More Soy Cooking: Healthful Renditions of Classic Traditional Meals Review & Ratings

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More Soy Cooking: Healthful Renditions of Classic Traditional Meals Review

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In her new book, More Soy Cooking, Marie Oser gives standard meals a healthy makeover by substituting soy derivatives for meat, poultry, fish, eggs and dairy products. Traditional Chili Con Carne becomes Chili NON Carne, without sacrificing taste, texture, or nutritional value. "Swiss 'Steak' with Sauteed Portobello and Cremini Mushrooms," 'Beef' Ravioli, "'Turkey' Tetrazzini," and "Manicotti 'Bolognese'," are just a few of the mouth-watering, easy-to-make "enlightened" entrees (based on Ms. Oser's weekly syndicated newspaper column, "The Enlightened Kitchen"). Each recipe is followed by a nutritional analysis of both the traditional version, and the "enlightened" version. The Chocolate Chip Bundt Cake with Orange Blossom Glaze weighs in with only 4 grams of fat, compared to 16 grams for its traditional counterpart. Recipes include appetizers, soups, salads, entrees, pasta and pizza, side dishes, and desserts. Sixteen pages are devoted to "The Need for a Plant-Based Diet," in which Ms. Oser addresses the protein question, and debunks the dairy myth. Twenty pages are devoted to the definition of terms used in soy-centered cuisine. Although wine is required in some recipes, other liquids, such as broth or apple cider, may be substituted. There is a four-page resource guide to provide the reader with websites and/or phone numbers of product manufacturers. More Soy Cooking is a MUST HAVE for health-conscious cooks who want to maintain the authentic flavor of their families favorite recipes.

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