Appetite for Reduction: 125 Fast & Filling Low-Fat Vegan Recipes by Isa Chandra Moskowitz

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  • Forty-clove chickpeas and broccoli

    • louie734 on June 06, 2021

      Made on a whim and will make again - a delicious chuck-it-in-the-oven recipe that would satisfy on its own after a long day, but add a side to turn into a sit-down meal. We made a greeny/grainy salad and breaded tofu, but a little quinoa, rice, a few noodles, bread or pita would be nice. Leftovers are destined for a lunchtime wrap.

  • Lasagna with roasted cauliflower ricotta and spinach

    • louie734 on April 08, 2020

      WAS DELICIOUS. Didn't boil noodles (or use no-boils); instead used Smitten Kitchen technique of soaking in hot water till pliable. Roasted cauliflower ahead, added some roasted veg to bulk up the spinach, and used a 12-oz package of tofu instead of a 16-oz. Prepped early in the day, covered with foil, baked from fridge in the eve, 40 minutes foil-covered, 20 minutes off. Worked perfectly and was gobbled up as silently as the ‘real thing’. I can’t think of a thing I’d change. Noodles were al dente, slices cut nicely and held their shape, and the ricotta top was textured with little bits of crustiness. So, so good. Another shortcut worth trying: I’d bet cauli could be steamed instead of roasted.

    • mlbatt on February 27, 2020

      Lots of work and equipment to clean but a tasty result. I used the food processor to mix the tofu ricotta... substituted sliced eggplant (baked in the oven) for the spinach, and fat free sugar free marinara for the tomatoes. Found whole wheat lasagna. Very good and will make again, although not very often as it took some time to put together.

    • Hannaha100 on April 11, 2020

      We loved it (adults). Kids ate everything but the spinach. Will definitely repeat. Lighter than a normal lasagne, I would recommend adding a side.

  • Buffalo tempeh

    • CRCarroll6 on July 08, 2012

      This was ridiculously easy... but fantastic on a sandwich with cool coleslaw on top).

    • LFL on January 01, 2018

      2.5 stars. Too spicy for me and the flavor wasn’t wow either. Buffalo Tempeh is so easy to make delicious and this wasn’t.

    • lajaxon on May 29, 2016

      Good flavor; not as spicy as I expected considering it has half a cup of hot sauce in the marinade; very easy to make.

    • Louzilla on January 27, 2017

      I feared this would be too spicy to handle but it had a great flavor and great texture. I made it with the mac n trees but suspect it would go even better with a less earthy tasting sauce

  • Sushi roll edamame salad

    • CRCarroll6 on July 08, 2012

      I have to say I love vegan sushi... I also have to say, this salad didn't work for me. I really couldn't finish it. I think I would have to agree with the review that suggests it is due to the flavors of sushi being experienced in one bite rather than in bits and pieces as in the salad. I do recommend exploring other recipes in this book... one bad one in the batch does not a bad batch make.

    • saveur on March 10, 2013

      I ate this as a wrap. I think it was a better way to get all of the flavours in each bite. Nice and tangy with the green onion dressing.

    • Lglen on September 17, 2018

      I really enjoyed making and eating this !

  • Cauliflower mashed potatoes (Caulipots)

    • CRCarroll6 on July 08, 2012

      These are fantastic... especially good with the garbanzo gravy (sounds weird but delicious).

    • mlbatt on February 27, 2020

      Excellent - especially with the Chickpea Piccata in this book.

    • redjanet on September 30, 2019

      I make these very quickly in my Instant Pot and they come out great. No need for much extra flavouring either as the cauliflower makes it taste buttery already. Really terrific low-fat hack to have up your sleeve as well as a good way to use up spare cauliflower.

  • Tempeh helper

    • mlbatt on April 30, 2019

      The recipe doesn't tell you what to do with the "cheese" sauce after it's made. We just spooned it over the top. But overall, we did not enjoy this dish. Won't make again.

