Power Yoga: Flexibility - DVD
List Price: CDN$ 12.99
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Customer Review: Not for the beginner
This DVD is called Power Yoga Flexibility for Beginners, but it’s definitely NOT for beginners! Yee speeds through a somewhat demanding workout at breakneck speed. As most of the poses require your head to be down, it’s impossible to watch the video and do it at the same time. There is also no time to correct your posture, or relax into any pose or stretch. The poses are fast and challenging. You would have to have some experience with yoga and a good knowledge of the postures to enjoy this workout. That said, I am still tingling from the 10 minutes of it I did do. If you are familiar with yoga, this is a fast and, I expect, efficient workout. But if you’re a bit stiff and out of shape, like me, you might find it frustrating.

Classic Chinese Cooking for the Vegetarian Gourmet
List Price: CDN$ 2.99
Used Price: CDN$ 25.00

Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, Stews, Salads & Extras
Since 1973, The Moosewood Restaurant, well off the beaten path in Ithaca, NY, has been demonstrating how exciting vegetarian cooking can be. Their excellent use of seasonings and the variety of their multiethnic menus have influenced chefs all over the U.S. Customers come from all over the world to dine at this shrine to natural foods at their best. The collective running the restaurant, whose members put together The Moosewood Restaurant Daily Special–their eight cookbook–spread meatless inspiration to home cooks, too.

At the restaurant, everything on the menu changes every day, except the daily special, which consists of a bowl of soup, a salad, and a hearty slab of bread. Here, in more than 275 recipes, you can have comfortable, easily prepared ethnic adventures inspired by places in every corner of the globe, from Tibet to Cuba. Beginning in the east, there’s Asian Bean Curd Soup, based on a rich broth, and fanciful Balinese Rice Salad, made with brown rice and a zippy, chutney-spiked dressing. Moving west, you find briskly chilled Golden Gazpacho, made using mid-summer’s sunny, yellow tomatoes, and Alabama Hot Slaw, a classic cabbage salad doused in a warmed-up dressing. For accompaniments, there are cloud-light buttermilk biscuits, vibrant curried croutons for enlivening soups and salads, and nine of the restaurant’s most popular salad dressings.

Every recipe is accompanied by information-packed notes about its ingredients, a nutritional analysis, suggested accompaniments, and alternatives, such as adding grated cheese, rice, or shrimp to Pepperpot Soup, a stew of greens, sweet peppers, tomatoes and potatoes, spiced with a Caribbean blend of thyme, cinnamon and chiles.

This book is a perfect way to get pleasantly acquainted with a wide variety of grains and vegetables, from millet and South American quinoa to daikon radish and tomatillos. A useful gift for students, beginning cooks, budget watchers (many of the soups require only water, not stock), newlyweds, and everyone who wants to eat well and healthfully, this sweetly illustrated book could live happily in any household. It includes some recipes using fish, as well as a good selection of vegan choices. –Dana Jacobi
List Price: CDN$ 35.00
Amazon Price: CDN$ 22.05
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Customer Review: Simply delicious!
The recipes are reliable and easy to follow. Personal favorites: Butternut squash soup with sizzled sage, Jamaican tomato soup, Spicy carrot peanut soup, Black bean and chipotle soup, Tortilla soup, Corn chowder, Cream of mushroom, and Creamy herbed potato. There’s a large chapter on salads. Try the Asparagus and fennel pasta salad, Caesar salad, Chef salad a la Moosewood, Tomato flowers and the Tostada salad. At the end of each page it will give menu ideas as to which salads go with which soups. Very helpful. Their salad dressings are very good but my all time favorite which I make once a week is the Moosewood house dressing. A delicious combination of canola oil, cider vinegar, honey, spinach leaves, basil leaves, dijon mustard, a little salt, fresh ground black pepper and buttermilk. All whirled together in a blender and tossed on fresh greens. It will keep in the fridge for about a week. Very easy directions. Lovely.
Customer Review: Excellent cookbook for soup lovers
This book is about soup, salad and sides. The soups in this cookbook are imaginative and delicious! Being a vegetarian and loving soup I always get bummed because nearly all soup in restaurants is made with Chicken or Beef stock, with this book I can have soup as much as I want! I have made some of the salads, which were good and several salad dressings which were very good. There are several deterrants from purchasing this book 1. You absolutely need to have a cupboard full of exotic spices 2. You can’t be intimidated by long ingredient lists 3. Everything seems to be pureed (best advice-get a hand mixer-cuts time, work and clean-up) 4. Many recipes call for expensive cheese (not good for budget or vegans). If none of this seems daunting then again this is a fantastic soup book. Plus, if you make a big batch it lasts for several days-no cooking! Everything i have made has been oustanding!

Shockingly Simple Chocolate Cake
1 1/2 cup white unbleached flour

1 cup sugar

3 1/2 tablespoons cocoa

1 teaspoon baking soda

1/2 tablespoon salt

3 tablespoons oil

3 tablespoons apple sauce

1 tablespoon vinegar

1/3 of a mashed banana (optional but delicious)

1 teaspoon vanilla

2 teaspoons instant coffee (optional for making the cake darker)

1 cup cold water

melted non-dairy baking chocolate (optional)

Mix the dry ingredients. Add the wet ingredients. Stir until smooth. Bake in a cake

or bundt pan for 40 minutes or until done.

Variation: Pour into well-greased muffin pan and cook for 25 minutes or until done

to make chocolate cupcakes.

