VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health...For Good by Mark Bittman

  • Homemade cold cereal (page 138)

    from VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health...for Good VB6 by Mark Bittman

    • Categories: Breakfast / brunch
    • Ingredients: rolled oats; nuts of your choice; seeds of your choice; raisins; unsweetened shredded coconut; ground cinnamon
    • Accompaniments: Broiled minty grapefruit
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Notes about Recipes in this book

  • Eggplant un-Parmesan

    • mfto on August 16, 2015

      I was happy to find this recipe because of my husband's health diet, I avoid using cheese. We enjoyed this dish very much but I won't rate it because I substituted my favorite tomato sauce by Lidia Bistianich, "Twenty-minute marinara sauce" which is available online. I had a small eggplant so easily cut the recipe in half. Since Lidia's sauce cooks with a fresh basil stalk which you remove before serving, I did not use basil with the eggplant. I served this with Cook's Illustrated's Microwave polenta. If you love polenta but hate standing at the stove stirring, try this recipe.

    • sturlington on October 06, 2014

      This is an easy recipe to prepare for a weeknight. I cheated and added a little cheese. It was tasty.

  • Homemade cold cereal

    • Delys77 on April 16, 2024

      For me this needs a bit of sweetner, perhaps non sugar, but a pretty good breakfast and quite filling

    • sturlington on March 23, 2014

      Serve with Banana Parfaits.

  • Fruit smoothie

    • Delys77 on April 16, 2024

      With the suggested proportions this is too thick with both silken tofu and non dairy milk.

  • Baked ziti with vegetables and cheese

    • Delys77 on April 16, 2024

      Cook the fennel a touch longer next time, but otherwise very nice as written and quite tasty!

  • Fruit compote

    • sturlington on March 25, 2014

      This is a basic recipe for fruit sauce, which I have seen before. Easily memorized, it is good stirred into oatmeal or on french toast.

  • Daily cooked vegetables

    • sturlington on March 25, 2014

      Very basic method for par-boiling vegetables, easily memorized.

  • Broiled vanilla-scented pears

  • Corny hoecakes

    • sturlington on March 25, 2014

      I thought these had a strange aftertaste and they were not quite as cooked through as I would like. Other tasters in the household liked them though.

  • Zucchini frittata

    • Barb_N on September 12, 2014

      I made this with a giant squash (?bottle gourd) given to me by a coworker. I also used some gaot cheese instead of Parmesan. Nothing earth shattering about this recipe; lots of variations to experiment with.

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  • ISBN 10 0751553409
  • ISBN 13 9780751553406
  • Published Jul 18 2013
  • Format Paperback
  • Page Count 160
  • Language English
  • Countries United Kingdom
  • Publisher Little, Brown Book Group
  • Imprint Sphere

Publishers Text

“I live full-time in the world of omnivores, and I’ve never wanted to leave. But the Standard American Diet (yes, it’s SAD) got to me as it gets to almost everyone in this country.”

Six years ago, an overweight, pre-diabetic Mark Bittman faced a medical directive: adopt a vegan diet or go on medication. He was no fan of a lifelong regimen of pills, but as a food writer he lived—and worked—to eat. So neither choice was appealing.

His solution was a deal with himself. He adopted a diet heavy in vegetables, fruits, and grains by following a healthy vegan diet (no meat, dairy, or processed foods) all day. After 6:00 p.m. he’d eat however he wanted, though mostly in moderation. Beyond that, his plan involved no gimmicks, scales, calorie counting, or point systems. And there were no so-called forbidden foods—he ate mostly home-cooked meals that were as varied and satisfying as they were delicious, but he dealt with the realities of the office and travel and life on the run as best he could.

He called this plan Vegan Before 6:00 (VB6 for short), and the results were swift and impressive. Best of all, they proved to be lasting and sustainable over the long haul. Bittman lost 35 pounds and saw all of his blood numbers move in the right direction.

Using extensive scientific evidence to support his plan, the acclaimed cookbook author and food policy columnist shows why his VB6 approach succeeds when so many other regimens not only fail, but can actually lead to unwanted weight gain.

He then provides all the necessary tools for making the switch to a “flexitarian” diet: lists for stocking the pantry, strategies for eating away from home in a variety of situations, pointers for making cooking on a daily basis both convenient and enjoyable, and a complete 28-day eating plan showing VB6 in action. Finally, Bittman provides more than 60 recipes for vegan breakfasts, lunches, and snacks, as well as non-vegan dinners that embrace the spirit of a vegetable- and grain-forward diet.

If you’re one of the millions who have thought of trying a vegan diet but fear it’s too monotonous or unfamiliar, or simply don’t want to give up the foods you love to eat, VB6 will introduce a new, flexible, and quite simply better way of eating you can really live with . . . for life.

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