This is going to sound a little strange, especially since I just posted a recipe for a soup with meat in it, but we've sort of gone vegetarian at home. The boy-fiance has decided he'd prefer to eat less meat, and I don't mind, so that's what we're doing. (Obviously, I'm still eating meat sometimes, but that's not important right now.)
I have a few vegetarian cookbooks, but I had been kind of looking for something new. So when Anna mentioned Isa Chandra's Appetite for Reduction
Despite not being vegan or even really vegetarian, this is my new favorite cookbook. I've made at least 7 recipes so far, and they've all been amazingly good. So far, I'm most impressed by the salad dressings. They're super flavorful and they're low fat. The first recipe I made, Everyday Chickpea Salad, used the balsamic vinaigrette dressing. It wasn't until after I had scarfed a good amount of salad that I realized there was no oil in the dressing. At all. And it's crazy good! Seriously, buy the book for the salad dressings alone. I'm hopelessly in love with the carrot-ginger dressing. It's full of carrots, a bit of onion and garlic, a tiny amount of sesame oil, and water. I know that doesn't sound like much, but I kind of want to eat it straight from the jar I'm storing it in (it's also a lovely orange color). I've managed to not do that and save it for the lunches I've been taking to work...which have also been inspired by the book.
So not only am I eating lots of veggies, but they're low fat and delicious. Win, win, win! Even if you're not vegetarian, this is a great book to have on the shelf. And if I haven't convinced you, then maybe 95 five-star reviews on amazon might sway you a little more?
© Whitney Brandt-Hiatt: All writing, images, and photogrpahy are the property of Whitney Brandt-Hiatt unless otherwise noted.
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, I made good use of some gift cards and bought myself a copy.\n\nDespite not being vegan or even really vegetarian, this is my new favorite cookbook. I've made at least 7 recipes so far, and they've all been amazingly good. So far, I'm most impressed by the salad dressings. They're super flavorful and they're low fat. The first recipe I made, Everyday Chickpea Salad, used the balsamic vinaigrette dressing. It wasn't until after I had scarfed a good amount of salad that I realized there was no oil in the dressing. At all. And it's crazy good! Seriously, buy the book for the salad dressings alone. I'm hopelessly in love with the carrot-ginger dressing. It's full of carrots, a bit of onion and garlic, a tiny amount of sesame oil, and water. I know that doesn't sound like much, but I kind of want to eat it straight from the jar I'm storing it in (it's also a lovely orange color). I've managed to not do that and save it for the lunches I've been taking to work...which have also been inspired by the book.\n\nSo not only am I eating lots of veggies, but they're low fat and delicious. Win, win, win! Even if you're not vegetarian, this is a great book to have on the shelf. And if I haven't convinced you, then maybe 95 five-star reviews on amazon might sway you a little more?