Gluten-Free Vegan Comfort Food: 125 Simple and Satisfying Recipes, from "Mac and Cheese" to Chocolate Cupcakes

Gluten-Free Vegan Comfort Food: 125 Simple and Satisfying Recipes, from "Mac and Cheese" to Chocolate Cupcakes

Susan O'Brien

Language: English

Pages: 248

ISBN: 0738214906

Format: PDF / Kindle (mobi) / ePub


With at least 30 percent of Americans suffering from gluten sensitivity and the huge interest in vegan and vegetarian lifestyles, the demand for hearty recipes that are free from wheat, gluten, meat, and dairy products has never been greater. Susan O’Brien is back with the sequel to her popular Gluten-Free Vegan—this time featuring quick and easy versions of everyone’s favorite comfort food recipes complemented by helpful tips to make your dishes fantastic. Recipes include Pumpkin and Pecan Waffles with Pumpkin Maple Butter, “Mac and Cheese,” Stuffed Bell Peppers, Baked Bean Casserole, Molasses Cookies, Key Lime Pie, and Berry Rice Pudding.

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wish to. I myself prefer to eat as much organic as I can. During the winter months when fresh vegetables are not available, such as tomatoes, I sometimes reach for the organic canned versions in the market. I want to know that the canned items I am resorting to are also organic and have not been treated with pesticides or other chemicals. Note also that many canned tomato sauces actually list “wheat” on the label. It is used as a thickener, so be sure you read the labels and stick to organic as

Kids’ Favorites Grilled Cheese Sandwiches 67 Fried “Chicken” Nuggets 68 Mac and Cheese 69 Mock Chicken Noodle Soup 71 Pizza 73 Pizza Crust 74 Roasted Yam Home Fries 76 Chocolate Cupcakes 77 Chocolate Tapioca Pudding 79 Coconut, Blueberry, and Banana Milkshake 80 Peanut Butter–Chocolate Chip Rice Crispy Dessert 81 Peach and Blueberry Cobbler 82 Pumpkin Cupcakes 83 65 9780738214900-txt_Da Capo: 7 x 9.125 11/30/11 7:54 AM Page 66 9780738214900-txt_Da Capo: 7 x 9.125

1 tablespoon coconut oil. When the oil is hot, add several slices of tempeh and sauté 3 to 4 minutes on each side. If all of the slices fit in the skillet at once, great, but if not, sauté in batches until all are cooked. Add the green bean mixture to the skillet with the tempeh and pour any remaining marinade over the top. Heat through and serve hot. FAMILY CLASSICS 127 9780738214900-txt_Da Capo: 7 x 9.125 11/30/11 7:55 AM Page 128 Black Bean Burgers, Kristine-Style MAKES 4 BURGERS 1

them, but you can also store them in your freezer if you prefer. Coconut flour: I love cooking with coconut flour. It has a wonderfully light flavor that “softens” the flavor in baked goods. Coconut flour is not cheap, so it is best to buy it in bulk if you can. (Bob’s Red Mill sells many GF flours in bulk.) I use it sparingly and keep it in the refrigerator once I have opened it. It provides a good source of calcium and protein, and it is high in fiber. When adding coconut flour to a recipe, do

the results will not be the same if you pick up the wrong ingredient. Potato flour is made from potatoes, skin and all. It is a heavy flour, with a distinct potato flavor. It is never used alone in a recipe, as it is way too dense, so it must be combined with a lighter flour so it will not become gummy. Potato starch, on the other hand, comes from the potato, but the skin is removed and the product is made into a slurry that is then dehydrated, removing the potato flavor, leaving it bland and

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