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Appetite for Reduction:: 125 Fast and Filling Low-Fat Vegan Recipes Kindle Edition
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Vegetarian Times’, November/December 2010
“Offers 125 recipes for low-fat, plant-based dishes that don’t skimp on flavor.”
Vegetarian Living (UK), December 2010
“Jam-packed with mouth-watering vegan recipes that are low in fat and light on calories…[Moskowitz’s] recipes are visual and gastronomic delights, which inspire the reader to try new things and cook outside of their comfort zone, while never underestimating the beauty of the familiar.”
“[Isa Moskowitz is] the queen of the vegans.”
About the Author
--This text refers to the paperback edition.
- ASIN : B0047T86EM
- Publisher : Da Capo Lifelong Books; 1st edition (December 7, 2010)
- Publication date : December 7, 2010
- Language : English
- File size : 15911 KB
- Text-to-Speech : Enabled
- Enhanced typesetting : Enabled
- X-Ray : Enabled
- Word Wise : Enabled
- Print length : 322 pages
- Lending : Not Enabled
- Best Sellers Rank: #418,586 in Kindle Store (See Top 100 in Kindle Store)
- Customer Reviews:
Reviews with images
Top reviews from the United States
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The recipes in this cookbook are delicious and the techniques the author shares are priceless gifts to the committed vegan cook- they are skills you won't find anywhere else- where else will I learn to make a wicked fabulous gravy out of chickpeas or ricotta for my lasagna out of cauliflower?
Additionally, the book features an exhaustive index allowing vegan cooks to find recipes quickly whether they are trying to find a way to use up the eggplant in the bottom of the refrigerator or easy ideas for low-fat yet flavorful hummus.
If you are new to vegan cooking, new to low-fat vegan cooking, or perhaps just learning your way around the kitchen (because if you don't cook you don't eat on planet vegan.), I strongly recommend getting your hands on a copy of this cookbook. Five stars.
I also really love the layout of this book, I love the style, and I appreciate that most of the recipes have simple ingredients. I like the conversational tone of the book, and I really like that Isa suggests dish pairings. Sometimes you just don't know what to do with a tasty sounding side dish, or what to serve it with and Isa does the work for you telling you what it best compliments. I also like her stories about various dishes - and maybe this is a picky thing - but I like the typeface of the print. It's easy to read. I appreciate all of the tips and all the effort she put into making these meals healthful and low-calorie. Some people have complained that they are `too' low-calorie but that's an easy enough fix. Instead of complaining about how she only uses 1 tsp of olive oil, use 1 tbsp. This is after all a book designed to be low-cal and it's designed for weight-loss/weight management, if that's not what you're after then look for a more decadent cook book. Nutritional information is also provided for those who are concerned about such things.
My only qualm with this book is the lack of pictures. I'm a very visual person and I really hate it with a cook book has limited pictures or no pictures. I love beautiful food photography and find the pictures help inspire me to make the dishes. This book simply doesn't have enough pictures, and of the ones it does contain I feel they are not as beautiful as they could be. Aside from that this book is fantastic. I have tried many recipes from it and this is what I thought.
Everyday Chickpea Salad - LOVED IT - a `go-to' salad
Balsamic Vinaigrette - LOVED IT - `go-to' dressing
Spicy Blue Potato and Corn Salad - Pretty good
Sushi Roll Edamame Salad - LOVED IT - a `go-to' salad
Green Onion Miso Vinaigrette - LOVED IT - a `go-to' dressing
Big Fat Taco Salad - pretty good
Quinoa Salad with Black Beans and Toasted Cumin Seeds - pretty good
Cool Slaw - pretty good
Wild Rice Salad with Oranges and Roasted Beets - LOVED IT
Tinfoil Beets - Love it - good method
Orange Sesame Vinaigrette - LOVED IT
Caesar Salad with Eggplant Bacon - LOVED IT
Caesar Chavez Dressing - LOVED IT
Vietnamese Rice Noodle Salad with Grilled Tofu - LOVED IT
Catalan Cous Cous Salad with Pears - Pretty good
Romesco Dressing - LOVED IT
Trattoria Pasta Salad with white beans - Pretty good
Sun Dried Tomato Walnut Dressing - LOVED IT
Strawberry Spinach Salad - pretty good.
