The Gluten-Free Vegan: 150 Delicious Gluten-Free, Animal-Free Recipes

May 16, 2010 by  
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  • ISBN13: 9781600940323
  • Condition: NEW
  • Notes: Brand New from Publisher. No Remainder Mark.

Product Description
Ideal cookbook for many health conditions: The Gluten-Free Vegan is a groundbreaking cookbook, combining both special diets for healthier, allergy-free eating. Millions of Americans have health conditions like celiac disease, fibromyalgia, or food allergies that require a gluten- and/or dairy-restricted diet. In addition, going vegetarian/vegan is fast becoming mainstream, and many vegans are also looking to cut gluten from their diet. The Gluten-Free Vegan offers s… More >>

The Gluten-Free Vegan: 150 Delicious Gluten-Free, Animal-Free Recipes

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2 Responses to “The Gluten-Free Vegan: 150 Delicious Gluten-Free, Animal-Free Recipes”
  1. Lisa M. Mims says:

    If you have celiac and you have ever tried to go vegan, you have probably woken up several days later, laughing hysterically: “There’s nothing to eat!”

    Not so: mayonnaise, meatloaf, brownies–it’s all here.

    The author also limits recipes that use corn, soy, and sugar, resulting in food that is low glycemic index, allergy-free, vegan and gluten-free. Perfect, perfect, perfect.

    Well, almost: many of the recipes have long ingredient lists, but they won’t take forever, and they include recipes that can be cooked a month in advance and then frozen. (Your mother should have taught you not to freeze tomatoes.)

    My only real complaint is the book’s discussion of oats: the author says that oats don’t have gluten, and so they are safe. Actually, oats contain avenin, which is just a different form of gluten; in a test tube, intestinal samples have an immune reaction to avenin; but, in live people, there are many fewer anti-gliadin antibodies (the bad stuff) in diagnosed celiacs who eat oats.

    The problem is, some celiacs do fine on oats–and some don’t. It’s difficult to tell until the person in question starts to get sick again.

    However, with that one caveat, this cookbook is way cool, and very, very useful. If you are willing to spend any time in the kitchen at all, this is well worth picking up.
    Rating: 5 / 5

  2. Kat Mulkey says:

    Ok, so you’re a vegan who suddenly finds yourself diagnosed with Celiac Disease or gluten intolerance. You’re thinking “Help!” right? This new book is a good start toward feeling like you’re: A) Not alone, and B) Perfectly able to feed yourself for the rest of your life. O’Brien’s 150 delicious, animal-free, gluten-free recipes make a great basic cookbook, containing easy direction and advice, as well as resources for the suddenly-wheatless vegan.

    Or perhaps you’ve been gluten-free for years, but are trying to feel even better, the kind of better that sometimes comes from trying a vegan diet. It happens. Then you turn to Susan O’Brien’s The Gluten-Free Vegan and make the Corn Chowder on page 31, or the Pumpkin Scones on page 131, and say “I love you, world! I think I want to live.”

    Which recipes shall you try first? I fell in love with the incredible Thai Vegetable Soup, then had to follow it up with something Mom might have made–the Carrot Salad on page 43. Now I’m planning a feast with Yam Enchiladas with Pomegranate Sauce, accompanied by the Antioxidant Chili, concluding with Apple Pie Bars. Seriously, you can go wild with this healthy food, and never regret a thing. This is a great title to have in your VGF kitchen.

    You meat-and-wheat-eating foodies out there need this book, too. Be broad-minded enough to consider that a delicious dish containing no gluten or animal parts still might really make you lick your chops. Besides, understanding your friends’ food needs and preferences makes you a very wonderful, sympathetic and sexy host/hostess.

    Rating: 5 / 5

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