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

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 ...
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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.
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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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From the Publisher

WeBeSharin.com, 2/1/12
“It’s a great book for anyone thinking of looking into one or both of the dietary changes.”

Publishers Weekly, 2/20/12
“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…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.”
 
Tuscan Citizen, 2/18/12
“This nifty cookbook proves the point that living a gluten-free lifestyle doesn’t mean giving up many of your favorite foods…Complete with information about gluten-free ingredients such as flours and sweeteners, their nutrients, and how they affect a recipe’s texture and flavor, this cookbook serves up gluten-free, vegan dishes that are easy and fun to prepare without sacrificing taste…I loved this cookbook.”
 
BizIndia.net
“Get this book!”
 
Library Journal, 3/2/12
“Recommended to readers looking for gluten-free, vegan versions of their favorite homemade dishes.”
 
EatDrinkBetter.com, 3/5/12
Gluten-Free Vegan Comfort Food reworks a lot of classics and makes a good addition to a cookbook library.”

Technorati.com, 3/7/12
“Whether following a diet restricted by health concerns or conscience, cooks and home chefs will find a nice variety of tempting recipes that are so good, we forget that they are ‘healthy.’”

PortlandOregonian, 3/12/12
“Recipes, which include things like Mac and Cheese and Chocolate Cupcakes…evoke memories of Mom's home cooking…The book includes lists of foods to avoid, pantry essentials and easy-to-understand explanations of unusual ingredients and celiac disease—essential stuff for people who are new to the gluten-free world.”
 
PortlandPress Herald, 3/14/12
“If you're thinking of trying on veganism to see if it fits, this is one of those books that might help you make the transition. O'Brien includes a helpful glossary of ingredients that may be unfamiliar to you, such as teff flour and organic agave cactus nectar, and explains how they are used…There are also plenty of tempting recipes—a butternut squash soup, mashed sweet potatoes, guacamole—that can be made with what you already have in your kitchen.”
 
InfoDad.com, 3/15/12
“People who are really determined to have food that is both vegan and gluten-free will applaud the recipes.”

TheGlutenFreeVegan.com, 3/27/12
“Those new to the diet, or friends and family who are struggling with good ideas to make for those following a gluten-free and vegan diet, would really benefit from these creative yet simple recipes.”

The Year of the Vegan (blog), 4/9
“The recipes themselves are easy enough to follow, and weren't difficult to make…A good book to have GF or not, vegan or not.”
 

San Francisco Book Review, 5/2/12
“Stuffed with easy to prepare, traditional comfort foods—with the not-so-traditional adjustment of using all gluten-free and vegan ingredients…If you’re just starting out on the trail of allergen-free cooking, this book is easy to read and the recipes extremely easy to follow. If you’re a pro at this, ingredients will be familiar and you can finally find some recipes for those treasured family favorites!”

Taste for Life, May 2012
“Man

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
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Product Details

  • ISBN-13: 9780738215501
  • Publisher: Da Capo Press
  • Publication date: 2/7/2012
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 248
  • Sales rank: 340,862
  • File size: 2 MB

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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