I have all the Moosewood Restaurant cookbooks, but my favorite is the Cooks at Home one. It was published in 94 so its not new, but all the recipes that I have tried are absolutely delicious and many, even most would be allowed on the SB plan.

Here is one that I had last night. I had Broccoli-Tofu Stir-fry.
3 T hoisin sauce
2/3 cup water
3 T rice vinegar or white
3 T soy sauce
1 T cornstarch (but I didn't have any so I didn't use it)
combine and set aside- prepare veggies below

3-4 T vegetable oil
2 clove garlic
1 sm fresh chili, seeded and minced
1 1/2 cakes tofu, cubed
1 lg head broccoli, cut into florets
1/3 c dry sherry
1 bunch scallions (which I call green onions) cut into 1" lenghts
1 red bell pepper
In wok or large skillet heat( on medium heat as garlic can burn and taste nasty) 2 T of the oil, add garlic and chile and stir fry for about 30 seconds before adding tofu. Continue to stir tofu until it is lightly browned and remove and set aside. Add more oil add broccoli and stir for about 3 minutes, add some water if necessary, add the green onions and red pepper and stin for about another minute. Return the tofu and the sauce to the pan and if you used the cornstarch wait til it thickens
Top with some unsalted peanuts. (added protein)

You can serve this on brown rice, udon, whole wheat noodles. or with nothing at all.
They suggest sliced mango for desert.

Makes 4 servings, 156 calories, 9 g protein, 9.3 fat, 10.9 carbs and 690 sodium and no cholesterol.

Have you been able to find a low-sugar Hoisin sauce? All of the ones I've seen have like 14 grams of sugar per serving, so I'm trying to find or make a low-sugar, good tasting version of it.....!!!

I just found these sf sauces while shopping at the Netrition web site. I order from there a lot and all shipping is something like $4.99 no matter how much you buy.

I've never tried these sauces yet, so I can't tell you if they're good. They're sweetened with Splenda. Anyway, check it out.

http://www23.netrition.com/steels_condiments_page.html

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A couple summers ago, my wife and I went to the Shoshoni yoga center near Nederland, Colorado. One of the many highlights was the vegetarian fare and they have two cookbooks, The Yoga Kitchen and The Shoshoni Cookbook. We bought The Yoga Kitchen and took a cooking class while we were up there along with all our yogic activities. Unfortunately there is still an overreliance on white rices and flours, ghee (clarified butter), full fat yogurts and cheeses and dairy and so forth to be overly SB friendly, but most of the recipes can be easily adapted to be more SB oriented as need be. I was actually kind of surprised how unhealthy a lot vegetarian cooking can be if you use SB principles as the reference point.

They might be available on Amazon or ordered from your local bookstore chains as well, but this is the link from their site.
http://www.shoshoni.org/bookstore-books.html

Thanks, RedRox, for your comments. I'm a vegetarian and I agree. Also, your yoga practice is inspiring. dayna.

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agree with which part?? and if my yama and niyama practices ever catch up with my asana practice, I might be headed in the right direction!

I agree that vegetarian meals may not support SB.....what is yama and niyama?
I'm doing ok and feeling 100% better on SB.

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hehehe... yeah my 17 yr old has been a lacto-ovo-pesce "vegetarian" since the 4th or 5th grade. What that usually means is that she is a cheese and pastatarian!!

The yamas and niyamas are two of the other 8 limbs of yoga that each have five principles associated with them. Basically the yamas provide guidance for how to live your life in relation to others external to yourself and the niyamas provide guidance on how to live your life internal to yourself. Just kind of a 10 point blueprint for living a good life. Asana (a third limb) is the physical practice that most associate with yoga as the "exercise" component. Won't bore ya with the other 5 limbs!

Funny how when we eat foods that properly nourish and support our body and brain, we do in fact tend to feel better isn't it?