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Being vegan is a culinary challenge, especially when you are avoiding gluten. This book shows how to address both restrictions without sacrificing flavor or adding ...
Being vegan is a culinary challenge, especially when you are avoiding gluten. This book shows how to address both restrictions without sacrificing flavor or adding hours in the kitchen. These mouth-watering recipes draw on the best natural animal and wheat substitutes to create savory and sweet favorites, including:
Banana Walnut Pancakes
Blueberry Cornbread Muffins
Maple-Glazed Oatmeal Scones
Blueberry Protein Smoothie
Lotus Chips with Hummus
Cheddar Cheese Nut Sauce
Pad Thai Salad
Cream of Butternut Squash Soup
Hot Tamale Pie
Chick Coconut Curry
Manicotti in Marinara
Cashew Alfredo Sauce
Lemon Chiffon Pie
Chunky Peanut Butter Cookies
Chocolate Carob Brownies
Red Velvet Cupcakes
In addition to 100 tasty treats, you’ll find advice on stocking your kitchen with gluten-free vegan basics, tricks for quicker and easier preparation, and tips on how to save money when buying vegan and organic ingredients.
Posted December 6, 2011
Good gluten-free recipes are tough to find. Add in the challenge of making them vegan as well and you¿ll be pleasantly surprised by the great recipes in this cookbook. Most people know that each way of fixing food brings challenges for texture, taste and mouth-feel. Ms. Keough resolves these issues with decided success and penache.
As a cookbook reviewer, I see a lot of books. In the average book I¿ll be interested in say 3-5% of the recipes presented. In most cases that is the extent of something being presented that is new and interesting. This book was a pleasant surprise¿I selected more than 10 recipes I wanted to make. Each time I picked up the book and paged to one of those I selected I found another one to add to the list. Fortunately, I can keep it around and really enjoy the other recipes at my leisure.
As someone who is making the shift to gluten-free cooking, I found one recipe delightful in particular. The results offer a very satisfying texture, great flavor and won overwhelming approval in my home. We all agreed this was a great recipe to make again simply because we loved it, not just because it was vegan, gluten-free and adequate. I hope you¿ll make this one tonight for dinner. Although I froze the couple extra waffles from the recipe, they disappeared in a couple days for quick breakfasts. In fact, a double batch might be just the thing.
Almond Butter Waffles with Powdered Sugar
2 ¼ cups all-purpose gluten-free flour
4 teaspoons baking flour
1 teaspoon xanthan gum
¼ teaspoon Celtic sea salt
3 tablespoons agave or coconut nectar
1 tablespoon vanilla extract
¼ cup applesauce
2 ¼ cups almond milk
¼ cup vegetable butter, melted
¾ cup raw almond butter
Swerve or ZSweet confectioners¿ sugar for sprinkling*
Preheat a waffle iron. Lightly coat with cooking spray. Sift together the flour, baking powder, xanthan gum, and salt.
Put the flour mixture in the bowl of a stand mixer fitted with the paddle attachment. Slowly beat the mixture will adding the agave or coconut nectar, vanilla, applesauce, almond milk and vegetable butter. Scrap down the sides of the bowl. Beat in the almond butter until the batter is smooth.
Pour a ladleful onto the waffle iron and cook for about 4 minutes, until golden. Repeat until all the batter has been used. Dust the waffles with confectioners¿ sugar by sifting over. Serve immediately.
Yields: 6-7 waffles.
When I made the batter my husband came by and saw the flecks from the almond butter. He definitely wondered what was in the batter. However, that did not slow down the enjoyment of these waffles for our breakfast-style dinner. I also used the trick of placing the completed waffles in the oven pre-heated to 200 degrees. They held well so we could all eat at the same time.
My family also approved them with jam or syrup. This recipe, along with many others, is a real winner. When food is great all on it¿s own, special dietary needs become less weighty. Let¿s put the fun back in food with these recipes from Ms. Keough. I hope you¿ll buy and use this book as much as I know I will in the years to come.
*Purchasing details provided in the book
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Posted September 7, 2011
Posted July 20, 2013
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Posted November 23, 2013
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