Cover image for The Schwarzbein principle vegetarian cookbook
The Schwarzbein principle vegetarian cookbook
Schwarzbein, Diana, 1960-
Personal Author:
Publication Information:
Deerfield Beach, Fla. : Health Communications, [1999]

Physical Description:
x, 340 pages ; 23 cm
Subject Term:
Format :


Call Number
Material Type
Home Location
Item Holds
TX837 .S324 1999 Adult Non-Fiction Central Closed Stacks

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For the millions of readers who have adopted a vegetarian lifestyle, this cookbook contains 371 healthful and delicious recipes. Sample items include: risotto with sun-dried tomatoes and gorgonzola cheese, Middle Eastern lentils with vegetables, Szechwan tofu with green beans, mushrooms and peanuts, tempeh tacos, mealtess moussaka, quesadillas, tofu enchilladas and artichoke chowder.

Author Notes

Diana Schwarzbein, M.D., is a leading authority on metabolic healing. She founded The Endocrinology Institute of Santa Barbara where she sub-specializes in metabolism, diabetes, osteoporosis, menopause and thyroid conditions.
Nancy Deville is a writer of nonfiction and fiction with a talent for making science easy to read and understand. She recently completed a novel and screenplay about trafficking in women and is at work on a novel and nonfiction book.
Evelyn Jacob Jaffe is a private executive chef who also develops recipes for gourmet food companies. She is the founder and former director of Project Food Chain, a program which provides meals for people with AIDS and other life-challenging illnesses.



Roasted Vegetable Salad Makes 4 side-dish servings Each serving: 3 grams protein; 15 grams carbohydrate 1 coarsely chopped large sweet potato 1 cup green beans strings removed, ends trimmed, sliced diagonally into 1-inch pieces 6 tablespoons pure-pressed extra virgin olive oil 1 coarsely chopped red onion 1 red bell pepper, chopped into large chunks 8 ounces brown or white mushrooms, stemmed and left whole 2 medium zucchini, chopped into 1/4-inch rounds 1/4 cup balsamic vinegar 2 teaspoons Dijon mustard 1/4 cup slivered fresh basil or minced parsley, for garnish Preheat oven to 400". Combine sweet potatoes and green beans with 2 tablespoons of the olive oil. Arrange on a lightly greased baking sheet and roast. In a medium bowl, toss red onion and bell pepper with 2 more tablespoons of the olive oil. When sweet potatoes and beans have roasted for about 10 minutes, remove baking sheet from oven and add onion and pepper mixture, stirring well to mix and prevent burning. Return to oven. While potato, bean and onion combination is roasting, combine mushrooms and zucchini with another 2 tablespoons of olive oil. When potato, bean and onion combination has roasted together for 5 to 10 minutes, add mushroom and zucchini mixture, stirring well to mix and to prevent burning. Roast all together for about 5 minutes until vegetables are nicely browned and tender. Remove from oven. In a medium serving bowl, toss all roasted vegetables with balsamic vinegar mixed with mustard. Pepper to taste. Sprinkle with fresh basil or parsley. Serve at room temperature. (c)1999 Diana Schwarzbein, Nancy DeVille and Evelyn Jacob Jaffe. All rights reserved. Reprinted with permission from The Schwarzbein Principle Vegetarian Cookbook by Diana Schwarzbein, Nancy DeVille and Evelyn Jacob. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, without the written permission of the publisher. Publisher: Health Communications, Inc., 3201 SW 15th Street, Deerfield Beach, FL 33442. Excerpted from The Schwarzbein Principle Vegetarian Cookbook by Diana Schwarzbein, Nancy Deville, Evelyn Jacob All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Table of Contents

Acknowledgmentsp. ix
Introductionp. 1
Before You Begin Cookingp. 7
Breakfast Entreesp. 15
Appetizers, Snacks, Dips and Spreadsp. 63
Soupsp. 93
Saladsp. 117
Salad Dressingsp. 149
Vegetarian Entreesp. 165
Grain, Legume and Rice Side Dishesp. 225
Nonstarchy Vegetable Side Dishesp. 253
Starchy Vegetable Side Dishesp. 275
Chutney, Compound Butters, Mayonnaise, Pestos, Salsas and Saucesp. 285
Indexp. 311
About the Authorsp. 339