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book cover appetite for reduction

Book Review: Appetite for Reduction by Isa Chandra Moskowitz

book cover appetite for reduction

Whether a vegan, vegetarian or just someone looking to add vegetables to the daily menu, Appetite for Reduction: 125 Fast & Filling Low~Fat Vegan Recipes, by Isa Chandra Moskowitz, is a cook book that fills the bill. It has become a recent favorite in my cookbook collection. Because I am a nutritarian, I am always looking for great recipes composed of nutrient dense ingredients and easy to prepare for weeknight meals. Moskowitz’s book is packed with interesting vegetable dishes which include, salads, sides, beans, tempeh and tofu (though I don’t use these a lot, still nice to have available) pasta, soups and comfort dishes, like chili, stews and curries. She also includes cooking tips throughout. Though, not many pictures, and all located in the center of the book, for the price of $12.36 on Amazon, I will live with it.

I didn’t purchase the book because of the low~fat element, as I tend to already cook low~fat, but I appreciate that aspect of the recipes. One of my favorites is the Unfried refried beans. Refried beans are usually chock-full of fat, but these take the fat out and maintain their moist consistency by using tomatoes. I also love the Bhutanese Pineapple Rice, with a bite of heat and sweet, this delicious dish is a frequent side at our house. Brussels Sprouts Potato hash is fantastic and if eggs are on the menu, a great side. Butternut coconut rice is on my menu tonight.

The recipes are detailed well for the most part, allowing even a beginner to follow along. The indexes that list by ingredient and also break down into categories, helps make a search for certain ingredients or the amount of time I can allot easy. Other cookbooks by Isa Chandra Moskowitz include, Vegan Brunch and Vegan with a Vengeance. If this book is any indicator, I will definitely try out one of her other cookbooks soon.

You can find this and other items in My Favorites. I recommend this book to anyone looking to add some great veggie recipes to their menu. If this cookbook is part of your library, let me know which recipe is your favorite. Enjoy!

 

 

SP biscuits

Friday Foodie: Sweet Potato Biscuits

I love biscuits, but they have not been on my radar for awhile. Traditional biscuits, full of fat and flour, are just not a healthy choice. But then came Appetite for Reduction, by Isa Chandra Moskowitz, with her sweet potato biscuits, and my radar started pumping out some love again! These are easy peasey and equally delicious. Hope you’ll give them a try and look for my review of Isa’s book next week.

Start by mashing up a baked sweet potato. I used one large and had more than a cup’s worth of potato. No potato masher? A fork will work just fine, but might take a little more time.

mashing sweet potato

The recipe calls for canola oil, but I used coconut oil instead. If pure maple syrup is not available, try honey. Isn’t this mountain of orange beautiful?

sweet potato, oil, and syrup

Use a fine mesh strainer as a sifter. No sifter? strainer? No worries, your biscuits will turn out fine.

Biscuits will become tough if over mixed. I kneaded dough four or five times after mixing together with a fork.

sweet potato dough

This two tablespoons scoop worked great for making the right size biscuits.

dropping biscuits

The recipe made a dozen biscuits. Hmmm….someone has eaten a couple!

SP biscuits

Here’s the recipe. As I said earlier, I changed the canola oil to coconut oil and I reduced it by one tablespoon, from 3 to 2. I also used hard apple cider instead of water. Beer would also be a good alternative, but water is fine too. Give these a try and let me know what you think! Have a great weekend!

Peace and joy!

Friday Foodie: Sweet Potato Biscuits
Author: 
Recipe type: Biscuits
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
These are a great way to have a biscuit that is healthier than the norm.
Ingredients
  • 1 cup mashed cooked sweet potato
  • 2 Tbs. coconut oil
  • 1 Tbs. pure maple syrup
  • 1 tsp. apple cider vinegar
  • ½ tsp. salt
  • 1 cup whole wheat pastry flour
  • 2 tsps. baking powder
  • ½ tsp. ground nutmeg
  • 2-3 Tbs. hard apple cider, beer or water
Instructions
  1. Preheat oven to 400 degrees.
  2. Mix together potato, oil, syrup and vinegar.
  3. Add flour, salt, baking powder and nutmeg to sifter and sift into potato mixture.
  4. Fold the flour mixture into the potato mixture until the dry ingredients are moist.
  5. Add 2 Tbs. cider and knead five times into dough.
  6. Add a little more cider if needed.
  7. Be careful not to over work the dough to avoid the biscuits becoming tough.
  8. Drop into golf ball size mounds on a parchment lined baking sheet.
  9. Bake for 12-15 minutes or until tops are lightly browned and firm to touch.

