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The Gluten-Free Vegan: 150 Delicious Gluten-Free, Animal-Free Recipes Paperback – December 25, 2007


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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 + Gluten-Free Vegan Comfort Food: 125 Simple and Satisfying Recipes, from "Mac and Cheese" to Chocolate Cupcakes
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Product Details

  • Paperback: 208 pages
  • Publisher: Da Capo Press; 11.4.2007 edition (December 25, 2007)
  • Language: English
  • ISBN-10: 1600940323
  • ISBN-13: 978-1600940323
  • Product Dimensions: 9.2 x 7.1 x 0.4 inches
  • Shipping Weight: 11.2 ounces (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (126 customer reviews)
  • Amazon Best Sellers Rank: #30,954 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Susan O'Brien is a gourmet cook, baker, cooking instructor, food-management consultant, and owner of two businesses, O'Brien's Kitchen and O'Brien Consulting. She lives in Gig Harbor, Washington.

More About the Author

Susan O'Brien is the author of Gluten Free, Sugar Free Cooking, The Gluten Free Vegan and Gluten Free Vegan Comfort Food. Susan is a food coach, cooking instructor, lecturer and a medical education consultant. You can reach Susan through her website at: susan@susanobrien.org. If you are looking for help in making a dietary change, Susan is the gal to go to. She will help you learn to read labels at the market, help you find or create substitutions for your favorite foods (albeit without gluten, dairy, eggs and other common allergens) and she will help you develop menu plans and recipes for all occassions. Check out her books......Susan developed all of the recipes with the idea that they could be shared and enjoyed by everyone in the family..........

Customer Reviews

Best of all, these recipes are EASY.
Blunn Creek
Great book for someone gluten free and allergic to dairy and eggs and more.
Tammy Crawford
Every recipe that I have tried from this book I have loved!
Jennifer

Most Helpful Customer Reviews

242 of 242 people found the following review helpful By Poppyx TOP 1000 REVIEWERVINE VOICE on January 23, 2008
Format: Paperback Verified Purchase
If you have celiac and you have ever tried to go vegan, you have probably woken up several days later, laughing hysterically: "There's nothing to eat!"

Not so: mayonnaise, meatloaf, brownies--it's all here.

The author also limits recipes that use corn, soy, and sugar, resulting in food that is low glycemic index, allergy-free, vegan and gluten-free. Perfect, perfect, perfect.

Well, almost: many of the recipes have long ingredient lists, but they won't take forever, and they include recipes that can be cooked a month in advance and then frozen. (Your mother should have taught you not to freeze tomatoes.)

My only real complaint is the book's discussion of oats: the author says that oats don't have gluten, and so they are safe. Actually, oats contain avenin, which is just a different form of gluten; in a test tube, intestinal samples have an immune reaction to avenin; but, in live people, there are many fewer anti-gliadin antibodies (the bad stuff) in diagnosed celiacs who eat oats.

The problem is, some celiacs do fine on oats--and some don't. It's difficult to tell until the person in question starts to get sick again.

However, with that one caveat, this cookbook is way cool, and very, very useful. If you are willing to spend any time in the kitchen at all, this is well worth picking up.
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153 of 154 people found the following review helpful By Blunn Creek on February 13, 2008
Format: Paperback Verified Purchase
If you are looking for recipes that are packed with flavor and nutritional value, you need not go any further than this book. The Yam & Black Bean Burritos quickly became a family favorite as did the Mushroom Nut Loaf. The Carrot Cake could go head to head with one made in the traditional manner and still come out the winner. The Quinoa Coffee Cake is delicious, dense, moist and flavorful.

The main course recipes use familiar, whole foods that you don't have to travel to a health food store to purchase. If you are accustomed to stocking a gluten free baking pantry, you will find the desserts do not need any special ingredients. The typical flours are used: sorghum, brown rice, tapioca, quinoa, and arrowroot.

Best of all, these recipes are EASY. Many are one dish meals (yea!) that go beautifully with a simple salad on the side. The deserts are sweetened with just the right amount of agave nectar (perhaps the only ingredient you won't have at your local grocer. However, it is available via Amazon.com). I'll wager friends and family members that are not Vegan or gluten intolerant will love these recipes.

Please note, if you are sensitive to nuts you need to look elsewhere. The vast majority of the recipes here use tree nuts. However, if gluten and animal products are your only foes, this book is a must have.

Highly recommended for everyone who loves flavorful and healthy whole foods.
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108 of 110 people found the following review helpful By Kat Mulkey on January 6, 2008
Format: Paperback
Ok, so you're a vegan who suddenly finds yourself diagnosed with Celiac Disease or gluten intolerance. You're thinking "Help!" right? This new book is a good start toward feeling like you're: A) Not alone, and B) Perfectly able to feed yourself for the rest of your life. O'Brien's 150 delicious, animal-free, gluten-free recipes make a great basic cookbook, containing easy direction and advice, as well as resources for the suddenly-wheatless vegan.

Or perhaps you've been gluten-free for years, but are trying to feel even better, the kind of better that sometimes comes from trying a vegan diet. It happens. Then you turn to Susan O'Brien's The Gluten-Free Vegan and make the Corn Chowder on page 31, or the Pumpkin Scones on page 131, and say "I love you, world! I think I want to live."

Which recipes shall you try first? I fell in love with the incredible Thai Vegetable Soup, then had to follow it up with something Mom might have made--the Carrot Salad on page 43. Now I'm planning a feast with Yam Enchiladas with Pomegranate Sauce, accompanied by the Antioxidant Chili, concluding with Apple Pie Bars. Seriously, you can go wild with this healthy food, and never regret a thing. This is a great title to have in your VGF kitchen.

You meat-and-wheat-eating foodies out there need this book, too. Be broad-minded enough to consider that a delicious dish containing no gluten or animal parts still might really make you lick your chops. Besides, understanding your friends' food needs and preferences makes you a very wonderful, sympathetic and sexy host/hostess.
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82 of 93 people found the following review helpful By Melissa Brechisci on February 14, 2009
Format: Paperback Verified Purchase
If you are looking for a lesson on veganism and some basic recipes.... this is the book. There are some good ones in here, but alot of recipes seemed like "fillers", just to take up space in the book. For example, there is a recipe for Roasted Vegetables and Salads. Very generic. For a long time vegan, and/or someone looking for recipes that are not common sense, I suggest looking elsewhere. I would personally rather have a Vegan cook book written by a Vegan, not someone who looked into Veganism just to write a cook book (which is clearly stated)
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28 of 29 people found the following review helpful By Profile not active on August 29, 2008
Format: Paperback
I'm not a vegan, but I have food intolerances to a number of foods that vegans would not eat as well as to gluten, and I have a family history of diabetes. This author makes use of brown rice syrup and agave nectar as the primary sweeteners. She uses bean flours and sorghum rather than the usual potato starch and corn meal that so many gluten-free recipes use, which is great for me since I can't ingest corn or potato either. She has great recipes for everything from quinoa salad to chocolate chip cookies, and the HOLY GRAIL of gluten-free recipes, a yeast-free pizza crust recipe that is very, very good. Anyone who struggles with gluten intolerance in addition to other food restrictions should take a look at this book. It might be just the ticket you've been looking for.
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