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The ( Almost ) No Fat Cookbook: Everyday Vegetarian Recipes Paperback – January 1, 1994


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The ( Almost ) No Fat Cookbook: Everyday Vegetarian Recipes + The Almost No Fat Holiday Cookbook: Festive Vegetarian Recipes + Nonna's Italian Kitchen: Delicious Home-Style Vegan Cuisine (Healthy World Cuisine)
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Product Details

  • Paperback: 192 pages
  • Publisher: Book Publishing Company (TN); 1 edition (January 1, 1994)
  • Language: English
  • ISBN-10: 0913990124
  • ISBN-13: 978-0913990124
  • Product Dimensions: 6 x 5.7 x 0.5 inches
  • Shipping Weight: 10.4 ounces (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (21 customer reviews)
  • Amazon Best Sellers Rank: #672,516 in Books (See Top 100 in Books)

Editorial Reviews

Review

This collection of vegan recipes will conquer anyone's resistanace to healthful, low-fat meals. Includes delicious vegetarian roasts, dairy-free cheese substitutes, juicy veggie burgers and fries, low-fat homemade ice cream, and more!

About the Author

Bryanna Clark Grogan has been a food writer and teacher for more than 30 years. Her interest in cooking began before she can remember and having her first child sparked a lifelong interest in nutrition. She is the author of Authentic Chinese Cooking, Soyfoods Cooking for A Positive Menopause, Nonna's Italian Kitchen, 20 Minutes to Dinner, The Almost No Fat Cookbook, Authentic Chinese Cuisine and The Almost No Fat Holiday Cookbook. Bryanna lives with her husband Brian on idyllic Denman Island, off the coast of Vancouver.

Customer Reviews

Easy to follow recipes.
Lynda Reich
Almost every one of the recipes that I've tried were excellent(and I've made almost all of them.
levin@sfsymphony.org
I love this book because it shows how to make regular, satisfying meals...without meat!
TikiWiki

Most Helpful Customer Reviews

75 of 76 people found the following review helpful By levin@sfsymphony.org on October 13, 1998
Format: Paperback
This book provides a wide array of completely vegan sauces, sides, entrees, and desserts that are all extremely low in fat and all very easy and quick to prepare. Almost every one of the recipes that I've tried were excellent(and I've made almost all of them. Of special note are the baked goods and desserts that are vegan and fat-free (or very low fat) yet resemble their dairy and egg laden counterparts. Favorites include eggless French Toast, Non dairy sour cream, tofu loaf (different from any 'meatloaf' tofu recipe you've tried), Drop biscuits, vanilla cake/muffins, and cheezecake.
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46 of 48 people found the following review helpful By Søren Jensen on November 17, 2002
Format: Paperback
Hands down - Bryanna has become my all-time favourite cookbook writer, and I can recommend each and everyone of her books. Not only is this an excellent cookbook if you're new to vegan cooking - this is also a very low-fat cookbook, and you'll be surprised how tasty the results are. There's a thorough introduction to vegan basics - make your own dairy-free sour cream, yogurt, cream cheese, mayonnaise and more, plus recipes for "breast of tofu" ("tofu chicken-style") which is well worth keeping around in your fridge for quick meals, seitan "beef"-style, sauces and gravies ... starters, breakfast ideas, soups, salads, oven-baked entrees (Bryanna's lasagne is lovely!), top-of-the-stove entrees (check out her "Best-ever Tofu Burgers"!) - even low-fat desserts - you won't believe it! As with all Bryanna's cookbooks, she's bursting with ideas and variations on each side, you really get something for your money here! You should be aware that many of the recipes call for a food processor - so if you haven't already got one, get it! Many of the dinner recipes call for vegetable protein like textured soy protein, tofu, or seitan - and some vegetarians are offended by such meat alternatives. My own opinion is that if it saves the animals, if it's healthy, AND if it even tastes good - then why not? If you still object, you may want to try out Bryanna's new "Fiber For Life" cookbook instead which is much more concentrated on vegetables and grains. I find "The (Almost) No Fat Cookbook" a great cookbook for the basic vegan cuisine - buy her "Nonna's Italian Kitchen" too - this is nothing but a vegan masterpiece!
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26 of 26 people found the following review helpful By P. Williams on February 25, 2006
Format: Paperback
Anyone looking for a good basic introduction to vegan recipes should have this book. (Lacto-ovo vegetarians need not be scared off!) It covers a little of everything. The results are very dependable. I've made the drop biscuits, blueberry muffins, chickpea sandwich filling, eggless salad, fudgsicles, waffle iron hash browns, mock hollandaise sauce, tofu mayonnaise, worcestershire sauce and probably several others. I've always been impressed with how well the recipes turn out.
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25 of 26 people found the following review helpful By K. Campise on August 11, 2005
Format: Paperback
I checked this book out from the library after returning to my Vegan/Vegetarian (I cycle my diet between Vegan and Vegetarian foods) nutritional lifestyle. The recipes are fabulous tasting and very low in fat/calories. A couple of the other reviewers comments are correct: 1. this is a Vegan cookbook, no animal products are used in the recipes, and 2. you'll need to have access to things like Nutritional Yeast (not the kind utilized in breadmaking), and Agar for SOME recipes, but not all of them.

