125 Gluten-Free Vegetarian Recipes: Quick and Delicious - download pdf or read online

By Carol Fenster Ph.D.

ISBN-10: 1101516291

ISBN-13: 9781101516294

A new cookbook via the pioneer of scrumptious gluten-free meals bargains mouthwatering vegetarian recipes for gluten-free eaters.

no matter if this is because of foodstuff bronchial asthma, celiac disorder, or nutritional personal tastes, an increasing number of humans are looking to dispose of gluten from their nutrition. Many are searhing for hearty, flavor-packed vegetarian and vegan recommendations to extend their strength and make fit offerings for his or her households and the surroundings. ultimately, Carol Fenster-one of the country's finest specialists on specified diets and an writer of a number of well known gluten-free cookbooks-answers the decision of a growing to be marketplace of at-home chefs.

In 125 Vegetarian Gluten-Free Recipes, Fenster applies her confirmed kitchen prowess to making quick-and-easy vegetarian recipes which are sensational and healthy. From snacks and appetizers like Baked Kale Chips, to filling dinners like Chili Cornbread Casserole and Eggplant Parmesan Stacks, to decadent cakes like All-American Cherry Pie and Chocolate muffins, 125 Vegetarian Gluten-Free Recipes is definitely the right addition to any gluten-free kitchen.

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Additional resources for 125 Gluten-Free Vegetarian Recipes: Quick and Delicious Mouthwatering Dishes for the Healthy Cook

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Dairy Substitutions The recipes in this book allow you to use dairy products if you wish, or replace them with a non-dairy choice such as the following:• Cheese: Most vegan cheeses are available in cheddar and mozzarella flavors, in natural food stores. Daiya cheese melts and tastes closest to real cheese. • Cream Cheese: Soy-based brands are good substitutes for the dairy-based version, although they have more fillers than cream cheese made from cow’s milk. • Creamer: Used for coffee; the plain flavor can also be used in soups and sauces instead of half-and-half or heavy cream.

Refrigerate flaxseeds or flax meal to maintain freshness. • Egg Replacer Powder: Fine white powder by Ener-G Foods or Bob’s Red Mill. Follow package directions, but I use twice as much powder as water, then use ¼ cup of this mixture for each large egg. Use for baking that doesn’t rise very much such as bars, cookies, and snack cakes. • Soft-Silken Tofu: Puree ¼ cup soft-silken tofu in a blender, mash it with a fork, or beat it with an electric mixer along with the other liquid ingredients in the recipe.

I am also grateful to the early experts in plant-based diets whose work inspired me to write this gluten-free cookbook for those who want more plant-based options. The people who volunteered their kitchens, time, and patience, and the venturesome palates of their friends and family members to give me constructive feedback on the recipes or help me in other ways include: Janet L. com; Cindy Koller-Kass, President, Greater Cleveland Celiac Association, CSAI USA; Andrea Levario and Pablo Douros; Susan M.

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125 Gluten-Free Vegetarian Recipes: Quick and Delicious Mouthwatering Dishes for the Healthy Cook by Carol Fenster Ph.D.

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