By Carol Fenster Ph.D.
A new cookbook via the pioneer of scrumptious gluten-free foodstuff bargains mouthwatering vegetarian recipes for gluten-free eaters.
no matter if this is why of meals asthma, celiac ailment, or nutritional personal tastes, an increasing number of humans are looking to cast off gluten from their vitamin. Many are trying to find hearty, flavor-packed vegetarian and vegan recommendations to extend their power and make fit offerings for his or her households and the surroundings. ultimately, Carol Fenster-one of the country's greatest specialists on specified diets and an writer of a number of renowned gluten-free cookbooks-answers the decision of a growing to be marketplace 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 cakes like All-American Cherry Pie and Chocolate cakes, 125 Vegetarian Gluten-Free Recipes is the suitable addition to any gluten-free kitchen.
Read or Download 125 Gluten-Free Vegetarian Recipes: Quick and Delicious Mouthwatering Dishes for the Healthy Cook PDF
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Additional resources for 125 Gluten-Free Vegetarian Recipes: Quick and Delicious Mouthwatering Dishes for the Healthy Cook
While the author has made every effort to provide accurate telephone numbers and Internet addresses at the time of publication, neither the publisher nor the author assumes any responsibility for errors, or for changes that occur after publication. Further, the publisher does not have any control over and does not assume any responsibility for author or third-party websites or their content. com To my wonderful family— Larry, Brett, Helke, Keene, Romi, and Cole. I love you. Acknowledgments I am especially grateful to my husband, Larry, who is always the first person to taste each recipe.
Thanks to all for your very helpful input. Several companies provided products for me to use as I wrote this cookbook; thanks to my wonderfully supportive colleagues at Bob’s Red Mill and Pamela’s, as well as Cream Hill Estates, Gifts of Nature, Mary’s Gone Crackers, and Udi’s Gluten-Free Foods. Special thanks to my marvelously inspirational agent, Lisa Ekus, who is so generous with her guidance and support. Lisa, I am so lucky to have you and your superb staff on my team. And finally, to my great team at Avery—editor Miriam Rich; Megan Newman, who suggested this book; and cover designer Andrea Ho.
Preheat the oven to 375°F. Generously grease an 8-inch square glass baking dish with 2-inch sides. 2. In a heavy 12-inch skillet, heat the oil over medium heat. Add the leek and onion and cook, stirring occasionally, until they are tender, about 5 minutes. Add the garlic and continue to cook another minute. Set aside. 3. In a medium bowl, whisk together the wine, thyme, half-and-half, eggs, ½ cup of the Parmesan cheese, and the salt and pepper. Add the leek-onion mixture and mix thoroughly. 4. Layer the cubed bread evenly in the baking dish and pour the leek-onion mixture on top, pressing down on the bread with a spatula to make sure it is immersed.