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Great Gluten-Free Vegan Eats From Around the World: Fantastic, Allergy-Free Ethnic Recipes Paperback – June 1, 2013
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"Ordering food while traveling internationally might seem daunting for vegans or those with food allergies. But, thanks to Allyson Kramer's Great Gluten-Free Vegan Eats from Around the World, one doesn't need to know the language (or even board a plane) to enjoy exotic dishes from across the globe." --Bianca Phillips, author of Cookin' Crunk: Eatin' Vegan in the Dirty South
"In Great Gluten-Free Vegan Eats from Around the World Allyson Kramer delivers fabulous international recipes from pizza to pierogi that contain no animal products or gluten. This book is proof-positive that gluten-free vegan food can be delicious, creative, and global! --Robin Robertson, bestselling author of Quick-Fix Vegan, 1,000 Vegan Recipes, Vegan Planet, and many more
"In GGFVE from Around the World, Allyson makes vegan and gluten-free dreams come true, delivering exotic and inspired dishes that will take you on a global culinary journey! And, no need to pinch yourself looking at Allyson's masterful recipes and enchanting food photography--you get to live this dream from your own kitchen every day!"
--Dreena Burton, plantpoweredkitchen.com, bestselling author of vegan cookbooks including "Let Them Eat Vegan" and "Eat, Drink & Be Vegan
"Great Gluten-Free Vegan Eats from Around the World is an inspiring collection of dishes that will please everyone, gluten free or not! Allyson's gorgeous photography will motivate you to get in the kitchen and start cooking. Exotic ingredients are made easy and accessible. The beautiful genius of Allyson Kramer is showcased in every creative recipe you are sure to crave on these pages!"--Kathy Patalsky, author of 365 Vegan Smoothies
"You need not be gluten-free or vegan to explore the new flavors found in Allyson's new book, GGFVE Around The World. Filled with beautiful color photographs and unique recipes from Africa to South America, your tastebuds will be taken on a culinary adventure without even leaving the house. Enjoy the ride!"--Christy Morgan, The Blissful Chef, Author of Blissful Bites: Vegan Meals That Nourish Mind, Body, and Planet
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Top Customer Reviews
Some of the unusual spices include ajwain, curry leaves, asafetida, galangal and sambaloelek (aka sambal oelek). I Googled each one and found out 1) what they were, 2) what could be substituted if not available and 3) Amazon.com carries almost everything.
New product listings include Butler Soy Curls and Gluten-Free TVP (aka TSP: textured soy protein). Soy is used frequently as a meat/protein substitute. Since I can't eat soy, I just substituted whatever I wanted for the texture of meat (usually mushrooms, but sometimes squash or sweet potatoes), although my substitutes don't contain the quantity of protein that soy does. I also can't eat legumes, but I can substitute some seeds for them.
This book has given me new food combinations and flavors to use, that, because of my limited palate, I hadn't considered. I really appreciate that.
The bad: The rest of the book could be summed up as follows, substitute non-dairy milk, non-dairy cheese, egg replacer, vegan margarine, and heavily processed soy-based meat substitute for their animal-based doppelgangers.
I had hoped for more obscure ethnic recipes that are vegan already, not typical Americanized ethnic fare made with heavily processed substitutions or multiple ingredients to replace one offending item.
In addition, the sub-title is misleading, as any common food allergy other than dairy or gluten & you are out of luck...most recipes are soy heavy or have another allergy issue.
Make substitutions if you must, either way you're in for many a delight when you purchase this little gem.
We've had the Plantain/Potato Soup; Kale and Swiss Chard Salad with Toasted Pepitas; Rum Plantain Cake, Mango Ice Cream (5X)- make sure you check the sweetness of your mangos; Orange Coconut Cookies, which are wonderful on their own or with added fruit and/or nuts. The Sweet Orange Cake and Fig Pastries are on my list for the very near future - although I'll have to switch out the gram flour in the former. Oh, and how could I forget the Lemon Rice Soup? There are a few well-loved American recipes as well, aka Philadelphia Cheese Steak and Deep Dish Chicago Pizza. I think I've got a lot more cooking to do. Substitutions? Allergies? Think of it as making the recipe your own, the blueprint is right there in front of you.