  • Sautéed kasha and mushrooms with dill

    • saveur on March 10, 2013

      I really liked this. Simple ingredients but they worked really well together. Don't skimp on the pepper. And if you can find it, the boil-in-a-bag kasha is so much better. :)

  • Braised cabbage with seitan

    • saveur on March 10, 2013

      Another great dish. Easy, simple and tasty. I used chorizo (from Viva Vegan) and it gave this a really flavourful meal. Highly recommended.

  • Wild rice salad with oranges and roasted beets

    • saveur on March 10, 2013

      I liked the brightness form the oranges. The dressing was a bit watery but good nonetheless.

    • soleilune on October 12, 2012

      Good, and it's easy to have the ingredients on hand for a quick weeknight dinner.

  • Orange-sesame vinaigrette

    • saveur on March 10, 2013

      A bit watery but nice dressing. Worked well with the orange rice salad.

  • Five-spice delicata squash

    • TrishaCP on November 06, 2014

      An easy and delicious side dish. The squash cooked perfectly.

  • Mango BBQ beans

    • happyeater on May 09, 2015

      Very tasty. Don't like kidney beans so swapped out with pinto beans. Also used 1/2 tsp smoked paprika in place of liquid smoke and only 1 1/2 T of agave.

    • lajaxon on May 29, 2016

      Good BBQ flavor; mangos are an interesting addition.

  • Mashed yuca with cilantro and lime

    • happyeater on May 09, 2015

      The yuca is kind of gummy. Really need to be cooked through otherwise will end up with some hard pieces in center of the cubes. OK but not great dish.

  • Shabby sheik hummus

    • redjanet on October 29, 2018

      I thought I would miss the tahini in this but I didn't at all. I used sweet smoked paprika and cumin and left out the cayenne pepper as I don't like things very spicy and it was delicious.

  • Broiled blackened tofu

    • redjanet on October 29, 2018

      This is a quick and easy recipe I can make for two people. I usually serve it with brown rice and tenderstem broccoli for a healthy mid-week dinner.

    • lajaxon on May 30, 2016

      Makes a tasty, firm baked tofu. Quick and easy. I recommend pressing the tofu.

  • Lentil and eggplant chili mole

    • redjanet on September 30, 2019

      This came together quickly and smelled promising while it was bubbling away on the stove, but unfortunately I found it a little bit too bland. It tasted better the next day upon reheating, but I'm not sure if I would make it again.

  • Chickpea piccata

    • jenmacgregor18 on January 23, 2015

      my favorite from the book so far! great on escarole.

    • alisonkc on March 16, 2014

      Delicious! I really enjoyed this, a very bright and flavorful dish for deep winter. I had it over arugula, would also be great with pearl couscous or farro.

  • Curried chickpeas and greens

    • soleilune on February 04, 2012

      Super tasty. Highly recommended.

  • Arabian lentil and rice soup

    • yassoma on August 18, 2016

      One of my all-time favorite soups. So lemony, refreshing, and filling. I even made it for my family (not vegan, not on diets) and they loved it.

    • Veganbaksels on January 12, 2020

      Immediately think of this recipe when I see this book.

    • samanthalenore on January 26, 2018

      Love this soup, have made it dozens of times in the past 5 years. Everyone has loved it. It reminds me a little of what I remember chicken soup with rice tasting like, only lemony. Red lentils dissolve and cook down into thick base.

  • Red Thai tofu

    • alisonkc on May 28, 2015

      With the addition of about a pound of green beans, and served with about 1/2 cup of rice each, I get four good lunch portions which hold up well throughout the week.

  • Smoky tempeh and greens stew

    • Hawley on October 21, 2015

      This was tasty and would make again. Husband not a huge tempeh fan and this didn't convert him, but we both agreed that it would be good without the tempeh. We used swiss chard instead of kale, full sized carrots in coins instead of baby, and chopped fresh tomatoes instead of canned.

  • Curry laksa

    • LFL on April 24, 2020

      4 stars. Terrific when made with full-fat coconut milk and more veggies added, but good either way.

  • Balsamic vinaigrette

    • Hannaha100 on April 13, 2020

      You can quick soak cashews in boiling water for 15 mins. This was a creamier less punchy version of balsamic vinaigrette that I enjoyed but I don't prefer to a normal vinaigrette. Makes a lot!

