"Deborah Madison is one of the country's finest cooks and this is her best cookbook ever with recipes that she likes to cook! Whether you are a beginning vegetarian cook, passionate vegan, or like us, occasionally eat a vegetarian meal as a part of your diabetes meal plan, you're sure to find inspiration and lots of good food here. Deborah offers an impressive collection of information and guidance for everything from grains and soy to buying and preparing vegetables. As a person with diabetes, you will need to adjust some of her recipes, using cooking sprays, less oil, low-fat dairy products, etc., but the results will still be incredible.
Here's a recipe that we particularly like:
Zucchini with Corn and Squash Filling
Serves 4
4 zucchini, about 6 ounces each
1 cup finely diced zucchini
2 teaspoons corn oil
kernels from 2 ears corn, about 1 1/2 cups
1 cup cooked quinoa or rice
2 tablespoons grated Muenster
4 scallions, including some of the greens, thinly sliced
1 jalapeņo chile, seeded and minced
2 tablespoons chopped cilantro, parsley, or basil
salt
Preheat the oven to 375°F. Prepare the squash for stuffing, slicing off the top third for a lid. Saute the diced zucchini the oil in a skillet over high heat until tender, about 4 minutes. Mix with the remaining ingredients, seasoning with salt to taste. Fill the squash, replace the tops, and set in a baking dish. Add water to come about 1/4 inch up the sides of the dish and cover with aluminum foil. Bake until tender when pierced with a knife, about 25 minutes.
Deborah does not give nutritional analysis, but this comes out to be 2 carbohydrate (2 bread/starch) and 2 vegetable exchanges with 2 grams of fat per serving." diabetic-lifestyle.com
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Vegetarian Cooking for Everyone
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