From the Publisher
"Allyson has so many delectable recipes that it's hard to decide what to make first. You'll find yourself cooking from this book again and again." - Kathy Hester, author of The Vegan Slow Cooker
"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. You'll 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 Idiot's Guide to Gluten-Free Vegan Cooking
"Allyson's 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 Voyager's Global Kitchen
Read an Excerpt
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 dad’s 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.
—3 pounds (1.36 kg) thin-skinned potatoes, unpeeled and very thinly sliced (about 1/ 8 inch [3 mm] thick) into rounds
—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
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