Low-carb Vegetarian [Paperback]

Celia Brooks Brown (Author)

Book Description

Publication Date: October 4, 2004

Low-carbohydrate diets are becoming more popular, but there are few resources for the vegetarian who wants to cut carbs. Celia Brooks Brown, owner of a successful vegetarian catering company, remedies this. She offers satisfying and easy recipes for every meal of the day, as well as desserts and party food. Begin with Blueberry Almond Griddle Cakes, try the Thai Hot and Sour Salad with Crispy Tofu for lunch, and snack on Chili-Crust Brazil Nuts. Low-carb Vegetarian highlights foods with special health-giving properties, and its recipes are both high in protein and low in fat. For those trying to lose weight or to follow a weight-maintenance lifestyle, this book offers a varied and gratifying menu.

Editorial Reviews

About the Author

Celia Brooks Brown's inventive and delicious vegetarian food has made her an established name in the foodie world. She has cooked for director Stanley Dubrick and now runs a vegetarian cooking company popular with celebrities such as Stella McCartney. She has written for BBC Good Food and Olive, and is the author of New Vegetarian and the best-selling Entertaining Vegetarians.

Product Details

• Paperback: 140 pages
• Publisher: Whitecap Books (October 4, 2004)
• Language: English
• ISBN-10: 1552856178
• ISBN-13: 978-1552856178
• Product Dimensions: 8.6 x 8.5 x 0.5 inches
• Shipping Weight: 13.4 ounces
• Average Customer Review: 3.7 out of 5 stars  See all reviews (6 customer reviews)
• Amazon Best Sellers Rank: #1,046,022 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

36 of 42 people found the following review helpful:

2.0 out of 5 stars Comparing 3 Low Carb cookbooks, November 15, 2006

By 

C. Nash - See all my reviews
(REAL NAME)   

This review is from: Low-carb Vegetarian (Paperback)

When my husband developed acid reflux, it was recommended that he lower his carb intake. As long time lacto vegetarians (no fish, meat or eggs, yes to dairy), this sounded particularly challenging.

I bought 3 different low carb cookbooks from Amazon a month ago: "Low-carb Vegetarian" by Celia Brooks Brown, "Carb Conscious Vegetarian: 150 Delicious Recipes For Healthy Lifestyle" by Robin Robertson and "The New Glucose Revolution Low GI Vegetarian Cookbook: 80 Delicious Vegetarian and Vegan Recipes Made Easy with the Glycemic Index" by Dr. Jennie Brand-Miller

After a month of consistent cooking I have rarely used Brown's "Low-carb Vegetarian" which is laden with ~50% recipes that use eggs. There are some great recipes in there if you eat eggs though.

On the other hand, my copy of "Carb Conscious Vegetarian: 150 Delicious Recipes For Healthy Lifestyle" by Robin Robertson is a bit dog-eared already. Delicious, innovative recipes with new ways to use foods common to the vegetarian and wonderful exploring of unusual but easily available new veggies and protein options.

"The New Glucose Revolution Low GI Vegetarian Cookbook" by Dr. Jennie Brand-Miller was rich with information and great recipes. It taught me a lot.

But by far Robertson's "Carb Conscious Vegetarian" is the best.

I will say that I don't know either of these authors and am doing this to help a buyer who may be wondering which one to get...

By the way, a low carb/lower acid diet has really eased the acid reflux my husband suffers from. We eat a main meal during the day and a protein drink at night, even if working: switched when consuming. And I am starting to lose weight...

Hope this helps!

11 of 12 people found the following review helpful:

5.0 out of 5 stars Mouthwatering but "legal" low-carb, February 3, 2007

By 

S. J. Bockett (Wellington New Zealand) - See all my reviews
(REAL NAME)   

This review is from: Low-Carb Vegetarian (Paperback)

Having to eat gluten free, grain free, and low carb for medical reasons, I find this book invaluable. It provides a wonderful grain free recipe for muffins made with almond meal and satisfies my longing for bread. (6g carb each, but with 14g protein.) I have adapted this recipe for pancakes as well, which turn out lacy - and mouthwatering, especially with low carb maple syrup and whipped cream. (Who says low carb is deprivation!) The batter keeps well in the fridge, so a little at a time can be used.

I also love the recipe for lemon custard macaroon tarts. As the book states, "dried coconut makes a perfect, sweet and crispy tart base." At only 1.5g carb each, these tarts are truly "legal" but satisfy the sweet tooth in a big way. Great for those on diets like Atkins and Protein Power.

The illustration on the cover is for a warm salad of aubergines and melting camembert. Very easy, but with a luxury touch. 5g carb. (I am not sure whether the fibre has been deducted, but even if it has, this is still a great count for low-carbers.)

I am not a vegetarian, so am glad it does not rely on a preponderance of tofu recipes. For the previous reviewer who gave the book only two stars because it uses eggs, I would recommend experimenting with the high quality egg replacers on the market. It is a pity to miss out on these delicious recipes for the sake of a small detail.

11 of 12 people found the following review helpful:

4.0 out of 5 stars A gourmet low carb veggie pleasure!, January 29, 2006

By 

Alissa Mamonova "choconut" (New York) - See all my reviews
(REAL NAME)   

This review is from: Low-carb Vegetarian (Paperback)

The recipes in this book are all truly unique, with an emphasis on Indian and Asian flavors. Most ingredients are easy to find, though, so if you're up with experimenting in the kitchen, this book is a great place to get some ideas. All of the recipes have less than 10 carbs per serving, making it acceptable for any stage of low-carbing.Some of the recipes are a little too fancy for every day, but worth making when you have the time!