Petusevsky - The American Diabetes Association vegetarian cookbook : satisfying, bold, and flavorful recipes from the garden

Director, Book Publishing, Abe Ogden; Managing Editor, Greg Guthrie; Acquisitions Editor, Victor Van Beuren; Editor, Rebekah Renshaw; Production Manager, Melissa Sprott; Composition and Cover Design, Jenn French Designs, LLC.; Photographer, Renee Comet; Printer, Marquis Imprimeur.

2013 by Steve Petusevsky. All Rights Reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including duplication, recording, or any information storage and retrieval system, without the prior written permission of the American Diabetes Association.

Printed in the United States of America
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The suggestions and information contained in this publication are generally consistent with the Clinical Practice Recommendations and other policies of the American Diabetes Association, but they do not represent the policy or position of the Association or any of its boards or committees. Reasonable steps have been taken to ensure the accuracy of the information presented. However, the American Diabetes Association cannot ensure the safety or efficacy of any product or service described in this publication. Individuals are advised to consult a physician or other appropriate health care professional before undertaking any diet or exercise program or taking any medication referred to in this publication. Professionals must use and apply their own professional judgment, experience, and training and should not rely solely on the information contained in this publication before prescribing any diet, exercise, or medication. The American Diabetes Associationits officers, directors, employees, volunteers, and membersassumes no responsibility or liability for personal orother injury, loss, or damage that may result from the suggestions or information in this publication.

The paper in this publication meets the requirements of the ANSI Standard Z39.48-1992 (permanence of paper).

ADA titles may be purchased for business or promotional use or for special sales. To purchase more than 50 copies of this book at a discount, or for custom editions of this book with your logo, contact the American Diabetes Association at the address below, at booksales@diabetes.org, or by calling 703-299-2046.

American Diabetes Association
1701 North Beauregard Street
Alexandria, Virginia 22311

DOI: 10.2337/97815804048777

Library of Congress Cataloging-in-Publication Data
Petusevsky, Steve.
The American Diabetes Association vegetarian cookbook / Steven Petusevsky.
pages cm
Includes bibliographical references and index.
ISBN 978-1-58040-487-7 (alk. paper)
1. Diabetes--Diet therapy--Recipes. 2. Vegetarian cooking. 3. Cooking (Vegetables) I. American Diabetes Association. II. Title.
RC662.P47 2013
641.56314--dc23
2013008330

table of contents

acknowledgments

Book acknowledgments are always difficult because it means that the book, a true labor of love, is finished. There are also so many people to thank and Im always afraid I will miss someone important who either put up with me over the last year, or in some way helped the outcome of this book.

With that said, I want to thank Abe Ogden, Rebekah Renshaw, and Greg Guthrie at the American Diabetes Association for presenting me with the opportunity to write this book and allowing me to reach so many people who will benefit from these pages. Thanks to Renee Comet of Renee Comet Photography and food stylist Lisa Cherkasky for their brilliant photographs. My hope is to positively affect many readers and perhaps inspire them to begin new traditions with their families and friends. I want them to know creative healthful food is simple, beautiful, and delicious.

I also want to thank Lori, my better half (and a vegetarian), for always being supportive and encouraging me to eat my vegetables, for willingly consuming everything I cook, and for being honest when it came time for feedback.

My agent and friend for many years, Beth Shepard, made this book possible, and I cherish her as a life ally. Terry Dalton introduced me to a new and enlightened way of cooking nearly 25 years ago at the Unicorn Village in North Miami and, fortunately, he was 30 years ahead of his time. Sara Baer Sinnott and the Oldways Foundation led me around the world and opened up the notion of true global cuisine. Over the years, they have inspired me to earnestly seek authentic roots cooking globally. In parts of the world I never dreamed I would actually be, let alone cook, I learned that great vegetarian food should be great food, not labeled just vegetarian. I wanted to thank my old friends Bobby and Rachel Koeningsberg for letting me camp out for weeks at a time in their beautiful cottage in Colorado while I cooked many of these recipes. I will never forget some of these farm to table dinners. Enjoy cooking these recipes as much as I have enjoyed creating them for you.

Chef Steve

introduction

Why another cookbook, and a vegetarian cookbook at that? Even when you take into consideration the fact that vegetarian cookingreally great vegetarian cookingcan be intimidating for many home cooks, I wanted to offer more than just recipes. The essence and message of this book is personal. Two years ago, I was diagnosed with prediabetes blood glucose levels that are higher than normal but not yet high enough to be diagnosed as diabetes. I also had high blood pressure and high cholesterol. I tried to justify this prognosis to myself, shrugging off any personal responsibility. After all, Ive been a professional chef my whole life. I literally fell apart. I had been living in the Midwest, working on a three-year contract, away from family, friends, and everything dear to me. My solution and consolation became making poor food choices. Along with the cheese, fried cheese curds, deep fried fish, and donuts, I lived in the epicenter of beer production. Clearly that didnt help the situation.

I moved back to my home state of Florida after my contract was up, knowing that something was terribly wrong with my internal chemistry. My doctor immediately put me on several medications and routine blood work to monitor my progress. I found the whole situation embarrassing, invasive, and depressing. How could this happen to me, the guy who had spent the last several decades touting healthy cuisine? The truth is that what happened to me happens every dayit may have happened to you, your partner, a friend, or your kids.

Flash forward two years later and I can honestly tell you that I have never felt better. After losing more than 30 pounds, Im off most of the medications, and although I have more work to do, I am now walking the walk and following my own advice. I am not a total vegetarian; however, I eat vegetarian meals at least four days a week. I exercise regularly and can tell you that my attitude has completely changed for the better. My life has improved greatly and Im managing my prediabetes with many of the recipes youll find in this book. If a chef who lives, eats, and breathes food 24/7 can make such dramatic changes in his life, you can too.

No one wants to sacrifice flavor for health. This is the best thing about the recipes in this book. They are easy to make, have incredible flavor, and will never bore you or your friends and family. These recipes rely on simple, fresh, and seasonal ingredients and how they relate to each other through taste, texture, color, and flavor harmony. Chefs know this as the Asian 5-Flavor Principle, which universally guides our taste buds. Sweet, sour, salty, spicy, and bitter are the primal elements of taste that, when carefully balanced, resonate together to make us simply say WOW with every forkful.