The Vegetarian Low-carb Diet Cookbook

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.(Edit May, 2012.)Still using and enjoying this cookbook.I figured out the pint issue: An Imperial (UK) pint -- which is used in the book -- is 568 mL or 20 Imperial ounces. A US pint is 473 mL, or 16 US ounces. US and UK ounces are also slightly different. So to convert an Imperial pint to a US pint, multiply by 1.2 (or add 20%). To convert UK pints to US ounces, multiply by 19.2. Better yet, just use the milliliters measure on the other side of your liquid measure.Also, you'll need to have a kitchen scale, preferably one you can "tare" or "zero out". All bulk ingredients are measured in ounces and grams, rather than cups. This includes flours, powders, ground and shredded ingredients. I actually like this, especially with ground nuts and shredded cheese, since I can weigh out the amount before grinding/shredding instead of trying to guess how much makes a cup after processing.

Variety of recipes for all meals as well as snacks. The recipes use European measuring units and some of the vegetables have different names than what we use in the US but most kitchen scales have metric units indicated and a quick Internet search identified the vegetables. Preparation techniques are fairly simple. Even in the Midwest I had no trouble finding most ingredients at the neighborhood supermarket. This low-carb food plan works very well for weight loss. The first few days are tough until you get comfortable with dietary changes but easy after that. I really noticed being much more alert all day following this plan.

If you like the Atkin diet you'll love this book. Yes it is a vegetarian low carb book but great recipes and easy to make. So far I have liked every dish I've made. I have just bought my sons girlfriend one because she is a vegetarian and wanted to cut back on carbs. I would definitely recommend this book.

A very nice book with current dietary options with healthy grains, greens that allows people to decrease carb intake yet maintain protein intake. I work in a weight loss clinic that sees a fair amount of vegetarians. Very helpful!

Didn't have very many simple recipes. They all call for ingredients that I don't use everyday.

Great book!

It's difficult to manage carbs as a vegetarian. This is a great cookbook to help me with the nuances of the healthy lifestyle I have chosen. Easy recipes which taste good!

I like this book for all the different vegetarian dishes. I am not vegetarian but enjoy eating a mostly vegetarian diet. This book has been helpful providing alternatives to the standard carbs most vegetarians eat.

Absolutely brilliant book! Ingredients which are easy & not too expensive to source. Simple recipes which don't take too long to prepare & cook &, (best of all) lots of recipes for one or two servings which can easily be doubled up to provide more. Far too many low-carb books have exotic & expensive ingredients, take ages to prepare & yield enough portions to feed a small army. Rose has pitched hers at a much more realistic level. I hope she'll produce another one like this soon!!

This is a book dating back to 2006, and maybe it was good in its day. I bought it as other Rose Elliot books had always seemed full of down to earth, good grub,standing the test of time, but this is not the same. Very disappointing.Cauliflower as a carb substitute in various guises is now a cliché,but wasn't back then,fair enough. But describing veg in sauce as pasta just doesn't cut it...never did. Lots of use of artificial sweeteners...stevia being the favourite in this book.. and almond flour. Using soya mince as " rice" is just, well,weird.I am very relieved that I got it cheaply second hand , but it wasn't even worth the postage! Better stuff online now and this is sadly not a heritage cookbook to treasure...it' s off to the recycling...

I am sure that the book and recipes in it will be good, but sadly there was no pictures of meals. This was a bit disappointing for me. I am more likely to try a recipe if it looks good in the picture.

I use this book all the time. At first I thought it had few recipes , until I realised this was the companion to Rose’s other low carb book. Both of which have become firm favourites and are looking a little dogeared. I lost weight and felt so much better.

Not the most exciting of cookbooks, and there's a lot of effort for some recipes. On the plus side, she really goes through the low carb system for vegetarians, gives excellent nutritional advice, and sorts her recipes into stages 1, 2, and 3, to reflect the Atkins style low carb diet plans.