Great Gluten-Free Vegan Eats: Cut Out the Gluten and Enjoy an Even Healthier Vegan Diet with Recipes for Fabulous, Allergy-Free Fare

Listed as one of the Top 10 Vegan Cookbooks of 2012 by VegNews Magazine. "Blogger Allyson Kramer does what many thought impossible: she makes tasty, delicious food that is gluten-free. Simply put, this book wooed a staff that, shall I say, hasn't always fully embraced foods made sans wheat protein. Kramer packs a winning one-two combo: she is a gluten-free flour expert, and she knows how to use them. You won't miss a thing." - Joseph Connelly, Publisher VegNews Magazine "Allyson Kramer's debut cookbook is the essential guide for deliciously creative, gluten-free, vegan eats! Filled with gorgeous photographs and mouthwatering recipes like Banana Berry Cobbler and Spinach Artichoke Dip, Great Gluten-Free Vegan Eats will inspire you to cook in a whole new way!" - Julie Hasson, author of Vegan Diner Listed as one of the top 5 cookbooks of 2012 by Vegetarian Times. " It takes a lot of talent to adhere to two dietary restrictions and still come out with tasty recipes the way Allyson Kramer has done in Great Gluten-Free Vegan Eats." -Vegetarian Times, December 2012 " Great Gluten-Free Vegan Eats is a solid reflection of Allyson Kramer's style and a shining example of why her blog, Manifest Vegan, has become so popular. Allyson delights the senses with stunning visuals, flavorful ingredients, and simplistic recipes that will make you forget about eggs, dairy, and gluten altogether." -Alisa Fleming, author of Go Dairy Free: The Guide and Cookbook "Being a gluten-free vegan just got a whole lot better, thanks to Allyson Kramer. In Great Gluten-Free Vegan Eats , Allyson dishes up a broad range of creative, tasty dishes. With beautiful photographs, this book will tempt eaters of all dietary persuasions." -Tamasin Noyes, author of American Vegan Kitchen When I was about 8 years old, I fell deeply in love with cooking. It all began with a simple cookie recipe that I will never forget (you can find the recipe in this book on page 192). I can honestly say that I have cooked or baked almost every single day since that realization, mostly out of a simple desire to eat delicious food. As time passed on, I eventually went vegan and then even later I was diagnosed with celiac disease, but my love for cooking never waned; in fact, it only grew stronger. xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0 This book is a collection of my favorite recipes: some are newer creations, some old family favorites, but all are gluten-free and animal friendly. I want to show people that just because some of us have certain dietary restrictions, truly great eats are just a recipe or two away. No matter what your dietary preferences, whether you're an omnivore, a vegetarian, eschew gluten, follow a vegan diet... or anything else, I created these recipes with you in mind to enjoy on your own or to share with others. Allyson Kramer is founder of the blog manifestvegan.com, which she launched in 2009 as a way to communicate her love of vegan cooking and recipe development to the world. Shortly after the site's launch, Allyson was diagnosed with Celiac disease, and she began focusing solely on gluten-free, vegan recipes. Allyson's recipes and photography have been seen in Veg News Magazine, The Huffington Post, The Kitchn and Slashfood.com. Allyson develops all of the recipes and photos that appear on the site and has become an authority on vegan and gluten-free cuisine. She resides in Philadelphia, Pennsylvania. Excerpt. © Reprinted by permission. All rights reserved. Rosemary, Leek & Potato Pie My father used to make potatoes au gratin for dinner all the time when I was a little girl, as it was often just the two of us enjoying our meals together. This is a tribute to one of my dad’s favorite dinners, with a few more “grown-up” flavors added in for good measure. Serve with a bowl of soup for a delicious, well-rounded meal. Ingredients: —3 pounds (1.36 kg) thin-skinned potatoes, unpeeled and very thinly sliced (about 1/ 8 inch [3 mm] thick) into rounds —Sea salt —4 cloves garlic, minced, divided —2 tablespoons (5 g) minced fresh rosemary sprigs —1 leek, white and light green part only, cleaned well and thinly sliced —1/2 cup (65 g) nutritional yeast —7 tablespoons (100 g) nondairy margarine, melted Directions: Preheat the oven to 400 degrees (200 degrees C, or gas mark 6). Lightly grease an 8-inch (20.3 cm)-springform pan using margarine or nonstick spray. Arrange the potatoes in one even layer so that they cover the bottom of the pan, overlapping as necessary with no gaps. Sprinkle lightly with sea salt, about one-fourth of the minced garlic, and a little fresh rosemary. Arrange a few rings of leeks (distributing evenly) on top of the potatoes. Dust with nutritional yeast until all the potatoes are well covered and then drizzle with a little melted margarine (a little more than 1 tablespoon [14 g]). Cover with a second thin layer of potatoes, then salt, garlic, and rosemary, and then a few more rings of leek, and finally nutritional yeast and a drizzle of margarine. Repeat the layering process again and again until all the ingredients have been used. Add a last layer of potatoes around the rim for an extra-special presentation. You should end up with 4 or 5 layers of potatoes. Bake for about 1 hour and 5 minutes or until a butter knife easily slides through all layers of potatoes. If the potatoes begin to brown quickly, cover lightly with foil during the last 20 minutes of cooking. Let cool briefly and then carefully remove the springform rim. Slice carefully into wedges and serve immediately. Yield: 8 servings Nutritional Analysis: Per serving = 294 calories; 11 g fat; 9 g protein; 43 g carbohydrate; 7 g dietary fiber; 0 mg cholesterol Read more