Cauliflower Mashed potatoes - this was okay, but then as much as I love cauliflower I'm not all that fond of it mashed.
Silky Chickpea Gravy - LOVED IT
OMG Oven Baked Onion Rings - LOVED IT
Scallion Potato Pancakes - Loved it
Brussels Sprout-Potato Hash - LOVED IT
Bhutanese Pineapple Rice - Loved it
Polenta Stuffing - Pretty Good
Quinoa Puttanesca - Loved it
Soft Broccoli Polenta - this was okay, but at the time I made it I'd never eaten polenta before so maybe this needs a re-try.
Ethiopian Millet - Meh, not for me.
Butternut Coconut Rice - pretty good
Eggplant Kibbeh - I thought this was just okay, but my husband really liked it
Tamarind Quinoa - pretty good
Garlicky Mushrooms and Kale - loved it
Jerk Asparagus - loved it
Pineapple Collards - This was okay.
Mushroom tibs - pretty good
Orange Scented Broccoli - LOVED IT
Eggplant Dengaku - loved it
Herb Roasted Cauliflower with Breadcrumbs - pretty good
Ye'abesha Gomen - Pretty good
Curried Cabbage and peas - pretty good
Baked Falafel - LOVE IT this is my `go-to' falafel recipe
Chipotle Lentil Burgers - LOVED IT
Black Bean Zucchini and Olive Tacos - LOVED IT
Garlic Lemon Yogurt - pretty good
Mango BBQ Beans - pretty good
Black Beans in Red Velvet Mole - This was okay, but then I'm not the biggest mole fan
Curried Green Onion Hummus - loved it
Red Thai Tofu - pretty good
Lettuce Wraps with hoison-mustard tofu - LOVED IT
Curried Scrambled Tofu with Arugula - LOVED IT
Red Wine and Kalamata Tempeh - LOVED IT
Tamarind BBQ Tempeh with Sweet Potatoes - LOVED IT!
Buffalo Tempeh - LOVED IT
Fusilli Roasted Veggie Primavera - LOVED IT
Pasta con Broccoli - Loved it
Easy Breezy Cheezy Sauce - Pretty good
Spinach Linguine with edamame Pesto - LOVED IT
edamame Pesto - LOVED IT
Ginger Bok Choy and Soba - LOVED IT
Pasta de los Angeles - LOVED IT
Spinach Lasagna with Roasted Cauliflower ricotta and Spinach - LOVED IT
Miso Udon Stir-fry with Greens and Beans - LOVED IT
Mac and Trees - Pretty good
Cajun Beanballs and Spaghetti - not a fan,
Black Eyed Pea and Tempeh Beanballs - not for me
Mom's Marinara - Loved it
Bistro Broccoli Chowder - pretty good
Arabian Lentil and rice Soup - LOVED IT
Manhattan Glam Chowder - Not for me
Summer Loving Curried Corn and Veggie Chowder - LOVED IT
Red Lentil and Root Veggie Dal - pretty good
2nd Avenue Vegetable Korma - Loved it
Curried Chickpeas and Greens - LOVED IT
Potato-Spinach Curry - pretty good
Chipotle Chili with Sweet Potatoes and Brussels Sprouts - not for me
Lentil and Eggplant Chili Mole - pretty good
Fresh Corn and Scallion Cornbread - LOVED IT
Quinoa, Kale and White Bean Stew - Loved it
Portobello Pepper Steak Stew - LOVED IT
Moroccan Chickpeas and Zucchini - LOVED IT
Veggie Potpie Stew - LOVED IT
Sweet Potato Drop Biscuits - LOVED IT
Smokey Tempeh and Greens Stew - LOVED IT
Eggplant Provencal - Pretty good
I've had great success with this book, and overall I think ti's a great resource especially for new vegans or vegetarians. I have made many things from this book for my omni family and friends and they were a hit. I also recently gifted this book to my mother - not vegetarian by any stretch of the imagination - and she's had a lot of fun making the recipes.
