appetite for reduction by isa chandra moskowitz

Cover and cook for 40 or so minutes – until the rice is nice and tender. Once boiling, stir and reduce heat to a simmer. Add the spices and stir continuously for about 15 seconds to toast the spices and coat the onions.Īdd the carrots, lentils, rice, zest and broth. Add the garlic, salt, pepper, and saute for another minute. Saute the onions on the oil until translucent (4-5 mins). Preheat a 4quart pot over medium-high heat. Also, seems like a great recipe to make on a Sunday and enjoy during the week for lunch. Its not fussy and doesn’t require a lot of attention. I really liked this and it came together very easily.

This produced a more mellow garlic flavor that I could handle. I’m sure we’ll make up some day soon (please let it be soon!) but for now I decided to use one large clove, chopped in large chunks. I’m expecting my first child any day now, and garlic is not this pregnant lady’s friend currently. And second, I went way less on the garlic. First, I had no coriander (Someone add that to the shopping list.) so it was omitted. I made a few adjustments, as a home-cook tends to do. I had a bag of red lentils that were calling from the pantry and this soup seemed like it would hit the spot. Sure, there’s a few tofu and tempeh recipes, but the gist is this….you don’t need a freezer full of fake meats to have a satisfying home cooked vegan meal that is both healthy and as the name suggests, low in fat and calories.Īutumn in New England means a chill in the air and more than a few rainy days. Much like Veganomicon, this book is filled with recipes using real food….beans, rice, vegetables, broth. Her latest release is a collection of low fat, lower calorie vegan whole food recipes that are just begging to be made.

A friend recently alerted me to the latest cookbook offering by Isa Chandra Moskowitz, Appetite for Reduction.

Appetite for reduction by isa chandra moskowitz