The Gluten-Free Vegetarian Kitchen: Delicious and Nutritious Wheat-Free, Gluten-Free Dishes

Overview


Tasty and easy-to-prepare meals-without meat, wheat, or gluten-from the author of The Mediterranean Vegan Kitchen.

Whether due to food allergies, celiac disease, or dietary preferences, many people want to eliminate gluten from their diet. Now it can be done without losing the zest. Limiting or cutting out grains can seem daunting, but The Gluten-Free Vegetarian Kitchen makes good use of other vegetarian foods that don't contain gluten-like fruits, vegetables, eggs, dairy, ...

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The Gluten-Free Vegetarian Kitchen: Delicious and Nutritious Wheat-Free, Gluten-Free Dishes

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Overview


Tasty and easy-to-prepare meals-without meat, wheat, or gluten-from the author of The Mediterranean Vegan Kitchen.

Whether due to food allergies, celiac disease, or dietary preferences, many people want to eliminate gluten from their diet. Now it can be done without losing the zest. Limiting or cutting out grains can seem daunting, but The Gluten-Free Vegetarian Kitchen makes good use of other vegetarian foods that don't contain gluten-like fruits, vegetables, eggs, dairy, tofu, beans, oils, legumes, rice, and gluten-free flours. With appealing recipes and food options, vegetarians can maintain a satisfying, well-balanced diet.

The Gluten-Free Vegetarian Kitchen provides:

- More than 225 gluten-free recipes from appetizers to desserts
- Tips for successful gluten-free cooking and baking, with explanations and definitions of terms and ingredients
- Nutritional analysis of calories, protein, saturated fat, total fat, cholesterol, carbohydrates, dietary fiber, and sodium
- Vegan and low-carb options

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Product Details

  • ISBN-13: 9781557885104
  • Publisher: Penguin Group (USA) Incorporated
  • Publication date: 4/3/2007
  • Pages: 224
  • Sales rank: 372,887
  • Product dimensions: 9.20 (w) x 7.44 (h) x 0.66 (d)

Meet the Author


Donna Klein, a food writer who has contributed to The Washington Post, Vegetarian Gourmet, Veggie Life, The Herb Companion, and Yoga Journal, studied French regional cooking at Le Cordon Bleu, Paris.
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Sort by: Showing 1 – 18 of 11 Customer Reviews
  • Posted April 24, 2010

    I Also Recommend:

    A True Diet Saver!

    We are not vegetarians but have been making a significant effort to reduce the amount of meat we eat. We have 2 small children who love vegetables but sometimes resist our efforts. The flavorful recipes in this book are great and with my new diagnosis of a gluten intolerance, a real diet saver. I've been complaining that the diet I have to eat by now has little or no flavor...well not any longer. The recipes are flavorful and many are really simple. Thank you to Donna, the author! I await the next yummy collection!

    A few favorites recipes are: Quick Brown Rice Paella, Stuffed Avacodos with Tomato Salsa and Tortilla Chips, Banana Bread (I'd been looking for a good banana bread recipe!)

    4 out of 4 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted June 4, 2011

    Unexpected bounty

    Most gluten-free cookbooks (especially niche cookbooks, like those for vegetarians) have one or two good offerings and then tend to offer mediocre basics. As any gluten-free person knows, the basics require constant improvement, because they're often not very good. This cookbook was given to me by a friend who said, "Hey, a GF [gluten free] cookbook. I forgot I had this...want it?" I didn't have high expectations.

    I was wrong. The recipes are easy to follow and very specific. I tried two recipes because they both looked good, the Chickpea Flour Bread (I substituted garfava flour, not having pure chickpea flour) p77 and the Blueberry Muffins p75. Both came out really well. I had doubts that the Chickpea Flour Bread had risen adequately, but it produced a soft, moist loaf that didn't fall apart when handled. I doubled the recipe and one loaf has been saved to be revisited later this week. I was also concerned that the batter seemed overly moist, it was impossible to knead or really handle much - however it all rose and came out delicious in the end. The Blueberry Muffins also don't fall apart. They have a good flavor and texture (not overly grainy or sandy, as can happen with rice flour. I served them the day after making them having been stored at room temperature and they were slightly moist, soft, and not overly sweet - allowing the blueberries to do their thing!

    Paging through the cookbook, there are things I've missed since becoming GF that I will have to try, since I've finally found a cookbook that actually comes through on the basics.

    3 out of 3 people found this review helpful.

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  • Anonymous

    Posted March 25, 2010

    Practical and Easy to Use

    Although I haven't done much cooking from this cookbook yet, I like that fact that it uses "normal" foods, not a lot of things I've never heard of and wouldn't have in my kitchen. It is also helpful to have the recipes rated for not only gluten free, but which ones have eggs or things that might be a concern for some.

    3 out of 3 people found this review helpful.

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  • Posted July 29, 2011

    Cant see pictures on nook color.

    Haven't started using it yet but pretty bummed that I can't see the pics.

    0 out of 1 people found this review helpful.

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  • Posted May 31, 2009

    more from this reviewer

    Good eats!

    Very informative book for someone new to vegetarian and gluten allergies.

    Was this review helpful? Yes  No   Report this review
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