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Great Gluten-Free Vegan Eats

Cut Out the Gluten and Enjoy an Even Healthier Vegan Diet with Recipes for Fabulous, Allergy-Free Fare

Great Gluten-Free Vegan Eats
Print
Format: Paperback, 224 Pages
ISBN: 9781592335138
Publisher: Fair Winds Press
Specs
Illustrations: 100+
Size: 7.5 x 9.25
Weight: 0.06 lb.
Published: Jun. 1, 2012
List Price: $21.99 $17.59
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Sample Recipes
SAFFRON-INFUSED WHITE CHILI
The white chili powder used in this recipe can be found in Indian groceries or can be easily substituted with another variety of chili powder to taste.
Yield: 10 servings

6 cremini or mushrooms, chopped
1 Vidalia onion, diced
1 yellow zucchini, unpeeled, diced
2 jalapeño chiles, stemmed, seeded, and minced (leave the seeds in if you like a lot of heat)
1 yellow bell pepper, stemmed, seeded, and diced
1 tablespoon (3 g) total minced fresh rosemary, sage, and oregano
4 cloves garlic, minced
2½ tablespoons (38 ml) olive oil, divided
Salt to taste
2 teaspoons cumin
1 teaspoon white chili powder
4 cubes (4 teaspoons or 8 g) chicken flavored vegetable bouillon
6 cups (1.4 L) water
1 cup (100 g) textured vegetable protein (TVP)
2 cans (15 ounces, or 420 g each) Great
Northern beans, drained and rinsed
1 can (15 ounces, or 420 g) white kidney beans, drained and rinsed
2 tablespoons (30 ml) lime juice
3 tablespoons (24 g) cornstarch mixed with 6 tablespoons (90 ml) cold water
Small pinch of saffron threads, soaked in 3 tablespoons (45 ml) boiling water and allowed to rest for 2 to 3 hours

In a large stockpot, sauté the mushrooms, onion, zucchini, jalapeños, bell pepper, chopped herbs, and garlic in 2 tablespoons (30 ml) of the olive oil over medium-high heat until soft, about 13 minutes, stirring often to prevent sticking. Season lightly with salt, and then stir in the cumin and white chili powder as the vegetables are cooking.

In a pot, bring the bouillon cubes and water to a boil, whisking to make sure the bouillon is dissolved. Place the TVP in a bowl, add 1 cup (235 ml) of the boiling broth, and cover for 5 minutes, or until fluffy.

Once the veggies are soft, add the remaining 5 cups (1.2 L) broth and bring to a simmer over low heat.
In a small skillet over medium-high heat, sauté the rehydrated TVP in the remaining ½ tablespoon (8 ml) olive oil just until golden brown, about 5 minutes. Stir the cooked TVP into the veggies and broth.

Purée 1 can of Great Northern beans in a food processor until smooth. Stir the puréed beans into the veggies and broth until well incorporated. Stir in the remaining 2 cans of beans, lime juice, and cornstarch mixture. Cook for an additional 10 minutes over medium-high heat until thickened, stirring occasionally.
Add salt to taste.

Crush the saffron threads with the back of a spoon and add to the chili. Let cook an additional minute or so before serving.

Nutritional Analysis
Per serving: 534 calories; 5 g fat; 35 g protein; 90 g carbohydrate; 31 g dietary fiber; 0 mg cholesterol.

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GLUTEN-FREE PIZZA CRACKERS

Love the taste of pizza but not really into the doughy gluten-derived crust? Make these gluten-free pizza crackers from Great Gluten-Free Vegan Eats (Fair Winds Press, June 2012) by Allyson Kramer, founder of the blog ManifestVegan.com. Kramer launched her vegan blog in 2009 and found out shortly thereafter that she has celiac disease. Since then, she has been crafting gluten-free vegan recipes and is a respected authority on vegan and gluten-free cuisine.

Pizza Crackers

Recipe from Great Gluten-Free Vegan Eats by Allyson Kramer.