The Health-Promoting Cookbook: Simple, Guilt-Free, Vegetarian Recipes
List Price: CDN$ 15.01
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Classic Vegetarian Cooking From The Middle East
List Price: CDN$ 22.50
Amazon Price: CDN$ 16.43
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Customer Review: simple, delicious, wonderful
Bought this book on a whim for my vegetarian husband for a birthday gift. Turns out that every dish is absolutley delicious. We have tried many recipies in the book and have been very happy with the simplicity and results. We highly recommend the purchase of this book if you are interested in middle eastern and/or vegetarian cooking.
Customer Review: a good introductory book for middle eastern cuisine
I like to experiment with different cuisines and felt ready to expand my middle-eastern repetoire beyond falafels, hummus, and pitas. This books certainly does that. There is a good selection of dishes from different countries and the introductory section on techniques (inclusing how to make yogurt and yogurt cheese) is good. I did find it a little repetitive,in the sense, that I *already* knew how to do those things. As an intermediate level cook most of the recipes are also a bit too easy..

Treating Borderline Personality Disorder: The Dialectical Approach
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“Faux” Mozzerella, Tomato, and Basil Sandwich
1/2 cake of firm or extra-firm tofu

2 large tomatoes

handful of fresh basil leaves

salt

garlic powder

olive oil

1/2 loaf Italian/French bread

Cut bread into thick slices. Slice tofu and tomatoes into pieces of equal thickness

(approximatly 1/4 to 1/2 inch). Mince basil leaves. Place a slice of tofu on a slice

of bread, and drizzle with a small amount of olive oil. Add salt and garlic powder

(adjust amount to your preference), as well as a generous amount of basil. Place

another slice of bread on top, and serve.

The Vegan Gourmet: Full Flavor & Variety with Over 120 Delicious Recipes
List Price: CDN$ 25.95
Amazon Price: CDN$ 16.35
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Customer Review: gathering dust on the shelf
The real test of a cookbook is if I am still using it after the novelty of purchasing it has worn off. I have had this cookbook for several years, and I *never* use it. I originally bought this book because a quick flip-through showed a compilation of recipes with very unique food combinations. Many of the main-course dishes mix fruits in with the vegetables/starches/proteins (Lentil Stir Fry with Apricots, Asparagus Orange Soup with Pistachios, Chili beans with Tempeh and Dried Peaches). This intrigued me - I have a lot of vegan cookbooks and this looked really different. Well, different is not necessarily delicious. I can echo the comments made by other reviewers - these recipes tend towards the bland, require the forethought of ensuring the ingredients are on-hand, and many require a fair bit of work, with little pay-off in the form of satisfying taste. None of the recipes that I tried made it into my daily “repertoire”, and they were too disappointing for me to spend any effort in attempting anything else from this book. With the plethora of excellent vegan cookbooks available these days, you can leave this one out of your shopping cart.
Customer Review: Good for experimentation, but not a great everyday cookbook.
This really should be called the “low-salt, new food, kind-of-hard-to-prepare, and ok-but-not-really-fantastic Vegan Gourmet cookbook.” I’ve tried about 8 of the most interesting-looking recipes in the book, and haven’t been terribly impressed with them. Most of them have left me with a feeling of “well, that’s ok, but not really great.” After some “adjusting” of the ingredients, some of the recipes were a bit better. Perhaps the most annoying thing about the recipes is that they are written like they should be in a low-sodium cookbook, but the author doesn’t mention that her suggestions for salt might be on the low side for most people. Thinking there was some reason for the low amounts of salt, I prepared the recipes exactly as written, and found them to be “missing something.” Doubling or tripling the suggested amount of salt substantially enhanced the flavors. Another thing I didn’t like about the book is that many of the recipes are what I would call “new food,” meaning that they are odd combinations of ingredients made up by the author that aren’t based on any particular culinary tradition or cuisine. I realize that “gourmet” usually means trying new and different combinations of foods, and I do applaud the attempt at variety, but I just can’t say that I was that impressed by most of what I’ve tried from this book. Lastly, the recipes are substantially more difficult to prepare than they’re worth. I love to cook, and don’t mind spending 2 or 3 hours cooking a dish that is absolutely fantastic, but I’m not going to spend that kind of time for something that’s just OK. Here’s a perfect example… the Sweet Potato, Wheat Berry, Bell Pepper, and Pumpkin Seed Salad in Tomato-Chive Vinaigrette. For starters, the idea of sweet potatos and bell peppers combined with a tomato-chive vinaigrette simply isn’t appealing to me. Then, take into consideration that the recipe takes 6-8 hours of soaking time, 1 hour of cooking time, and another hour of chilling time for the wheat berries, plus grilling of the sweet potato, roasting and peeling of the bell peppers, roasting of the pumpkin seeks, and mixing of the tomato-chive vinaigrette, and you’ve got an all-day project on your hands for a salad! To be fair, the author warns the reader that this particular recipe takes a lot of time to prepare, but sheesh… This book does have some good recipes in it, does contain some good ideas for interesting food combinations, and does contain a listing of recipes that “should” take less than 30 minutes to prepare, but overall I found the recipes required too much effort and too much “adjusting” for what I got out of them. I find that I don’t use this book much. The Vegan Gourmet is good for experimentation, but not great as an everyday cookbook. I much prefer “The Mediterranan Vegan Kitchen,” which is simply an outstanding cookbook that I use all the time.

