Gluten-Free & Vegan for the Whole Family: Nutritious Plant-Based Meals and Snacks Everyone Will Love, by Jennifer Katzinger
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Gluten-Free & Vegan for the Whole Family: Nutritious Plant-Based Meals and Snacks Everyone Will Love, by Jennifer Katzinger
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With food allergies and sensitivities continuing to rise, particularly among children, and more people embracing the health benefits of a plant-based diet, these delicious and nutritious recipes are egg-free, dairy-free, gluten-free, and mostly soy-free, and will satisfy even the pickiest eater at the table. Arranged by meals (including snacks), these 90 kid-friendly recipes will make planning easy, and simplify cooking gluten-free and vegan food for the entire family. Nutritionist Raven Bonnar-Pizzorno writes the foreword, giving the recipes her stamp of approval for both kids and adults.
Gluten-Free & Vegan for the Whole Family: Nutritious Plant-Based Meals and Snacks Everyone Will Love, by Jennifer Katzinger- Amazon Sales Rank: #332005 in Books
- Published on: 2015-05-12
- Released on: 2015-05-12
- Original language: English
- Number of items: 1
- Dimensions: 8.00" h x .60" w x 6.90" l, .0 pounds
- Binding: Paperback
- 208 pages
Review Jennifer Katzinger shares healthy and delicious recipes in Gluten-Free & Vegan for the Whole Family: Nutritious Plant-Based Meals and Snacks Everyone Will Love (Sasquatch Books). [The theme of this cookbook is] easy, flavorful and nutritious. Make your own nut milks and the nut cheeses will follow! Amazing muffins, power-packed snacks and simple yet sophisticated one-course meals, like kebabs and cassoulets, are topped off with inspired desserts. —Living WithoutFind recipes for everything from lasagna to chocolate cake with maple frosting—minus egg, dairy, wheat, and even soy.—Seattle MetEating a nutritious plant based meal has never been easier. Jennifer Katzinger has created an amazing gluten free and vegan whole family cookbook. This cookbook is filled with 90 family friendly plant based recipes. The recipes are egg-free, dairy free, wheat free, gluten free and mostly soy free. This book is very fitting for those with food allergies. In this book you can find all the plant based staples that you will need in your pantry! You will find amazing gluten free and vegan recipes for breakfast, lunch, snack foods, soups, vegetables, salads, dinners and sweet treats!—Vegetarian Mamma
About the Author Jennifer Katzinger has written a number of best-selling cookbooks on healthful topics, including Flying Apron’s Gluten-Free & Vegan Baking Book and Honey & Oats. She is the founder of Seattle’s popular gluten-free and vegan bakery/café, Flying Apron Bakery (FlyingApron.com). She lives in Washington state with her husband and daughter.
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Most helpful customer reviews
21 of 24 people found the following review helpful. A very health-conscious cookbook By Silea Before i get to the actual recipes, i want to talk about the blurbs that come before each one. First off, the author sounds a bit defensive about protein, mentioning any ingredient that is a source of it as if it's a surprise. I doubt that anyone buying a vegan/GF cookbook will be delighted to learn that nuts are a source of protein, but who knows. Second, nearly every recipe's blurb has a comment about some specific nutrient or mineral and its supposed health benefits (the sulfur in brussels sprouts books your immune system!). I learned, after a while, to just skip straight to the recipe rather than hope that first paragraph would have much in the way of serving suggestions, pairings, or whatever.Ok, on to the recipes:Most of the recipes in this book are on the relatively-quick-and-easy end of the spectrum. Assuming you have a decent upscale grocery store nearby that will sell you amaranth, brown rice flour, and other vegan/GF staples, you'll probably not have to work hard to find the ingredients for anything in here.Some of the recipes are a little TOO easy, if there is such a thing. For example, the heirloom tomato salad involves tossing heirloom tomato chunks with salt, pepper, vinegar, oil, chives, and basil. It's a recipe so obvious and generic that most cookbooks skip it.It also has a decent number of 'cheater' recipes, which is what i call ones that use faux-cheese to try to pretend to be a classic meal. A cucumber and cream cheese sandwich? Sure, we can make that vegan by using fake cream cheese. Did you need a cookbook for that?And there are a few 'huh?' recipes, like the zucchini piccata that calls for a marinara sauce. And no capers. Basically, it has nothing to do with a standard piccata. At all. (Pro tip: you can make an awesome seitan piccata buy swapping out the chicken for seitan in most common recipes if you just up the liquids a bit, and you can veganize it by using oil instead of butter. I guess you can even GF it by using GF flours instead of wheat flour. There you go.)Ok, i know that's a lot of complaining, but there are quite a few new, interesting, and tasty recipes in here too. From tamale pie to quinoa porridge to strawberry amaretto cupcakes, you can make your tummy very happy.
7 of 7 people found the following review helpful. Great production values - not especially unique recipes, but would be good for motivated beginners. By Nathan Webster Beautiful production! However, this is for beginning gluten-free or vegan cooks who don't already have a lot of go-to cookbooks in their libraries. Nothing against any of the recipes found here, but I think most of them were repeated from what I'd seen elsewhere.But, that's going to happen - if you accumulate a bunch of cookbooks there will be crossover, so that's not a criticism other than this is for beginners, not experts.I'm fine with the book's reliance on canola oil - this is not a bad fat to be using, though there are other options.The recipes are not for dabblers - if you're going to take these recipes seriously, the ingredients are unusual and the preparation will be time consuming. So even though I just said it's for beginners - it's for beginners who are going to take this effort seriously.Far and away, the best chapter is the "sweets" chapter - its whole family oriented, and lots of choices. She is a founder of a bakery and I think this is from a baking background.I'm giving it four stars for production value - so even though this isn't a go-to for me, I really appreciate it's ease of use and appearance. And it's always good to have another vegan/gluten-free cookbook out there to show that this dietary choice is certainly attainable.
9 of 10 people found the following review helpful. I had a few problems with first recipe By Cheryl So I tried the simplest recipe I could find and that was the brownies, which are made with chickpea flour (besan flour).The ingredients are 1/2 cup of besan flour with 1/2 cup of cocoa powder, with approximately 3/4 cup of liquid and then the recipe states to put it into a 10 inch pan. I realized that 10 inches was going to be way too big so went with my largest pan of 9 inches and still I wasn't able to spread the batter in the pan because I didn't have enough batter. And since besan flour has no gluten it really doesn't expand like regular flour, so although it spread out a little in oven, it was still in the middle of the pan but it had raised a little. Why on earth she used a 10 inch pan is beyond me or was this a typo? The recipe might work in a smaller pan and I may try that. It actually tasted good although crumbly so I am willing to try another recipe. My 19 year old didn't like it but I thought it tasted good.Also, the recipe said to blend the dates with the coconut oil and oddly they would not blend together. Probably I should've soaked the dates beforehand although not sure if that would've helped or not.There are some normal recipes in the book that merely say to substitute in gluten-free pasta or vegan cheese for regular. I don't really need someone to tell me to substitute gluten pasta for regular, I can figure that out myself.
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