The Vegetarian Reset Has Arrived

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?

In her debut cookbook, The Vegetarian Reset, Vasudha Viswanath celebrates a lifestyle where a foodie’s sensibility intersects with eating healthy. It solves the never-ending dilemma that vegetarians face – is life fun when you eat a salad every day or is your health taking a backseat when you eat a big bowl of rice or pasta without enough protein?

Within the pages of this delicious cookbook, Vasudha has created 75 low-carb and high-protein recipes that are rooted in whole foods like vegetables, legumes, spices, and healthy fats. Her recipes take readers on a culinary trip around the world, drawing inspiration from an array of traditional eastern and western cuisines.

Get Your Copy HERE: https://amzn.to/3OhAGnm

The recipes put vegetables front and center for low-carb alternatives to white rice or noodles and creating breads out of less-processed alternatives like chickpea and almond flour. Smoothies are refreshingly savory, and desserts are lightly sweetened with whole fruit. Nutritional facts are provided for each recipe. Moderate amounts of full-fat dairy and eggs are called for in some recipes, but vegan alternatives are often suggested as well.

The Vegetarian Reset offers diverse recipes organized into nine chapters, including:

Breads (Zucchini Bread, Avocado Toast, Dosas with Chutney, Eggplant Chili Cheese Toast, Khachapuri)
Rice (Kadhi with Jeera Rice, Vegetable Bibimbap, Lemon Risotto, Ven Pongal with Tomato Chutney)
Pasta and Noodles (Saag Lasagna, Pad Thai with Seared Tofu, Cacio e Pepe, Curried Lentil Mushroom Bolognese)
Salads (Falafel Salad, Sundal, Tandoori Paneer Salad)
Soups and Lentils (Roasted Red Pepper and Tomato Soup, Spring Pea and Spinach Soup, Shepherd’s Pie)
Eggs (Shakshuka, Huevos Rancheros, Eggs Florentine, Okonomiyaki, Unda Kathi Roll)
Small Plates (Masala Vada, Cucumber Summer Rolls, Celeriac Patatas Bravas, Arancini with Marinara)
Smoothies (Turmeric-Almond Lassi, Cucumber Mint Gazpacho, Avocado Lime, Masala Chaas)
Desserts (Hazelnut Brownie, Berry Cashew Burfi, PBJ Sandwich Cookies, Mango Cheesecake Jars)

“Embracing whole foods and a plant-forward diet in this satisfying, delicious and nutritious way, allows your body to reset, and will likely lead to a lasting overall change in your food preferences, toward healthier options,” Vasudha says.

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 everyone to eat well and fully nourish your body.

ABOUT THE AUTHOR
Vasudha Viswanath is the founder of We Ate Well, a community for foodies that focuses on eating mindfully and sustainably on a vegetarian diet. She has been a lifelong vegetarian and passionate home cook. Her journey into eating healthy started with a doctor’s note about her elevated blood sugar after a routine physical. She transformed the way she cooks to cut out excessive starch and sugar and has never felt better. After spending over a decade on Wall Street where she specialized in technology and business strategy, Vasudha left her career in finance to write a cookbook and create We Ate Well. She grew up in Bangalore, India and now lives in New York City with her husband and daughter. Her web site is www.v8well.com

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