Soy of Cooking: Easy-to-Make Vegetarian, Low-Fat, Fat-Free, and Antioxidant-Rich Gourmet Recipes
List Price: CDN$ 21.99
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Customer Review: At yeast it tastes good?
I have been an ardent vegan for nearly 2 years, and this book nearly made me go and buy a McDonald’s hamburger. The recipes I have tried had ingredients that were expensive, difficult to find or both. The finished dishes were not appealing to any of the senses, and had a horrible aftertaste. The aftertaste may have been attributed to the massive amounts of nutritional yeast and miso required by many dishes. After the third time I tried to make a meal using recipes in this book, I threw it out (and almost threw up). I did not want this book to go to Goodwill or Salvation Army and continue the legacy of horrible vegan cooking. There are good vegan cookbooks out there, try again. IF YOU MUST TRY THIS BOOK AVOID: Quiche Lorraine, Brussels Sprouts with Chestnuts and Creamed Artichoke Hearts. All will break your vegetarian/vegan spirit, and scar you for life.
Customer Review: Best Soy Recipes I’ve Ever Tasted
I give this 4 stars, only because some of the ingredients are not typical pantry stock and many of the recipes are labor intensive. However, they are “delicious” and filled with nutritional balance. The quantities are large, so often, I will freeze recipes. Also, I’ve found that if I don’t have all the ingredients like mushroom powder or nutritional yeast, the recipe is still very good. Thank you, Marie Oser, for taking the time to test and balance healthy recipes that are worth making.

Visual Gourmet: A Calligraphic Treasury of International Vegetarian Recipes
List Price: CDN$ 13.00
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When the Sea Rises
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Low-Fat Hummus (Middle-Eastern Garbanzo-bean Spread)
Traditionally this recipe is made with much more tahini and several tablespoons of

olive oil. This low-fat version is so delicious you won’t miss the extra fat.

1 can garbanzo beans (chick-peas), rinsed well

1 1/2 clove fresh garlic (or one teaspoon garlic powder)

Juice of 1 and 1/2 lemon

1 tablespoon tahini

Put ingredients in food processor. Blend until creamy.

Serving Ideas: Serve with pita wedges, or for a delicious sandwich, spread a thick

layer of hummus on bread or a sliced roll (or inside a pita) and add sprouts and

tomato slices. Hummus is also great as a vegetable dip. Try dipping raw carrot and

celery slices, brocolli flowerets, and tomatoes.

Snap! World Cuisine: Vegetarian
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Dance off the Inches: Sizzling Salsa
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Customer Review: Great to Workout and Learn Some Dance Steps!
I have a few dance type DVD’s and this one is my favourite. For someone new to Latin dancing, there is a portion that teaches you the various dance steps slowly then at regular speed. By doing this, it is much easier to pick up the moves in the workout and I actually feel like I have some Latin rhythm! It also means that the regular workout isn’t slowed down by the instructor showing you the moves. I worked up a sweat and gained a new appreciation for Latin dancing.
Customer Review: Can you say SIZZLE????
It definately helps to dance off those unwanted pounds when watching an extemely hot and feisty latina doing her stuff in front of you. yeah she was on the tv screen, but her energy was infectious that it made me get off the sofa and do it. ok the video is my wife’s and she would laugh if she knew that i was watching it. but this stuff really works. if anyone can tell me where to find more of stella’s workout video’s i am hooked. and stella if you read this…. thank you for helping me get from flab to firm in just weeks!

Ayurvedic Cooking for Self-Healing
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Vive le Vegan!: Simple, Delectable Recipes for the Everyday Vegan Family
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Customer Review: Dreena is the Queen of Vegan Cookies!
I have had this book for a couple of years now and the recipes have certainly become staples in my cooking repetoire. A relaxing Sunday morning just isn’t the same without Dreena’s banana pancakes-they are so simple and delicious. Honestly, I have tried so many of the recipes in this book and they have not only impressed me, but my omni family members and friends as well. Dreena’s flavour combinations are pleasing to my more adventurous palate but also keep the children in my life clamouring for seconds. She makes eating nutritious meals both simple and incredibly satisfying. I would highly suggest trying her creamy hummus, the stork muffins, the banana bundles, the lemon-herb tofu, and the three-bean curry tomato soup. Once you are full of all those wholesome recipes-turn to the dessert chapter. Dreena’s cookie recipes have proven over and over again to be the best vegan cookies I have ever made (I do own over 80 vegan cookbooks). I even did a blind recipe taste-test with a local vegetarian group and Dreena’s chocolate chip cookies reigned supreme. The peanut-butter cookies are just as amazing. Honestly, it is worth buying the book just to have these cookie recipes in your house for all of those special occassions.
Customer Review: One of the best gifts I’ve ever received!
My very thoughtful boyfriend gifted me with this at Christmas. I’ve already stained the pages and marked out my favourite recipes, which are basically foolproof to make. Despite being a student, I find it easy to make the big batches of food (like the Earthy Lentil Soup which makes probably 12 servings), then just refrigerate or freeze the remainder for later (and even easier) meals! If you’ve ever searched for a lovely French toast recipe that’s vegan-friendly, your search can now come to an end! I’ve even won over non-vegans with it!

Sesame Garbanzo-Cucumber Salad
2 large cucumbers

1- 15 oz. can cooked garbanzo beans (chickpeas), rinsed well

3 tablespoons toasted-sesame oil

1 tablespoon tahini

3/4 cup seasoned rice vinegar (or same amount of regular or balsamic vinegar mixed

with 3 tablespoons of brown sugar)

1/2 fresh green pepper

1/4 small sweet onion

Peel the cucumbers, and cut into quarters, lengthwise. Slice into 1/4-inch pieces.

Mince1/2 green pepper and 1/4 small sweet onion into very small pieces. Combine

cucumbers, green pepper, onion, and garbanzo beans in a bowl. In a separate bowl,

mix sesame oil and tahini thoroughly. Add oil and tahini combination and vinegar to

the vegetables. Mix well, and allow to sit at room temperature for at least 15

minutes. Serve.

