125 Gluten-Free Vegetarian Recipes
125 Gluten-Free Vegetarian Recipes:
Quick and Delicious Mouthwatering Dishes for the Healthy Cook
by Carol Fenster, Ph.D.
Avery
July 2011
$18/Trade Paperback
ISBN-13: 978-1583334256
Contact: Miriam Rich
Miriam.Rich@us.penguingroup.com
A new cookbook by Carol Fenster, the pioneer of delicious gluten-free food offers mouthwatering vegetarian recipes for gluten-free eaters.
Whether it’s because of food allergies, celiac disease, or dietary preferences, more and more people want to eliminate gluten from their diet. Many are looking for hearty, flavor-packed vegetarian and vegan options to increase their energy and make healthy choices for their families and the environment. At last, Carol Fenster—one of the country’s foremost experts on special diets and an author of several popular gluten-free cookbooks—answers the call of a growing market of at-home cooks.
In 125 GLUTEN-FREE VEGETARIAN RECIPES, Fenster applies her proven kitchen prowess to creating quick-and-easy vegetarian recipes that are sensational and healthful. From snacks and appetizers like Baked Kale Chips, to filling dinners like Chili Cornbread Casserole and Eggplant Parmesan Stacks, to decadent desserts like All-American Cherry Pie and Chocolate Brownies, 125 GLUTEN-FREE VEGETARIAN RECIPES is the perfect addition to any gluten-free kitchen.
About the Author
Carol Fenster, Ph.D., is the founder of Savory Palate, Inc, a resource for people with food allergies, celiac disease, autism, and other medical conditions that require a special diet. She lives in Centennial, Colorado.
Sample Recipes
Chocolate Brownies
Nothing against apples, but the story of Adam and Eve would be a lot more compelling if chocolate was involved . . . like, maybe this wickedly dense and fudgy brownie? Serve it plain, dress it up with a dusting of powdered sugar, or slather it with fudge frosting. Or make it into a Brownie Sundae (see below).
Makes 16 Brownies
Place a rack in the middle of the oven. Preheat the oven to 350°F. Generously grease the bottom of a 9-inch square nonstick (gray, not black) metal pan or line with parchment for easy removal.
In a small bowl, whisk together the boiling water and flax meal and let stand for 5minutes. In a large mixing bowl, whisk together the sorghum flour, oat flour, dried cane juice, cocoa, baking powder, baking soda, salt, and xanthan gum. With an electric mixer on low speed, beat in the flax mixture, oil, and vanilla until well blended. Stir in the walnuts and chocolate chips. Spread the batter evenly in the pan and smooth the top with a wet spatula.
Bake until a toothpick inserted in the center comes out almost clean, about 30 to 35 minutes. For a fudgy texture, do not overbake. Cool brownies completely in the pan on a wire rack. When cool, either cut the brownies into 16 pieces or invert the pan on a plate, discard the parchment paper from the bottom of the brownies, and invert onto a serving platter before cutting into 16 pieces.
Variations
Chocolate-Espresso Brownies: Stir 1/2 teaspoon instant espresso powder into the batter.
Chocolate-Peppermint Brownies: Stir 1 teaspoon peppermint extract into the batter and immediately
after baking, sprinkle 1/2 cup chopped peppermint candies on top and lightly press in with
your fingers.
Eggplant Parmesan Stacks
Before I went gluten-free, I ate this dish at least once a week at a local Italian restaurant near my home and was deeply saddened when I learned that it contained lots of wheat! So now I make my own with gluten-free bread crumbs, and it tastes wonderful. I have learned that smaller eggplants are easier to work with, so search them out.
Serves 4 (2 Stacks Per Person)
2 small eggplants, about 3/4 pound each
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons water
1/2 cup Dijon-style mustard
1 teaspoon dried oregano, or
1 tablespoon chopped fresh
1 cup GF Bread Crumbs (page 234) or store-bought bread crumbs
2 tablespoons olive oil, for frying
2 cups homemade Marinara Sauce (page 25) or GF store-bought marinara sauce
1/4 pound shredded low-fat mozzarella cheese or vegan cheese, about 1 cup
1/2 cup grated Parmesan cheese or soy Parmesan, divided
1/4 cup chopped fresh basil, for garnish
Place a rack in the middle of the oven and another one in the broiler position (about
6 inches from the heat). Preheat the oven to 350°F. Lightly grease a 9 x 13-inch glass baking dish.
Peel the eggplant and cut into sixteen 1/2-inch slices. Sprinkle on both sides with salt and pepper.
In a small bowl, whisk together the mustard, water, and oregano until smooth. Spread mixture evenly on a plate. Place the bread crumbs on another plate.
Dip the eggplant slices into the mustard-oregano mixture and then into the bread crumbs.
Heat 1 tablespoon of the oil in a large nonstick (gray, not black) skillet over medium heat. Working in batches, cook the eggplant slices until tender and lightly browned, about 2 to 3 minutes per side, adding more oil as needed. Between batches, wipe out any remaining bread crumbs.
Place 8 slices of eggplant in a single layer in the baking dish. Drizzle each slice with 2 tablespoons of the marinara sauce. Sprinkle each slice with 2 tablespoons of the mozzarella cheese and a tablespoon of the Parmesan. Place the remaining 8 slices of eggplant on top the first layer to make 8 stacks of two slices each. Top each stack with 2 tablespoons of the marinara sauce and 1 tablespoon of the Parmesan.
Bake 20 to 25 minutes. Transfer the baking dish to the broiler position and broil until the cheese is browned and slightly melted, watching carefully to make sure it doesn’t burn. Serve in stacks, garnished with fresh basil.
These Recipes may be reproduced with the following credit:
Recipes from 125 GLUTEN-FREE VEGETARIAN RECIPES by Carol Fenster, Ph.D. (Avery; July 2011; $18/Trade Paperback)
