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The Gluten-Free Vegetarian Kitchen: Delicious and Nutritious Wheat-Free, Gluten-Free Dishesby Donna Klein
Synopses & Reviews
Colorful, aromatic, and flavorful—and as simple as ordering in.
The harmonious blending of color, aroma, and flavor has made Chinese cuisine one of the most popular on the planet. As the world’s largest producer of fruits and vegetables, China boasts an impressive array of meat-free, egg-free, dairy-free dishes that has also made its cuisine one of the earth’s healthiest. From tasty appetizers to mouthwatering desserts, The Chinese Vegan Kitchen is a collection of easy yet authentic recipes from the various culinary regions of China—Canton, Hunan, Peking, Shanghai, Sichuan, Taiwan, Tibet—that you can prepare in your own kitchen with ingredients readily available in western supermarkets. This book features:
• 225 delicious and nutritious recipes for appetizers, soups, salads, noodle dishes, rice dishes, tofu and other main dishes, side dishes, and desserts
• Nutritional analysis of calories, protein, total fat, saturated fat, cholesterol, sodium, carbohydrate, and dietary fiber for every recipe
• Cooks’ tips throughout
• A glossary of ingredients and where to find them
This is vegan cooking like you’ve never experienced it—but you will be coming back to this irresistible collection time and again.
"Gluten, a combination of proteins found in various cereals, is what 'gives bread its elasticity and cakes their spring,' according to the author of this wonderful vegetarian resource. But for people suffering from celiac disease or wheat allergies, gluten can cause painful cramping, nausea and worse. Although gluten-free baked goods will never taste quite as supple as their refined wheat counterparts, Klein's offerings hardly taste like deprivation. Spiced Basmati Rice Pilaf with Peas is a spicy, filling supper, easy to prepare and high in fiber. Mushroom, Pea and Pearl Onion Pot Pie with Herbed Potato Topping is more involved, but worth it: slightly sweet vegetables in a creamy sauce under a thick potato crust brightened with herbs. A surprisingly well-rounded selection of breads features recipes for dense, soft Irish Potato Bread, thickened with more than a pound of potatoes and a quarter cup's worth of potato flour, and a Rice Flour Pizza Crust that's a close-enough approximation of the real thing. Desserts, too, are well-represented: Indonesian-Style Warm Bananas in Cinnamon-Coconut Milk is a wonderfully different take on banana pudding, and Blueberry Cheesecake is properly creamy and decadent. There's even a moist and tasty Hawaiian Coconut Cake, ensuring that celiac disease sufferers can have their gluten-free cake and eat it too." Publishers Weekly (Copyright Reed Business Information, Inc.)
From the author of "The Mediterranean Vegan Kitchen" comes this collection of tasty and easy-to-prepare meals--without meat, wheat, or gluten--featuring more than 225 recipes, nutritional analysis, and vegan and low-carb options.
Tasty and easy-to-prepare meals-without meat, wheat, or gluten-from the author of The Mediterranean Vegan Kitchen.
Whether due to food allergies, celiac disease, or dietary preferences, many people want to eliminate gluten from their diet. Now it can be done without losing the zest. Limiting or cutting out grains can seem daunting, but The Gluten-Free Vegetarian Kitchen makes good use of other vegetarian foods that don't contain gluten-like fruits, vegetables, eggs, dairy, tofu, beans, oils, legumes, rice, and gluten-free flours. With appealing recipes and food options, vegetarians can maintain a satisfying, well-balanced diet.
The Gluten-Free Vegetarian Kitchen provides:
- More than 225 gluten-free recipes from appetizers to desserts
- Tips for successful gluten-free cooking and baking, with explanations and definitions of terms and ingredients
- Nutritional analysis of calories, protein, saturated fat, total fat, cholesterol, carbohydrates, dietary fiber, and sodium
- Vegan and low-carb options
About the Author
Donna Klein, a food writer who has contributed to The Washington Post, Vegetarian Gourmet, Veggie Life, The Herb Companion, and Yoga Journal, studied French regional cooking at Le Cordon Bleu, Paris.
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