The New Glucose Revolution Low GI Vegetarian Cookbook: 80 Delicious Vegetarian and Vegan Recipes Made Easy with the Glycemic Index
List Price: CDN$ 24.95
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Diet for a Small Planet (20th Anniversary Edition)
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Customer Review: Isn’t it ironic?
I haven’t seen this cookbook in years, but today I went into a “whole foods supermarker” to look for an item that isn’t carried by my regular grocery chain, and seeing all the organic stuff carried me back on a nostalgic trip to the late 1970s. I was living in a group house on a farm-like piece of land, and my housemates and I were playacting at the hippie lifestyle. So, it was brown rice and tofu and compost heaps all the way, and this cookbook was a staple of the house. As I recall, the dishes that resulted from most of those recipes ended up tasting fairly foul, but we pretended it didn’t matter; instead, we’d say that they tasted “earthy”. hahaha. The premise of this book was that there were a very limited amount of resources on the earth, and by eating meat we Americans were consuming more than “our fair share”, at the expense of others in the Third World. Well, we now know differently. There’s more than enough food to feed everyone on earth (and the population has practically doubled in the last 30 years!). Sure, there are many people who are hungry, but that is largely due to political and economic circumstances. Instead, the most pressing public health issue worldwide is…Ta Da! AN EPIDEMIC OF OBESITY!! Who would have imagined it?? Certainly not all the shrill chicken-little types in the 60s and 70s who were screaming that we’d all be starving in the future, or at least eating Soylent Green. And we also know that protein is not even that necessary - certainly a portion is required in the diet, but too much is overkill, and is not needed by the body (or may even be harmful). So, forget about trying to make another extra serving of protein - instead, the healthiest thing to do is to refrain from consuming too many refined carbohydrates. Too much of anything is bad. Alfalfa sprouts - those used to be the “golden touch” of health food, but if you eat those in excess, it can cause health problems. (Just try to feed a cow an all-alfalfa hay diet, and prepare for a hefty vet bill!) Yes, this book is nice and quaint, but it’s an anachronism. Oh, and forget about it being “cheap” to base your diet on a lot of dairy products - the prices on those are shooting through the roof now (mid-2004), and soon a hunk of plain domestic cheese will cost more than the equivalent amount of prime beef.
Customer Review: A case for free range - not vegetarianism
I decided to read this book after reading about it in Peter Singer’s “Practical Ethics”. I thought that it was going to be a real cow hugging grass-munching type of book. Boy was I wrong. It turns out that this book is 98% multi-national corporation/ government/ modern ranching bashing. Her research is quite extensive and thorough. She makes a solid case for the need to change the way we do things. Unfortunately, after almost 35 years of being in print, the “revolution” spoken of on the cover hasn’t managed to change much. Change of the type she wants usually only comes from one of two things, big money figuring that it can profit from the change or bloody revolution. Neither one seems near. In the 2% of the book where she talks about human biology, our nutrition and evolution, not only is it not well referenced, but also she gets it wrong. Now to be fair, she may have done her research on this in the 60’s and has just not bothered to follow up. Also, some of the modern research has been published well after the book. Still, there was enough information out there beforehand for her to have studied further. Her statement that we evolved living on mostly plants is absolutely false. Anthropologists and archaeologists can tell us three things about prehistoric humans. First is that by changing our diet to mostly meat, we were able to grow our brains. Second is that the tools they find in early human and pre-human sites are all for processing of meat. Finally, it is easy to tell the difference between pre and post agricultural settlements. Before agriculture humans were taller, had healthier bones and no cavities. When it comes to diet, two recent studies of the Atkins diet have shown that a high protein, high fat, low carb diet not only helps you loose weight faster, but keeps your cholesterol down too. All in all high on complaining, low on solutions. However, in light of some of her facts and the recent mad cow scare, I am thinking of switching to free range beef.

Essential Flow Yoga for Every Body
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21 Pounds in 21 Days: The Martha’s Vineyard Diet Detox
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Low-fat Cranberry Muffins with Apple-Peach Sauce
Muffins

2 c. whole wheat or unbleached white flour

2 t. baking powder

1/2 t. salt

1 banana

3 tablespoon tofu

1/5 c. oil

1/4-1/2 c. brown sugar or maple syrup

1 1/2 c. lowfat soy milk or rice milk

Dried cranberries

Combine dry ingredients. Blend tofu and banana together in food processor or blender

untill smooth. Combine wet ingredients. Mix wet and dry together thoroughly and stir

in cranberries. Spoon into greased muffin tin. Fill each muffin mold 3/4 full. Bake

at 400 degrees for about 20 minutes.

Apple-Peach Sauce

3 or 4 medium-sized, ripe peaches
3 ripe apples or 1 cup unsweetened applesauce
Core and slice apples and peaches (peel if desired), and place in a saucepan

(covered) with 1 teaspoon water, on medium heat. Cook until “sauce-y”, stirring

periodically. Mash, and serve hot on muffins. If you use applesauce, add when

peaches are just beginning to become tender.

The Best of Blood Root Volume 1: Vegetarian Recipes
List Price: CDN$ 29.95
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Soy of Cooking: Easy-to-Make Vegetarian, Low-Fat, Fat-Free, and Antioxidant-Rich Gourmet Recipes
List Price: CDN$ 21.99
Amazon Price: CDN$ 15.39
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Customer Review: At yeast it tastes good?
I have been an ardent vegan for nearly 2 years, and this book nearly made me go and buy a McDonald’s hamburger. The recipes I have tried had ingredients that were expensive, difficult to find or both. The finished dishes were not appealing to any of the senses, and had a horrible aftertaste. The aftertaste may have been attributed to the massive amounts of nutritional yeast and miso required by many dishes. After the third time I tried to make a meal using recipes in this book, I threw it out (and almost threw up). I did not want this book to go to Goodwill or Salvation Army and continue the legacy of horrible vegan cooking. There are good vegan cookbooks out there, try again. IF YOU MUST TRY THIS BOOK AVOID: Quiche Lorraine, Brussels Sprouts with Chestnuts and Creamed Artichoke Hearts. All will break your vegetarian/vegan spirit, and scar you for life.
Customer Review: Best Soy Recipes I’ve Ever Tasted
I give this 4 stars, only because some of the ingredients are not typical pantry stock and many of the recipes are labor intensive. However, they are “delicious” and filled with nutritional balance. The quantities are large, so often, I will freeze recipes. Also, I’ve found that if I don’t have all the ingredients like mushroom powder or nutritional yeast, the recipe is still very good. Thank you, Marie Oser, for taking the time to test and balance healthy recipes that are worth making.

