REVIEW: Fat-Free Vegetarian by Editor Anne Sheasby
I collect recipe books and this FAT-FREE VEGETARIAN cookbook is one of the most enticing on vegetables that I have on my shelf because it’s beautiful and easy.
Fat-Free Vegetarian by Editor Anne Sheasby
Publisher: Anness Publishing Ltd 2012 edition for Barnes & Noble.
Rated 4.5 out of 5
Format: Book pulled from the Print TBR Mountain Range, purchased by me.
I’ve had this book on my reading list for months because I can’t stop looking through it. It’s large, colorful, with good information and inspiration for those in need of a more fat-free lifestyle, as well as those who want to include more vegetarian meals throughout their week. I bought this book due to health concerns that require a low-fat diet and I wanted inspiration. This book definitely inspires and might just help you plan your next garden.
I especially enjoyed reading the small tidbits at the front of the book that explain vegetarianism, choosing food, nutrition and how to use the book. Fats are explained as well as general tips on how to cook without them. There are also tips for a low-fat vegetable stock which I use instead of chicken stock. Even if you’re not vegetarian, you’ll enjoy the added flavor and less salt in homemade vegetable stock. It has become a staple in my kitchen whether I buy it or make it myself. I also steam or sweat my vegetables with it for stir fry, just using a small amount of olive oil for flavor if I need some fat grams that day for my total. In addition, sauces, relishes, marinades and dressings are included; one of my favorites is the cucumber relish—so fresh and light for summer.
Another good section is the list of vegetables and fruits, plus how to prepare them. Some that I’m looking forward to trying this year are celeriac, swedes, plus fennel bulb. There’s a section on dairy, tofu, pastas and grains, herbs, nuts, oils and vinegars. There’s also a good chart on the fat and calorie contents of food. These sections take up the first 41 pages and provide a good reference to go back to.
The remaining 215 pages include recipes and an index. The best parts of this book are the delectable photographs on every single page. Color is everywhere and it will make you fall in love with your vegetables. Some of the steps of the recipes are pictured, plus there is a photograph of each finished dish in a beautiful presentation. Most of the recipes are simple with items easy to acquire at your local market. I found a couple recipes with ingredients I didn’t recognize but for the most part, I can make the majority of them with what is available locally. The steps are explained and uncomplicated. Measurements are in metric with explanations on standards for Australians, as well as the U.S. customary units listed alongside metric in each recipe. Don’t miss the tiny type for nutritional facts at the bottom of each page, I almost didn’t see them, but they’re there.
I loved two salads I tried that featured arugula, a new favorite leafy green—one that combined it with pears and parmesan cheese and another very simple salad with fresh herbs. FAT-FREE VEGETARIAN also has the best looking soup recipes I’ve ever experienced in any cookbook, so I have a lot to look forward to in the future. So many low-fat soups, appetizers, salads, side dishes (beautiful rice dishes!), light meals, main courses, desserts, plus cakes, bakes and breads will give most kinds of vegetarians a variety of recipes to try. These low-fat recipes don’t seem to be lacking in flavor or color, but I think you’ll experience the vegetables within their own taste more than having any heavy sauces to weigh them down. Most of these recipes look light and fresh so if you’re tired of cheese-laden side dishes, this may be the perfect book to inspire. It’s not completely fat-free so it would serve better as a low-fat titled book, but the fat content is so low and the ideas are so solid that I think it still inspires more than most books about vegetables. It looks like FAT-FREE VEGETARIAN is only available used at this time, so find this book and you will be happily eating low-fat in no time. Maybe Barnes and Noble will release it again as my copy is a 2012 edition published for them. Enjoy!
Reviewed by Dorine, courtesy of TBR Mountain Range.
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