Vegetarian Cooking for Good Health SC Gary Null 300 Low-Sodium/Fat/Calorie Recipes


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Vegetarian Cooking for Good Health by Gary Null (1991-08-03) Paperback
by Gary Null;Shelly Null (Author)

Gary Null’s Vegetarian Cooking for Good Health, with more than 300 new low-sugar, low-sodium and high-fiber dishes, is the long-awaited follow-up to The New Vegetarian Cookbook. There are chapters on fish, dairy, breakfast foods, soups, and much more. Includes ethnic and international recipes.

The collection comprises more than 300 mostly vegetarian recipes (there is a fish chapter), ranging from soups and salads through main courses and side dishes to desserts and sauces, adding some handy dishes to the meatless repertoire. Null states that several dishes are designed for people who have food allergies or who want to control cholesterol intake, but the book offers no clues as to which these are. A number of recipes, such as tempeh with arame (seaweed) and fresh ginger or lentil pea soup flavored with Herbimare (a vegetable seasoning salt), require ingredients from health food or oriental supply stores. When Null goes trendy, he does it with a vengeance; for example, he is lavish with extra-virgin olive oil, even when the delicate flavor of this pricey item clearly is overpowered by other ingredients (such as frying eggplant in it to prepare spaghetti with eggplant and garlic).

Hardcover: 274 pages
Product Dimensions: 9.3 x 6.3 x 1.3 inches
Shipping Weight: 1.4 pounds

I heartily recommend Gary Null’s “Vegetarian Cooking for Good Health” for anyone who, like me, looks for recipes for tempeh (6); sea vegetables (8); mushrooms (13, 6 with shiitake); “other” grains – e.g. amaranth (3); millet (3); “other” vegetables – e.g. okra (3); green; lentils and beans, and tofu, of course, that are tasty enough to tempt to conversion any confirmed meat-eating guests. Another virtue: all the recipes appeal to the Western palate, without resorting to slavish imitation of meat dishes (Coconut Chickpea Burgers are their own thing).

The Western palate also has learned to enjoy Chinese, Japanese and Indian cuisines, among others, and these flavors and ingredients are included. What’s missing is ye old traditional vegetarian dullness. Best of all: the recipes, besides being delicious, are easy to prepare, there being an absolute minimum of fuss. I have not tried all the offerings, since, once sampled, I keep returning to the same hits over and over: Spicy Guacamole; Arame Cabbage Salad; Tart Wakame-Cucumber Salad (with lotus root); Wild Rice with Spinach and Cream (soy milk); Grandma’s Green Beans; Butternut Squash with Toasted Sesame Sauce; Sauteed Dandelion Greens with Corn and Red Peppers; Fettucine with a Creamy Asparagus Sauce (soy milk); Sweet Autumn Casserole (squashes, sweet potatoes, turnips, applesauce, pear nectar); Spaghetti Squash Italiano; Tempeh with Arame and Fresh Ginger; Sicilian String Beans; Indonesian Kale; Okra Curry; Hot and Spicy Baked Tofu and Broccoli Stir-Fry; Bok Choy with Crushed Garlic and Kombu; Swiss Chard with Scallions and Fresh Ginger – you get the idea. These titles, of course, do not tell you all the magic ingredients (though common), and only reflect a handful of my choices out of the many in this, the most-used cookbook on my shelf (where it rarely sits). For fish-eaters, there are excellent recipes for filet of sole, sea bass, salmon and tune (10 total). Dessert freaks will, likewise, be satisfied.

An added plus: I will guarantee you that children will learn to love greens, and vegetables in general, if served dishes from this book.

This Null cookbook is a one-stop shop which begins, appropriately, with Breakfasts (15, including how to make a healthy orange marmalade and my favorite, Cinnamon-Pear Pancakes, using soy milk and barley flour), and moves through all the necessary cookbook categories: Drinks; Appetizers; Soups; Salads; Rice and Grains; Side Dishes; Pasta and Noodles; Main Dishes; Fish; Dressings, Sauces, Glazes, and Frostings; Fruit Desserts; Cakes, Pies, and Other Delights; Custards and Puddings; finishing with a Vegetarian’s Vocabulary, and Index (cross-referenced by category and ingredients).

Every recipe I have tried in the book has “delivered.” Enjoy, in good health.

Book is in near mint condition. Stickers on back cover. 0-02-010050-7.


Book is in near mint condition. Stickers on back cover.