Also I credit this cookbook with teaching me how to cook tofu. The lettuce wraps with Hoison-mustard tofu recipe taught me an easy technique for cooking tofu that I've been able to incorporate whenever I want tofu. The basic baked tofu recipe also gave me an easy technique for baking tofu that again I've been able to expand upon.
The cookbook also includes a variety of different recipes. You want Thai? Ethiopian? Mexican? Italian? Vietnamese? Peruvian? Caribbean? Indian? Middle eastern? The book has you covered. What if you want traditional American style food? Well the book has that as well.
I have also gone through the book and listed my favorite recipes and things I'd recommend and added a star next to the ones that are probably my top favorites.
Sanctuary salad dressing
Quinoa salad with black beans & toasted cumin seeds
Caesar Salad with eggplant bacon*
Vietnamese Rice noodle salad with grilled tofu*
Silky Chickpea Gravy
Unfried fried rice
Butternut Coconut Rice
Garlicky Mushrooms and Kale*
Hottie Black eyed peas and greens
Forty Clove Chickpeas and Broccoli
Caribbean Curried Black-eyed peas with plantains*
Black bean, zucchini and olive tacos*
Basic baked tofu
Lettuce wraps with Hoison-mustard tofu
Red Thai Tofu*
Red Wine & Kalamata Tempeh
Arabian Lentil & Rice soup*
Peruvian purple potato soup
Curried Chickpeas & Greens
Potato Spinach Curry
Portabello Pepper Steak Stew*
Veggie Potpie Stew
Sweet Potato Drop Biscuits*
Top reviews from other countries
Here are some of the recipes I've tried.. I didn't give all of them a star rating, but started to do it halfway though. Where I did, it's marked down.
Favourite salads: Sushi edamame pg 20, goddess nicoise pg 25 and warm mushrooms pg 35
Wild rice with oranges and beetroot pg 39 - loved, loved loved it. 5 stars
Trattoria pasta salad with white beans pg 49 - very nice. 4.5 stars
Favourite sides: chick pea gravy pg 56, caulipots pg 55, onion rings pg 59, cranberry cashew biryani pg 67, bhutanese pineapple rice pg 72, scarlet barley (i used spelt) pg 69, butternut coconut rice pg 81
Unfrited fried rice pg 70 - brilliant. 5 stars
Kasha and mushrooms with dill - nice but lacking something. 3 stars
Ethiopian millet - loved the spice combination. 5 stars
Curried cabbage and peas - loved it, very vegetably. 5 stars
Lentil shepherd's pie pg 117 - great flavour. 5 stars
Black bean, courgette and olive tacos pg 131 3.5 stars
Arabian lentil/rice pg 206 - yummy, keeper. 4.5 stars
Lotsa veggies lentil soup pg 198 - not bad. 4 stars
The salad dressings are the best I've ever made - every bit as good as less nutritious and more calorie-laden versions. Great as dips, spreads and of course sauces on salads and stir fries. They are the sort of dressing that make you look forward to and get excited about salad.
I've given this to three people as a gift (all non-vegans) and they all love it. Because everybody can use something that has the nutritional and practical credentials for everyday life, but tastes like a special treat.
The only downsides:
1) I like nice pictures in my cookbooks. And I like them on the same page as the recipe. The pictures in this book, all inserted together in the centre of the book, don't really do it for me. But this is minor.
2) Some people may find that, taken as a whole, the book calls for too many individual ingredients. As someone who loves cooking and has been vegan a while, I have loads of spices and, yes, mirin and nutritional yeast flakes. That said, a quick internet search can help you find a suitable substitutions for individual ingredients if expanding your larder all at once is too expensive.
I am now hooked on some of the recipes, but as with many things this is written for people who have access to American supermarkets, it is incredibly difficult to get hold of certain things like Salsa Verde (made with tomatillos), decent sized corn tortillas and a couple of other bits. I have substituted or left certain ingredients out and the taste has still been pretty good but it does make you wonder how much better it would be if you could get hold of all the ingredients,