More Soy Cooking: Healthful Renditions of Classic Traditional Meals

I am glad i decided to buy her book after watching her on VegTv. She has simple fast recipes but also has some harder, must know some basice cooking. I am so excited that she has homemade pasta in there. I haven't made that since i went vegan. The artichoke ravillo was to die for. And it didn't take a long time, but if you don't know what you are doing it can get messy. And as an aspiring athlete, I love the fact that all the nutritional information is there, plus the nutritional information to the "original" or meat and diary recipes. Makes it real easy to but calories, fat, protien, and carbs in my food journal. Not only that, but the recipes are GREAT. The only thing is that i am not a nutritional yeast fan. So if you aren't either ... substitute vegan parmesan. It is more exspensive, but i think it's worth it! There is almost any recipe you can think of in this book! Also in the front are good tofu tips, like freezing it and how to prepare. Information on all ingredients and where to find them. I could go on & on!

"More Soy Cooking" is chock full of information and gourmet recipes for vegetarians and vegans, and those who just want a more healthy diet. I found the listings of calcium content and protein content in plant foods extremely helpful. The cooking tips, and cooking tools sections were also informative. I like how the information is presented with complete explanations and definitions of items that may be unfamiliar to a novice vegetarian. And that's just the introduction. The recipes are incredible. Every one I have tried is full of taste (which is a little unexpected in a soy cook book), and the presentation lends itself to any table, anywhere. I thought "The Soy of Cooking" was really good and have used it extensively. I didn't think it could get any better--but "More Soy Cooking" has continued the tradition of excellent information and healthy, tasty recipes. I whole heartedly recommend this book.

In her new book, More Soy Cooking, Marie Oser gives standard meals a healthy makeover by substituting soy derivatives for meat, poultry, fish, eggs and dairy products. Traditional Chili Con Carne becomes Chili NON Carne, without sacrificing taste, texture, or nutritional value. "Swiss 'Steak' with Sauteed Portobello and Cremini Mushrooms," 'Beef' Ravioli, "'Turkey' Tetrazzini," and "Manicotti 'Bolognese'," are just a few of the mouth-watering, easy-to-make "enlightened" entrees (based on Ms. Oser's weekly syndicated newspaper column, "The Enlightened Kitchen"). Each recipe is followed by a nutritional analysis of both the traditional version, and the "enlightened" version. The Chocolate Chip Bundt Cake with Orange Blossom Glaze weighs in with only 4 grams of fat, compared to 16 grams for its traditional counterpart. Recipes include appetizers, soups, salads, entrees, pasta and pizza, side dishes, and desserts. Sixteen pages are devoted to "The Need for a Plant-Based Diet," in which Ms. Oser addresses the protein question, and debunks the dairy myth. Twenty pages are devoted to the definition of terms used in soy-centered cuisine. Although wine is required in some recipes, other liquids, such as broth or apple cider, may be substituted. There is a four-page resource guide to provide the reader with websites and/or phone numbers of product manufacturers. More Soy Cooking is a MUST HAVE for health-conscious cooks who want to maintain the authentic flavor of their families favorite recipes.