The Gluten-Free Vegan: 150 Delicious Gluten-Free, Animal-Free Recipes
- ISBN13: 9781600940323
- Condition: New
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Combines the practices of both vegan and gluten-free diets to provide for the needs of health conditions ranging from celiac disease to fibromyalgia, sharing dozens of healthy recipes complemented by information about sugars, raw foods, organic foods and
Title: The Gluten-Free Vegan
Author: O’Brien, Susan
Publisher: Perseus Books Group
Publication Date: 2007/12/24
Number of Pages: 190
Binding Type: PAPERBACK
Library of Congress:
List Price: $ 16.95
Price: $ 9.62
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OMG, it’s real food.,
If you have celiac and you have ever tried to go vegan, you have probably woken up several days later, laughing hysterically: “There’s nothing to eat!”
Not so: mayonnaise, meatloaf, brownies–it’s all here.
The author also limits recipes that use corn, soy, and sugar, resulting in food that is low glycemic index, allergy-free, vegan and gluten-free. Perfect, perfect, perfect.
Well, almost: many of the recipes have long ingredient lists, but they won’t take forever, and they include recipes that can be cooked a month in advance and then frozen. (Your mother should have taught you not to freeze tomatoes.)
My only real complaint is the book’s discussion of oats: the author says that oats don’t have gluten, and so they are safe. Actually, oats contain avenin, which is just a different form of gluten; in a test tube, intestinal samples have an immune reaction to avenin; but, in live people, there are many fewer anti-gliadin antibodies (the bad stuff) in diagnosed celiacs who eat oats.
The problem is, some celiacs do fine on oats–and some don’t. It’s difficult to tell until the person in question starts to get sick again.
However, with that one caveat, this cookbook is way cool, and very, very useful. If you are willing to spend any time in the kitchen at all, this is well worth picking up.
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|The new family favorite cookbook,
If you are looking for recipes that are packed with flavor and nutritional value, you need not go any further than this book. The Yam & Black Bean Burritos quickly became a family favorite as did the Mushroom Nut Loaf. The Carrot Cake could go head to head with one made in the traditional manner and still come out the winner. The Quinoa Coffee Cake is delicious, dense, moist and flavorful.
The main course recipes use familiar, whole foods that you don’t have to travel to a health food store to purchase. If you are accustomed to stocking a gluten free baking pantry, you will find the desserts do not need any special ingredients. The typical flours are used: sorghum, brown rice, tapioca, quinoa, and arrowroot.
Best of all, these recipes are EASY. Many are one dish meals (yea!) that go beautifully with a simple salad on the side. The deserts are sweetened with just the right amount of agave nectar (perhaps the only ingredient you won’t have at your local grocer. However, it is available via Amazon.com). I’ll wager friends and family members that are not Vegan or gluten intolerant will love these recipes.
Please note, if you are sensitive to nuts you need to look elsewhere. The vast majority of the recipes here use tree nuts. However, if gluten and animal products are your only foes, this book is a must have.
Highly recommended for everyone who loves flavorful and healthy whole foods.
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|Delicious gluten-free vegan dining at your fingertips,
Ok, so you’re a vegan who suddenly finds yourself diagnosed with Celiac Disease or gluten intolerance. You’re thinking “Help!” right? This new book is a good start toward feeling like you’re: A) Not alone, and B) Perfectly able to feed yourself for the rest of your life. O’Brien’s 150 delicious, animal-free, gluten-free recipes make a great basic cookbook, containing easy direction and advice, as well as resources for the suddenly-wheatless vegan.
Or perhaps you’ve been gluten-free for years, but are trying to feel even better, the kind of better that sometimes comes from trying a vegan diet. It happens. Then you turn to Susan O’Brien’s The Gluten-Free Vegan and make the Corn Chowder on page 31, or the Pumpkin Scones on page 131, and say “I love you, world! I think I want to live.”
Which recipes shall you try first? I fell in love with the incredible Thai Vegetable Soup, then had to follow it up with something Mom might have made–the Carrot Salad on page 43. Now I’m planning a feast with Yam Enchiladas with Pomegranate Sauce, accompanied by the Antioxidant Chili, concluding with Apple Pie Bars. Seriously, you can go wild with this healthy food, and never regret a thing. This is a great title to have in your VGF kitchen.
You meat-and-wheat-eating foodies out there need this book, too. Be broad-minded enough to consider that a delicious dish containing no gluten or animal parts still might really make you lick your chops. Besides, understanding your friends’ food needs and preferences makes you a very wonderful, sympathetic and sexy host/hostess.
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