Soy of Cooking: Easy-to-Make Vegetarian, Low-Fat, Fat-Free, and Antioxidant-Rich Gourmet Recipes Review & Ratings

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Soy of Cooking: Easy-to-Make Vegetarian, Low-Fat, Fat-Free, and Antioxidant-Rich Gourmet Recipes Review

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I am quite fond of this book. The layout is easy to read. The recipes are original and creative, but also include a number of better known foods. Each one contains a complete nutritional analysis. There are, however, no estimated preparation times and about half of the reipes call for a long list of ingredients. For those of you who've wandered through health food stores saying, "what would you do with THAT?" this is a great book. It incorporates some imitation meat flavors and textures and the foods are all hearty. The book contains color photos (always a plus) and is neaty arranged into categories such as apetizers, main courses and desserts. I noticed that no one else made mention of the recipes themselves, so let me do that. . . Colorful guacamole; Especially onion dip; Grilled, marinated portabellos; Spinach balls; Sweet and sour "meatballs"; Veggie nachos; "beef" stew; Split pea curry; 3 Miso soups; Raspberry Walnut dressing; Honey wheat bread; Peanut butter banana squares; Potato casserole; Shepherd's Pie; Jasmine "chicken" TVP; Moussaka; Quiche Lorraine; South-of-the-border scrambler; Tofu in Burgundy Sauce; Cranberry Surprise; Dilly Broccoli Rice; Fettuccine with sun-dried tomato/basil cream sauce; Hawaiian pizza; Pumpkin ravioli; Black forest cake; Cherry Truffles; Fudgy Chocolate Walnut ring and Orange Blosson Pecan cake. Altogether, close to 200 recipes.

Soy of Cooking: Easy-to-Make Vegetarian, Low-Fat, Fat-Free, and Antioxidant-Rich Gourmet Recipes Overview

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