Gluten-free recipes for the conscious cook : a seasonal, vegetarian cookbook

Title:

Author:

Cerier, Leslie.

ISBN:

9781572247376

Publication Information:

Oakland, CA : New Harbinger Publications, c2010.

Physical Description:

xiv, 223 p. : ill. ; 23 cm.

General Note:

Includes index.

Contents:

Meet the gluten-free grains -- Basic grain cookery -- Bountiful breakfasts -- Main course sensations -- Sushi party -- Super sides -- Savory sauces and tempting toppings -- Sweet indulgences.

Subject Term:

Vegetarian cooking.

Gluten-free diet -- Recipes.

Holds:

Available:*

Library	Call Number	Status
Searching... R.H. Stafford Library (Woodbury)	641.5636 CER	Searching... Unknown

A gluten-free diet can help you feel more energetic, improve digestion, aid in weight loss, and dramatically improve the symptoms of many mental and physical health disorders. It's no wonder that more and more people, both with wheat allergies and without, are discovering the health benefits of going gluten-free. In Gluten-Free Recipes for the Conscious Cook, Leslie Cerier, 'The Organic Gourmet,' presents over 100 remarkably delicious recipes for easy-to-make, gluten-free, vegetarian meals. You'll learn to create delectable, high-protein breakfasts, dinners, desserts, and more, use organic and seasonal ingredients to put a fresh twist on your favorite family recipes, and come up with your own original gluten-free creations.

Whip up tasty grab-and-go meals and snacks Get tips for using organic and seasonal ingredients to make gluten-free food even more delicious Enjoy pancakes and waffles, casseroles, pastas, and pastries-all made without gluten Get creative with the wealth of recipe variations and ideas in this book

Author Notes

Leslie Cerier, "The Organic Gourmet," is a national authority on gluten-free cooking and baking who cooks and teaches nation-wide and specializes in whole foods and organis cuisine. She is author of several cookbooks, including Going Wild in the Kitchen.
Foreword writer Kathie Madonna Swift, MS, RD, is a registered dietitian, a licensed nutritionist, and codirector of Food as Medicine, a professional nutrition training program.

Reviews (1)

