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<div style="margin-bottom:0px;margin-top:0px;"><em><span style="color:rgb(24,24,24);font-size:13px;"> </span></em><span style="color:rgb(24,24,24);font-size:13px;"><em>The American Diabetes Association Vegetarian Cookbook: Satisfying, Bold, and Flavorful Recipes from the Garden</em> offers recipes that are "perfect for prediabetes, diabetes, and heart health."</span></div>
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<p style="color:rgb(24,24,24);"><a class="H-lightbox-open" href="http://www.veggieboards.com/content/type/61/id/42934/"><img alt="" class="lightbox-enabled" data-id="42934" data-type="61" src="http://www.veggieboards.com/content/type/61/id/42934/width/300/height/1000/flags/LL" style="border:1px solid rgb(208,208,208);margin:0px 1px 1px 0px;padding:1px;width:300px;height:300px;"></a></p>
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<p style="color:rgb(24,24,24);"><strong>Product:</strong> The American Diabetes Association Vegetarian Cookbook: Satisfying, Bold, and Flavorful Recipes from the Garden</p>
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<p style="color:rgb(24,24,24);"><strong>List Price:</strong> $19.95 (Available for varying prices from a variety of retailers)</p>
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<p style="color:rgb(24,24,24);">While not a diabetic myself, I do have friends and family members who are diabetic, so it's always helpful to find new recipes that can please different palates. The recipes in the American Diabetes Association Vegetarian Cookbook are suitable for all people, whether they have diabetes or are just interested in more heart-healthy fare. </p>
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<p style="color:rgb(24,24,24);"><strong>Overall Impressions:<em> </em></strong>This cookbook offers a wide variety of recipes that rely on the use of fresh ingredients as well as time-saving convenience ingredients. Most recipes use little oil or other solid fats in the interest of keeping the recipes heart-healthy. The dessert section relies on the use of seasonal fruit, but some recipes also use a Splenda®-brown sugar blend, which may not appeal to all palates. The recipes are designed so that substitutes can be made (butternut squash for pumpkin or penne for rigatoni, for example), so this may be helpful to cooks looking to substitute ingredients in a pinch.  </p>
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<p style="color:rgb(24,24,24);"><strong>Recipe Preview: </strong>I prepared and sampled several recipes from the cookbook. Some of these were instant winners and others required tweaking to reach the finish line. </p>
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<p style="color:rgb(24,24,24);">One of the standout recipes was <em>Spicy Rigatoni with Lemon, Chili, and Spinach (p. 71)</em></p>
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<p style="color:rgb(24,24,24);"><a class="H-lightbox-open" href="http://www.veggieboards.com/content/type/61/id/42935/"><img alt="" class="lightbox-enabled" data-id="42935" data-type="61" src="http://www.veggieboards.com/content/type/61/id/42935/width/350/height/700/flags/LL" style="border:1px solid rgb(208,208,208);margin:0px 1px 1px 0px;padding:1px;width:350px;height:280px;"></a></p>
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<p style="color:rgb(24,24,24);">Makes 6 servings</p>
<p style="color:rgb(24,24,24);">1 serving = 1/6 of the completed recipe</p>
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<p style="color:rgb(24,24,24);">1 pound whole-wheat rigatoni or penne pasta</p>
<p style="color:rgb(24,24,24);">1 tablespoon extra virgin olive oil</p>
<p style="color:rgb(24,24,24);">3 cloves garlic, thinly sliced</p>
<p style="color:rgb(24,24,24);">1 teaspoon crushed red chili flakes</p>
<p style="color:rgb(24,24,24);">4 cups loosely packed baby spinach leaves </p>
<p style="color:rgb(24,24,24);">Juice of 1 lemon</p>
<p style="color:rgb(24,24,24);">1/2 cup shredded Parmesan cheese</p>
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<p style="color:rgb(24,24,24);">1. Cook pasta al dente, according to directions. Rinse in cold water and drain well. This step can be done up to 2 days prior to preparing remainder of recipe.</p>
<p style="color:rgb(24,24,24);">2. Heat olive oil in a large nonstick pan over medium-high heat.</p>
