The Vegetarian Low-carb Diet Cookbook [Paperback]

This cookbook is a fantastic resource for vegetarians or vegans looking to use a low-carb diet. I'm sure most vegetarians, like me, are well aware than our choice of diet is not exactly low-carb. And looking through most low-carb cookbooks supporting the "Atkins Diet" or "South Beach Diet" or similar doesn't offer much hope.

This book changes that. It is packed with good-tasting, vegetarian (and in many cases, vegan) recipes that are low in carbs, higher in fat and protein.

American readers should note that this is an English cookbook. All measurements are in both SI (metric) and US (or Imperial) units, so you won't have any problems there. However, some terms will require a little research. Keep a dictionary -- or the internet, or both -- handy. E.G. "Courgettes" are zucchini. "Dolcelate" is a milder version of Gorgonzola made for export to England. Don't neglect a recipe just because you haven't heard of it, because chances are, you have -- just under a different name.

And a few recipes have measurements in both systems that aren't very close, like 300 ml vs. 1/2 pint. You may wish to try them both ways, your measuring cups probably are labeled for both anyway -- think of it as a game.

The tarragon, Peccorino, almond tart is just fantastic. Even if you live somewhere in the sticks like me and Peccorino (sheep's milk) Romano is hard to find.

My final comment: I am finally losing weight since gaining it constantly after becoming vegetarian.

(Edit May, 2012.)

Still using and enjoying this cookbook.

I figured out the pint issue: An Imperial (UK) pint -- which is used in the book -- is 568 mL or 20 Imperial ounces. A US pint is 473 mL, or 16 US ounces. US and UK ounces are also slightly different. So to convert an Imperial pint to a US pint, multiply by 1.2 (or add 20%). To convert UK pints to US ounces, multiply by 19.2. Better yet, just use the milliliters measure on the other side of your liquid measure.

Also, you'll need to have a kitchen scale, preferably one you can "tare" or "zero out". All bulk ingredients are measured in ounces and grams, rather than cups. This includes flours, powders, ground and shredded ingredients. I actually like this, especially with ground nuts and shredded cheese, since I can weigh out the amount before grinding/shredding instead of trying to guess how much makes a cup after processing.

The Vegetarian Low Carb Diet by Rose Elliot is excellent. To follow these recipies will bring kitchen creativity into your life and will begin immediate weight loss. Since beginning I am loosing 2 kilos per week which to me is just great as I NEVER feel hungry.

Also I am diabetic, before starting the Vegetarian Low Carb my sugar count (Australian) was around a horrific 18 to 23. After a few days on the diet it dropped to between 8 and 10.

My advice to all diabetics ...Chuck out the carbs. Now!

I am recommending it to everyone!

It's difficult to manage carbs as a vegetarian. This is a great cookbook to help me with the nuances of the healthy lifestyle I have chosen. Easy recipes which taste good!