Low Carb Vegetarian Diet Book

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· 29 ratings · 13 reviews

Start your review of Low-Carb Vegetarian Cookbook: 100 Easy Recipes and a Kick-Start Meal Plan

Carbohydrates: How carbs fit into a healthy diet

I have been a vegetarian much of my life, but recently my physician said that my blood glucose level is high, and I must go on a low glycemic index (Low-GI) diet. Although I led a relatively healthy lifestyle, I worried that a change in my diet would make my life too restricted. But a low carb diet is necessary for various reasons; keeping a healthy body weight, lowering diabetic effects and remain health positive.

This book has many good features

Carbohydrates: How carbs fit into a healthy diet

This book has many good features that focuses on vegetarians looking on low-carb recipes, especially Chapter 7 where you find main dishes. There are certainly interesting choices but lack variety. My favorites include "spicy vegan Philly cheesesteak stuffed peppers", and "Paneer cheese curry with spinach and arugula". There are others that may be interest for you. One drawback is that there are very few main dishes with grains. In addition, I would like to see more colored pictures of recipes in this book that help me connect with the dish I am cooking. Chapter 8 that gives dessert recipes do not have any dishes that contain ice cream.

One note I like to add is that foods with a relatively high glycemic index ranking include potatoes and white bread, snack foods, desserts and sugary beverages. Foods such as whole grains, legumes, vegetables, fruits and low-fat dairy products are naturally lower on the glycemic index. Foods with a low-GI value is the preferred choice, because they are slowly digested and absorbed, causing a slower and smaller rise in blood sugar levels (non-diabetic state). On the other hand, foods with a high GI value should be limited since they are quickly digested and absorbed resulting in a rapid rise of blood sugar (diabetic state).

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This cookbook didn't appeal to me as much as I expected. I cook low-carb (gluten free) and vegetarian but we also limit dairy and there's a fair amount of dairy in most of the recipes. Some recipes are vegan, but they didn't appeal to me or they used purchased vegan cheeses and things like that. I prefer to cook from scratch and avoid imitation foods. Nutritional information is provided for each recipes, but there are few photos. Typical ingredients are almond flour, cauliflower heads (usually r This cookbook didn't appeal to me as much as I expected. I cook low-carb (gluten free) and vegetarian but we also limit dairy and there's a fair amount of dairy in most of the recipes. Some recipes are vegan, but they didn't appeal to me or they used purchased vegan cheeses and things like that. I prefer to cook from scratch and avoid imitation foods. Nutritional information is provided for each recipes, but there are few photos. Typical ingredients are almond flour, cauliflower heads (usually riced or sliced), cheese, chia seeds, portobello mushrooms, coconut milk, tomatoes and squash. The sugar substitute with an e is used a lot too (I can never remember how to spell it, but it's stevia's cooler cousin), especially with the desserts.

Example recipes:

kohlrabi tabbouleh
muffaletta salad
stewed okra and tomatoes
cauliflower gratin
giant jackfruit nachos
vegan sausage and roasted cabbage
chilled berry soup

I've read a handful of keto (the ultimate in low carb) vegan and vegetarian books lately that did appeal to me, so I don't know what it is about this compilation that fell flat, but it's likely to appeal to other palates just fine.

I read a temporary digital ARC of this book for the purpose of review.

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Highly recommended for vegetarians working on weight loss. These are flavor-forward recipes. My wife and I lost about 35 pounds of quarantine weight with this cookbook.

For those that buy into the "all carbs are bad" story, this book would help them eat less carbs. But the fact that most people don't realize that carbs are either simple or complex—and there's the point. The simple are the "not good for you"—think simply white...white flour, white pasta, white rice - super over processed. Complex carbs on the other hand are our fruits and vegetables and they are terrific for you.

I'd love to see more cookbook authors explain the difference and emphasize that not

I'd love to see more cookbook authors explain the difference and emphasize that not ALL carbs are bad, only the super processed white ones - they are the ones that spike your blood sugar levels.

Disclaimer: I received this cookbook from the publisher with no expectation in return. The opinions above are mine.

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I requested a DIGITAL Advance Reader Copy of this book from #NetGalley in exchange for an honest review. I will undoubtedly be denied as I do not have an ALA # (I am Canadian!). I am reviewing the book anyway on Goodreads and Facebook. #yourloss :-) AND because I love to cook and bake at home.

I had read it via KindleUnlimited as my job revolves around healthy food, researching food/recipes, food deserts, community kitchens (so everything about food) AND literacy/getting people to read books ins

From the publisher, as I do not repeat the contents or story of books in reviews, I let them do it as they do it better than I do 😸.

Limited carbs. Unlimited flavour—the complete vegetarian cookbook

Now you can enjoy hearty and heart-healthy meals in minutes. The Low-Carb Vegetarian Cookbook is the perfect way to feel full and lose weight while serving up scrumptious veggie dishes at home.

