By Carol Fenster Ph.D.
A new cookbook by way of the pioneer of scrumptious gluten-free foodstuff bargains mouthwatering vegetarian recipes for gluten-free eaters.
no matter if it is because of foodstuff bronchial asthma, celiac sickness, or nutritional personal tastes, a growing number of humans are looking to cast off gluten from their nutrition. Many are trying to find hearty, flavor-packed vegetarian and vegan suggestions to extend their strength and make fit offerings for his or her households and the surroundings. eventually, Carol Fenster-one of the country's premiere specialists on unique diets and an writer of numerous renowned gluten-free cookbooks-answers the decision of a growing to be industry of at-home chefs.
In 125 Vegetarian Gluten-Free Recipes, Fenster applies her confirmed kitchen prowess to making quick-and-easy vegetarian recipes which are sensational and healthy. From snacks and appetizers like Baked Kale Chips, to filling dinners like Chili Cornbread Casserole and Eggplant Parmesan Stacks, to decadent muffins like All-American Cherry Pie and Chocolate truffles, 125 Vegetarian Gluten-Free Recipes is the best addition to any gluten-free kitchen.
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Additional info for 125 Gluten-Free Vegetarian Recipes: Quick and Delicious Mouthwatering Dishes for the Healthy Cook
Gradually whisk in the olive oil until the dressing thickens. Or whirl the dressing ingredients in a blender until thickened. Pour over the vegetables and toss to coat thoroughly. 3. Just before serving, toast the bread in a toaster until lightly browned. Cut away any burned parts or tough crusts and cut into ¾-inch pieces. Add to the vegetables and toss gently with a spatula. Serve immediately, garnished with parsley. Calories 215 • Fat 14g • Protein 3g • Carbohydrates 21g • Cholesterol 0mg • Sodium 674mg • Fiber 2g • SUMMER BUFFET PARTY ON THE PATIO • Gazpacho Shooters (page 150) Apple-Fennel Slaw (page 105) Panzanella (Bread Salad) (page 36) Sorghum Salad (page 99) Black-Eyed Peas in Barbecue Sauce (page 85) Breadsticks (page 177) Ice Cream Pie with Granola and Fresh Fruit Sauce (page 234) Stuffing with Pears and Pecans This hearty stuffing, studded with pears and pecans, is a meal all by itself.
Add the garlic and cook, stirring constantly, for 1 minute. Add the oregano, basil, salt, tomatoes, and red pepper flakes and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 10 minutes. For a thicker sauce, simmer another 2 to 3 minutes, stirring constantly. 2. Cook the spaghetti according to package directions. Drain thoroughly. To serve, divide the spaghetti onto 6 plates and drizzle each with ½ cup sauce. Top each plate with a tablespoon of Parmesan and serve immediately.
Read labels before purchasing new and familiar foods, because manufacturers can change procedures or ingredients at any time. Also, the law requires a warning about wheat (which includes spelt), but not the other gluten-containing grains like barley, kamut, rye, triticale, and non-gluten-free oats. But rest assured, they will be identified in the ingredient list, so you will know if the food contains a gluten ingredient. The Food and Drug Administration has not yet issued its definition of what “gluten-free” really means in terms of parts per million.
125 Gluten-Free Vegetarian Recipes: Quick and Delicious Mouthwatering Dishes for the Healthy Cook by Carol Fenster Ph.D.