Great Gluten-Free Vegan Eats: Cut Out The Gluten And Enjoy An Even Healthier Vegan Diet With…

Paperback | June 1, 2012

byAllyson Kramer

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Following a plant-based, gluten-free diet is one of the healthiest lifestyle choices around, yet it can be a challenge to create meals that not only match your needs, but taste delicious too. But not any longer! 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. Full of fresh and all-natural ingredients, the 101 fully-photographed, scrumptious recipes you’ll find inside prove that eating vegan and gluten-free doesn’t have to be a sacrifice, but a delight!

From tempting appetizers, to hearty mains, to luscious desserts, you’ll find dishes to suit your every need and craving, including:

-Cherry Vanilla Bean Pancakes

-Mediterranean Croquettes

-Coconut Asparagus Soup

-Roasted Red Pepper & Fava Salad

-Walnut Ravioli with Vodka Sauce

-Rosemary, Leek & Potato Pie

-Chocolate Hazelnut Brownie Cheesecake

-Banana Berry Cobbler

Live a healthy and sustainable life, while still enjoying the foods you love, with Great Gluten-Free Vegan Eats!

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From the Publisher

Following a plant-based, gluten-free diet is one of the healthiest lifestyle choices around, yet it can be a challenge to create meals that not only match your needs, but taste delicious too. But not any longer! 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. Full of fresh and all-natura...

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 Magazin...

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Format:PaperbackDimensions:224 pages, 9.25 × 7.5 × 0.75 inPublished:June 1, 2012Publisher:Fair Winds PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1592335136

ISBN - 13:9781592335138

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Reviews

Rated 2 out of 5 by from Haven't Made Anything From This Book... I like the concept of this book. Also like thinking about making things from this book. My problem with it is that it modifies food so much in order to make meals. I am a fan of using whole plant based foods and manipulating them as little as possible to make a delicious meal. Seems like a great book but I don't think it's for me.
Date published: 2015-04-06
Rated 5 out of 5 by from Sensational Recipes!!! Savour delicious potato salad like mom used to make without the gluten, dairy or animal products. You won't know the difference! My son is unable to eat dairy, gluten and meat due to a digestive problem. It was exhausting making two meals for dinner: one for my husband and other children, and another for my son and me. NO MORE!! The recipes in this book are sensational! My husband doesn't even know that what he is eating is gluten-free vegan! All the recipes in this book are beautifully photographed and most importantly, DELICIOUS!
Date published: 2014-08-15
Rated 5 out of 5 by from This book doesn't disappoint! Every recipe we've tried has been amazing, from baked goods, smoothies, entrées and hearty lunch salads. Can't wait to get the second book!
Date published: 2014-02-04
Rated 5 out of 5 by from Vivid and Delicious I am not a great cook, nor do I have a tonne of time, but this was a great cookbook. I recently discovered a wheat sensitivity and this cookbook did not make me miss it at all. I have tried almost everything in here and have plenty of favorites!Highly recommend, especially if you like pictures of what you are going to be making - this is fully visual! Very happy with it!
Date published: 2013-04-21
Rated out of 5 by from I bought this book a while ago and it is absolutely incredible! I am not vegan but the recipes are so delicious that I don't bother adjusting the recipes at all. My two favourites from this book are the apple cinnamon breakfast crepes and the spinach dip! Absolutely incredible!
Date published: 2012-11-04

Extra Content

Read from the Book

Rosemary, Leek & Potato PieMy 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, meltedDirections: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 servingsNutritional Analysis: Per serving = 294 calories; 11 g fat; 9 g protein; 43 g carbohydrate; 7 g dietary fiber; 0 mg cholesterol

Table 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