I've made the macaroni and cheese, chocolate tofu mousse and tofu shakes so far, and they've turned out just wonderful.

I look forward to utilizing this book on a daily basis.
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21 of 22 people found the following review helpful By TikiWiki on November 24, 2000
Format: Paperback
I love this book because it shows how to make regular, satisfying meals...without meat! An earlier review of this book mentioned that you will never make another Boca Burger...the best thing about this book is, you can control what ingredients go in your meal (organic, no-GMOs for me!). I especially like the seitan recipe, which allows you to make delicious seitan for pennies what it costs to buy the prepared stuff. The pizza is also excellent; the homemade crust really makes it. This is a book that makes vegetarianism easy.
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15 of 15 people found the following review helpful By Laurie A. Hamilton on May 11, 2007
Format: Paperback Verified Purchase
When someone says TOFU I say YUCK! No Way! But I will tell you that this cookbook is excellent! Tofu and all! Everything I have made tastes great. I made a full mexican stlye meal for my family and extended family (all will NOT eat tofu) and they all loved it. They took the left-overs home. I never did tell them that I used tofu or that is was vegitarian. I used tofu, that soybean meatless meat stuff and nobody knew. (I made Spanish Rice, Border Beans and Fajitas.) I also purchase the 20 Minutes to Dinner Cook Book by the same author and it is good also. The Chinese Noodles are to die for. The pasta salad is excellent. I still cannot believe I am eating tofu and liking it. Great source of protein if your not a meat eater. It has no taste-it takes on what-ever flavor you are cooking it with. You don't even notice the texture. You don't notice it at all. Who would have thought. My Mom who is against anything healthy keeps coming over to see what I am making for dinner. I just don't tell her it is tofu or healthy and she eats it. Someday if she finds out she will kill me! She is anti whole wheat, aniti vitamin, anti tofu. She loves meat, smokes and sits on the couch waiting for a heart-attack. Great Book!
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10 of 10 people found the following review helpful By Sandy (vegetarian over 30 years) on August 18, 2000
Format: Paperback
I love this book, you will never buy another boca burger. Once you make up some of the staples in this book most recipes come together quickly. Many of the dishes are of the real comfort food variety. I also have the Holiday Cookbook and equally enjoy the recipes (some are repeated).
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Most Recent Customer Reviews


More About the Author

To see more than 100 photos of recipes in "World Vegan Feast", go to: http://tinyurl.com/6vbksdn
Bryanna is the author of 8 popular vegan cookbooks, including the new release, World Vegan Feast, vegan bestseller "Nonna's Italian Kitchen", and is co-author of several others. She wrote and published the popular subscription newsletter, the Vegan Feast, for 5 years, and maintains a vegan cooking blog, veganfeastkitchen.blogspot.com.