Student’s Vegetarian Cookbook, Revised: Quick, Easy, Cheap, and Tasty Vegetarian Recipes
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Customer Review: RIGHT ON TARGET
i’m in my last year of college and have used this book over and over. i bought the revised edition for my sister who starts college this fall. the book showed me how to enjoy tasty, healthy food that’s ridiculously simple to prepare, and it saved me from the freshman 15. highly recommended!
Customer Review: Extremely Disappointing
After reading all of the wonderful reviews here, I ordered this cookbook and waiting anxiously for it to arrive. I own most of the quick/easy vegetarian cookbooks available, and I thought this would also become one of my favorites. However, that is not the case. On my first read-through, I could only find one recipe that I wanted to try, and it contains a difficult-to-find ingredient. The areas I am most disappointed in are: 1. There are way too many recipes for desserts, drinks, appetizers, etc. I was expecting quick vegetarian “meals” - not recipes that I could find in almost any cookbook. 2. Several of the recipes include beer, an ingredient that I cannot cook with. 3. The abundance of recipes using garbanzo beans, zucchini, and eggplant. I suppose it’s a personal prejudice, but these ingredients seem so over-used in vegetarian cooking, and I’m just not that fond of any of them! 4. The lack of convenience soy foods. I guess I was expecting more use of these and less of tofu in a “quick, easy, student” cookbook.

The Chopra Center Cookbook: Nourishing Body and Soul
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Customer Review: Intelligent Food Approach
One of my top 2003 cookbook choices is The Chopra Center Cookbook, a smart and intelligent way of looking at food, what you eat, and how you feel. As a TV Consumer Wellness Expert, www.terrawellington.com, I feel the inside lacks design creativity and visual interest, but the wellness and food information is fascinating and useful. Dr. Deepak Chopra and his co-authors talk about how purposely varying food tastes for each meal affects our holistic health, and how our appetite is a key, regulating internal indicator. I have interviewed Dr. Chopra before, in person, and can almost hear his voice in the introduction and first couple of educational chapters. The recipes are simple and easy to follow.
Customer Review: Is Healthier Eating Important To You?
If you are committed to building healthy eating habits in 2004 and beyond, then don’t pass up this book! The Chopra Center Cookbook even offers 30 days of delicious meal planning! With this guide, it is easy to live a healthier lifestyle even if you’re frantically running the rat race of life. Also recommended: Rat Race Relaxer: Your Potential & The Maze of Life by JoAnna Carey; Grow Younger, Live Longer by Deepak Chopra and David Simon

“I Can’t Believe They’re Vegan” Pancakes
1 cup unbleached all-purpose flour

1 1/2 tablespoons sugar

2 tablespoons baking powder

1/8 teaspoon salt

1 cup milk alternative (soy, rice, oat and almond milks work)

2 tablespoons vegetable oil
Combine dry ingredients and mix thoroughly. Mix in the liquids and beat with a whisk

or electric mixer until the batter is smooth. Measure 1/3 cup batter onto a

previously-heated, well-oiled griddle or pan. When bubbles appear on the surface of

the pancake, in about 2 minutes, flip it with a spatula. Cook it for another 2 to 3

minutes. Remove from griddle. Serve with maple syrup, jam or fruit syrup.

Wild Garlic, Gooseberries…and Me
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Vegetarian Barbecue: A Guide to Gourmet Outdoor Eating
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Enchanted Brocoli Forest New Revised
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Customer Review: Once upon a time…
Once upon a time, I worshipped this cookbook…then, I moved to San Francisco and became accustomed to the Bay Area cuisine. Mollie Katzen’s recipes do not stand up to the refined fresh, wholesome foods that this region of the country has perfected. I am actually quite disappointed in some of my former favorite recipes. They have not withstood the test of time….the flavor combinations are definately off……
Customer Review: The most worn of all my cookbooks!
One of the top three cookbooks I own. The book was a gift to me in 1995, and since then numerous recipes have become staples in our house and for entertaining. Every recipe is unusual in its combination and number of ingredients, each packed with flavor, and all healthy. While the number of ingredients in each recipe and their preparation may seem daunting, it’s well worth the effort.

Randomyzer’s Sheppards Pie
This is an amazingly satisfying meal that tastes great. It is perfect for veggie

students living on their own ‘cuz it is cheap!

In a casserole dish…
1. Fry 1 large diced onion
2. Add 1 or 2 cloves garlic (diced)
Optional: add dry vegetable soup base (powder or cube)
3. Add 1 can Beans in Tomato sauce. Fry.
4. Add 1 can drained Lentils. Fry.
5. Add spices, herbs, etc…
6. Cover with 1 can drained vegetables and 1 can drained corn.
7. Cover with mashed potatoes.
8. Cover dish and bake at 400 for 10-20 minutes
Enjoy!!!!

