The Vegetarian Reset: 75 Low-Carb, Plant-Forward Recipes from Around the World, Vasudha Viswanath's creative collection of savory and sweet dishes inspired by her international palate, will delight readers who want to prioritize nutrition-rich ingredients in their diets without compromising taste and sensory appeal. By reimagining traditional dishes into low-carb, vegetable-centric versions of themselves, Viswanath breathes new life into favorites such as shepherd's pie, lasagna, fried rice, paella, risotto and pad thai. A robust desserts section features Viswanath's signature Mango Cheesecake, Banana Soufflés and Hazelnut Brownies. Nutritional information is thoughtfully provided for each recipe.
Chickpea flour is one of Viswanath's secret weapons; it takes center stage in "Breads," the opening chapter. Zucchini bread, French Riviera-inspired "socca" pizza and Ethiopian injera bread are some of the delicious foods she transforms with this special ingredient. In "Pasta and Noodles," Viswanath, a self-described foodie, deploys vegetable noodles made from hearts of palm, edamame, zucchini and daikon radish as "humble carriers" of tasty, tangy sauces. To maximize flavor and enhance dishes, she often adds an Indian twist to her recipes with spice blends, such as in her Curried Lentil Mushroom Bolognese.
A former hedge fund professional turned cookbook entrepreneur, Viswanath is the founder of We Ate Well, an online newsletter dedicated to vegetarian cooking. The recipes in The Vegetarian Reset are enhanced by gorgeous photos that showcase the abundant variety, adventurous spirit and focus on flavor that are at the heart of a foodie sensibility. --Shahina Piyarali, reviewer