Bryanna has devoted over 40 years to the study of cooking and nutrition, the last 23 to vegan cooking. Eighteen of her (pre-vegetarian) recipes appeared in The Harrowsmith Cookbook, Vol. I and some in The Harrowsmith Pasta Cookbook, as well. She wrote newspaper cooking columns for over 20 years, wrote and edited a newsletter on bread and sourdough, and was a frequent contributor and reviewer for Vegetarian Times magazine for 5 years. In 2001 she became a "resident expert" and moderator of the Vegsource New Vegetarian discussion board.

She has conducted cooking workshops and classes in her local area and at numerous health and vegetarian conferences and gatherings in North America over the years (including several NAVS Summerfests). In February 2002 she was a guest speaker at the International Scientific Conference on Chinese Plant Based Nutrition and Cuisine in Philadelphia, hosted by the American Vegan Societyand the Institute for Plant Based Nutrition. Over several years, Bryanna has demonstrated some of her recipes and signed books at the Vegetarians of Washington 2-day "Vegfest" in Seattle, and has also appeared at the Portland, Oregon's VegFest. Some of her recipes appear in the Seattle VegFest cookbook, The Veg-Feasting Cookbook . In April of 2006 and 2007, Bryanna was the only Canadian presenting, alongside many reknowned vegan chefs and restauranteurs, at the Vegetarian Awakening vegan chefs' conference in Grand Rapids, MI. Bryanna has also presented at the McDougall Celebrity Chef Weekend in Santa Rosa, CA. She appeared as a panelist on 2 panels (Nutrition and Publishing) at the 1st vegan bloggers conference in Portland,OR. the VidaVeganCon in August 2011.

Her recipes also appear on Dr. Andrew Weil's website, and his new HealthyAging site, and in Howard Lyman's ("the Mad Cowboy", a former cattle rancher turned vegan activist) book, No More Bull!. Some of her recipes also appear in Cooking with PETA.

Clinical researcher Dr. Neal Barnard of Physicians Committee for Responsible Medicine asked Bryanna to develop recipes for his ground-breaking book on diabetes, "Dr. Neal Barnard's Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs". Bryanna appears in the new vegan cooking DVD "Everyday Dish" with authors Julie Hasson and Dreena Burton. She is currently working on recipes and research for an exciting new book with David Lee, founder of the Fieldroast company in Seattle, WA. She is also working on a book on making homemade seitan in a number of ways.

Bryanna was born in California, but has resided in British Columbia, Canada for many years. She raised a family of four children, two foster sons, and also has two stepsons, and 9 grandchildren. She was a La Leche League leader (mother-to-mother breastfeeding support) for several years and taught cooking and baking at LLL International conferences in Chicago, Kansas City, Washington, DC and Anaheim, as well as serving as an Associate Editor for the LLL official cookbook, Whole Foods for the Whole Family, still in print (NAL Books). She was also instrumental in opening the first vegetarian restaurant in Courtenay, BC.

Bryanna loves experimenting and learning. The main focus of her cooking is low-fat vegan cooking, particularly ethnic cooking. She is considered an expert at making tofu appealing to die-hard "soyaphobes", but in her books World Vegan Feast, 20 Minutes to Dinner, Nonna's Italian Kitchen, she has addressed the needs of vegans allergic to soy by providing non-soy alternatives to most of the soy-based recipes. With each book she learns more about the processes of cooking--how and why things work. Her great joy is sharing what she's learned with others, and she delights in helping vegans keep true to their heritage through "veganizing" their family and national recipes.

Bryanna has run a small branch of the Vancouver Is. Regional Library for 30 years and hopes to write a mystery novel someday with a vegan detective, combining two of her life interests. She also loves dancing, particularly Middle Eastern and Latin, and danced with the Melissae Dance Company of Denman Island, BC for 6 years.

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The ( Almost ) No Fat Cookbook: Everyday Vegetarian Recipes
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