Carb Conscious Vegetarian: 150 Delicious Recipes for a Low-Carb Lifestyle
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Shoulder and Arm [VHS]
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Amazon Price: CDN$ 58.56
Used Price: CDN$ 135.56

Sproutman’s Kitchen Garden Cookbook
List Price: CDN$ 14.95
Amazon Price: CDN$ 10.91
Used Price: CDN$ 31.65
Customer Review: Wonderful All-Purpose Book.
“Sproutman’s Kitchen Garden Cookbook” is a great all-purpose book for anyone new to sprouts and sprouting and for the sprout vetran who is looking for more recipes and ideas. The tone is chatty and humourous. The book is a great read cover to cover, but it can also be read a section at a time, in any order. I received this book as a gift and almost immediately I had trays and bags of sprouts in my kitchen. We’ve stopped putting lettuce on sandwiches and use various sprouts. Sprouts on salad, in stir-fry, in soup… I’ve tried several of the recipes with success. The sprout bread is really popular and so are the crunchy sprouts. One word of caution: sprout bread has neither the flavour nor the texture of bakery bread. It is better. It is sweeter and more satisfying. It is also packed with nutrition. If you are expecting something close to regular bread, you will be disappointed. If you remember that what you are eating is something else entirely, you will love it.
Customer Review: the best recipe book for health and taste
I’m into raw foodism and have found various recipe books for a raw foodist. This book is the best recipe book I know. It’s very detailed, practical, and rich in contents. I also like the philosophy of the author: While it is good to increase the intake of raw foods, it’s not necessary that every mouthful of food contains enzyme. Sometimes it’s necessary to cook the food at a relatively low temperature. I’ve learned to make sprouted wheat bread from this book. It’s very easy and the bread is wonderfully nutritious and delicious. I recommend this book highly to every one, raw foodist or not.

Fast-and-Easy Black Beans & Rice
Contributed by Jennifer Severt

1 can black beans
1 can stewed tomatoes
Celery (optional)
Onion, diced (to your liking)
Taco or chili seasoning to taste
1 package boil-in-bag brown rice

Boil rice for 10 minutes. Empty into saucepan and add tomatoes, beans, celery,

onions, and seasoning. Simmer for about 30 minutes. Serve hot. (This can also be

microwaved: Boil rice for 10 minutes in a microwave-safe bowl. Empty into pot, add

remaining ingredients, and nuke for another 5-7 minutes). Note: This also makes

GREAT burritos. Just fill heated flour tortilla with the mixture. Add cheese or soy

cheese if you like, and top as desired.

La Dolce Vegan!: Vegan Livin’ Made Easy
List Price: CDN$ 24.95
Amazon Price: CDN$ 15.72
Used Price: CDN$ 40.65
Customer Review: Fast and Easy
Almost all the recipes I’ve tried have been great. They’re all easy, and the quantities are perfect for two people. (I’m addicted to the raspberry and walnut pancakes.)
Customer Review: Great book!
I’m not veg, but I love this book. Sarah is very fun and chatty, peppering the book with personal anecdotes and little jokes. The recipes are delicious, healthy, and for the most part, easy. Her soups are fantastic, and a huge chapter for sweets will satisfy a dessert craving of anyone, vegan or otherwise. You must get this book!

Nonna’s Italian Kitchen: Delicious Home-Style Vegan Cuisine
List Price: CDN$ 14.95
Amazon Price: CDN$ 10.91
Used Price: CDN$ 9.00
Customer Review: Nutritionist Approved!
I was slightly hesitant to order this cookbook despite the excellent reviews as I was leary of recipes laden with soy. The cookbook does have some recipes containing soy but Ms. Clark-Grogan has been very apt in presenting several delicious alternatives. Writing as one who has her Masters degree in Holistic Nutrition, I am more than happy to put my stamp of approval on it. Bravo!
Customer Review: Bryanna is brilliant!
Once again, Bryanna has written a book that inspires everyone to eat well - by “well” I mean both healthfully and with gusto. Fantastic vegan fare.

Enlightened Eating: Nourishment for Body and Soul
List Price: CDN$ 19.95
Amazon Price: CDN$ 14.56
Customer Review: INSPIRED !!!!
I found the combination of recipes and her philosophy very inspiring and helpful. Very easy to read and beautifully done.

Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, Stews, Salads & Extras
Since 1973, The Moosewood Restaurant, well off the beaten path in Ithaca, NY, has been demonstrating how exciting vegetarian cooking can be. Their excellent use of seasonings and the variety of their multiethnic menus have influenced chefs all over the U.S. Customers come from all over the world to dine at this shrine to natural foods at their best. The collective running the restaurant, whose members put together The Moosewood Restaurant Daily Special–their eight cookbook–spread meatless inspiration to home cooks, too.

At the restaurant, everything on the menu changes every day, except the daily special, which consists of a bowl of soup, a salad, and a hearty slab of bread. Here, in more than 275 recipes, you can have comfortable, easily prepared ethnic adventures inspired by places in every corner of the globe, from Tibet to Cuba. Beginning in the east, there’s Asian Bean Curd Soup, based on a rich broth, and fanciful Balinese Rice Salad, made with brown rice and a zippy, chutney-spiked dressing. Moving west, you find briskly chilled Golden Gazpacho, made using mid-summer’s sunny, yellow tomatoes, and Alabama Hot Slaw, a classic cabbage salad doused in a warmed-up dressing. For accompaniments, there are cloud-light buttermilk biscuits, vibrant curried croutons for enlivening soups and salads, and nine of the restaurant’s most popular salad dressings.

Every recipe is accompanied by information-packed notes about its ingredients, a nutritional analysis, suggested accompaniments, and alternatives, such as adding grated cheese, rice, or shrimp to Pepperpot Soup, a stew of greens, sweet peppers, tomatoes and potatoes, spiced with a Caribbean blend of thyme, cinnamon and chiles.

