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Zusatztext "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 Informationen zum Autor Allyson Kramer is the founder of the blog Manifest Vegan (http://www.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. Manifest Vegan was listed as one of the top veg blogs of 2010 by VegNews Magazine, and has received praise on such sites as theKitchn.com, Slashfood.com, and Foodgawker. Allyson develops all of the recipes and photos that appear on the site. She is also a contributer to National Celiac Foundation Association newsletter and ChicVegan.com. She lives in Philadelphia, PA. Klappentext Following a plant-based diet can be one of the most healthy things you can do, but meals are rarely amazingly tasty. This contains ideas for Cherry Vanilla Bean Pancakes, Mediterranean Croquettes, Coconut Asparagus Soups, Walnut Ravioli with Vodka Sauce and Banana Berry Cobbler. Leseprobe Rosemary, Leek & Potato Pie My father used to make potatoes au gratin for dinner all the time when I was a little girl, as it was often just the two of us enjoying our meals together. This is a tribute to one of my dad’s favorite dinners, with a few more “grown-up” flavors added in for good measure. Serve with a bowl of soup for a delicious, well-rounded meal. Ingredients: —3 pounds (1.36 kg) thin-skinned potatoes, unpeeled and very thinly sliced (about 1/ 8 inch [3 mm] thick) into rounds —Sea salt —4 cloves garlic, minced, divided —2 tablespoons (5 g) minced fresh rosemary sprigs —1 leek, white and light green part only, cleaned well and thinly sliced —1/2 cup (65 g) nutritional yeast —7 tablespoons (100 g) nondairy margarine, melted Directions: Preheat the oven to 400 degrees (200 degrees C, or gas mark 6). Lightly grease an 8-inch (20.3 cm)-springform pan using margarine or nonstick spray. Arrange the potatoes in one even layer so that they cover the bottom of the pan, overlapping as necessary with no gaps. Sprinkle lightly with sea salt, about one-fourth of the minced garlic, and a little fresh rosemary. Arrange a few rings of leeks (distributing evenly) on top of the potatoes. Dust with nutritional yeast until all the potatoes are well covered and then drizzle with a little melted margarine (a little more than 1 tablespoon [14 g]). Cover with a second thin layer of potatoes, then salt, garlic, and rosemary, and then a few more rings of leek, and finally nutritional yeast and a drizzle of margarine. Repeat the layering process again and again until all the ingredients have been used. Add a last layer of potatoes around the rim for an extra-special presentation. You should end up with 4 or 5 layers of potatoes. Bake for about 1 hour and 5 minutes or until a butter knife easily slides through all layers of potatoes. If the potatoes begin to brown quickly, cover lightly with foil during the last 20 minutes of cooking. Let cool briefly and then carefully remove the springform rim. Slice carefully into wedges and serve immediately. Yield: 8 servings Nutritional Analysis: Per serving = 294 calories; 11 g fat; 9 g protein; 43 g carbohydrate; 7 g dietary fiber; 0 mg cholesterol Zusammenfassung Great Gluten-Free Vegan Eats shows you exactly how to create compassionate and wheat free recipes that are impressive enough for even the most seasoned foodie. Inhaltsverzeichnis ...
List of contents
Introduction
Chapter 1: The Gluten-Free Vegan Pantry & Basics
Chapter 2: Breakfasts
Chapter 3: Main Courses
Chapter 4: Salads & Soups
Chapter 5: Appetizers, Sides & Snacks
Chapter 6: Desserts & Beverages
Vegan Resources
Acknowledgments
About the Author
Index
About the author
Allyson Kramer is the founder of the blog Manifest Vegan (www.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. Manifest Vegan was listed as one of the top veg blogs of 2010 by
VegNews Magazine and has received praise on such sites as theKitchn.com, Slashfood.com, and Foodgawker. Allyson develops all of the recipes and photos that appear on the site. She is also a contributor to the National Celiac Foundation Association newsletter and ChicVegan.com. She lives in Philadelphia, Pennsylvania.
