Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes

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Da Capo Press, Dec 7, 2010 - Cooking - 320 pages
10 Reviews

This is not your mother’s low-fat cookbook. There’s no foolish tricks, no bizarre concoctions, no chemicals, no frozen meals…no fake anything! Appetite for Reduction means cooking with real food, for real life. (Skimpy portions need not apply.) In Appetite for Reduction, bestselling author and vegan chef Isa Chandra Moskowitz has created 125 delectable, nutritionally-balanced recipes for the foods you crave—lasagna, tacos, barbecue, curries, stews, and much more—and it’s all:

  • Only 200 to 400 calories per serving
  • Plant-based and packed with nutrients
  • Low in saturated fat and sugar; high in fiber
  • Drop-dead delicious
You’ll also find lots of gluten-free and soy-free options, and best of all, dinner can be on the table in less than 30 minutes. So ditch those diet shakes. Skip that lemonade cleanse. And fight for your right to eat something satisfying! Now you can look better, feel better, and have more energy—for health at any size.

 

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LibraryThing Review

User Review  - jehara - LibraryThing

“Not looking forward to a tiny frozen entrée for dinner? Can’t bear the thought of rice cakes and diet shakes? How about a simmering pot of aromatic curry bursting with color, pasta smothered in ... Read full review

LibraryThing Review

User Review  - LisaMaria_C - LibraryThing

I'm partly rating this on faith, since I haven't had a chance to try many of the recipes yet. I was talking diets with a friend of mine who is a vegetarian (and note, never has had excess fat on her ... Read full review

Contents

WHY I WROTE THIS BOOK
CAN YOU REALLY GET YOUR IMPORTANT NUTRIENTS THIS WAY? YES AND THEN SOME
Everyday ChickpeaQuinoa Salad
Spicy Blue Potato Corn Salad
Sushi Roll Edamame Salad
Big Fat Taco Salad
Goddess Nicoise
Sanctuary Chef Salad
Basic Baked Tofu or Tempeh
Masala Baked Tofu
Broiled Blackened Tofu
Red Thai Tofu
Tofu Chimichurri
AppleMiso Tofu
Lettuce Wraps with HoisonMustard Tofu
ChiliLimeRubbed Tofu

Quinoa Salad with Black Beans Toasted Cumin Seeds
Pad Thai Salad
Warm Mushroom Salad with Cranberries
Cool Slaw
Wild Rice Salad with Oranges Roasted Beets
Caesar Salad with Eggplant Bacon
Vietnamese Rice Noodle Salad with Grilled Tofu
Catalan Couscous Salad with Pears
Trattoria Pasta Salad with White Beans
StrawberrySpinach Salad
Cauliflower Mashed PotatoesCaulipots
Silky Chickpea Gravy
Mashed Yuca with Cilantro Lime
OMG OvenBaked OnionRings
Scallion Potato Pancakes
Ginger Mashed Sweet Potatoes Apples
Brussels SproutPotato Hash
Polenta Staffing
CranberryCashew Biryani
Searlet Barley
Unfried Fried Rice
Bhutanese Pineapple Rice
Sautéed Kasha Mushrooms with Dill
Quinos Puttanesea
Soft Broccoli Polenta
Ethiopian Millet
Butternut Coconut Rice
Eggplant Kibbeh
Tamarind Quinoa
Garlicky Mushrooms Kale
Jerk Asparagus
Shaved Brussels Sprouts
Pineapple Collards
Creamed Corn
Mushroom Tibs
Braised Cabbage with Seitan
Green beans with Thai basil
OrangeScented Broccoli
Eggplant Dengaku
Coriander Mushrooms with Cherry Tomatoes
Grilled Portobellos
Sweet Salty Maple Baby Carrots
FiveSpice Delicata Squash
Sautéed Escarole
HerbRoasted Caulif lower Bread Crumbs
Yeabesha Gomen Stewed Sautéed Gollards
Curried Cabbage Peas
Chickpea Piccata
UpsideDown Lentil Shepherds Pie
Hottie BlackEyed Peas Greens
Baked Falafel
Chipotle Lentil Burgers
FortyClove Chickpeas Broccoli
Mushroom Cannellini Paprikas
Caribbean Curried BlackEyed Peas with Plantains
Black Bean Zucchini Olive Tacos
Mango BBQ Beans
Black Beans in Red Velvet Mole
Unfried Refried Beans
Hummus Friends
Curried Scrambled Tofu with Wilted Arugula
Red Wine Kalamata Tempeh
Tamarind BBQ Tempeh Sweet Potatoes
Buffalo Tempeh
Fusilli Roasted Veggie Primavera
Pasta con Broccoli
Tempeh Helper
Easy Breezy Cheezy Sauce
Spinach Linguine with Edamame Pesto
Ginger Bok Choy Soba
Pasta de los Angeles
Lasagna with Roasted Cauliflower Ricotta Spinach
Miso Udon Stirfry with Greens Beans
Mac Trees
Pasta e Fagioli with Spinach
Curry Laksa
Creamy Mushroom Fettuccine
Cajun Beanballs Spaghetti
BlackEyed Pea Tempeh Beanballs
Moms Marinara
Lotsa Veggies Lentil Soup
CeciRoasted Red Pepper Soup
ButternutApple Soup
Bistro Broccoli Chowder
Arabian Lentil Rice Soup
Tortilla Soup
Cauliflower Pesto Soup
Caldo Verde with grumbled Tempeh
Manhattan Glam Chowder
Yam Black Bean Soup with Orange Cilantro
Summer Lovin Curried Corn Veggie Chowder
Red Lentil Root Veggie Dal
Peruvian Purple Potato Soup
Smoky Split Pea Soup
2nd Avenue Vegetable Korma
Curried Chiekpeas Greens
EggplantChiekpea Curry
PotatoSpinach Curry
Thai Roasted Root Vegetable Curry
Classic BlackBean Veggie Chili
Chipotle Chili with Sweet Potatoes Brussels Sprouts
Chili Verde Con Papas
Lentil Eggplant Chili Mole
Fresh Corn Scallion Corn Bread
Quinoa White Bean Kale Stew
Portobello Pepper Steak Stew
Moroccan Chickpeas Zucchini
Veggie Potpie Stew
Sweet Potato Drop Biscuits
Smoky Tempeh Greens Stew
Kidney bean Butternut Jamba Stew
Irish Stew with Potatoes Seitan
Eggplant Provençal
Surefire Seitan
GLUTEN FREE RECIPES
GLUTEN FREE RECIPESwhen substituting an ingredient as noted
SOY FREE RECIPES
RECIPES UNDER 30 MINUTES
RECIPES WITH DOWNTIME
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About the author (2010)

Isa Chandra Moskowitz is an award-winning vegan chef and author of several best-selling cookbooks, including Veganomicon, Vegan with a Vengeance, and Vegan Cupcakes Take Over the World. A Brooklyn native who began her vegan cooking journey more than twenty years ago, she is inspired by New York City’s diverse cuisine. You can find her cooking and writing at The Post Punk Kitchen (theppk.com).

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