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The 100 Best Gluten-Free Recipes for Your Vegan Kitchen: Delicious Smoothies, Soups, Salads, Entrees, and Desserts Paperback – February 1, 2011


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The 100 Best Gluten-Free Recipes for Your Vegan Kitchen: Delicious Smoothies, Soups, Salads, Entrees, and Desserts + The Gluten-Free Vegan: 150 Delicious Gluten-Free, Animal-Free Recipes + Great Gluten-Free Vegan Eats: Cut Out the Gluten and Enjoy an Even Healthier Vegan Diet with Recipes for Fabulous, Allergy-Free Fare
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Product Details

  • Paperback: 200 pages
  • Publisher: Ulysses Press (February 1, 2011)
  • Language: English
  • ISBN-10: 1569758727
  • ISBN-13: 978-1569758724
  • Product Dimensions: 9.2 x 7.6 x 0.5 inches
  • Shipping Weight: 8 ounces (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (50 customer reviews)
  • Amazon Best Sellers Rank: #430,861 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Kelly E. Keough is an expert healthy chef, author, and host of The Sweet Truth cooking show on Veria TV. Kelly’s passion is inspiring people with health, weight, and aging concerns related to sugar and gluten to not live without—but to have their sweets and eat them, too. Kelly’s mission is to dedicate herself to educating people about sugar-free, gluten-free alternative ingredients and superfoods and to show families how easy it is to be healthy so they can benefit from her unique food philosophy and baking style. She lives in Los Angeles, California.

More About the Author

Kelly e. Keough is the newly appointed assistant professor of Media Communications at Mount Ida College in Newton, Massachusetts. She has an MFA in Screenwriting from The American Film Institute in Los Angeles. During her 12 years in LA, Kelly worked for the Oscars, did stand up comedy, and was famous for her Hemp Ball Truffles. As a screenwriter/actor/entrepreneur, Kelly turned a deadly sugar addiction into the TV cooking series called, The Sweet Truth, on Veria in 2006. Still airing in three countries, it is the first alternative cooking show on cable.

Kelly wrote, "Sugar-free/Gluten-free Baking and Desserts," and followed it up in 2009 with, "The 100 Best Gluten-free Recipes for Your Vegan Kitchen." Pioneering sweet treats into mainstream media, Kelly was a personal chef to celebrities Kirstie Alley, Martin Lawrence, Jack Black, and Gene Simmons on TLC's Family Jewels. She launched an online small business promoting top health products with her recipes through public speaking, classes, video, and web content.

At Middlesex Community College in Lowell, MA, Kelly developed the course, Web Content Creation Entrepreneurship. Kelly sees the potential of New Media to expand the potentials of storytelling and business. Her latest project, a romance e-novel is aimed at a female audience, combines screenwriting, narrative storytelling, video, and social networking in a new media format. Kelly's latest speaking events for arts entrepreneurship were at Emerson College and Berklee College of Music in Boston, MA.

Kelly's books and screenplays can be found on Amazon. Meet up at kellykeoughwriter.com, kellykeough.com, and on Facebook 'Kelly e. Keough'

Customer Reviews

I would recommend this book even for non-vegans who want to eat good wholesome food.
Sara
And I recommend her book "Sugar Free gluten Free baking and desserts" if you have a big sweet tooth like me!
tk
The recipes are easy to follow, use great wholesome ingredients and are so delicious.
Renee

