The Vegetarian Reset: 75 Low-Carb, Plant-Forward Recipes from Around the World

"Perfect for flavor-first foodies like me, who are on a mission to add more plant-forward dishes to our tables!" - Michelle Tam, New York Times bestselling author and creator of Nom Nom Paleo

The Vegetarian Reset celebrates a lifestyle where a foodie sensibility intersects with healthy eating. It solves the never-ending dilemma that all plant-based eaters face: Is life fun when you eat salad every day, or is it worth it to let your health take a backseat to enjoy a big bowl of rice or pasta without enough protein?

In her debut cookbook, Vasudha Viswanath takes readers on a little trip around the world, drawing inspiration from an array of traditional and global cuisines that are rich in whole foods like vegetables, legumes, and healthy fats. Seasonal vibrant recipes are moderately low-carb and put vegetables front and center, while also being gluten-free! Learn to bake healthy bread from scratch, make paella out of cauliflower rice, transform paneer into gnocchi, and sweeten brownies with dates! Whether you already follow a low-carb lifestyle or simply want to add more healthy dishes into your rotation, The Vegetarian Reset will delight and inspire vegetarians, vegans, and omnivores alike to eat well, fully nourish, and reset your body.

MORE PRAISE FOR THE VEGETARIAN RESET:

"A genius idea that is beautifully executed by Vasudha...Bring on the Curried Lentil Mushroom Bolognese, Masala Egg Bites, and Avocado Lime Smoothie, please!" - Archana Mundhe, bestselling author and founder, Ministry of Curry

"[A] genuine work of art! The photos are breathtaking, and the recipes are unique, nourishing, and easy to follow." - Shana Hussin, author of Fast To Heal and Registered Dietitian Nutritionist

"[V]ibrant and diverse recipes will inspire you to change the way you eat and focus on healthy lower carb options." - Dhru Purohit, host of the Dhru Purohit Podcast and serial entrepreneur

ISBN-13: 9781685550370

Media Type: Hardcover

Publisher: The Collective Book Studio

Publication Date: 01-17-2023

Pages: 192

Product Dimensions: 7.80(w) x 9.60(h) x 0.90(d)

Vasudha Viswanath is the founder of We Ate Well, a community for foodies that brings you the inside scoop on everything vegetarian. Her mission is to help you eat mindfully, joyfully, and sustainably on a vegetarian diet. She grew up in Bangalore, India and now lives in New York City with her husband and daughter.Alexandra Shytsman is a writer, recipe developer, food photographer, and creator of The New Baguette, a plant-based recipe site for the veg-curious. She is the co-author of The Complete Vegan Cookbook, and her work has been featured in national media like The Kitchn, Food52, HuffPost, and Cherry Bombe. She is a Ukrainian immigrant and currently lives in New York City.

Table of Contents

Introduction | 6
About me | 9
General guidance | 10

Breads
Zucchini Bread | 14
Chickpea Crepes | 18
Avocado Toast | 20
Pav Bhaji | 23
Roasted Red Pepperand Spinach Quesadillas | 25
Injera with Misir Wat,Gomen, and Atakilt | 26
Dosas with Chutney | 30
Socca Pizza | 32
Eggplant Chili Cheese Toast | 35
Khachapuri | 36

Rice
Kadhi with Jeera Rice | 40
Rajma Chawal | 44
Mujaddara with Tzatziki | 46
Vegetable Paella | 49
Vegetable Bibimbap | 50
Lemon Risotto | 53
Ginger Fried Rice | 54
Tagine with Lemon-Herb Rice | 57
Burrito Jars | 59
Ven Pongal with Tomato Chutney | 60
Pasta and Noodles
Saag Lasagna | 64
Dan Dan Noodles | 68
Avocado Pasta | 70
Chutney Ramen | 73
Pad Thai with Seared Tofu | 74
Pesto Paneer Gnocchi | 78
Cacio e Pepe | 80
Curried Lentil Mushroom Bolognese | 82
Feta Pasta | 85
Paneer Mac-Khani and Cheese | 86

Salads
Cucumber Papdi Chaat | 90
Falafel Salad | 94
Caprese Salad | 96
Waldorf Salad | 99
Greek Salad | 100
Sundal | 103
White Bean and Fennel Salad | 104
Gado-Gado | 106
Tandoori Paneer Salad | 110
Olivier Salad | 112

Soups and Lentils
Loaded Cauliflower Soup | 116
Roasted Red Pepper and Tomato Soup | 118
Shepherd’s Pie | 122
Cuban Black Bean Soup | 124
Curried Asparagus Soup | 127
Spring Pea and Spinach Soup | 128
Okroshka | 131
French Onion Soup | 132
Adasi | 135
Cabbage Mor Kootu | 137

Eggs
Okonomiyaki | 140
Unda Kathi Roll | 144
Shakshuka | 147
Huevos Rancheros | 148
Eggs Florentine | 151

Small Plates
Masala Egg Bites | 155
Mezze Platter | 156
Empanadas with Chimichurri | 160
(Over)Stuffed Mini Peppers | 162
Arancini with Marinara | 166
Masala Vada | 168
Cucumber Summer Rolls | 171
Zucchini Chips | 172
Celeriac Patatas Bravas | 175
Jicama French Fries | 177

Smoothies
Turmeric-Almond Lassi | 181
Tomato Gazpacho Smoothie | 182
Cucumber Mint Gazpacho Smoothie | 182
Avocado Lime Smoothie | 185
Masala Chaas | 186
Avocado Lime Smoothie | 167
Masala Chaas | 168

Desserts
Nutella Brownies | 191
Berry Cashew Burfi | 192
Banana Souffles | 196
PB&J Sandwich Cookies | 198
Mango Cheesecake Jars | 202

Appendix
Acknowledgments | 206
A Note to My Readers | 207
Vegan Bechamel Sauce | 208
Breadcrumbs from Vegan Zucchini Bread | 209
Fresh Tamarind Paste | 209
Recommended Reading | 210
Nutrition Disclaimer | 211
Index | 212 Show More