This book is a perfect way to get pleasantly acquainted with a wide variety of grains and vegetables, from millet and South American quinoa to daikon radish and tomatillos. A useful gift for students, beginning cooks, budget watchers (many of the soups require only water, not stock), newlyweds, and everyone who wants to eat well and healthfully, this sweetly illustrated book could live happily in any household. It includes some recipes using fish, as well as a good selection of vegan choices. –Dana Jacobi
List Price: CDN$ 35.00
Amazon Price: CDN$ 22.05
Used Price: CDN$ 38.46
Customer Review: Simply delicious!
The recipes are reliable and easy to follow. Personal favorites: Butternut squash soup with sizzled sage, Jamaican tomato soup, Spicy carrot peanut soup, Black bean and chipotle soup, Tortilla soup, Corn chowder, Cream of mushroom, and Creamy herbed potato. There’s a large chapter on salads. Try the Asparagus and fennel pasta salad, Caesar salad, Chef salad a la Moosewood, Tomato flowers and the Tostada salad. At the end of each page it will give menu ideas as to which salads go with which soups. Very helpful. Their salad dressings are very good but my all time favorite which I make once a week is the Moosewood house dressing. A delicious combination of canola oil, cider vinegar, honey, spinach leaves, basil leaves, dijon mustard, a little salt, fresh ground black pepper and buttermilk. All whirled together in a blender and tossed on fresh greens. It will keep in the fridge for about a week. Very easy directions. Lovely.
Customer Review: Excellent cookbook for soup lovers
This book is about soup, salad and sides. The soups in this cookbook are imaginative and delicious! Being a vegetarian and loving soup I always get bummed because nearly all soup in restaurants is made with Chicken or Beef stock, with this book I can have soup as much as I want! I have made some of the salads, which were good and several salad dressings which were very good. There are several deterrants from purchasing this book 1. You absolutely need to have a cupboard full of exotic spices 2. You can’t be intimidated by long ingredient lists 3. Everything seems to be pureed (best advice-get a hand mixer-cuts time, work and clean-up) 4. Many recipes call for expensive cheese (not good for budget or vegans). If none of this seems daunting then again this is a fantastic soup book. Plus, if you make a big batch it lasts for several days-no cooking! Everything i have made has been oustanding!

Vegan Smoothie
2 bananas, sliced
Handful of frozen or fresh strawberries
Rice milk or soy milk
Vanilla flavoring (optional)
Honey (optional)

Place bananas on a cookie sheet and freeze for several hours (or until completely or

almost-completely frozen). Put fruit in blender. Blend thoroughly, until creamy. Add

rice or soy milk to your liking (less for a thick, creamy frozen-yogurt type of

dessert- More for a drinkable smoothie). Vanilla and/or honey can be added to your

liking.

Spicy Vegetarian Feasts: Gourmet Recipes Full of Flavour and Alluringly Aromatic
List Price: CDN$ 11.95
Used Price: CDN$ 35.86

The 12 Second Sequence Workout DVD
List Price: CDN$ 13.10
Amazon Price: CDN$ 10.48

