resorting to slavish imitation of meat dishes (Coconut Chickpea Burgers are their own thing). The Western palate also has learned to enjoy Chinese, Japanese and Indian cuisines, among others, and these flavors and ingredients are included. What's missing is ye old traditional vegetarian dullness. Best of all: the recipes, besides being delicious, are easy to prepare, there being an absolute minimum of fuss. I have not tried all the offerings, since, once sampled, I keep returning to the same hits over and over: Spicy Guacamole; Arame Cabbage Salad; Tart Wakame-Cucumber Salad (with lotus root); Wild Rice with Spinach and Cream (soy milk); Grandma's Green Beans; Butternut Squash with Toasted Sesame Sauce; Sauteed Dandelion Greens with Corn and Red Peppers; Fettucine with a Creamy Asparagus Sauce (soy milk); Sweet Autumn Casserole (squashes, sweet potatoes, turnips, applesauce, pear nectar); Spaghetti Squash Italiano; Tempeh with Arame and Fresh Ginger; Sicilian String Beans; Indonesian Kale; Okra Curry; Hot and Spicy Baked Tofu and Broccoli Stir-Fry; Bok Choy with Crushed Garlic and Kombu; Swiss Chard with Scallions and Fresh Ginger - you get the idea. These titles, of course, do not tell you all the magic ingredients (though common), and only reflect a handful of my choices out of the many in this, the most-used cookbook on my shelf (where it rarely sits). For fish-eaters, there are excellent recipes for filet of sole, sea bass, salmon and tune (10 total). Dessert freaks will, likewise, be satisfied.An added plus: I will guarantee you that children will learn to love greens, and vegetables in general, if served dishes from this book.This Null cookbook is a one-stop shop which begins, appropriately, with Breakfasts (15, including how to make a healthy orange marmalade and my favorite, Cinnamon-Pear Pancakes, using soy milk and barley flour), and moves through all the necessary cookbook categories: Drinks; Appetizers; Soups; Salads; Rice and Grains; Side Dishes; Pasta and Noodles; Main Dishes; Fish; Dressings, Sauces, Glazes, and Frostings; Fruit Desserts; Cakes, Pies, and Other Delights; Custards and Puddings; finishing with a Vegetarian's Vocabulary, and Index (cross-referenced by category and ingredients).Every recipe I have tried in the book has "delivered." Enjoy, in good health.