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    The Vegetarian and Vegan Gluten-Free Cookbook
    The Vegetarian and Vegan Gluten-Free Cookbook
    The Vegetarian and Vegan Gluten-Free Cookbook
    Ebook157 pages39 minutes

    The Vegetarian and Vegan Gluten-Free Cookbook

    By Sarah Lee Anniston

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    About this ebook

    Written by an experienced cook and vegetarian with celiac disease , this groundbreaking cookbook offers a wide variety of gluten-free recipes for vegans and vegetarians. From authentic egg fried rice to mouth-watering curries, soups, salads and comfort food like "chicken" noodle casserole, there's a wide range of recipes to suit every palate. The vegetarian and vegan gluten-free cookbook makes use of ingredients that don't contain gluten, like: vegetables, fruits, spices, dairy, tofu, beans, rice, Quorn patties and Bragg's liquid aminos. Processed foods like tortilla wraps and gluten-free pastas are used sparingly in a select number of recipes. Natural sweeteners like agave are favored over sugar. Full nutritional information accompanies each recipe. This is a must-have addition to any gluten-free vegan or vegetarian kitchen.

    LanguageEnglish
    PublisherAndale LLC
    Release dateFeb 23, 2012
    ISBN9781466013827
    The Vegetarian and Vegan Gluten-Free Cookbook

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      Book preview

      The Vegetarian and Vegan Gluten-Free Cookbook - Sarah Lee Anniston

      When I was diagnosed with celiac disease in 2008, I had been a vegan for three years and a vegetarian for 30. Imagine my horror when I discovered that 99 percent of vegan meat substitutes (the soy-based sausages, the wheat-based patties) were not gluten-free. My doctor recommended I eat fish, and after talking to several other former vegetarians who were diagnosed with celiac and had to start eating meat again, I realized it was going to be an uphill battle to remain vegetarian, let alone vegan.

      Four years later, I’m healthier than I have ever been (I have the blood work to prove it) and I’m still proudly vegetarian. While I do eat some dairy and free range eggs, I balance my diet with completely vegan meals using beans and rice as complete proteins. I also use tofu hamburger crumbles (there’s only one brand that I’ve found – Marjan – that is gluten-free) and Quorn chicken patties: actually a type of fungus. The recipes you’ll find in this book use a combination of many different proteins, and about half are completely vegan – that is, free of all animal products.

      The one thing I have learned in the last four years is to read, read, read labels. I’ve recommended certain brands that I use for many recipes. I don’t endorse any particular brand per se, but the brands I have included are gluten-free. If you do choose another brand, make sure to check the label to make sure the product is gluten-free. Most recipes contain readily available ingredients like fresh produce. There are a few unusual products but they can normally be found in larger grocery stores that have a green or natural food section. You can also purchase nearly all of these products at Amazon.com’s grocery store, although you’ll have to buy in bulk. That’s where I shop, so if you see an unusual ingredient in a recipe (like Sriracha hot sauce), check out Amazon.com. You’ll probably find the product there.

      I don’t receive any money for plugging Amazon’s grocery store, but as a gluten-free vegetarian, it’s been a convenient and inexpensive way for me to find gluten-free products like hot sauces and pastas. If you join the Prime shipping club ($79 per year), you get free two day shipping all year and the products are generally a dollar or two cheaper than regular stores.

      Bragg’s liquid aminos is a gluten free soy sauce replacement.

      Besan is a type of flour made from chick peas. You’ll find it in Indian grocery stores.

      Agave nectar is a sweetener obtained from the cactus plant. It’s gaining in popularity – most stores carry it now.

      Rice tortillas can be found in the freezer section of natural health food stores.

      Getting enough protein in your diet can be a challenge if you are vegetarian and gluten-free. Cheese, milk, and eggs are used in some (but not all) of the recipes in the vegetarian sections. Beans and rice are staples for several other recipes and many others rely on the protein naturally found in vegetables like spinach and peas. The following products are used in a few recipes:

      Quorn is a type of manufactured protein, similar to mushrooms. It’s high in protein and can be purchased from the freezer section of many large grocery stores. At the time of writing, only the patties (which resemble chicken breasts) are gluten-free.

      Marjon vegetarian hamburger tofu crumbles resemble ground beef and can usually be found in the refrigerated health food section of larger grocery stores, alongside other vegetarian products like vegetarian bacon and hot dogs.

      Vegan Breakfast

      Fruit Smoothie

      2 Tbsp Flax seeds (soaked 3 hours)

      1 cup cashews (soaked 3 hours)

      4 cups water

      1 Banana

      1 cup mixed berries

      2 cups spinach, uncooked

      ¼ cup dates (soaked 3 hours)

      1 cup ice

      Procedure

      1 Combine all ingredients in a blender and blend until smooth.

      Servings: 4

      Yield: 4

      Preparation Time: 5 minutes

      Nutrition Facts

      Calories: 387.12

      Calories from fat:99.59

      Carbs:69.29g

      Protein:8.6g

      Granola Bars

      Make these on Sunday and they will last for a week in the fridge.

      1-2 apples

      1 ½ cups pitted dates (soaked for 3 hours)

      ½ cup agave nectar

      2 Tbsp lemon juice, fresh

      2 Tbsp orange extract or zest

      1 Tbsp vanilla extract

      1 tsp ground cinnamon

      2 tsp sea salt

      7 cups mixed raw nuts (coarsely chopped) and seeds soaked overnight and rinsed well (walnuts, almonds, sunflower seeds, etc)

      1 cup dried cranberries (apple juice sweetened)

      Procedure

      Preheat oven to 350 degrees

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