Gluten-Free Vegan Comfort Food: 125 Simple and Satisfying Recipes, from

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

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Gluten-Free Vegan Comfort Food: 125 Simple and Satisfying Recipes, from "Mac and Cheese" to Chocolate Cupcakes (eBook) Pub. Date: 2/7/2012 Publisher: Da Capo Press
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Gluten-Free Vegan Comfort Food: 125 Simple and Satisfying Recipes, from "Mac and Cheese" to Chocolate Cupcakes Pub. Date: 2/7/2012 Publisher: Da Capo Press

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Overview

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.

Editorial Reviews

Publishers Weekly

Whether readers are following a gluten-free vegan lifestyle due to medical, health, or ethical reasons, they're likely to find O'Brien's follow-up to The Gluten-Free Vegan to be a helpful resource when the craving for comfort food hits. Organized by course and ilk (e.g. "Ethnic Favorites," "Family Classics"), O'Brien offers up recipes that range from the familiar (guacamole, hummus, falafel, etc.) to the inspired, such as a roasted beet risotto, toffee bars, and spinach and lentil enchiladas. The majority of her recipes are approachable enough-moderately skilled and patient cooks will be able to complete most dishes-but sourcing, particularly for dessert items, may be problematic for those without access to a well-stocked health food store. Though once they've stocked the larder, they'll be whipping up chocolate-dried cherry biscotti, mac and cheese, and apple pie in no time. While her recipes are indeed flavor-packed, O'Brien has a tendency to go overboard at times-"My Favorite Lasagna" calls for a whopping 25 ingredients, and a spinach pie calls for 15 ingredients, not counting the six needed to create her nutty piecrust-which may lead to frustration in either the grocery aisle or at home. Still, folks in search of inventive riffs (she's even included a kid-friendly chapter with "chicken" nuggets that uses tempeh instead of poultry) are sure to find a few new favorites here. Color photos.
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Library Journal

This sequel to The Gluten-Free Vegan provides recipes for American-style comfort food classics minus the gluten and animal products. It's not all grilled cheese sandwiches and baked beans, however; the "Ethnic Favorites" section features such dishes as banana and macadamia nut curry, falafel, nori rolls, and enchiladas to reflect the diverse American palate. O'Brien, also the author of Gluten-Free, Sugar-Free Cooking, has embraced her sweet tooth this time around. The "Delightful Desserts" section uses a variety of sweeteners, including organic maple syrup for Chocolate-Dried Cherry Biscotti, agave nectar for Banana Cream Pie, and coconut palm sugar for Peach Ice Cream. Ground chia seeds are used frequently as an egg replacer in recipes such as Meatless Meatballs. At the beginning of the book, O'Brien includes a handy list of gluten-free pantry staples along with the pros and cons of various gluten-free ingredients. Appendixes include cooking equivalents, English-to-metric conversions, and a list of gluten-free food suppliers, magazines, and support groups for people suffering from celiac disease. VERDICT Recommended to readers looking for gluten-free, vegan versions of their favorite homemade dishes.—Mary Schons, Hammond P.L., IN

Product Details

ISBN-13: 9780738214900
Publisher: Da Capo Press
Publication date: 2/7/2012
Pages: 248
Sales rank: 151,483
Product dimensions: 6.90 (w) x 9.00 (h) x 0.80 (d)

Meet the Author

Susan O’Brien is a gourmet cook, baker, cooking instructor, and food-management consultant. She lives in Gig Harbor, Washington.

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