Yields about 70 crackers

Ingredients:

2 cups (260 g) chickpea flour
1/2 cup (65 g) sorghum flour, plus more for rolling
1/2 cup (65 g) potato starch
1/2 cup (65 g) nutritional yeast
1 teaspoon xanthan gum
1 teaspoon sea salt
2 to 3 teaspoons ground pizza seasoning, plus more for sprinkling
1/ 3 cup (80 ml) olive oil
1/4 cup (60 g) tomato paste
3/4 cup (180 ml) cold water
Directions:

Preheat the oven to 350 degrees F (180 degrees C, or gas mark 4).
In a large bowl, combine the chickpea flour, sorghum flour, potato starch, nutritional yeast, xanthan gum, salt, and pizza seasoning until well mixed.
Using a large spoon, stir in the olive oil, tomato paste, and cold water. Mix until very well combined. Turn the dough out onto a lightly floured surface and knead just until the dough is uniform in texture and color.
Add a little more flour to your rolling surface and pat out the dough to about 1 inch (2.5 cm) thick. Sprinkle the top with a touch more sorghum flour and flip over.
With a lightly floured rolling pin, roll out the dough until it is about 1/8-inch (3 mm) thick. Use a circular cookie cutter or a pizza wheel to cut out 1-1/2-inch (3.8 cm) shapes of dough. Sprinkle with additional pizza seasoning.
Use a flat metal spatula to scoop up the shapes and place on an ungreased baking sheet, spacing them about 1 inch (2.5 cm) apart.
Bake for about 30 minutes, flipping once halfway through the cooking time. The crackers will have a reddish hue (from the tomato paste) but should be slightly puffy and golden brown on both sides when they are done. Depending on the size of your baking sheets and oven, you may need to make 2 or 3 batches of crackers.
Let cool completely. Stored in an airtight container, these will keep for up to 1 week.

Following a plant-based, gluten-free diet is one of the healthiest lifestyle choices around, yet it can be a challenge to create meals that not only match your needs, but taste delicious too. But not any longer! Great Gluten-Free Vegan Eats shows you exactly how to create compassionate and wheat-free recipes that are impressive enough for even the most seasoned foodie. Full of fresh and all-natural ingredients, the 101 fully-photographed, scrumptious recipes you’ll find inside prove that eating vegan and gluten-free doesn’t have to be a sacrifice, but a delight!

From tempting appetizers, to hearty mains, to luscious desserts, you’ll find dishes to suit your every need and craving, including:

-Cherry Vanilla Bean Pancakes

-Mediterranean Croquettes

-Coconut Asparagus Soup

-Roasted Red Pepper & Fava Salad

-Walnut Ravioli with Vodka Sauce

-Rosemary, Leek & Potato Pie

-Chocolate Hazelnut Brownie Cheesecake

-Banana Berry Cobbler

Live a healthy and sustainable life, while still enjoying the foods you love, with Great Gluten-Free Vegan Eats!

Allyson Kramer is the founder of the blog Manifest Vegan (http://www.manifestvegan.com), which she launched in 2009 as a way to communicate her love of vegan cooking and recipe development to the world. Shortly after the site's launch, Allyson was diagnosed with Celiac disease, and she began focusing solely on gluten-free, vegan recipes. Manifest Vegan was listed as one of the top veg blogs of 2010 by VegNews Magazine, and has received praise on such sites as theKitchn.com, Slashfood.com, and Foodgawker. Allyson develops all of the recipes and photos that appear on the site. She is also a contributer to National Celiac Foundation Association newsletter and ChicVegan.com. She lives in Philadelphia, PA.