Featuring 100 quick, easy, and mouthwatering recipes like Avocado Almond Toast and Savory Cheesecake, this creative vegetarian cookbook will help guide you on your culinary adventure. Kick-start your low-carb meal plan today and start eating smarter, healthier, and happier in a snap.

The Low-Carb Vegetarian Cookbook contains:

Low-carb delights abound—Enjoy hearty vegetarian cookbook recipes like Savory Mushroom Masala and Vegan Cheeseburger Salad.
14-day meal plan—Explore a sample two-week menu, including low-carb options for breakfast, lunch, and dinner.
Pro diet tips—Get convenient, time-saving advice and simple strategies for satisfying cravings.

Stay carb-conscious and eat lots of oh so delicious dishes with this 100% vegetarian cookbook.

First off:
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WHY DOES A VEGETARIAN COOKBOOK HAVE AN EGG ON THE COVER? I mean, vegetarian sometimes use animal by-products like dairy and honey (vs. being strict vegan) but for a cookbook that calls itself a "100% vegetarian cookbook" this is freaking hilarious. (I know that there are Lacto-ovo vegetarians but this egg is a big red flag for me...)

That aside, the book is full of great lower carb recipes that will get you eating healthier in no time flat: the recipes are well written and the variety of foods is great. You can also add proteins such as eggs or tonnes of cheese like I do - these recipes are flexible enough to even add meat if you want. And the lower carbs are wonderful as well - if that is your boat, and if it is not, you can always add beans or legumes to many of the recipes and pump up the fibre.

As always, I try to find a reason to not rate with stars as I love emojis (outside of their incessant use by "🙏-ed Social Influencer Millennials/#BachelorNation survivors/etc. " on Instagram and Twitter... Get a real job, people!) so let's give it 🍏🍏🍏🍏

This book is also cross reviewed at http://www.facebook.com/janetsbookcorner

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Originally published on my blog: Nonstop Reader.

Low-Carb Vegetarian Cookbook is a new low carb (but not no-carb) plant based cooking and recipe collection by Amy Lawrence and Justin Fox Burks. Released 17th March 2020 by Callisto on their Rockridge Press imprint, it's 180 pages and available in paperback and ebook formats. It's worth noting that the ebook format has a handy interactive table of contents as well as interactive links. I've really become enamored of ebooks with interactive form

Originally published on my blog: Nonstop Reader.

The book follows a logical and easy format. Chapters 1-2 cover the background of ingredient selection and meal planning (including a pantry staples lists of protein rich vegetables, fats, and tips) as well as a very general beginner-accessible discussion of the time-saving and streamlining techniques. The author also includes some logical pointers ingredients, and supplies along with a 14 day interactive meal plans with linked recipes. The recipe chapters are arranged thematically: breakfasts, salads, snacks and appetizers, soups and sides, mains, and desserts. Nutritional information is included in the footer at the end of the recipes and includes calories, fat (incl. saturated fats), carbs, fiber, protein, and sodium. Special dietary information is not specifically included (gluten-free, nut-free, dairy, etc).

The recipe chapters include a surprisingly varied selection of different world cuisines: Eastern European, American, Asian, Southwestern, and more.

The recipes have their ingredients listed bullet style in a sidebar. Measurements are given in US standard only. Special tools and ingredients are also listed, along with yields and cooking directions. Most, but not all, of the ingredients are easily sourced at any moderately well stocked grocery store (monk fruit sweetener, Bragg liquid aminos, etc?). The book also includes short author bios, and a metric conversion chart, but lacks any index or general ingredients index.

My one quibble with the book is that the recipes are mostly not photographed. There are some photos, and they're clear and attractive, but they only represent about 5% of the recipes included in the book.

Four stars.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

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Thanks so much to Callisto Publishing for a look at this cookbook and here are my thoughts!

So you can tell by the cover that this book is filled with delicious recipes that follow a low carb vegetarian plan. This is a low carb...not a no carb recipe plan. Many different recipes from many different cultures span the pages but they all promise a delicious taste.

What did I like? I love to eat vegan...vegetarian... and flexitarian dishes so the recipes themselves have to really wow me to get me to

Thanks so much to Callisto Publishing for a look at this cookbook and here are my thoughts!

What did I like? I love to eat vegan...vegetarian... and flexitarian dishes so the recipes themselves have to really wow me to get me to eat out of my comfort zone. The authors give you how many the recipe serves... for me that's leftovers and only a few recipes discussed how to freeze. Prep time...cook time, which tells you how quickly you can throw this together. The recipes were not really in depth, didn't really go into what you could prep maybe a day or two ahead. The description of the recipe was a nice idea, it gave you a visual in words. Ingredient lists let me get a visual idea of what goes in a recipe, I have most of the pantry list the book describes but the ingredient list went much deeper. Over half the ingredients I don't have on hand so I would have to shop. I'd have to freeze a lot more fresh to keep most of this on hand. Tips on the end of the recipe for just about anything to enhance the flavor. The last part was what I really enjoyed. Calorie count... author gives you calories per serving taking the guesswork out for you. This can be important for anyone looking to stay under a certain calorie count. Other than that there was a splash of pictures but enough for me to be satisfied.

