The American Vegetarian Cookbook from the Fit for Life Kitchen

by Marilyn Diamond

Features more than five hundred vegetarian recipes for fruit and vegetable dishes, salads, meat substitutes, beverages, and desserts, as well as tips on cooking techniques

Genres: Cookbooks, Food, Vegetarian, Cooking, Nonfiction, Reference

422 pages, Hardcover

First published April 1, 1990

About the author

Marilyn Diamond is an author and speaker promoting health, veganism, natural living, and food combining.

Reviews

[Jocelyn · Rating 2 out of 5]

Somehow I missed this until now, despite having become a vegetarian in 1990, at what would have seemed to have been just the right time to pick it up. I give her full credit for the almond milk and cashew cream ahead of her time, and for Really Trying with the tofu, and I think I might have made pretty good use of it when first on my own and working at Whole Foods during the fat-phobic phase I and all of the United States went through in the 1990s, but this far on I know to cook vegetables, I know how much carbohydrate and how little protein and fat I can feel well with (it is not these proportions), and I know from experience what I think tofu can and cannot be expected to credibly do. Because of that, most of the book is not of use to me, and I flagged no main dish or side dish recipes in it, very unusual for me with a vegetarian cookbook. I never do this, but I think I'm going to slice the desserts section out of this and jettison the rest. Though having fallen prey to both egg replacer and _Baking Without Fat_ in the 1990s, I know the texture problems I can possibly expect from such baked goods, but that set of stuff is at least occasionally useful to me.

[Jen · Rating 4 out of 5]

A caveat -- this is a review from a (current) non-vegan. This is a very useful book, and I find myself picking it up every once in a while for the salad dressings or the tables on cooking grains and beans. Still, the heroic lengths to which she goes in order to replace meat and dairy products with "stedda" products (stedda=instead of) struck me as kind of funny sometimes. There are plenty of good vegan options out there, without necessitating hours and HOURS of preparation. The time and cost expended in order to produce almond milk -- it blew me away. Also, there are some really unusual/difficult to find ingredients, especially in the baked goods chapter. Overall, this is a good book. For those looking to start on a vegan diet, though -- it's not as hard as she makes it seem!

[Julia · Rating 5 out of 5]

I practically lived on this book in the late 90's, but was without it for awhile when I moved and changed roomates. I was ecstatic to find it again, finally (I don't think it's in print) at Twice Sold Tales in Seattle. This is a big book of basics (it replaced my Better Homes when I turned Vegan). There is comfort food and nutrition information. The recipes are both creative and easy, and comprised of easy-to-find ingredients. This was the book that taught me how to prepare tofu that is flavorful, chewy on the inside, and crispy on the outside. She includes general ingredient information and preparation methods as well as specific recipes. Though I don't have kids, there are also many healthy kid-friendly recipes.

[April · Rating 5 out of 5]

I am getting this book for friends and family for Christmas this year! The recipes are so awesome and it's jam-packed with information, not just on how, but why these recipes are good for you. Right down to the vitamins and protein. It has two pages of tofu marinades! It is a great tool for education and I can confidently say the dolma recipe will be a hit. It is a vegan cookbook in vegetarian clothing. It makes the vegan diet look infinitely more attainable and even simple. Why didn't I read this book years ago??

[Ellen · Rating 3 out of 5]

This book introduced me to using tofu in so many ways that were, I thought, unusual; tofu tacos, scrambler, the "steddas" (instead of chicken salad, tuna, egg) some of which I tried and didn't like. The book taught me how to make nut milks, which I appreciated! This cookbook uses a lot of oil which I use sparingly.

It includes good ideas for switching from meat and dairy products, basic shopping lists. It's just not my favorite cookbook.

[Martha · Rating 4 out of 5]

Answers the question, what do I do with tofu?

As with the others, really delicous salads, smoothies, and other vegan meals (though they do mention that you can always use the animal products instead of the vegetarian substitutes (eggs instead of replacer)).

A few weird ingredients (or at least ones that I don't know where to find), which stops it from being perfect.

[Kathleen O'Mara · Rating 5 out of 5]

Good Food that is good for you. Fit for Life is the best recipe book I have found that can bring you to new and healthier diet in a tasty way.

Especially for people who need to change their diet drastically and are not gourmet chefs.

[Jennette · Rating 5 out of 5]

This book is a must for all Vegans!

[Kathryn]

Thank you so much for the very thoughtful recommendation, Q! I look forward to trying this one! :-)

[Brenda Cregor · Rating 2 out of 5]

The best part about this book was the recipe for oven-baked potatoes, but no matter what you do, you will NEVER make tofu taste like fish...yeegads!

[Blandine · Rating 4 out of 5]

I've owned this book for so many years and I keep going back to it for the very creative smoothies.

[Erin (Espy) Sexton]

All vegetarians need to have this book.