"Top-notch photography, interesting-yet-not-overwhelming recipes, and an affable, approachable style are the hallmarks of Manifest Vegan, and each of these qualities shines through in the 200-plus page Great Gluten-Free Vegan Eats." - VegNews
"Gluten-free vegan dishes can be some of the healthiest and most challenging meals to whip up. Thanks to GREAT GLUTEN-FREE VEGAN EATS by Allyson Kramer it may have gotten easier for you!" - Wendy Limauge
www.sweetiesfreebies.com
"This cookbook is filled with tempting recipes which I have earmarked for when my boys' unrelenting summer schedule slows down enough that I can get reacquainted with my kitchen." - Heidi Kelly
www.adventuresofaglutenfreemom.com
"Allyson has so many delectable recipes that it's hard to decide what to make first. You'll find yourself cooking from this book again and again." - Kathy Hester, author of The Vegan Slow Cooker
"In her debut cookbook, Allyson Kramer opens up a world of delicious possibilities for those eager to learn more about eating gluten-and animal-free. You'll be amazed by the creative flavor combinations and mouthwatering photos, which will have you racing to your kitchen to try them out." - Beverly Lynn Bennett, co-author of The Complete Idiot's Guide to Gluten-Free Vegan Cooking
"Allyson's recipes are living proof that vegan as well as gluten-free food is delicious and fun! 'You can eat cake' ... and then some!" - Carolyn Scott-Hamilton, author of The Healthy Voyager's Global Kitchen
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Introduction

Chapter 1: The Gluten-Free Vegan Pantry & Basics

Chapter 2: Breakfasts

Chapter 3: Main Courses

Chapter 4: Salads & Soups

Chapter 5: Appetizers, Sides & Snacks

Chapter 6: Desserts & Beverages

Vegan Resources

Acknowledgments

About the Author

Index

Rosemary, Leek & Potato Pie

My father used to make potatoes au gratin for dinner all the time when I was a little girl, as it was often just the two of us enjoying our meals together. This is a tribute to one of my dad’s favorite dinners, with a few more “grown-up” flavors added in for good measure. Serve with a bowl of soup for a delicious, well-rounded meal.

Ingredients:

—3 pounds (1.36 kg) thin-skinned potatoes, unpeeled and very thinly sliced (about 1/ 8 inch [3 mm] thick) into rounds

—Sea salt

—4 cloves garlic, minced, divided

—2 tablespoons (5 g) minced fresh rosemary sprigs

—1 leek, white and light green part only, cleaned well and thinly sliced

—1/2 cup (65 g) nutritional yeast

—7 tablespoons (100 g) nondairy margarine, melted

Directions:

Preheat the oven to 400 degrees (200 degrees C, or gas mark 6). Lightly grease an 8-inch (20.3 cm)-springform pan using margarine or nonstick spray.

Arrange the potatoes in one even layer so that they cover the bottom of the pan, overlapping as necessary with no gaps. Sprinkle lightly with sea salt, about one-fourth of the minced garlic, and a little fresh rosemary. Arrange a few rings of leeks (distributing evenly) on top of the potatoes.

Dust with nutritional yeast until all the potatoes are well covered and then drizzle with a little melted margarine (a little more than 1 tablespoon [14 g]).

Cover with a second thin layer of potatoes, then salt, garlic, and rosemary, and then a few more rings of leek, and finally nutritional yeast and a drizzle of margarine. Repeat the layering process again and again until all the ingredients have been used. Add a last layer of potatoes around the rim for an extra-special presentation. You should end up with 4 or 5 layers of potatoes.

Bake for about 1 hour and 5 minutes or until a butter knife easily slides through all layers of potatoes. If the potatoes begin to brown quickly, cover lightly with foil during the last 20 minutes of cooking.

Let cool briefly and then carefully remove the springform rim.

Slice carefully into wedges and serve immediately.

Yield: 8 servings

Nutritional Analysis: Per serving = 294 calories; 11 g fat; 9 g protein; 43 g carbohydrate; 7 g dietary fiber; 0 mg cholesterol

News

January 9,2013
Great Gluten-Free Vegan Eats and Vegan Sandwiches Save the Day! were named to the 2012 Top 10 Best Vegan Cookbooks list by VegNews. Learn More.
March 7,2012
VegNews has named Great Gluten-Free Vegan Eats to its list of must-have cookbooks for 2012. Learn More.
March 7,2012
Allyson Kramer, creator of the blog Manifest Vegan and author of Great Gluten-Free Vegan Eats, shares her tricks for cooking a fantastic meal with VegNews. Learn More.
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