2000 CALORIE VEGETARIAN DIET

Lean and Luscious Favorites: The World's Best 301 Lowfat Recipes: Delicious, Easy to Prepare, Fun, and Healthful!

Discover for yourself why Lean and Luscious has become the word-of-mouth cookbook phenomenon! Authors Bobbie Hinman and Millie Snyder showcase their own favorite recipes in this special new book. These easy-to-make, easy-to-eat dishes are deliciously low in fat, calories, and cholesterol. They?re also: Fun, quick, and convenient
Enjoyable for anyone
Compatible with weight-reduction and fitness diets
Complete with detailed counts of calories, fat, cholesterol, fiber, carbohydrates, sodium, and protein

The Lean and Luscious series is beloved by cooks everywhere. Now, with recipes that are easy to prepare and a pleasure to eat, you too can prove to yourself that good health doesn?t have to mean sacrificing taste!About the Authors

Bobbie Hinman is the author of The Meatless Gourmet. She lives in Wilmington, Delaware.

Millie Snyder is the author of Light Fantastic! She lives in Charleston, West Virginia.

If healthy, low-fat food tasted as good as the stuff that's bad for us, would anybody choose a poor diet? With the publication of Lean and Luscious Favorites, there are no more excuses. This compilation of the most popular recipes from three earlier Lean and Luscious cookbooks takes the fat out but leaves the flavor in--and without creating extra work. Simply by substituting egg whites for a whole egg, or replacing half the meat called for in a casserole with beans, you can cut your fat intake substantially. Can't give up chocolate? Try Chocolate Fluff, a pudding that has only 95 calories, yet tastes like its contains twice that number. Have to have that cheesecake? Consider Maple Buttercream Cheese Pie, a dessert that will satisfy your sweet tooth while helping you maintain your waistline. For main courses, you have a wide range of choices, from the ethnic (Asian Turkey Patties, Turkish Stew, Sukiyaki) to the all-American Tuna Noodle Casserole. Anyone looking for a way to keep both their heart and their taste buds happy will find Lean and Luscious Favorites a good place to start.

This is one of my favorite soups. It is delicious!

Roasted Red Pepper Soup
Servings: 4

* 4 large red bell peppers, roasted seeds removed
* 1 tsp olive oil
* 1 onion, chopped
* 1 carrot, peeled and chopped
* 2 garlic cloves, chopped
* 1 tsp herbs de provence
* 1/4 cup fresh parsley, chopped
* 3 cups fat free chicken broth (or vegetable stock)
* 1 medium russet potato, peeled and chopped
* 1/4 cup dry white wine
* Salt and freshly ground black pepper
* 2 tbsp fat free sour cream
* 1/4 cup Parmigiano Reggiano cheese

To roast red peppers on the grill, place clean fresh red peppers directly on the grill top. You can also put them directly over the flame on your stove. Turn your peppers frequently, as needed until the skin has turned completely black and starts to blister. When the entire pepper skin has turned black, remove the peppers from the grill and place them into a bowl.

Cover the bowl with a lid or a dish to make it airtight to build up steam. Let the peppers rest in the bowl for 10 minutes. Uncover, remove from the bowl and the skin will slide off easily. Cut the pepper in half to core and remove seeds.

Heat 1 tsp of oil in a large heavy pot over medium-high heat. Add the onions, carrots, garlic, and herbs and saute until the onions are translucent, about 5 minutes. Add the broth, roasted bell peppers, potato and wine. Bring to a simmer over high heat. Decrease the heat to medium-low and cover, simmer until the potatoes are very tender, stirring occasionally, about 30 minutes.

With an immersion hand blender, puree the soup in the pot with the sour cream until it is smooth. Season with salt and pepper to taste. Add the grated parmesan and ladle into bowls.

*Recipe from skinnytaste.com

at home.

recipe (as requested):

ingredients:
veggies (anything you like in your soup), these are what i like:
potatoes (cut into big chunks)
carrots (leave whole)
cabbage (quartered)
green beans (leave whole)
turnips (cut into big chunks)
leeks (use white part only)
bouquet garni
beef marrow bones (one package)
beef short ribs (one package)
oxtails (one package)

how to:
1. boil the beef to death (jk!!!) actually boil the beef and get rid of the first water and scum, rinse the beef and put back in pot. Add water to cover the meat. Bring to boil and lower heat, simmer for two hours or more (dont forget to add the bouquet garni). Partly covered. Skim the scum and any fat once in a while.
2. add potatoes and carrots and turnips. cook until tender. add the rest of the veggies. cook til tender.
3. take out all vegetables into a big platter. take out the oxtails and short ribs into another plate. season the broth and leave it to simmer.
4. soup is great with toasted french bread and aioli (if aioli not available use garlic bread).

note: you can serve the soup by itself with the bread as first course then the meat and veggies separately as 2nd course, along with sea salt and pepper mixture. i usually just have the soup on the side and help myself with the veggies and meat from the big platter.

bon appetit!

When I said I was working on a soup book, the response was often, “Oh, I love soup!” People enthuse about soup in a way that’s so heartwarming it makes me feel as if I’m in the right camp... The soups in this book are based on vegetables, and many of these recipes are new ones for me. But some are soup classics, by which I mean some of those that have stood the test of time in my kitchen, (Quinoa, Corn, and Spinach Chowder) and those that are classics in the culture (Boston-Style Black Bean Soup). I’ve tried to streamlined these dishes as much as possible without sacrificing goodness, so that you can easily enjoy them in your own kitchen. I hope you do enjoy making these soups and add them, one by one, to your repertoire.

—from the Introduction
In Vegetable Soups from Deborah Madison’s Kitchen, America’s favorite vegetarian cookbook author presents more than 100 inventive and straightforward soup recipes guaranteed to satisfy appetites all year long.

Deborah Madison has shown millions of Americans how to turn vegetables and other healthful ingredients into culinary triumphs. In her newest collection of recipes, She serves up a selection of soups ranging from stylish first courses to substantial one-bowl meals.

Madison begins with a soup-making primer and streamlined recipes for vegetable stocks and broths (such as the Hearty Mushroom Broth), which serve as the foundation for many of the recipes that follow, for those who wish to make their own. Soups like the Mexican Tomato Broth with Avocado and Lime can start a supper or stand alone as a simple, light meal. Cooks looking for heartier choices will find satisfying dishes such as Potato and Green Chile Stew with Cilantro Cream or grain-based soups like the Wild Rice Chowder. Organized by seasons, the recipes make the most of the produce–from a springtime Fennel and Almond Soup with Saffron and Ricotta Dumplings to a deeply flavorful autumnal Roasted Squash, Pear and Ginger Soup. When time just isn’t available and prepared soups take the place of home made, Madison offers a battery of suggestions for how to make them your own with simple additions from delicious oils and herbs to an invigorating Cilantro Salsa.

Featuring fifty stunning full-color photographs by Laurie Smith, serving suggestions, wine notes, and a host of ideas for creative finishing touches including caramelized pear “croutons” and souffled cheese toasts, this friendly soup lover's guide gives the reader a hundred delicious ways to enjoy the benefits and flavors of vegetables by the bowlful throughout the seasons.