Most Helpful Customer Reviews

65 of 75 people found the following review helpful By Aimee Henrikson on April 26, 2011
Format: Paperback
You have to be highly experienced to be able to adapt these recipes into a workable, eatable outcome. Each recipe consists of several hard-to-find and expensive items. She does not offer substitutions very much. Her go-to sweetener is "Z-Sweet" which is highly refined and hard to find. Substitutions anyone?!! It also bothered me that she would call for a general gluten free mix and then call for additional gluten free flours all in one recipe. If you are going to use pre-mixed gluten free flour as well as your own mixture then you are neither getting the benefit of saving from using only your own bulk mixes or the convenience of only having to use a quick pre-made mix. Plus each recipe calling for a mix is not a true recipe since the outcomes can vary greatly after you play a guessing game as to which mix to use. These recipes are for those who can afford very expensive health food items and who have a lot of time to dedicate in the kitchen. I give her three stars because many of her recipes tasted quite good after I made several improvisions. She did well considering that it takes a real artist to exclude sugar, wheat, rye, oats, barley, gluten, dairy, meat (any animal product for that matter)etc from baked goods. Kudos to you Kelly Keough. Loved the homemade Pizza Sauce and I want to try the lemmon chiffon pie (however I will have to make several substituions to be able to do it). When I first approached books like these it was because I was slowly eliminating one food group at a time that I noticed was not good for me such as gluten, dairy and sugar. Eventually I came to find the "raw food" and "eat clean" diets as a more ideal solution vrs. makeshift cooking with strange ingredients (Zanthan gum anyone? Eh[...]) Search online and look into the raw food community for alternative eating.Read more ›
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17 of 17 people found the following review helpful By M.E. on February 21, 2011
Format: Paperback
This book is an easy guide to gluten free and vegan eating...
I have always been weary of trying new recipes because I usually stick to what I know..
This book has introduced me to new foods that I normally avoid at the super market!
I absolutely loved the Beet greens and Leeks dish! Who knew to use your beet greens?
I made this for family & friends & they LOVED it!!
Quinoa? My new favorite grain...I love Kelly's introductions to each recipe...
this book was easy to follow & I liked how I could fix them ahead of time & they would still be as delicious the next day...
I highly recommend this book for those trying to elevate their vegan cooking to a new level...
You won't be disappointed!
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14 of 15 people found the following review helpful By Amy M on March 3, 2011
Format: Paperback
I really love Kelly Keough's recipes. They are so healthy, but my kids (2, 5, 7) and husband will actually eat them. She has found terrific substitutes for people with food allergies. Who knew coconut liquid amino acid existed? I love the combination of raw and cooked vegan recipes. I too have become bored with my gluten-free diet and longed for more flavorful and healthier recipes. Well, here they are- simple and elegant. There is a lot of variety- hummus and raw hummus, lots of salad ideas and cooked veggies, pizza, soups, smoothies, breakfast foods, desserts and much more. With Amazon's price, it is a steal. I am buying a second book for a relative.
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8 of 8 people found the following review helpful By Sarah Clarke on April 26, 2011
Format: Paperback
I am having a blast cooking my way through THE 100 BEST GLUTEN-FREE RECIPES for YOUR VEGAN KITCHEN. Kelly Keough is a treasure trove of information and I feel blessed to have found out about her and this book. Vegans and non-vegans like me can both benefit greatly from it. I had a good chuckle to myself as I served up one of the dishes up with a side of steak!

We could all stand to go a little easier on the animal products and this book is a wonderfully inventive primer. Rarely can you find such delicious recipes that are gluten-free AND sugar-free, not to mention vegan, too. Many of the recipes work lovely in tandem with one another. I used the leftover beats from the savory coconut-infused Beet Greens and Leaks dish (which was freaking awesome!) to make the Arise and Shine Juice. Rich in color (read vitamins) and super sweet, this juice would be great to serve to kids -- bet they'd never ask for soda again. The pancake recipes are a tasty godsend for which you absolutely could not find a healthier version. While it's true there is a bit of a learning curve to some of the dishes and it may seem daunting at first; there are plenty of recipes that are easy enough. And if it does take you a bit of time to get used to this new way of eating, that's part of the fun, isn't it? Try something new! This is the gluten-free, sugar-free, boring-free vegan cookbook.

This book is not just a compendium of recipes, but also contains priceless health and cooking information you can't find anywhere else all in one place (see the appendix). I would have enjoyed pictures; but my only real criticism is that I do not agree with the use of agave syrup as a healthy alternative to sugar. This problem is easily solved by swapping it out for coconut syrup. Happy Cooking!
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6 of 6 people found the following review helpful By CIM on May 22, 2011
Format: Paperback
One of my daughters recently announced that she was "going vegetarian...maybe vegan." For that reason, I gladly jumped at the chance to pick up a copy of this book. I must say that at first I was overwhelmed with all the unfamiliar ingredients and terminology. However, Kelly does a great job of educating a newbie to the vegan scene like me through the notes attached to several recipes and her very informative appendix! I'll be honest; it's been challenging for me to find some ingredients. And, many of them are pricey. But, the recipes that I've tried so far have been delicious. Among my family's favorites are the Almond Butter Waffles and the Banana Walnut Pancakes. Even my husband, who is not gluten-free or vegan, looks forward to such treats for breakfast!
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