The (Almost) No Fat Cookbook: Everyday
Vegetarian Recipes
- By Bryanna Clark Grogan
- The Book Publishing Co.
- Summertown, TN
- 192 pages, 1994, $12.95
- Available from NAVS
I was so inspired when I first
scanned this cookbook that I quickly headed to my kitchen for a cooking
frenzy. Within the space of two days (!) I made:
- Fat-Free "Sausage" - pretty close tothe real thing, using TVP as its base.
- Whipped Soy Cream --not a dead ringer for its dairy counterpart but
pleasant and
refreshing with sliced fresh fruit.
- Low-Fat Guacamole - a
surprising hit with my ll-year-old who adores avocado and who didn't
guess that this creamy rich (and very green!) veggie dip didn't contain
so much as a trace of that high fat fruit typically found in guacamole.
- Drop Scones or Biscuits - outstandingwith Fat-Free Sausage (see
above) and a"Savory Gravy" recipe I borrowed from"Vegetarian Tastes of
Toronto" (see preceding book review).
- Potato Poppers - easy to make and cute to look at, but these "fun finger
foods" didn't really live up
to my expectations, especially after the author's glowing tribute. But
they're worth experimenting with because they are a little reminiscent of
my kids' favorite high-fat "tater tots" I'd rather not serve very often.
- Light and Easy Chocolate Cake -well, that's mostly right. It is
easy, and it is chocolate, but the results aren't quite as light as some
vegan chocolate cake recipes I've tried. On the other hand, this
makes great brownies! I wanted to top it with Lean Cocoa Frosting, but
found the results a little rubbery, so I switched to Whipped Soy Cream
(see above), which was better.
- Hot Fudge Pudding Cake - now thatis a
dessert! The recipe looks a little weird (don't you think it's weird to
make a typical cake batter, top it with a cup of Sucanat and 1/4 cup of
cocoa, and then pour two cups of boiling coffee substitute over it - and
don't mix it!)? This concoction then bakes for 35 minutes and while it
does, a transformation takes place and the cake rises (oozes?) to the
top while the coffee substltute sinks to the bottom to make a thick
pudding-llke sauce. You can eat thls straight out of the oven, the author
suggests, so I did! Grab a spoon;who needs a plate?
- The back cover of
the book bears the headllne "You may enjoy low-fat eating,but will your
family?" Thls book does indeed help answer the question, as evidenced by
the favorable reactions from my somewhat-fussy lifetime-vegan children,
and my lifetime-non-vegetarian friend who is very fussy when it comes
to"natural foods." Bryanna Clark Grogan is a frequent contributor to
Vegetarian Times magazine,and indeed I recognized a handful of recipes
from articles she's written. She includes in the book's
introduction advice on how much fat is too much, some general nutrition
guidelines, a review of children's dietary needs (including fat!),tips
on how to eat out at a variety of ethnic restaurants, and her
perspectives on salt,sugar, alcohol, soy, caffeine, non-stickpans and
steam frying. In the dessert section she offers an overview to
various sweetening options (vegans should note that an occasional recipe
calls for honey although alternatives are also included in each case).
- This book is sure to please both the veteran and novice cook who are
looking for variety and taste in low-fat cooking. As noted, a couple of
the recipes I tried were a little disappointing, but most
were outstanding. Take a look through this varied collection of vegan
recipes; you just might find some real gems
- - Reviewed b Jennie 0. Collura