Review: The American Diabetes Association Vegetarian Cookbook

Occasional reviews of books from the American Diabetes Association.

Petusevsky, Steven. The American Diabetes Association Vegetarian Cookbook: Satisfying, Bold, and Flavorful Recipes from the Garden. Alexandria, VA : American Diabetes Association, 2013.  Available from American Diabetes Association, $19.95.

3D VegetarianChef Steven Petusevsky presents a book full of recipes that “do not sacrifice flavor for health.” The recipes present a variety of dishes with bold and interesting combinations of flavors that everyone will enjoy.  In other words, this book is not just for vegetarians.

Petusevsky begins with an introduction to the basic supplies in a vegetarian pantry.  This is useful for those not accustomed to vegetarian cooking.  Nine chapters in the book include everything from soups, salads, burgers, and side dishes to desserts.  There is also a short section with menu suggestions.

Recipes are easy and do not contain lots of “odd” ingredients like some vegetarian cookbooks I have seen.  Each recipe is accompanied by the nutritiofinishedsoupnal information, exchanges and portion sizes. I tested three recipes.

Creamy White Bean Soup with Basil and Olive Oil

This soup was quite easy and combines interesting flavors from the spices, basil and lemon.  It calls for beans in a jar but I had to use canned beans because I could not find them in a jar.  I used great northern beans and chick peas.

Roasted broccoli with peppers and parmesan cheese was next on my list. This recipe brings out the vegetable’s flavors by roasting at high heat.  Parmesan Cheese finishes the dish. roast veg

Finally, I made Berry, chocolate, and vanilla soy strata.  This dessert uses soy milk (or asoy stratalmond milk) cooked as a pudding.  Then fruits are layered with the chocolate and vanilla soy to create a delicious dish finished with a sprinkle of cocoa powder.

Other recipes include dishes such as Chickpea pancakes with cilantro, Basil ginger cashew pilaf, Avocado chili salsa, and pan-seared tofu with garlic, lime & watercress.  Many recipes are accompanied by tips and photos.

This is certainly going to become one of my favorite cookbooks.

About millie jackson

I am a librarian, a yoga teacher, a storyteller, an athlete.
This entry was posted in American Diabetes Association, cookbooks, cooking, diet, nutrition, reviews, soup and tagged , , . Bookmark the permalink.

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