Low-fat, plant-based recipes that helped the author lose 200 pounds
It’s always inspiring to read about someone transforming their life through healthier food choices. What’s fascinating about the story told in Better Than Vegan: 101 Favorite Low-Fat, Plant-Based Recipes That Helped Me Lose Over 200 Pounds is that the author reached 475 pounds while eating vegan, proving that vegan doesn’t necessarily equal healthy. By shifting to a whole foods diet with no oil, sugar, or processed foods, he has lost (and maintained) over 200 pounds, a true transformation.
Layout and design:
The book is organized into two sections: My story and Recipes. Recipe chapters include sauces dips creams and dressings, breakfasts, appetizers, soups, wraps sandwiches pizza and flatbreads, entrées, side dishes, and desserts.
Several photographers contributed to the book.
Recipes include cucumber dressing (using white beans as the base), ranch dressing (using cauliflower purée as the base), Del’s big breakfast casserole, spinach-wasabi hummus, spicy black bean-sweet potato stew, red white and green pizza, Bangkok noodles, mushroom bourguignon, jicama slaw with creamy poppy seed dressing, and sweet potato-brown rice pudding. (Note that the author says he rarely eats dessert, and there are only six dessert recipes in the book.)
What I liked about the book:
Inspiring story, and some great chef techniques are explained.
I wasn’t so keen on:
Recipes were not coded for special diets beyond being vegan; nutritional analysis is not provided, which would be helpful for low-sodium eaters.
vegans and vegetarians
Not recommended for:
Migraine, paleo, celiac, gluten-free, or low-sodium diets
A note about my cookbook reviews: In the past, I tested at least three recipes from each book, took photos, and described my experience. Due to my dietary limitations (extremely-low-sodium for my Meniere’s Disease and trigger-free foods for migraine relief), it is no longer possible for me to test the recipes and do them justice.