<p style="color:rgb(24,24,24);">3. Add garlic and chili flakes. Sauté for 1 minute until garlic just begins to take on a golden color. Immediately add cooked pasta and sauté for 2 minutes to heat through.</p>
<p style="color:rgb(24,24,24);">4. Add spinach and sauté 1 minute longer until wilted. Add lemon juice and Parmesan.</p>
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<p style="color:rgb(24,24,24);">Exchanges/Choices: 4 Starch; ½ fat</p>
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<p style="color:rgb(24,24,24);">Calories: 330</p>
<p style="color:rgb(24,24,24);">Total Fat 4.5 g </p>
<p style="color:rgb(24,24,24);">Saturated Fat 1 g</p>
<p style="color:rgb(24,24,24);">Total Carbohydrates: 62 g</p>
<p style="color:rgb(24,24,24);">Dietary Fiber: 9 g</p>
<p style="color:rgb(24,24,24);">Sugars: 3 g</p>
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<p style="color:rgb(24,24,24);"><em>Impressions</em>: This recipe is fast and easy and particularly suited to a weekday dinner. I substituted whole wheat penne (per the recipe suggestion) since I had that on hand. Paired with a garden salad and perhaps some ciabatta or foccacia, it's a filling meal. This recipe can easily be made vegan by omitting the shredded Parmesan. I tried the recipe with and without Parmesean and it is tasty both ways. Cooks will have to adjust salt and pepper levels (including red pepper) to their own tastes. While the goal of these recipes is to reduce the fat content, I did find this recipe needed more oil to form the light sauce for the pasta and I added another tablespoon of oil. I disagree with the chef's suggestion to rinse the pasta after cooking. I've read and cooked from my Italian cookbooks and feel that rinsing the pasta makes it more difficult for the thin sauce to cling to the pasta. My taste testers (family) were pleased with the dish. Subsequently, I've made variations including bell peppers and switching the spinach out for broccoli. It's a very versatile recipe. </p>
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<p style="color:rgb(24,24,24);">Others recipes that I prepared include:</p>
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<p style="color:rgb(24,24,24);"><a class="H-lightbox-open" href="http://www.veggieboards.com/content/type/61/id/42937/"><img alt="" class="lightbox-enabled" data-id="42937" data-type="61" src="http://www.veggieboards.com/content/type/61/id/42937/width/350/height/700/flags/LL" style="border:1px solid rgb(208,208,208);margin:0px 1px 1px 0px;padding:1px;width:350px;height:263px;"></a></p>
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<p style="color:rgb(24,24,24);"><em>Pumpkin Chowder with Toasted Pepitas (p. 13) </em></p>
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<p style="color:rgb(24,24,24);">This is an excellent chowder. I pureed my squash (as suggested) and it's a great balance between sweet, spicy, and sour (due to the addition of lemon juice and chili) and it has great texture. The toasted pepitas are a great use of the squash seeds and are delicious in their own right. In the future, I'd roast the squash instead of cooking it in the chowder because I think it would add more flavor. Curry powder and cinnamon would be great additions too. </p>
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<p style="color:rgb(24,24,24);"><a class="H-lightbox-open" href="http://www.veggieboards.com/content/type/61/id/42936/"><img alt="" class="lightbox-enabled" data-id="42936" data-type="61" src="http://www.veggieboards.com/content/type/61/id/42936/width/350/height/700/flags/LL" style="border:1px solid rgb(208,208,208);margin:0px 1px 1px 0px;padding:1px;width:350px;height:260px;"></a></p>
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<p style="color:rgb(24,24,24);"><em>Energizing Minestrone (pg. 10):</em> This is a good minestrone recipe. I thought it was tasty, especially since I used homemade vegetable stock. The addition of tomatoes and bay leaf would have been welcomed. The versatility of the recipe is great, since the desired vegetables can be substituted for others and any small pasta can be used. It's a good basic minestrone. </p>
