An encyclopedic volume of classic vegetarian recipe recipes, compiled by the women’s auxiliary to the alumni Association of Loma Linda University school of medicine.

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Welcome to the adventure of vegetarian cuisine. The Auxiliary is happy to share their favorite recipes with you as they recommend meals without meat.

The American Dietetic Association, the professional organization of nutritionists and dietitians, has published a position paper in which it is stated a vegetarian diet can provide all the nutrients needed for abundant health. A nutritious diet has been defined as one that includes daily servings from each of the Basic Four Food Groups:

Bread and Cereal Group

Fruit and Vegetable Group

Milk Group

Meat Group

A vegetarian diet is based on the Four Food Groups with the only change coming in the meat group, which can be called the protein group. Vegetable proteins are recommended rather than animal proteins. Thus nuts, beans, legumes, milk, cheese, and eggs are the protein sources of a lacto-ovo-vegetarian diet as represented in the following recipes.

It has been shown that a mixed and varied vegetarian diet supplies protein of excellent biological quality, since the amino acids from a protein of a lower biological value complements that in another protein.

Using grains and legumes together, cereals and milk, assorted nuts and seeds and legumes provides the quality protein needed for growth and tissue repair.

The American Dietetic Association, the American Heart Association, and the American Diabetes Association recommend that the average American reduce the saturated fat and total fat in the diet by using less fat and oil, especially hard fat (animal fat), less whole milk and cream, and fewer eggs. They also recommend a reduction in refined sugar consumption and less salt. In harmony with these recommendations, the editor of this cookbook has chosen recipes submitted by Auxiliary members and friends that reflect those modifica-tions.

May we recommend the following changes in your diet:

1. Use non-fat/skim or low-fat milk rather than whole milk.
2. Use soft margarines rather than butter.
3. Use plain yogurt rather than sour cream.
4. Use unsaturated oil rather than solid shortening.
5. Use two to three eggs per week including those in cooking.
6. Decrease refined sugar consumption.
7. Increase the use of complex carbohydrates — beans, legumes, whole grains, veg-etables.
8. Decrease salt consumption.
9. Monitor total calories to maintain ideal body weight.

The daily food intake on a lacto-ovo-vegetarian diet should include the following for an adult:

4 servings from the Bread and Cereal Group

4 one-half cup servings from the Fruit and Vegetable Group

2 one-cup servings from the Milk Group

2 two-ounce servings from the Protein Group

textures, and new flavors.

The Auxiliary wishes you Bon Appetit as you and your family enjoy new tastes, new Textures, and new flavors.”