Review: The Complete Idiot’s Guide to Gluten-Free Vegan Cooking
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Feb 14 2012

Review: The Complete Idiot’s Guide to Gluten-Free Vegan Cooking

I had the opportunity recently to review a new cookbook: The Complete Idiot’s Guide to Gluten-Free Vegan Cooking.  I love to read cookbooks, so this was a treat to read through.  You know you have a good cookbook when you begin to write down the page numbers of the recipes you want to make on a Post-it note. 

Gluten-Free Vegan Cooking

Here was my list after the first time through the book:

  • Saucy Sprinkles pg. 72
  • Raw Cashew Cheese Spread pg. 74
  • Date Paste pg. 94
  • Bechamel pg. 110
  • Mmmm…Mashed Potatoes pg. 245
  • Two Potato Fries pg. 247

I found many others that looked awesome, too, but I had most of the ingredients needed for the recipes above, so I wanted to start there.  First, I made the Saucy Sprinkles.  I love nutritional yeast and sprinkle it on potatoes, salads & toast, so I thought this sounded like a wonderful way to spice it up!  I modified the recipe a little to make it more of an “Italian” flavor, as opposed to spicy.  I used the following ingredients:

  • raw walnuts
  • ground flaxseed (in place of hemp seed because I didn’t have any)
  • nutritional yeast flakes
  • paprika
  • sea salt
  • dried basil
  • dried oregano

I loved the end result & can’t wait to have dinner tonight so I can incorporate it into my shrimp dish (which isn’t exactly vegan!). 

The book starts off talking about where to find hidden gluten and going over a Plant-Based Food Guide Pyramid.  Since vegans don’t eat food from animal sources, it is important to ensure that all nutrition requirements are being met.  The next chapters detail which gluten-free and vegan foods to have on hand in your pantry, refrigerator & freezer.  There is a list of substitutions for milk, dairy and eggs, as well as a recipe for a gluten-free flour baking mix.  There are sections in the cookbook that touch on every kind of meal – snacks, appetizers, breakfasts, sides, main courses, desserts etc.  The back of the book has resources for gluten-free and vegan shopping & support. 

While I am not vegan, I do frequently eat meat-free meals.  This book is a great resource for those wishing to start a gluten-free vegan diet. 

More about the authors:

About the Authors
Julieanna Hever, M.S., R.D., C.P.T. (Los Angeles, Calif.), The Plant-Based Dietitian, is a passionate advocate of the miracles associated with following a whole food, plant-based diet. Hever is the nutrition columnist for VegNews Magazine, author of The Complete Idiot’s Guide® to Plant-Based Nutrition, co-author of The Complete Idiot’s Guide® to Gluten-Free Vegan Cooking and has appeared as a whole foods expert on The Dr. Oz Show. She maintains a private practice in Los Angeles and lectures throughout the U.S. As co-producer and star of the “infotainment” documentary, To Your Health, she interviewed a host of the plant-based world’s most respected doctors and researchers to bring this important information to a broad audience. As executive director of EarthSave, International, Hever has had the opportunity to bring nutrition to the forefront of efforts to improve the current global health crisis. Tolearn more, visit her website: www.PlantBasedDietitian.com and her blog: http://toyourhealthnutrition.blogspot.com.

Beverly Lynn Bennett (Eugene, Ore.) The Vegan Chef, is an experienced vegan chef and food writer with an overwhelming drive and passion for developing innovative vegan recipes, which are made with all plant-based, organic, and wholesome ingredients. Her work has appeared in many national and international print publications, on public television and DVD, and all over the Internet. Bennett writes theDairy-Free Desserts column for VegNews magazine and is the author of Eat Your Veggies! Recipes fromthe Kitchen of the Vegan Chef, Vegan Bites: Recipes for Singles, as well as the co-author of The CompleteIdiot’s Guide® to Vegan Living, The Complete Idiot’s Guide® to Vegan Cooking, and The Complete Idiot’sGuide® to Gluten-Free Vegan Cooking. Her work appeals to a wide assortment of tastes and offers enticing alternatives to those with dietary restrictions of all sorts. She can often be found advising others on all things vegan, developing new culinary creations (an increasing number of which are raw and/orgluten free), and helping educate on issues including animal rights, environment, and health, through cooking demos and speaking engagements. To learn more, visit her website The Vegan Chef at:www.veganchef.com.

The Complete Idiot’s Guide to Gluten Free Vegan Cooking can be purchased on Amazon.com.

***This book was sent to me free of charge for review purposes only.  The opinions stated here are mine and have not been influenced by anyone or anything.

Article Written by:

Kimberly Bouldin is a gluten-free wife, runner & blogger with two children in Columbus, Ohio. After her celiac diagnosis in 2006, she has made it her mission to embrace an entirely new approach to nutrition in a gluten-free world, exploring options that run the gamut from "made from scratch" homemade bread to sampling and reviewing the gluten-free prepared foods that are continuously being introduced to the market. While navigating the waters of becoming gluten-free, Kim shares her experiences and passes along valuable product reviews in addition to helping other moms of celiac kids develop healthy menus that are kid-friendly and palatable. Kimberly is a valuable resource for those who are newly diagnosed, as well as for the more seasoned gluten-free veterans. Follow Kim on Twitter!

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