By Susan O'Brien
With at the very least 30 percentage of american citizens being affected by gluten sensitivity and the large curiosity in vegan and vegetarian existence, the call for for hearty recipes which are loose from wheat, gluten, meat, and dairy items hasn't ever been better. Susan O’Brien is again with the sequel to her well known Gluten-Free Vegan—this time that includes speedy and simple models of everyone’s favourite convenience foodstuff recipes complemented by way of worthwhile how to make your dishes remarkable. Recipes contain Pumpkin and Pecan Waffles with Pumpkin Maple Butter, “Mac and Cheese,” filled Bell Peppers, Baked Bean Casserole, Molasses Cookies, Key Lime Pie, and Berry Rice Pudding.
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Extra info for Gluten-Free Vegan Comfort Food: 125 Simple and Satisfying Recipes, from "Mac and Cheese" to Chocolate Cupcakes
Sample text
Serve hot with your choice of organic maple syrup, fresh Strawberry Applesauce (see recipe on page 47), jam, nut butters, or your own favorite toppings. GET YOUR MORNING GOING! 125 11/30/11 7:54 AM Page 40 Good Morning Sunshine Grains SERVES 4 2 cups water ⁄3 cup quinoa, rinsed well and drained 1 ⁄3 cup gluten-free oats 1 ⁄3 cup millet, rinsed and drained 1 Optional Toppings ½ teaspoon cinnamon Chopped dates or raisins Chopped cashews, walnuts, pecans Chia seeds, flaxseed meal, or flaxseeds Organic maple syrup (1 to 2 tablespoons), brown rice syrup, or agave nectar Milk (coconut, almond, rice, hemp, or soy) Berries (blueberries, raspberries, strawberries, marionberries, huckleberries) Fresh fruit, such as banana, chopped apple, peaches, pineapple, nectarines, mango Cranberry-Apple Chutney (found on page 54) 40 I LOVE THE combination of multiple grains in this recipe.
It originates from Cuba, Puerto Rico, and many South American countries. It is derived from the root of the plant species Manihot esculenta, and it is now cultivated all over the world. It doesn’t really have much nutritional value—zero protein— but it is commonly used as a thickener. I use it to lighten up recipes, such as in breads, muffins, and biscuits; it has a light but sweet flavor. Soy flour: I have not used this flour in this book, as I try to avoid soy as much as possible, due to the fact that it is a common allergen and many soy products are genetically modified.
Add spices, vanilla, and lemon juice. The sauce can be left chunky and served as a compote or puréed in a food processor until smooth. 3. Store in a jar in the fridge for up to one week. GET YOUR MORNING GOING! 125 11/30/11 7:54 AM Page 48 Pumpkin Bread MAKES 1 L OAF ½ cup canola oil ¼ cup organic sugar ¼ cup maple syrup ¼ cup applesauce 1 teaspoon vanilla 3 teaspoons Ener-G egg replacer, mixed with 4 tablespoons warm water until frothy ¾ cup pumpkin, canned or fresh 1½ cups sorghum flour (or brown rice flour) ½ cup coconut flour 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt ½ teaspoon grated nutmeg 1 teaspoon cinnamon ½ cup chopped pecans ½ cup pitted and chopped dates THIS BREAD won’t last long around your house.