Gluten-Free and Vegan Holidays: Celebrating the Year with Simple, Satisfying Recipes and Menus
Format: PDF / Kindle (mobi) / ePub
Entertaining friends and family can be a challenge when you’re vegan and gluten-free. It can be even trickier when you’re not, but a family member or close friend is. So what do you do when you want to prepare a gluten-free and vegan holiday dinner for eight? Turn to Gluten-Free and Vegan Holidays for help! Jennifer Katzinger, author of the popular Flying Apron’s Gluten-Free & Vegan Baking Book makes celebrating the holidays simple and stylish with seventy delicious, satisfying recipes for our most cherished holidays. Here you’ll find both sweet and savory gluten-free and vegan menus for Thanksgiving and Christmas feasts, for a romantic Valentine’s Day dinner for two, for springtime Easter and Passover celebrations, a 4th of July picnic, and many more. Whether you’re gluten-free and vegan or not, you’ll please the ones you love with these simple yet sophisticated and pleasing menus.
date sugar until smooth. Add the almond meal, teff flour, baking soda, salt, cinnamon, and water. Thoroughly combine the wet and dry ingredients, but don’t overmix. Fold in the walnuts. Pour the batter into the loaf pan(s) and bake for about 1 hour (about 45 minutes for 5-inch loaves), or until golden and firm to the touch. When a knife or toothpick is inserted into the center of the bread, it should come out clean. Holiday Cookies, Cakes, and Breads 67 m en u Miniature Quinoa Cornmeal
sticking, dip your fork in a little coconut flour. Bake for 12 minutes, or until golden. 130 glu ten-free AND vegan holidays Chocolate Apricot Chunk Cookies Growing up in Seattle, I used to frequent a wonderful bakery called Macrina Bakery and Cafe. I remember thoroughly enjoying Macrina’s chocolate apricot cookies. Here is my gluten-free, vegan version, abundant with gooey dark chocolate. ½ cup extra-virgin olive oil ½ cup Sucanat 1 teaspoon vanilla extract 2 cups teff flour ½ teaspoon
your culinary desires. 2 medium yellow onions, chopped 2 cloves garlic, minced 3 tablespoons extra-virgin olive oil ⅛ teaspoon red pepper flakes 1 tablespoon curry powder ½ teaspoon ground coriander Three 15-ounce cans pumpkin, or 6 cups mashed cooked fresh pumpkin 5 cups vegetable broth Two 15-ounce cans unsweetened coconut milk Up to ¼ cup maple syrup Sea salt Pinch of cayenne (optional) ½ cup toasted pumpkin seeds, for garnish 1. In a large saucepan over medium heat, sauté the onions and
the cakes to cool completely before frosting. 3. While the cakes cool, make the frosting. (Note: If you are baking cupcakes and plan to pipe on the frosting, I recommend doubling the frosting recipe so you have plenty to work with in your piping bag.) In a large mixing bowl, add all the ingredients and beat with an electric mixer on low speed until combined. Increase the speed to high and whip until the frosting is smooth and creamy. You may need to scrape down the sides of the bowl a few times
your guests object to these sun-dried fruits, feel free to omit them. I recommend making the bread a day or two before your meal, to simplify your time in the kitchen on Thanksgiving Day. A storebought gluten-free bread or Yam Bread with a Pinch of Magic (page 139) will work with this recipe too, should you find yourself short on time. I should also add that this bread is really terrific on its own. It slices beautifully, has great flavor, and works well as bruschetta, sandwich bread, or simply