Library Journal Review

In her introduction, useful for new gluten-free cooks, Cerier (Going Wild in the Kitchen) covers gluten-free grains such as quinoa, rice, and teff and discusses a variety of flavors. Recipes, including Almond Milk, Teff Waffles, Garlicky Peanut Soup, and Wild Rice and Cranberry Pilaf, feature variations for different textures and vegan preparations. Cerier lists resources with addresses, phone numbers, and websites. Libraries should also consider Donna Klein's The Gluten-Free Vegetarian Kitchen, which also contains an introduction to gluten-free ingredients and easy-to-make recipes. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Acknowledgments	p. xi
Foreword	p. xiii
Introduction	p. 1
Chapter 1 Meet the Gluten-Free Grains	p. 11
Chapter 2 Basic Grain Cookery	p. 25
Chapter 3 Bountiful Breakfasts	p. 37
Almond Milk	p. 40
Banana-Cranberry Smoothie	p. 42
Blueberry-Coconut Breakfast Shake	p. 43
Vanilla Hazelnut Granola	p. 44
Teff Porridge with Cinnamon and Dates	p. 45
Power Porridge with Goji Berries	p. 46
Oat and Amaranth Porridge with Coconut and Raisins	p. 47
Oat and Raisin Muffins	p. 48
Corn Muffins	p. 49
Ginger Apricot Compote	p. 50
Blueberry Sauce	p. 51
Banana Pancakes with Cinnamon	p. 52
Banana Buckwheat Pancakes with Pecans	p. 53
Berry Good Corn-Quinoa Pancakes	p. 54
Strawberry Pancakes	p. 55
Teff Pancakes with Goji Berries and Maca	p. 56
Blueberry-Corn Pancakes with Maca	p. 57
Coconut Quinoa Waffles with Sorghum Flour	p. 58
Teff Waffles	p. 59
Corn and Quinoa Waffles with Maca	p. 62
Scrambled Tofu with Sweet Corn and Collard Greens	p. 63
Miso Watercress Soup	p. 64
Chapter 4 Main Course Sensations	p. 65
Summer Pasta and Bean Salad	p. 67
Soba with Tempeh and Broccoli in Coconut Sauce	p. 68
Brown Rice Spirals in Tomato Sauce with Cauliflower, Olives, and Capers	p. 69
Roasted Vegetable and Quinoa Casserole	p. 70
Savory Stuffed Winter Squash	p. 72
Shiitake and Kale Lasagna with Marinated Dried Tomatoes and Chèvre	p. 74
Teff Loaf with Red Bell Peppers and African Spices	p. 76
Red Lentil and Teff Loaf with Red Wine and Porcini Sauce	p. 77
Kasha Loaf with Walnuts and Sunflower Seeds	p. 78
Corn Grits with Sautéed Onion, Kale, and Cheddar	p. 81
African-Spiced Teff and Lentil Stew with Collard Greens and Yams	p. 82
Butternut Squash and Tempeh Stew with Shitake Mushrooms	p. 83
Ethipian Sunshine Stew	p. 84
Sweet Potato and Black Bean Chili with Tomatillos	p. 88
Coconut Curry Lentil and Millet Stew	p. 90
South American Quinoa Stew	p. 92
Garlicky Peanut Soup	p. 94
Quick Miso Soup with Nettles and Spicy Thai Noodles	p. 96
Chapter 5 Sushi Party	p. 99
Short-Grain Brown Rice	p. 101
Exotic Rice Blend	p. 102
Trio of Rice	p. 103
Jade Pearl Rice Eco-Cook Method	p. 104
Nori Rolls with Gingered Tofu	p. 108
Gingered Tempeh and Shitakes	p. 110
Lemony Carrot and Beet Salad	p. 111
Naturally Fermented Pickled Vegetables	p. 112
Chapter 6 Super Sides	p. 113
Aztec Two-Step	p. 115
Sunny Mountain Rice	p. 116
Power Pilaf with Brown Rice, Quinoa, and Wild Rice	p. 118
Bronze Delight	p. 119
Lemony Quinoa Salad with Toasted Sunflower Seeds	p. 120
Black Forbidden Rice with Sunflower Seeds	p. 122
Millet and Sweet Carrots	p. 123
Quinoa and Shiitake Pilaf	p. 124
Basmati and Wild Rice Pilaf	p. 125
Wild Rice and Cranberry Pilaf	p. 126
Jade Pearl Rice with Almonds and Green Beans	p. 127
Coconut Jasmine Rice with Goji Berries and Shiitakes	p. 128
Madagascar Pink Rice with Cashews and Scallions	p. 129
Bhutanese Red Rice Pilaf with Vegetables	p. 130
Sorghum with Summer Squash and Red Bell Peppers	p. 131
Mediterranean Rice Salad	p. 132
Kasha Varnishkes	p. 133
Warm Soba Salad with Arame and Beets	p. 134
Mediterranean White Bean Salad with Pine Nuts and Capers	p. 135
Salsa Salad with Tomatillos and Pinto Beans	p. 136
Hearty Greens and Tofu in Tahini Sauce	p. 137
Garlicky Baked Beans with Parsnips and Butternut Squash	p. 138
Spiced Yams with Pecans	p. 139
Corn Fritters	p. 140
Amaranth and Corn Flatbread	p. 141
Basmati Soup with Indian Spices	p. 142
Shiitake Soup with Cashew Cream	p. 144
Tomato-Lentil Stew with Kale	p. 146
Chapter 7 Savory Sauces and Tempting Toppings	p. 147
Red Wine and Porcini Sauce	p. 150
Mushroom-Leek Sauce	p. 151
Tomato Sauce with Fennel and Marinated Dried Tomatoes	p. 152
Vegan Basil-Walnut Pesto	p. 156
Garlicky Hempseed Pesto	p. 157
Cilantro Pesto	p. 158
Creamy Cilantro Sauce with Ginger	p. 159
Thai Peanut Sauce	p. 160
Cranberry-Cherry Sauce	p. 161
Moroccan Tahini Sauce or Dressing	p. 162
Avocado Dressing with Garlic Scapes	p. 163
Basil-Oregano Vinaigrette	p. 164
Lemon-Parsley Dressing	p. 165
Garlicky Basil Dressing	p. 166
Russian Dressing	p. 167
Ranch Dressing	p. 168
Italian Dressing	p. 169
Basil-Mint Dressing	p. 170
Marinated Dried Tomatoes	p. 171
Fried Dulse	p. 172
Chapter 8 Sweet Indulgences	p. 173
Hazelnut Brownies with Chocolate Chips	p. 176
Cashew Butter Chocolate Chip Cookies	p. 177
Hazelnut Butter Cookies	p. 178
Maple Sugar Cookies	p. 179
Date and Coconut Cookies	p. 180
Honey Hazelnut Treats	p. 181
Lemon Poppy Seed Cake	p. 182
Millet Apple Raisin Cake	p. 184
Chocolate Mousse Pie in a Hazelnut Crust	p. 186
Chocolate Peanut Butter Pie	p. 188
Granny Smith Apple Crumb Pie	p. 190
Leslie's Gluten-Free Peach Pie	p. 191
Topless Blueberry Pie	p. 192
Apple Coconut Crisp	p. 193
Pear and Cranberry Crisp	p. 194
Mocha Coconut Rice Pudding	p. 195
Sesame Almond Bars	p. 196
Glossary of Ingredients	p. 197
Resources	p. 203
Index	p. 209

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