  • Everyday chickpea-quinoa salad

    • Hannaha100 on April 13, 2020

      I really enjoyed this - subbed spinach for lettuce and added avocado and leftover roast veg on the top, along with the balsamic vinaigrette. A great base recipe. First time steaming quinoa in the microwave and was perfect after 20 mins. 2:1 liquid to grain.

  • Spicy blue potato and corn salad

    • lajaxon on May 30, 2016

      This is a great, spicy potato salad recipe; no mayo but great sauce for flavor. Potatoes take longer than 7-10 minutes to cook (more like 30 mins), but that is the only adjustment I'd make to the recipe.

  • Cool slaw

    • lajaxon on May 29, 2016

      Dressing on this coleslaw is a very light vinegary type; not creamy mayo type. Nice and flavorful. Doesn't take much time to make, but be sure to include time for soaking the cashews and marinating the slaw.....

    • WandaA on April 21, 2016

      I used left over red and white cabbage and carrots for this salad and paired it with slow cooked oyster mushrooms in a sauce (with pineapple, spices and tomatoes) on tortillas. Delicious!

  • Baked falafel

    • lajaxon on June 27, 2016

      Not the same flavor or texture of deep fried falafel -- there's a surprise! - but a very simple and seemingly healthful falafel option. Cover them with tahini sauce and salad stuff and you may not notice a difference....

  • Chipotle lentil burgers

    • lajaxon on June 13, 2016

      The instructions say to follow the directions to the letter to ensure the right consistency, so I did. The resulting burgers were a good size, nice and substantial, held together very well and were very flavorful to boot!

  • Fresh corn and scallion corn bread

    • lajaxon on May 30, 2016

      A bit disappointing. Somewhat dry and lacking in flavor. Maybe needs a bit more agave?

  • Black-eyed pea and tempeh beanballs

    • chaffinski on August 14, 2018

      Tastes nutrious rather than delicious, although much better in salads etc. when adding to a bigger picture

  • Black bean, zucchini, and olive tacos

    • chaffinski on August 14, 2018

      Quick and delicious

  • Silky chickpea gravy

    • patioweather on April 09, 2018

      This is easy to make and has become one of my go-to gravy recipes.

  • Quinoa salad with black beans and toasted cumin seeds

    • breakthroughc on March 28, 2021

      The toasted cumin seeds make this salad. As with most recipes in this book, she goes overboard on the lack of fat. I add a couple tablespoons of olive oil to the dressing and some Dijon mustard. The recipe only calls for tomatoes and green onions, but I use whatever veggies I have on hand. Bell pepper, cucumber, celery all work.

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  • ISBN 10 1600940498
  • ISBN 13 9781600940491
  • Linked ISBNs
  • Published Jan 06 2011
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher The Perseus Books Group
  • Imprint Da Capo Press Inc

Publishers Text

Falling in the category of bestselling, vegan chef Isa Chandra Moskowitz's weight-loss cookbook features 100 recipes that are low fat, low-calorie, generous in portion size, and awesomely delicious. Is vegan food healthy (because it's free of animal products)? Or is it unhealthy? Aren't you missing out on some vitamins? Can you really lose weight on a vegan diet? Or are vegans actually anorexic? (All they eat is lettuce)! Finally, in "Appetite for Reduction", there's a cookbook that busts the myths about veganism, diets, getting skinny, and staying healthy, not to mention the best soundtrack for rocking out in your kitchen. Isa Chandra Moskowitz is known for making groundbreaking strides in vegan cooking, proving that going vegan doesn't mean sacrificing flavour. But after years of perfecting cupcake and cookie recipes, she wanted to lose weight. In "Appetite For Reduction", Moscowitz teams up with a top nutritionist to create 100 delicious, big-portion recipes - from Spinach Lasagna to Manhattan Glam Chowder - that are fewer than 400 calories per serving, low in fat and sugar, and high in fiber. Best of all, a healthy dinner can be on your table in under forty-five minutes.

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