The Vegetarian Low Carb Diet

This cookbook is a fantastic resource for vegetarians or vegans looking to use a low-carb diet. I'm sure most vegetarians, like me, are well aware than our choice of diet is not exactly low-carb. And looking through most low-carb cookbooks supporting the "Atkins Diet" or "South Beach Diet" or similar doesn't offer much hope. This book changes that. It is packed with good-tasting, vegetarian (and in many cases, vegan) recipes that are low in carbs, higher in fat and protein. American readers should note that this is an English cookbook. All measurements are in both SI (metric) and US (or Imperial) units, so you won't have any problems there. However, some terms will require a little research. Keep a dictionary -- or the internet, or both -- handy. E.G. "Courgettes" are zucchini. "Dolcelate" is a milder version of Gorgonzola made for export to England. Don't neglect a recipe just because you haven't heard of it, because chances are, you have -- just under a different name. And a few recipes have measurements in both systems that aren't very close, like 300 ml vs. 1/2 pint. You may wish to try them both ways, your measuring cups probably are labeled for both anyway -- think of it as a game. The tarragon, Peccorino, almond tart is just fantastic. Even if you live somewhere in the sticks like me and Peccorino (sheep's milk) Romano is hard to find. My final comment: I am finally losing weight since gaining it constantly after becoming vegetarian.

I have been on the diet for a week and feel fantastic. As a vegetarian, I definitely packed on the pounds by eating lots of carbs and not enough veggies, protein, and natural foods. I am really enjoying my new way of eating and I do not feel deprived in any way and I am eating much less processed food. The recipes that I've tried have been quick and easy and delicious. I have been sleeping great and have had so much energy durng the day as well and I do not get nearly as hungry as I did when I was eating carbs. The carb counts are also extremely useful and there are tons of vegan recipes and modifications. I would recommend this diet and cookbook to any vegetarian who would like to eat more healthfully.

The Vegetarian Low Carb Diet by Rose Elliot is excellent. To follow these recipies will bring kitchen creativity into your life and will begin immediate weight loss. Since beginning I am loosing 2 kilos per week which to me is just great as I NEVER feel hungry. Also I am diabetic, before starting the Vegetarian Low Carb my sugar count (Australian) was around a horrific 18 to 23. After a few days on the diet it dropped to between 8 and 10. My advice to all diabetics ...Chuck out the carbs. Now! I am recommending it to everyone!

I've been a vegetarian for 17 years, but never paid much attention to how much protein I was getting in my diet...I figured it all worked itself out. After my second child I was having trouble losing the last few pounds of baby weight, so decided to give this diet a try. It took a few shopping trips to revamp my pantry, and some prep work baking/preparing low carb snacks for those binge moments...but I feel less bloated and after 2 weeks have lost 5 lbs (I don't really need to lose any more than that.) The Low Carb pizza is delicious, along with the Chocolate Almond Bark, Spinach Bread, Tomato Cheddar Soup. A few of the prep time estimates have been off (and I have small children distracting me in the kitchen) but overall the food has been tasty and easy to prepare. I wasn't so crazy about the Nut Loaf and the hot cereals are a bit glue-like...but there are so many other things to try, I think I might try to stick to this diet for a while. One warning re reducing carbs: the first week I did feel light-headed and dizzy, but after I made it past 7 days I've been fine (and added a few more low carb servings, which probably helped.)

While I'm neither a vegetarian or a vegan, I did want to have more vegetables in my low carb high protein diet. Rose Elliot did a great job on this book. The book is well balanced with readable information, very useful quick reference charts, menus, recipes, a few encouraging testimonies along the way. She does provide vegan alternatives to the lacto-vegetarian choices. And, best of all, it is an easy inexpensive way to lose weight on a low carb diet. Her commonsense approach to recipes means you can make them with food typically on hand and quickly. Typically, most of the prep work can be done in a few minutes. And, you can expand on them as you learn the basic techniques. As I've worked my way through the book, one of my favorite recipes is her spaghetti squash using cream cheese with spices. It literally only takes ten minutes to steam the squash in the microwave then fold in the cheese with spices. You can use already prepared cheese with herbs and spice mixes from the store. Or, you can use Philadelphia cream cheese and have your own ethnic flavors from Mexican to Indian, to Italian Garlic-Parmesan etc. And, you can use almost any steamed vegetable that has been thin sliced. It is a nice break from tomato sauces and there are never any leftovers. This book is definitely a keeper!