 

 

Vegetable Provencal

Friday Foodie: Vegetable Provencal

Martegues boats

I recently returned from a trip which included the Provence region of France. This picture is on the L’Isle of Martigues. The colors, the sunshine, the countryside, all beautiful, but most of all, the food was delicious! Today’s Friday Foodie is inspired by the food of Provence,  as well as by Isa Chandra Moskowitz’s recipe, Eggplant Provencal. Her cookbook, Appetite For Reductionis a new fav for me. I’ll review this book as soon as I try out a few more recipes. So far, all are wonderful! I changed her original recipe by adding lots of the different vegetables of the region.

Though there is a lot of chopping and slicing going on, this is actually a very easy recipe. I hope you will give it a go!

Slice a baseball size fennel into thin slices.

Fennel
Fennel
Sliced Fennel
Sliced fennel

Half a medium size onion, red, yellow or white, whatever you have on hand, in half from stem to root. Slice each half into thin slices. Chop carrots into 1/2 in slices. I used orange and purple carrots. Slice a zucchini into 1/2 to 1 inch slices. Dice an eggplant into 3/4 inch chunks.

chopped veggies, eggplant, carrots, zucchini and onions

Chunk a large yellow potato. Yukon Gold are nice if available.

Yellow potato in chunks

I used a bag of mushrooms and 1/2 cup of red lentils, though any kind of lentils will do.

mushrooms and red lentils

Chop some Kalamata olives. I used about 1/2 a cup.

chopped Kalamata olives

There is red wine in the sauce, which meant the chef had to have a small glass. It was the middle of the afternoon when I made this and thought a full glass might be over the top!

glass of red wine

Then add the liquids to the vegetable mix.

vegetable provencal liquid and veggies

The liquid should almost cover the vegetables, so add more broth if needed. Add more wine to the cook if needed.

And Voila!

Vegetable Provencal

I served this on a bed of brown rice, seasoned with Herbes de Provence and garlic. Delicious!

Friday Foodie: Vegetable Provencal
Author: 
Recipe type: Dinner
Cuisine: Provencal
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This dish is inspired by the vegetables and flavors of the Provence region of France. It is a hearty dinner served over brown rice.
Ingredients
  • 1 Tbs. water
  • 1 bulb of fennel, thinly sliced
  • 1 medium onion, thinly sliced
  • 4 cloves of garlic, minced
  • 1 tsp sea salt
  • fresh ground pepper
  • 3 bay leaves
  • 1 medium eggplant, cut in ¾ in chunks
  • 3 medium carrots of any variety, cut into ½ in slices
  • 1 large zucchini, cut into ½ inch slices
  • 1 bag of sliced cremini mushrooms or baby bellas
  • ½ c dried red lentils
  • 2½ tsps dried thyme
  • 1½ tsps dried marjoram
  • ¾ c of dry red wine
  • 3 cups vegetable broth
  • ½ c finely chopped kalamata olives
  • 1 8 ounce can tomato sauce
Instructions
  1. Preheat a 6 quart pan over high heat.
  2. When a drop of water will skate across the bottom of the pan, add 2 Tbs. water.
  3. Add sliced fennel and onion.
  4. Turn heat to medium and saute for 5 mins.
  5. Add garlic.
  6. Continue to saute for five more minutes.
  7. Add the mushrooms, and saute until they release their juices.
  8. Add salt and some freshly ground pepper.
  9. Add the bay leaves and stir for another minute.
  10. Add eggplant, potato, carrots, zucchini, red lentils and spices.
  11. Mix together so all ingredients are interspersed.
  12. Add the wine and vegetable broth.
  13. Broth should almost come to top of vegetables.
  14. Add more if desired; it's okay if some veggies are poking out.
  15. Cover pot and bring to a boil, then lower to simmer.
  16. Simmer for 20 minutes and then check the potato, carrots and lentils.
  17. If all are fork tender, add the olives and tomato sauce.
  18. Continue cooking until heated through; about five minutes.
  19. Remove the bay leaves.
  20. Add salt to taste.
  21. Serve over a bed of brown rice that has been flavored with Herbes de Provence.