Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking by Steven Raichlen

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  • Chickpea crunchies

    from Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking by Steven Raichlen

    • Categories: Appetizers / starters; Low fat; Vegetarian
    • Ingredients: chickpeas; ground cumin; ground coriander; ground cayenne pepper
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  • Jenyy chips (Low-fat potato chips)

    from Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking by Steven Raichlen

    • Categories: Appetizers / starters; Low fat; Vegetarian
    • Ingredients: baking potatoes
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  • Not chopped liver

    from Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking by Steven Raichlen

    • Categories: Appetizers / starters; Low fat; Vegetarian
    • Ingredients: mushrooms; peas; vegetable stock; breadcrumbs
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  • Cowboy hummus

    from Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking by Steven Raichlen

    • Categories: Dips, spreads & salsas; Appetizers / starters; Low fat; Vegetarian
    • Ingredients: kidney beans; limes; canned chipotle chiles; scallions; cilantro; ground cumin; hot sauce; vegetable stock; flour tortillas
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  • Paleface chips

    from Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking by Steven Raichlen

    • Categories: Appetizers / starters; Low fat; Vegetarian
    • Ingredients: flour tortillas
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  • Eggplant dip with Asian spices

    from Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking by Steven Raichlen

    • Categories: Dips, spreads & salsas; Appetizers / starters; Low fat; Vegetarian
    • Ingredients: eggplants; fresh ginger; scallions; rice vinegar; soy sauce; sesame oil; chile oil; cilantro; sesame seeds
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  • Armenian pomegranate pate

    from Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking by Steven Raichlen

    • Categories: Dips, spreads & salsas; Appetizers / starters; Armenian; Low fat; Vegetarian
    • Ingredients: pomegranates; walnuts; breadcrumbs; red peppers; chile flakes; ground cumin; cilantro; pita bread
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  • Pita chips

    from Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking by Steven Raichlen

    • Categories: Bread & rolls, savory; Appetizers / starters; Middle Eastern; Low fat; Vegetarian
    • Ingredients: pita bread
    • Accompaniments: Onion jam
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  • Bruschetta (Italian grilled bread) with three toppings

    from Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking by Steven Raichlen

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  • Red and yellow tomato topping

    from Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking by Steven Raichlen

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  • Artichoke and pimiento topping

    from Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking by Steven Raichlen

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  • Bean and pepper topping

    from Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking by Steven Raichlen

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  • Quinoa caviar

    from Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking by Steven Raichlen

    • Categories: Dips, spreads & salsas; Appetizers / starters; Low fat; Vegetarian
    • Ingredients: eggplants; quinoa; cilantro; parsley; tamari sauce
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  • Chinese vegetable lettuce rolls

    from Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking by Steven Raichlen

    • Categories: Appetizers / starters; Chinese; Low fat; Vegetarian
    • Ingredients: dried Chinese black mushrooms; iceberg lettuce; napa cabbage; carrots; canned water chestnuts; snow peas; bean sprouts; canned bamboo shoots; celery; soy sauce; rice wine; sesame oil; scallions; fresh ginger; cilantro; hoisin sauce
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  • Vietnamese-style spring rolls

    from Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking by Steven Raichlen

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  • Peanut dipping sauce

    from Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking by Steven Raichlen

    • Categories: Sauces, general; Low fat; Vegetarian
    • Ingredients: peanut butter; fresh ginger; vegetable stock; scallions; soy sauce; rice vinegar; honey; cilantro; hot sauce
    • Accompaniments: Vietnamese-style spring rolls
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  • Ginger soy dipping sauce

    from Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking by Steven Raichlen

    • Categories: Sauces, general; Low fat; Vegetarian
    • Ingredients: limes; tamari sauce; honey; fresh ginger; scallions; serrano chiles
    • Accompaniments: Vietnamese-style spring rolls
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  • Cilantro dipping sauce

    from Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking by Steven Raichlen

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  • Barley and mint stuffed grape leaves

    from Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking by Steven Raichlen

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  • To cook barley

    from Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking by Steven Raichlen

    • Categories: Low fat; Vegetarian
    • Ingredients: pearl barley
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  • Sar moo sars (Burmese curry turnovers)

    from Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking by Steven Raichlen

    • Categories: Pies, tarts & pastries; Appetizers / starters; Burmese; Low fat; Vegetarian
    • Ingredients: fresh ginger; jalapeño chiles; curry powder; ground cumin; split peas; potatoes; vegetable stock; phyllo pastry; breadcrumbs
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  • To cook split peas