Becoming Vegetarian: The Complete Guide to Adopting a Healthy Vegetarian Diet, Revised and Updated Edition
List Price: CDN$ 26.99
Amazon Price: CDN$ 16.19
Customer Review: best nutritional reference book I’ve seen
I became vegetarian (not vegan, yet) 10 years ago, love food and cooking, and own at least 50 cookbooks. This book has become one of the 6 food-related books that I use the most. They are (not in any particular order): 1. Becoming Vegetarian by Vesanto Melina and Brenda Davis Haven’t actually tried the recipes at the back, though they look good and I do intend to, but have found this to be the best reference book I’ve seen on nutrition. Lots of details and explanations which I crave and which many other books skip over, while remaining very reader-friendly. I refer to it on a regular basis. I would say a must for any vegetarian, and even for non-vegetarians. 2. The All New Purity Cookbook Not vegetarian, but good old-fashioned Canadian comfort-food which I modify to make vegetarian. I use it mostly for baking, but also for a variety of non-desserts such as the great “Savoury Beef Stew” (I use firm tofu instead). The pineapple “Upside-Down Cake” is one of my favourites. 3. Madhur Jaffrey’s “World Vegetarian” My absolute favourite so far. Though I haven’t tried the popular Moosewood or Deborah Madison books, yet, I can hardly imagine anything beating this! Wonderful, wonderful recipes from all over the world, with lots of bean recipes that I actually can’t stop myself from eating to the last bite! I find the Indian/Middle-Eastern recipes the best, here. Very much vegan-friendly. Some of my favourites are Moroccan “Chickpea Stew with 6 Vegetables”, Persian “Pilaf with Lime and Green Beans”, Chinese-American “Stir-Fried Sweet-and-Sour Potato Shreds”… I’ve tried over 40 of the recipes, many of which have become all-time favourites, most of which I’ve enjoyed, a few of which I found to be borderline ‘duds’, all of which I have learned a lot about cooking from. I’d rate this one 4.8 out of 5. 4. Thai Vegetarian Cooking by Vatcharin Bhumichitr Yummy! Have tried at least a dozen, and not one ‘dud’. Anything made with the “Red Curry Paste” p.105 has made it to my favourites list. Ingredients lists are long, but instructions are short and easy. Definitely recommended. 4.5 out of 5. 5. Company’s Coming Meatless Cooking (I have the French version, so names and page numbers may differ.) I wouldn’t recommend it for vegans, but very good for a beginning vegetarian or someone looking for old favourites. Lots of good old comfort foods that I missed, such as “Roti Favori (like meatloaf) p. 82, “Boulettes Fantaisie” (Fancy ‘meatballs’?) p. 84, “Simili boulettes de Viande” (pork-style ‘meatballs’) p.86 and the delicious quiche p. 94. I was less enchanted with some of the recipes, such as “Pate au Presque-Poulet” (nearly-chicken pate) p. 76, which I found rather unflavourful, and the “Saucisses au Tofu” (Tofu sausages) p. 74 which wouldn’t hold together, but that’s ok. Maybe I should have rated it 3 instead of 4, but the recipes I like, I use all the time! Oh, and the “Dessert au Fromage et a l’Ananas” (cheese and pineapple dessert) p. 32, is marvellous! 6. Prevention Magazine’s Nutrition Advisor by Mark Bricklin Basically a book filled with nutrition labels for over 1000 foods. I just find it very handy because I like to read up on and compare various foods for nutritive value, but this is probably not everyone’s ‘cup of tea’. It has it’s flaws, such as giving information for items such as ‘blueberry pie’, without giving details on ingredients. It seems to me recipes must vary considerably, no? But, I haven’t found any better, yet.
Customer Review: A Perfect Primer for the Aspiring Vegetarian!
If you’re considering vegetarianism but are wondering how or where to start (or even if it’s a good idea) look no further than this excellent book by Canadian dietitians Vesanto Melina and Brenda Davis. This is a wonderful primer on nutrition (and would even be good for anyone who’s simply looking to improve one’s diet). Published in 2003, this is a revised and extensively updated version of the 1994 original, and it is definitely the edition to get. The book is 454 pages and contains an absolute wealth of current research that has taken place over the past decade. As the authors state, “Much of what was considered mere speculation 10 years ago is now accepted fact. We…provide more thorough guidance for readers. Several issues that were not dealt with in the original book are addressed” and the recipes are refined. The chapter headings are: 1. Why Be Vegetarian. They cover the gamut of reasons people cite for making the switch–from concerns over health and disease to concerns for the environment, economy, and rights of animals. The latter issues are briefly but powerfully addressed, but it’s very tactfully done–they’re not at all judgemental or abrasive. 2. Maximizing the Vegetarian Advantage. A very powerful chapter dealing with the health of vegetarians and the impact of diet on diseases, including cancer, gall stones, diabetes (type 2), arthritis, and diseases of the heart, kidneys, and the GI system. Includes nutritional recommendations for good health & prevention of disease. 3. Power from Plants…legumes, nuts, and seeds. All you need to know about protein, iron and zinc in the veg diet. (One tip: Vitamin C greatly increases absorption of iron.) 4. Bone Boosters…milk, greens, and other calcium champions. How to maximize our bodies absorption and use of calcium. (Sodium & excess protein actually rob us of calcium). 5. Energy Plus…goodness from grains. A wealth of info about grains, fibre, and how to maximize nutrient absorption from grains. (One tip: Soak whole grains, legumes, nuts & seeds overnight in lots of cold water (discard soaking water)). 6. Perfect Protectors…vegetables and fuits. Vitamin and mineral content is the focus. 7. Fat Feuds…who’s winning? All you need to know about types/amounts of fat–including essential fatty acids and how to ensure we’re getting them. 8. Fine-tuning the Vegetarian Diet…vitamin B12 9. Designing the Diet…the vegetarian food guide. Covers food groups, recommended number of servings, serving sizes, number of calories per serving, and how to keep a diet log (important initially to determine areas where one may be having problems). 10. Vegetarian for Life. Deals with special situations (pregnancy/lactation, infancy, childhood, teen years, and those aged 50 and over). 11. Vegetarian Victory Over Weight 12. Vegetarian Diplomacy 13. From Markets to Meals. Tips on where to shop, what to buy, food storage, how to make the transition to vegetarianism, and travel. Includes substitutions for chicken broth, ground beef, gelatin, or egg for those who want to adapt non-veg recipes. 14. Recipes…simple treasures. You’ll eventually want a proper veg cookbook or two, but included are a good variety of recipes to get one started plus tips on cooking grains and legumes. The few recipes I’ve tried so far have been super (My favourite is Hot Tofu and Cool Greens–who’d have thought tofu could taste so yummy!). (Tip: When cooking dry (pre-soaked) beans, do not add salt, tomato, or other highly acidic ingredients until after the beans have become tender or they’ll be hard to digest!) In conclusion, this is a comprehensive, incredibly informative (not to mention interesting) guide for the person interested in learning how to become a healthy vegetarian. Whatever your motivation–be it a desire to improve your health & nutrition, to lower your risk for many diseases, to lose weight, to be more environmentally-responsible, or something else, you won’t find a better (or at the time of writing a more current) resource than this fantastic book. It’s the perfect place to start. In short, I simply cannot praise highly enough, and I recommend it unconditionally!

Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table
List Price: CDN$ 45.00
Amazon Price: CDN$ 28.35
Used Price: CDN$ 49.65
Customer Review: For the busy household
Moosewood’s Simple Suppers!!! I picked it up last weekend and it’s THE BEST. Everything’s very quick and basic, but so far I haven’t found a dud! It’s good even for when I’m coming home late and don’t feel like spending much time — which means I’ll be much less likely to hit the drive-through. No, I’m not being paid to advertise — I just love it! Off to eat my sweet potato gratin.

Lemon-Carrot Salad
Refreshing and light Indian dish. It?s made from grated carrots and a little tang of

lemon juice. Yogurt can be added to it but it’s great plain. Contributed by Asha

Kumar.

6 -7 medium-sized carrots- washed and grated

2 Tbs. lemon juice

1 tsp. salt

1/2 tsp. black pepper

1/2 tsp. cumin seeds

1 tsp. vegetable oil

Put grated carrots, salt and lemon juice in a medium-size serving bowl and mix well.

Heat a small skillet and add vegetable oil. When the oil is hot, add cumin seeds and

black pepper. Fry this mixture for 1 minute and remove from heat. Blend the fried

spices thoroughly with the carrots and other ingredients and serve chilled.