It's a wide world of gustatory pleasures or knock your socks off template if that is what you choose. Everything a good cookbook should be including gorgeous photos. I give it an A++++++++
Chapter 1: Global Ingredient Guide
Chapter 2: Exploring African Cuisine - Creamy Dreamy Kalamata Hummus; Seaside Avocado Dip; Peppery Banana, Avocado and Papaya Salad; Kale and Swiss Chard Salad with Toasted Pepitas; Fiery Gingered Yam Salad; Roasted Eggplant and Tomato Salad; Peanutty Parsnip and Carrot Soup; Crispy Crunchy Basmati Rice Fritters; Milk Okra Curry with Fragrant Yellow Rice; Easy One Pot Rice with Cinnamon and Curry; Sweet Coconut Orange Cookies; Spiced Lentil Harira; Gazell Horns: Kaab el Ghazal; Bambara Peanut Butter Rice Pudding; and Crunchy Coconut Peanut Candy.
Chapter 3: European Eats - Black Olive and Sun-Dried Tomato Tapenade; Pain Ordinaire; Chopped Endive, "Roquefort," Pecan, and Cranberry Salad; Capri Salad with Pine Nuts over Arugula; Roasted Fennel Salad with Caramelized Onions; Lemon Rice Soup; Red Potato and Watercress Soup; Roasted Tomato and Beet Bisque; Tres Tapas, Patatas Bravas, Stuffed Olives, Garlic Mushrooms; Boeu(less) Bourguignon; Pasta del Fornel; Pamesan Cheese Mix; Veggie Frittata with Salsa Verde; Save the Fishies Cakes; English Cottage Pie; Baked Pierogi with Dilled Sour Cream; Sugared Spanish Almonds; and Fig Pastries.
Chapter 4: South and Central America - Fennel and Kale Corn Bread; Russian Salad; Beetroot Salad; Caribbean Black Bean Soup; Potatoes with Spicy Chile Cream Sauce (Huancayo-Style); Mushroom-Pepper Quinoa Risotto; Farinata Pizza; Colombian Empanadas; Jamaican Jackfruit Patties: Panamanian Tamales; Soy-Ripan Sandwiches; Soyrizo; Fresh Corn Fritters; Beans and Rice (Gallo Pinto); "Seafood" Stew; Jamaican Jerk Tofu; Cocoa Almond Truffles (Brigadeiros); Pepita Brittle; Pumpkin Fritters; Strawberry Crepes with Spiced Coconut Cream; Coconut Pudding (Tembleque); Rum Plantain Cake; Chilean-Style Sweet Ginger Cake; and Mango Rum Ice Cream.
Chapter 5: Fabulous, Fragrant Asian and Oceanic Fare - Pomegranate Soup; Tofu Noodle Soup (Pho); Coconut Tom Yum Soup; Minted Green Salad with Oranges, Lentils, and Tomatoes; Shredded Kohlrabi, Pistachio and Raisin Salad; Falafel Cucumber Salad with Baba Ghanoush; Savory Stuffed Grapes; Masala Mushroom Caps; Vietnamese Salad Wraps; Indian Potato Fritters (Batata Vada); "Bacon 'n Egg" Pineapple Beetroot Burger; Spinach Mushroom Curry (Saag Mushroom); Indian Crepes with Sorrel and Spinach (Besan Cheela); Australian Veggie Pie; Nigiri and Maki Sushi; Bulgogi-Style Tofu; Chocolate Lolly Cake; Banana Napalese Pancakes with "Bacon;" Strawberry Mocha Cake (Ichigo Daifuku); and Lamington Cakes.
Chapter 6: From Canada to Mexico, a North American Menu - Mini Potato Skins; Stuffed Zucchini Flowers; Mango and Tomatillo Salsa; Pecan-Crusted Chile Rellenos; "Cheddar and Bacon" Dilled Deviled Tofu Bites; Baked Poutine; Avocado, Tomato and Cheddar Soup; Chestnut Soup with Baked Apple Crisps; "Cheddary" Cheese Wheel; Hoagies; Philly Cheesesteak; "Pepperoni" Rolls; Chicken-Fried Tempeh with Gravy; Chicago-Style Deep Dish Pizza; Seared "Scallops" with White Truffle Sauce; Triple Mushroom White Lasagne; Chick'n Strips in Peanut Mole; Almond-Crusted Tofu with Blackberry Sauce; Maple Pumpkin Pie with Cinnamon Walnut Crust; and White Chocolate Raspberry Cheesecake with Dark Chocolate Crust.
Grocery Guide (where to find stuff)