Great Gluten-Free Vegan Eats
GREAT GLUTEN-FREE VEGAN EATS
Cut Out the Gluten and Enjoy an Even Healthier Vegan Diet with Recipes for Fabulous, Allergy-Free Fare
by Allyson Kramer
Fair Winds Press
Contact: Kathryn Ahlin
Delicious Food You Can Feel Good About!
Following a plant-based, gluten-free diet is one of the healthiest lifestyle choices around, yet it can sometimes seem like a challenge to create meals that not only match your needs, but also taste delicious too. Not any longer!
GREAT GLUTEN-FREE VEGAN EATS shows you exactly how to create compassionate and wheat-free recipes that are sure to please everyone in your family. Author Allyson Kramer, founder of the popular blog Manifest Vegan, will walk you through each and every dish, highlighting fresh and all-natural ingredients that you can use to turn mealtime into a veritable feast. From tempting appetizers, to hearty mains, to luscious desserts, you’ll find dishes—each fully photographed— to suit your every need and craving, including:
- Cherry Vanilla Bean Pancakes
- Mediterranean Croquettes
- Coconut Asparagus Soup
- Baked Corn Pudding
- Walnut Ravioli with Vodka Sauce
- Rosemary, Leek & Potato Pie
- Chocolate Hazelnut Brownie Cheesecake
- Banana Berry Cobbler
Live a healthy and sustainable life while still enjoying the foods you love with GREAT GLUTEN-FREE VEGAN EATS.
About the Author
Allyson Kramer is founder of the blog manifestvegan.com, which she launched in 2009 as a way to communicate her love of vegan cooking and recipe development to the world. Shortly after the site’s launch, Allyson was diagnosed with Celiac disease, and she began focusing solely on gluten-free, vegan recipes. Allyson’s recipes and photography have been seen in Veg News Magazine, The Huffington Post, The Kitchn and Slashfood.com. Allyson develops all of the recipes and photos that appear on the site and has become an authority on vegan and gluten-free cuisine. She resides in Philadelphia, Pennsylvania.
2 cups (260 g) chickpea flour
½ cup (65 g) sorghum flour, plus more for rolling
½ cup (65 g) potato starch
½ cup (65 g) nutritional yeast
1 teaspoon xanthan gum
1 teaspoon sea salt
2 to 3 teaspoons ground pizza seasoning, plus more for sprinkling
1/ 3 cup (80 ml) olive oil
¼ cup (60 g) tomato paste
¾ cup (180 ml) cold water
Preheat the oven to 350°F (180°C, or gas mark 4).
In a large bowl, combine the chickpea flour, sorghum flour, potato starch, nutritional yeast, xanthan gum, salt, and pizza seasoning until well mixed.
Using a large spoon, stir in the olive oil, tomato paste, and cold water. Mix until very well combined. Turn the dough out onto a lightly floured surface and knead just until the dough is uniform in texture and color.
Add a little more flour to your rolling surface and pat out the dough to about 1 inch (2.5 cm) thick. Sprinkle the top with a touch more sorghum flour and flip over.
With a lightly floured rolling pin, roll out the dough until it is about 1/8-inch (3 mm) thick. Use a circular cookie cutter or a pizza wheel to cut out 1½-inch (3.8 cm) shapes of dough. Sprinkle with additional pizza seasoning.
Use a flat metal spatula to scoop up the shapes and place on an ungreased baking sheet, spacing them about 1 inch (2.5 cm) apart.
Bake for about 30 minutes, flipping once halfway through the cooking time. The crackers will have a reddish hue (from the tomato paste) but should be slightly puffy and golden brown on both sides when they are done. Depending on the size of your baking sheets and oven, you may need to make 2 or 3 batches of crackers.
Let cool completely. Stored in an airtight container, these will keep for up to a week.
Yield: About 70 crackers, 3 crackers per serving
16 ounces (454 g) brown rice elbow noodles
1 tablespoon (15 ml) olive oil, plus more for drizzling
1 teaspoon sea salt, plus more for sprinkling
2 cups (300 g) chopped green bell pepper
1 Vidalia onion, diced
2 cloves garlic, minced
1 tablespoon (4 g) minced fresh oregano
1 tablespoon (2.5 g) minced fresh sage
1½ teaspoons fennel seeds
1 can (28 ounces, or 794 g) diced tomatoes (do not drain)
12 ounces (340 g) Soyrizo
1 to 2 teaspoons crushed red pepper flakes
¼ teaspoon dried marjoram
2/3 cup (86 g) nutritional yeast
Cook the pasta according to package directions. Drain and then drizzle with olive oil and salt lightly. Set aside.
In a large frying pan, heat the 1 tablespoon (15 ml) oil and sauté the bell pepper, onion, garlic, oregano, sage, and fennel seeds until the vegetables are tender, about 10 minutes.
Stir in the diced tomatoes, Soyrizo, red pepper flakes, 1 teaspoon sea salt, marjoram, and nutritional yeast. Let the sauce simmer for about 5 minutes and then toss with the pasta.
Yield: 6 servings
These recipes may be reproduced with the following credit:
Recipes from GREAT GLUTEN-FREE VEGAN EATS by Allyson Kramer (Fair Winds Press, June 2012, $21.99/Paperback: ISBN-13: 978-1592335138). http://www.fairwindspress.com/