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<p style="color:rgb(24,24,24);"><a class="H-lightbox-open" href="http://www.veggieboards.com/content/type/61/id/42938/"><img alt="" class="lightbox-enabled" data-id="42938" data-type="61" src="http://www.veggieboards.com/content/type/61/id/42938/width/350/height/700/flags/LL" style="border:1px solid rgb(208,208,208);margin:0px 1px 1px 0px;padding:1px;width:350px;height:304px;"></a></p>
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<p style="color:rgb(24,24,24);"><em>Trinidadian Curry Vegetables (p. 65): </em>While the finished product was delicious with brown rice, this particular recipe provided some challenges because the directions are not accurate. The recipe doesn't call for enough water to properly cook the curried vegetables (the suggested 1/2 cup should be at least 1 - 1 1/4 cups). I also found that the 20 minute cooking time wasn't enough, even though I diced the potatoes. Instead of 20 minutes it took almost 35 minutes to properly cook the potato. Unfortunately, by that time the zucchini has lost its form. All in all, it's still a tasty recipe with some tweaks. </p>
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<p style="color:rgb(24,24,24);"><strong>Reservations</strong>: I did not find many of the dessert recipes accessible. Several of the dessert recipes require the use of Splenda, which I am not a fan of, and the author offers no suggestions for the use of regular sugar or natural sweeteners. While this is a diabetic cookbook, I think avoiding artificial sweeteners is beneficial. Other dessert recipe were appealing, but weren't as accessible due to the seasonality of fruits. For example, it's currently late fall/winter in the American Midwest, so berries, pineapple, and some citrus is prohibitively expensive, nor are these at their peak. I would have liked more dessert recipes that utilized the natural sweetness of fruits such as bananas and dried/fresh dates figs as opposed to artificial sweeteners, since these are available year-round in all parts of the country.</p>
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<p style="color:rgb(24,24,24);"><strong>Conclusion:</strong> <span style="color:rgb(0,0,0);">The American Diabetes Association Vegetarian Cookbook: Satisfying, Bold, and Flavorful Recipes from the Garden is a good cookbook for those who are looking for easy vegetarian recipes that keep diabetes and heart health in mind. I think it would be particularly helpful to beginning and developing cooks as well. The cookbook is easy to follow and has beautiful photographs, thought some recipe directions need to be re-tested to maximize user-friendliness. There are some typographical errors, but these do not detract from ease of understanding. There is sufficient room in the margins, so I think including short chef's tips would be welcome and quite useful.  I recommend this cookbook, with some reservations. </span></p>
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<p style="color:rgb(24,24,24);"><span style="color:rgb(0,0,0);"><strong>Rating:</strong> </span><img alt="*" src="http://www.jammersreviews.com/images/main/star.gif" style=""><img alt="*" src="http://www.jammersreviews.com/images/main/star.gif" style=""><img alt="*" src="http://www.jammersreviews.com/images/main/star.gif" style=""><img alt="1/2" src="http://www.jammersreviews.com/images/main/halfemptystar.gif" style=""><img alt="emptystar.gif" src="http://www.jammersreviews.com/images/main/emptystar.gif" style=""></p>
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<p style="color:rgb(24,24,24);">3.5 out of a possible 5 stars. </p>
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<p style="color:rgb(24,24,24);">For more information or to order the cookbook visit <a href="http://www.shopdiabetes.org/Default.aspx?loc=header_shop&source=header_shop" target="_blank">The American Diabetes Association website</a>.</p>
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<p style="color:rgb(24,24,24);"><a href="https://www.facebook.com/AmericanDiabetesAssociation" target="_blank">Visit on Facebook</a> and <a href="https://twitter.com/AmDiabetesAssn" target="_blank">f</a><span style="font-size:13px;"><a href="https://twitter.com/AmDiabetesAssn" target="_blank">ollow on Twitter</a> (</span><span style="font-size:13px;">@AmDiabetesAssn)</span><span style="font-size:13px;">.</span></p>
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<p style="color:rgb(24,24,24);"><em>Author: William Burnside</em></p>
 
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