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The Gluten-Free Vegetarian Kitchen: Delicious and Nutritious Wheat-Free, Gluten-Free Dishes
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
- 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
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
- 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
224 pages, Paperback
First published April 3, 2007
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Displaying 1 - 12 of 12 reviews
June 5, 2011
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.
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.
September 12, 2013
This book is crammed with over 225 recipes for the GF vegetarian and vegan. At the beginning of each recipe is a description of vegan, egg free, lacto-ovo or dairy free making this a wonderful resource for anyone who is casein intolerant or vegan. I do feel the layout is a little dry with no pictures of the dishes, but this sacrifice is great for filling the book with some of the most delicious recipes I've made from a cookbook. Favorite recipes include Mexican style stuffed zucchini, spiced basmati rice pilaf with peas and polenta loaf with pesto and sun dried tomatoes.
December 12, 2020
So I’ve had this on my shelf ever since I experimented with gluten-free cooking a few years ago. Finally pulled it down to page through it. Some quick thoughts:
-the layout is super dry, with no pictures.
-a lot of these recipes are full of cheese, mayo and cream. Luckily, the nutrition info is at the end, so make sure to look at that before you make anything.
-there’s some great recipes for glutenf-free breads, muffins and pancakes, but I really felt the gluten-free section was lacking.
What about making gluten-free gravy, pie crust, dumplings? It’s very easy to just swap out gluten-free pasta or gluten-free flour into a recipe, but it’s harder to write recipes that don’t just ignore wheat.
While some recipes look good, a lot of this is filler. No one needs more recipes for ratatouille, endless variations of tacos/enchilladas, or vegetable stir fry. This stuff is all standard for any vegetarian cookbook.
What I would have liked: more discussion about what kind of flours to use in baking and cooking; what flours to use in thickening soups; what can be subbed for flour (ie, chia seeds as a binder.) It’s not a bad cookbook, just seriously underwhelming
-the layout is super dry, with no pictures.
-a lot of these recipes are full of cheese, mayo and cream. Luckily, the nutrition info is at the end, so make sure to look at that before you make anything.
-there’s some great recipes for glutenf-free breads, muffins and pancakes, but I really felt the gluten-free section was lacking.
What about making gluten-free gravy, pie crust, dumplings? It’s very easy to just swap out gluten-free pasta or gluten-free flour into a recipe, but it’s harder to write recipes that don’t just ignore wheat.
While some recipes look good, a lot of this is filler. No one needs more recipes for ratatouille, endless variations of tacos/enchilladas, or vegetable stir fry. This stuff is all standard for any vegetarian cookbook.
What I would have liked: more discussion about what kind of flours to use in baking and cooking; what flours to use in thickening soups; what can be subbed for flour (ie, chia seeds as a binder.) It’s not a bad cookbook, just seriously underwhelming
September 14, 2017
Many of these recipes are very do-able. Some not so much. I did put it on my shelf with the other books I have good intentions for using, but the jury is still out on whether I use it or not.
July 31, 2013
Some recipes I tried from May 2013 menus:
* *** Mexican style baked potatoes - gluten free, p. 116 - we weren't crazy about this
* Mexican style egg tacos - gluten free, p. 90 - we really liked these!!
* *** Indonesian Style Warm Bananas - gluten free, pg. 177 - this wasn't very good either
* *** Baked vegetable pakoras, gluten free, p 26 - yuk
* also going to make gluten free English Muffins - see English Muffin note
* *** Mexican style baked potatoes - gluten free, p. 116 - we weren't crazy about this
* Mexican style egg tacos - gluten free, p. 90 - we really liked these!!
* *** Indonesian Style Warm Bananas - gluten free, pg. 177 - this wasn't very good either
* *** Baked vegetable pakoras, gluten free, p 26 - yuk
* also going to make gluten free English Muffins - see English Muffin note
March 29, 2014
I bought this book to test out my new tablet computer. One reviewer mentioned it being primarily vegan recipes. It is definitely NOT. The author relies heavily on dairy, eggs, and various pre made items. If I had bought a hard copy of this book, I would be returning it. If you have multiple dietary restrictions, there are better books out there.
March 6, 2014
When it comes to cookbooks and more so vegetarian cookbooks I like things that are basic and easy to find in the grocery store, nothing that will send me all over town looking for an ingredient. Which this book does and if it doesn't its easy to swap out ingredients without risking up recipes so this book is a keeper. I ordered it online so I can jot my own notes along the sides per recipe
August 7, 2014
Probably very useful for someone who actively courts this lifestyle. For someone just looking for variety in they way I eat, not so much. A lot of these recipes require mayonnaise, which turned me off right away. No pictures either, which is a bummer as I am unfamiliar with many of the dishes.
March 19, 2008
Really, really useful for me and my family! So wonderful to find some new ideas. The kugel was a big hit.
September 11, 2016
Some rockin' recipes. A great gift from my friend Margaret.
Currently Reading
November 30, 2008it's a great cookbook!
September 26, 2013
Quick options for the gf-vegetarian. Tasty, yes. Most of the more appetizing recipes are vegan.
Displaying 1 - 12 of 12 reviews