Would I recommend or buy? The recipes themselves were a little out of my zone. I'm not a big fan of eggplant or tofu.....or curry so I mainly just browsed. I really liked the recipe to make zucchini noodles and will probably try that. If your looking for low carb with a vegetarian then you can try this out. I won't be adding it to my collection just because the recipes were a majority of things I won't eat. I have to have a certain knowledge of how things should taste, so I'm looking for a cookbook with a more easy cooking approach. Tofu, eggplant, mushrooms, and a variety of other things...just not in my normal cooking list.

Thoughts for the authors? Congratulations on your new release! Thanks to Rockridge Press for a sneak peak. Vegetarians will enjoy this.

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The Low-Carb Vegetarian Cookbook contains 100 recipes filled with fresh, nutritious ingredients, most of will be readily available at your local grocery. If the cooking times given are accurate, the recipes will be good for busy weekday meals. They certainly will be a healthy alternative to fast foods, and will give your family a variety of new tastes to enjoy. I am especially excited to try the Muffuletta Salad, Kohlrabi Tabbouleh, Almond and Eggplant Baba Ghanoush, and Cheddar-Thyme Biscuits. The Low-Carb Vegetarian Cookbook contains 100 recipes filled with fresh, nutritious ingredients, most of will be readily available at your local grocery. If the cooking times given are accurate, the recipes will be good for busy weekday meals. They certainly will be a healthy alternative to fast foods, and will give your family a variety of new tastes to enjoy. I am especially excited to try the Muffuletta Salad, Kohlrabi Tabbouleh, Almond and Eggplant Baba Ghanoush, and Cheddar-Thyme Biscuits. I do recommend this cookbook to those looking for new ideas for a special weekday cuisine.

I am grateful to have received a copy of this cookbook from RockRidge Press in exchange for my honest opinion. I was under no obligation to provide a positive review, and received no monetary compensation.

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I find this book pretty interesting, The front of the book give you a 14 day meal plan that is easy to follow. While my family is not 100% vegetarian we do eat a lot of vegetarian dishes. The front of this book lists healthy alternatives to carbs. One of my families weaknesses are carbs so I am always looking for some alternatives. The introduction and background nutritional information super easy to read. The recipes look delicious, the only thing I don't use is tofu as I don't care for it and I find this book pretty interesting, The front of the book give you a 14 day meal plan that is easy to follow. While my family is not 100% vegetarian we do eat a lot of vegetarian dishes. The front of this book lists healthy alternatives to carbs. One of my families weaknesses are carbs so I am always looking for some alternatives. The introduction and background nutritional information super easy to read. The recipes look delicious, the only thing I don't use is tofu as I don't care for it and I try to stay away from soy. I love the recipes as they are fairly simple to make.

I received a free copy of this product from Callisto Publishers in exchange for my honest review. I was not required to write a positive review nor was I compensated in any other way.

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You had me at compost stock.

You lost me at page after page of recipes with no visual representations. When it comes to recreating recipes I have zero room for imagination, I require complete presentations of finished meals or I won't make it.

Do not mistake me, I did enjoy bits of this new release. It has everything it suggests from the title (Veggie BIbimbap!!! I mean should be an instant winner) and so much more- except photography. If you need visuals for cookbooks, steer clear of this one,

You had me at compost stock.

Includes meal plan.

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The strength of this book lies in its ingredients. There's no need to fear bizarre-o ingredients that require long treks to that one expensive grocery store a few towns over. For the most part, I could make these recipes with the regular contents of my modest kitchen, with a few small exceptions of new ingredients I wouldn't mind having to order on Amazon.

review at decafjess.com

arc received from the publisher

review at decafjess.com

arc received from the publisher

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This cookbook is designed to help one to eat healthy, good tasting food. Included are 100 recipes, many of which look delicious. Some of the tasty ideas include Matcha Chia Pudding Parfait, Warm Red Cabbage Salad with Blue Cheese and Walnuts, Almond and Eggplant Babaganoush, Cauliflower Gratin and, Hoisin Glazed Tofu with Stir Fried Vegetables. Whether you are a vegetarian or you are looking for a side dish or change of pace, this cookbook is worht a look.

Many thanks to NetGalley and the publ

Many thanks to NetGalley and the publisher for this title in exchange for an honest review.

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Feb 17, 2021 ME rated it it was amazing

I received a free copy of this cookbook from the publisher in exchange for my honest review.

In our house, the recipes were more appreciated by the adults than the kids. Some of the ingredients were uncommon (Bragg liquid aminos for example), which didn't mean it wasn't worth it, I will try anything with a portobello mushroom in it, but something the recipes need to be worked around as opposed to always being stuff you have on hand.