Great Gluten-Free Vegan Eats
Cut Out the Gluten and Enjoy an Even Healthier Vegan Diet with Recipes for Fabulous, Allergy-Free Fare
SAFFRON-INFUSED WHITE CHILI
The white chili powder used in this recipe can be found in Indian groceries or can be easily substituted with another variety of chili powder to taste.
Yield: 10 servings
6 cremini or mushrooms, chopped
In a large stockpot, sauté the mushrooms, onion, zucchini, jalapeños, bell pepper, chopped herbs, and garlic in 2 tablespoons (30 ml) of the olive oil over medium-high heat until soft, about 13 minutes, stirring often to prevent sticking. Season lightly with salt, and then stir in the cumin and white chili powder as the vegetables are cooking.
In a pot, bring the bouillon cubes and water to a boil, whisking to make sure the bouillon is dissolved. Place the TVP in a bowl, add 1 cup (235 ml) of the boiling broth, and cover for 5 minutes, or until fluffy.
Once the veggies are soft, add the remaining 5 cups (1.2 L) broth and bring to a simmer over low heat.
Purée 1 can of Great Northern beans in a food processor until smooth. Stir the puréed beans into the veggies and broth until well incorporated. Stir in the remaining 2 cans of beans, lime juice, and cornstarch mixture. Cook for an additional 10 minutes over medium-high heat until thickened, stirring occasionally.
Crush the saffron threads with the back of a spoon and add to the chili. Let cook an additional minute or so before serving.
GLUTEN-FREE PIZZA CRACKERS
Love the taste of pizza but not really into the doughy gluten-derived crust? Make these gluten-free pizza crackers from Great Gluten-Free Vegan Eats (Fair Winds Press, June 2012) by Allyson Kramer, founder of the blog ManifestVegan.com. Kramer launched her vegan blog in 2009 and found out shortly thereafter that she has celiac disease. Since then, she has been crafting gluten-free vegan recipes and is a respected authority on vegan and gluten-free cuisine.
Recipe from Great Gluten-Free Vegan Eats by Allyson Kramer.
Yields about 70 crackers
2 cups (260 g) chickpea flour
Preheat the oven to 350 degrees F (180 degrees C, or gas mark 4).
"Top-notch photography, interesting-yet-not-overwhelming recipes, and an affable, approachable style are the hallmarks of Manifest Vegan, and each of these qualities shines through in the 200-plus page Great Gluten-Free Vegan Eats." - VegNews
"Gluten-free vegan dishes can be some of the healthiest and most challenging meals to whip up. Thanks to GREAT GLUTEN-FREE VEGAN EATS by Allyson Kramer it may have gotten easier for you!" - Wendy Limauge
"This cookbook is filled with tempting recipes which I have earmarked for when my boys' unrelenting summer schedule slows down enough that I can get reacquainted with my kitchen." - Heidi Kelly
"Allyson has so many delectable recipes that it's hard to decide what to make first. You'll find yourself cooking from this book again and again." - Kathy Hester, author of The Vegan Slow Cooker
"In her debut cookbook, Allyson Kramer opens up a world of delicious possibilities for those eager to learn more about eating gluten-and animal-free. You'll be amazed by the creative flavor combinations and mouthwatering photos, which will have you racing to your kitchen to try them out." - Beverly Lynn Bennett, co-author of The Complete Idiot's Guide to Gluten-Free Vegan Cooking
"Allyson's recipes are living proof that vegan as well as gluten-free food is delicious and fun! 'You can eat cake' ... and then some!" - Carolyn Scott-Hamilton, author of The Healthy Voyager's Global Kitchen
Great Gluten-Free Vegan Eats and Vegan Sandwiches Save the Day! were named to the 2012 Top 10 Best Vegan Cookbooks list by VegNews. Learn More.
VegNews has named Great Gluten-Free Vegan Eats to its list of must-have cookbooks for 2012. Learn More.
Allyson Kramer, creator of the blog Manifest Vegan and author of Great Gluten-Free Vegan Eats, shares her tricks for cooking a fantastic meal with VegNews. Learn More.
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