    from Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking by Steven Raichlen

    • Categories: Low fat; Vegetarian
    • Ingredients: split peas
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  • Roasted vegetable terrine

    from Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking by Steven Raichlen

    • Categories: Appetizers / starters; Low fat; Vegetarian
    • Ingredients: leeks; carrots; red peppers; yellow peppers; green beans; asparagus; mushrooms; cornmeal; vegetable stock; rosemary; Savoy cabbage
    • Accompaniments: Cilantro dipping sauce; Barbara's chunky tomato sauce
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  • Pineapple gazpacho

    from Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking by Steven Raichlen

    • Categories: Soups; Low fat; Vegetarian
    • Ingredients: pineapple; cucumbers; yellow peppers; sweet white onions; pineapple juice; rice vinegar; Chinese chile paste; cilantro; red peppers; green peppers
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  • Hungarian cherry soup

    from Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking by Steven Raichlen

    • Categories: Soups; Hungarian; Low fat; Vegetarian
    • Ingredients: cherries; cinnamon sticks; whole cloves; allspice berries; sour cream; mint
    show

Notes about this book

  • rhb on November 10, 2022

    Cooking low-fat is not a criteria for me (I often add more fat to recipes) and I am not a vegetarian - and I love this book! Mostly uncomplicated, fresh recipes.

Notes about Recipes in this book

  • Dried tomatoes

    • rhb on November 10, 2022

      Fantastic method....larger tomatoes are just cooked down to sort of dry, not leathery. I line the baking sheet with parchment and use more olive oil.

  • Sar moo sars (Burmese curry turnovers)

    • rhb on November 10, 2022

      Have made these numerous times and my family loves them. I am going to try some clarified butter or ghee mixed with the olive oil next time for even more flavor. I hate working with phyllo but these are worth that hassle!

  • To cook split peas

    • rhb on November 10, 2022

      For the Sar Moo Sars. I add salt at the beginning.

  • Mexican pinto bean soup

    • rhb on November 10, 2022

      My kids liked this when they were little - very good!

  • Greek lentil soup

    • rhb on November 10, 2022

      My whole family loves this soup! I've made it countless times over the years and made it again last night. We usually top with some plain yogurt and/or crumbled feta. Variations we've tried: substitute 1 T dried dill for the fresh, omit potatoes, more lemon juice (add when serving or on reheating), chicken stock instead of vegetable stock (and never homemade). I'm not usually a fan of lentil soups but this one is great.

  • Roasted vegetable soup

    • rhb on November 10, 2022

      Good soup; I did not use capers and everything needs some salt.

  • Pasta with potatoes and zucchini (Spaghetti alla puglianese)

    • rhb on November 10, 2022

      Easy and nice, even without the cheese.

  • Soba (Japanese buckwheat noodle) stew

    • rhb on November 10, 2022

      Really good! I use about 9 ounces of noodles instead of 4 and more carrots. Making the broth a day ahead of time makes this even better.

  • Cuban shepherd's pie

    • rhb on November 10, 2022

      I thought this was good, but my kids weren't crazy about it. I used skim milk instead of stock and watered-down tomato paste instead of tomato puree. I am going to try it again someday and make some changes: sauté the garlic in some olive oil first, use whole milk, maybe whole eggs, and chicken stock instead of wine.

  • Chinese eggplant with ginger and scallions

    • rhb on November 10, 2022

      Was not good hot but cold leftovers were good.

  • Electric chili

    • rhb on November 10, 2022

      Spicy, good, basic chili. I used more tomatoes. Will have to try again.

  • Red-cooked beans

    • rhb on November 10, 2022

      These are quite sweet...used for the Peking Tacos. I doubled the recipe but did not double the star anise and cinnamon...did not need to.

  • Peking tacos

    • rhb on November 10, 2022

      Unusual and pretty good! I parboiled the sprouts for 15 seconds and cooled in ice water. Could skip these next time (maybe substitute some crispy skin from roasted pork belly?) We sprinkled the tacos with toasted sesame seeds.

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  • ISBN 10 0140241248
  • ISBN 13 9780140241242
  • Published May 29 1997
  • Format Paperback
  • Language English
  • Countries Australia
  • Publisher Penguin Books Australia
  • Imprint Penguin Books Australia

Publishers Text

BEARD AWARD! Here's delicious proof that intense flavors & savvy techniques can make low-fat vegetarian eating a delight. 225 vibrant international recipes for vegetables, grains, beans & soy foods.
Nutrition counts.

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