Great Gluten-Free Vegan Eats: Cut Out the Gluten and Enjoy an Even Healthier Veg

Description: Great Gluten-Free Vegan Eats by Allyson Kramer 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! FORMAT Paperback LANGUAGE English CONDITION Brand New Publisher Description 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 youll find inside prove that eating vegan and gluten-free doesnt have to be a sacrifice, but a delight!From tempting appetizers, to hearty mains, to luscious desserts, youll 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 SauceLive a healthy and sustainable life, while still enjoying the foods you love, with Great Gluten-Free Vegan Eats! Notes Following a plant-based diet can be one of the most healthy things you can do, but meals are rarely amazingly tasty. This contains ideas for Cherry Vanilla Bean Pancakes, Mediterranean Croquettes, Coconut Asparagus Soups, Walnut Ravioli with Vodka Sauce and Banana Berry Cobbler. Author Biography Allyson Kramer is founder of the blog , which she launched in 2009 as a way to communicate her love of vegan cooking and recipe development to the world. Shortly after the sites 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 South Vienna, OH. Table of Contents 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 Review "Allyson has so many delectable recipes that its hard to decide what to make first. Youll find yourself cooking from this book again and again." - Kathy Hester, author of The Vegan Slow Cooker"Allysons 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 Voyagers Global Kitchen"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. Youll 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 Idiots Guide to Gluten-Free Vegan Cooking Long Description 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 youll find inside prove that eating vegan and gluten-free doesnt have to be a sacrifice, but a delight! From tempting appetizers, to hearty mains, to luscious desserts, youll 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 Live a healthy and sustainable life, while still enjoying the foods you love, with Great Gluten-Free Vegan Eats ! Review Quote "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. Youll 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 Excerpt from Book 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 dads 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 Details ISBN1592335136 Author Allyson Kramer ISBN-10 1592335136 ISBN-13 9781592335138 Format Paperback Imprint Fair Winds Press Country of Publication United States Subtitle Cut Out the Gluten and Enjoy an Even Healthier Vegan Diet with 101 Recipes for Fabulous, Allergy-free Fare Year 2012 Place of Publication Rockport DEWEY 641.5636 Media Book Language English Short Title GRT GLUTEN-FREE VEGAN EATS Illustrations 1 colour illustrations Pages 224 UK Release Date 2012-06-01 Publication Date 2012-06-01 AU Release Date 2012-06-01 US Release Date 2012-06-01 Audience General Publisher Quarto Publishing Group USA Inc NZ Release Date 2012-05-31 We've got this At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! 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