Why Vasudha Viswanath’s Vegetarian Reset Cookbook is Irresistible!

Is the global transition to “plant-based” headed in the right direction? How sustainable is a plant-based diet if it revolves around refined carbs like bread, rice and noodles, or fake meat, uninspiring salads, and sugary smoothies? 

The Vegetarian Reset – 75 Low Carb, Plant-Forward Recipes from Around the World by Vasudha Viswanath (We Ate Well) answers these questions in an irresistible, delicious way. The author celebrates a lifestyle combining a foodie’s sensibility with eating healthy and always a beautifully satisfying way.

Chef and lifestyle expert Vasudha Viswanath tackles and solves the never-ending melodrama that foodie vegetarians face daily in the form of what to eat other than “the same old salad”. Since I happen to be a die-hard carnivore and still eat a large salad with greens daily or I miss it, the main issue is how to make these salad, with or without other dishes, satisfy nutritional requirements.

This is a very important concern. We happened on this topic at a media luncheon the other day and one of the writers told the story about how being a vegetarian made her ill over the course of time.

The dishes are nothing short of marvelous with bold, finessed seasonings and appealing flavors. Although she is most inspired by Bangalore, India, where she grew up, the overall scope is international. We wanted to try just about every recipe in the book from starters, Roasted Red Pepper and Tomato soup to the “salads” mentioned above with gorgeous offerings such as this Olivier Salad, a creamy but lighter version of a Russian Salad, her Tandoori Paneer Salad and her breakfast Shakshoka.

Even a preview of the book showed recipes we want to try. In fact, we just made  a version of the Persian Adasi (p. 123) and used a Melissas’s 6-Bean Medley.  We loved the onion/garlic/cumin/turmeric seasoning flavors, and added pieced of broccoli to make it into a more solid-than-stew dish. Looking forward to trying the dish with lentils.

Clear instructions, gorgeous full page photos of the dishes made it all the more enticing. We also loved the Saag Lasagna (p. 62) and the Spring Pea and Spinach Soup, (p. 116). We had authentic insider supplies of Indian the saag and the paneer ingredients from our own Banana Leaf Restaurant!

And there is more. Vasudha Viswanath is the founder of We Ate Well, an insider’s community for vegetarians to eat mindfully, joyfully and sustainably on a vegetarian diet. Her web site is www.v8well.com

 Follow Vasudha on Insta:  //www.instagram.com/v8well/ and her web site is www.v8well.com

asudha Viswanath of The Vegetarian Reset-p. 123)