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1,001 Low-Fat Vegetarian Recipes: Delicious, Easy-to-Make, Healthy Meals for Everyone Paperback – November 1, 2006

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Product Details

  • Series: 1,001
  • Paperback: 800 pages
  • Publisher: Surrey Books; 4th edition (November 1, 2006)
  • Language: English
  • ISBN-10: 1572840838
  • ISBN-13: 978-1572840836
  • Product Dimensions: 8.9 x 6 x 1.6 inches
  • Shipping Weight: 2.2 pounds
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (82 customer reviews)
  • Amazon Best Sellers Rank: #918,820 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

78 of 82 people found the following review helpful By K. Basch on April 8, 2010
Format: Paperback Verified Purchase
I love to cook but was getting stale with ideas for different items - variety is the spice of life & I need more of it! My boyfriend & I are also pescetarians, which means that we eat fish, & also means that I am not a person who strictly cooks veggies on a regular basis. I am not a gourmet chef with an arsenal of recipes. We wanted some more ideas.

The Pros:
1)This book did provide some new ideas. The biggest hit so far has been stuffed poblanos; my boyfriend & I went nuts over them, but I altered the recipe significantly. The recipe became more of a recommendation to us.
2)The recipes are all pretty easy to follow.
3)There is a lot of variety, including desserts & breads.
4) I love the baked goods section. It is the most frequently-used part of this book. Nice to have recipes for quick low-fat breads.
4)All recipes are coded for easy reference as to what type of vegetarian they are suited towards (octo, lavo, etc).

The Cons:
1)This book is for people with little to no cooking experience. The recipes are mostly very basic, or versions of things you're already making. If you already know how to cook, you will find yourself making alterations to these recipes.
2)I was disappointed that many of the recipes are things that most people already know how to cook, and utilize store-bought sauces & frozen. Examples would be roasted veggies (too simple!) and spaghetti & meatballs that use frozen meatless balls. I know how to warm up pre-cooked foods. I was hoping for more actual recipes. I realize that this may be considered a "Pro" by some people who prefer to assemble, as opposed to cook, or are trying to save time. Another example would be gorp. Trail mix is not a recipe to me. I can shake up almonds & raisins on my own.
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45 of 48 people found the following review helpful By Vanina E. Doce on August 1, 2007
Format: Paperback
This is one of the best vegetarian cookbook ever. Most of the recipes are simple and fast to make, and all of them delicious.
It classified every meal into vegan, lacto-ovo, lacto, and ovo; and each recipe has the nutrionational guide too.
In the last edition they added the Smart Carbs chapter, for vegeterians that are also interested in wiselly choosing their carbohydrates.
I totally recommend this book for everyone that want to eat in a healthier way.
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24 of 25 people found the following review helpful By Andrew Quigg on August 17, 2008
Format: Paperback
You can be a vegetarian and still eat terribly unhealthy food. I bought this book with the hopes I could have a vegetarian meal without having to worry about the contents of the ingredients. So far it has delivered. All the recipes have been delicious and require a medium amount of preparation involved, all while trimming away unnecessary calories. The book uses a lot of different types of meat substitutes, so if you may have to do a bit of research once you purchase the book. I'm impressed and would encourage other blossoming vegetarians to try it out. Good luck!
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17 of 18 people found the following review helpful By Steven Peterson TOP 500 REVIEWERVINE VOICE on January 11, 2009
Format: Paperback
First, I'm not a vegetarian. Second, though, I understand the need for a good diet. And that means an awareness of vegetarian dishes. I have used a number of veggie dishes over time, so I was interested in this book. It is pretty satisfying!

The volume begins by saying (Page v): "Eating vegetarian is possibly one of America's fastest growing food trends." The book is intended not just for vegetarians, but for those who (Page v) ". . .are a 'sometimes vegetarian' who is interested in incorporating meatless meals into current family meal patterns."

Some examples:

Appetizers: "Gorp, by Golly." Granola, goldfish, sesame sticks, dried fruits, cinnamon, and nutmeg. I haven't made it yet, but from my experience cooking over time, this sounds like a neat little treat. And this is yummy: "Wasabi potato slices." Little red potatoes, sour cream, wasabi paste, green onions, and hard boiled eggs. Nice!

Soups: There is a nice recipe for your basic vegetable stock (which enhances other dishes well); another recipe describes how to make Cream of Broccoli Soup. The recipe really promises a tasty end result.

Stews and casseroles: Vegetarian lasagna. Lasagna is delicious! And this recipe provides a nice roadmap for a vegetarian version.

Pizzas, etc. There are also some nice recipes for veggie pizzas (including fusion ideas, such as Asian-style pizza).

So, if you are interested in adding a few additional vegetarian items to your diet, this is a nice resource.
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10 of 10 people found the following review helpful By A.R. on November 19, 2009
Format: Paperback Verified Purchase
I have checked this book out from the library a couple of times (I do that when I can before buying a cookbook, to make sure it's going to be a keeper), and I'm very happy with it. On the side of each recipe is nutrition information, not just how much fat but salt, cholesterol, carbs, calorie count, etc, and diabetic exchanges. Being recently diagnosed with high blood pressure, it was nice to be able to see the hard, cold numbers at a glance and start consider any adjustments to be made right away.

There are eggs and dairy in this book, but there are vegan recipes as well, indicated by the "V" beside the entry. I'm not a vegan, but I'm betting an experienced vegan cook would be able to adapt some of the vegetarian recipes as well, especially the recipes where the only distinction is milk or cheese.

I consider most of the recipes to be in the "comfort food" category, sprinkled with more exotic dishes (Mediterranean, E. Asian, Indian, TexMex) that can still be made with ingredients you can buy at a regular grocery store. Another point is that most of the recipes are quick (45 minutes or less according to the book). As much as I love to cook, I don't always want to spend a lot of time on it, but I don't want to be bored, either. I think this book will come in handy when I want to mix things up a bit, but not be chained to the stove.

I've tried some of the recipes and they have worked out fine so far. I've not made that many, because the book had to be returned all too soon:

Roasted Potato Salad (I hated creamy potato salad before I tried this recipe)
Indian Lentil Soup
Greek Style Green Beans
Tempeh Steak with Red and Green Stir Fry
Mock Chicken Salad (I liked this a LOT more than I thought I would!)

I really want to try one of the veggie sloppy joe recipes (there's two) and maybe one of the breads or desserts in the future.

In short, this is a good basic vegetarian cookbook at a low price.
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