By Carol Fenster Ph.D.
A new cookbook through the pioneer of scrumptious gluten-free nutrients bargains mouthwatering vegetarian recipes for gluten-free eaters.
no matter if the reason for this is that of nutrition asthma, celiac ailment, or nutritional personal tastes, progressively more humans are looking to put off gluten from their nutrition. Many are searhing for hearty, flavor-packed vegetarian and vegan suggestions to extend their strength and make fit offerings for his or her households and the surroundings. ultimately, Carol Fenster-one of the country's best specialists on distinct diets and an writer of a number of renowned gluten-free cookbooks-answers the decision of a becoming industry 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 truffles, 125 Vegetarian Gluten-Free Recipes is the precise addition to any gluten-free kitchen.
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Additional info for 125 Gluten-Free Vegetarian Recipes: Quick and Delicious Mouthwatering Dishes for the Healthy Cook
I have lived the gluten-free lifestyle for more than two decades, but the transition from a gluten-based world was not a smooth one. I was raised on a wheat-growing farm, and I later married into a wheat-farming family. Suffice it to say, giving up gluten caused major ripples throughout the family network. Yet today, my family is supportive of my efforts to educate others about the gluten-free lifestyle. And I eat meat—the Nebraska farm where I grew up boasted a freezer full of homegrown Angus beef, chicken, and pork for those infamous midwestern meat-and-potatoes meals.
Toss the noodles with the sauce until well coated. Add the red bell pepper, carrot, cucumber, and half of the cilantro; toss again. Serve immediately, garnished with the peanuts and the remaining cilantro. Calories 455 • Fat 21g • Protein 19g • Carbohydrates 52g • Cholesterol 0mg • Sodium 720mg • Fiber 6g • ASIAN DINNER • Miso Soup with Wakame (page 136) Soba Noodles with Peanut-Ginger Sauce (page 28) Bok Choy (page 110) Vanilla Bean Pudding (page 230) Stuffed Pasta Shells A perfect dish for a cold winter’s night, this will make your kitchen smell like an Italian trattoria.
Place a rack in the middle of the oven. Preheat the oven to 375°F. Generously grease a 2-quart glass baking dish. 2. Place the bread cubes on an ungreased 13 x 18-inch baking sheet. Bake until the cubes are lightly browned and dry, about 10 minutes. Cool the bread completely; transfer to a large bowl. 3. While the bread toasts, heat 1 tablespoon of the butter in a large skillet over medium heat. Toast the pecans, stirring constantly, until fragrant and lightly browned, about 3 minutes. Add the pecans to the bread cubes.
125 Gluten-Free Vegetarian Recipes: Quick and Delicious Mouthwatering Dishes for the Healthy Cook by Carol Fenster Ph.D.