The Natural Kitchen: Soy!: 75 Delicious Ways to Enjoy Nature's Miracle Food
From soy milk to tofu, wholesome, cholesterol-lowering soy is emerging as the staple food of choice for thousands of health-conscious households. A complete source of protein that is low in saturated fat, soyfoods can lower cholesterol and hypertension, and help promote a general standard of health. Creating a soy-inclusive diet in the ?90s is fun and accessible with the help of Dana Jacobi's new book, The Natural Kitchen: Soy! A wonderful and complete...
Format:Paperback
Language:English
ISBN:0761504788
ISBN13:9780761504788
Release Date:October 1996
Publisher:Prima Lifestyles
Length:244 Pages
Weight:0.75 lbs.
Dimensions:0.7" x 5.5" x 8.4"
Customer Reviews
1 rating
Egg-less egg salad and cheese-less cheesecake
Published by Thriftbooks.com User , 18 years ago
Vegan cooking isn't easy at first, and if you have restrictions to avoid milk in your diet, it's a nuisance, to say the least. Here is a book with delicious recipes from mostly easy-to-obtain ingredients. My favorite is the cholesterol-busting "egg" salad. You use frozen tofu, which when broken up, makes an absorbent base, like boiled egg whites and mashed yolks. You can make it with pickles (for sweet picnic egg salad) or with celery for crunch. It's really good stuffed into a pita and pretty decent on crackers. There is also a good tofu cheesecake. We used to make tofu pumpkin pie; this is a nice addition to the less-sinful dessert tray. Not all the recipes are vegan; one, breakfast rice pudding, with soymilk, brown rice and eggs, bakes a custard that makes quite a nice sweet start for the day but the eggs are a no of course if you are vegan. Still, many of the recipes will fit the vegan bill so don't be miffed.
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