Facebook Logo Twitter Logo Pinterest Logo

Nut Gourmet Blog Logo

only search Vegetarians in Paradise
VIP Bird
VIP Banner
Fill out your e-mail address to receive our newsletter!
*E-mail address:
*First Name:
Last Name:
Please let us know your location for special events:
Los Angeles:
(Outside USA):
Subscribe Unsubscribe


Vegan for the Holidays

Vegan for the Holidays has sold out its first printing.
New copies and the Kindle Edition are still available for purchase at Amazon.


Translate This Page

sphere Homepage

sphere News from the Nest

sphere Vegan for the Holidays Blog

sphere Vegan for the Holidays Videos

sphere Zel Allen's NutGourmet Blog

About Us


Weight Loss

Food History/Nutrition/Recipes


Nutrition Information

Los Angeles Resources

Cooking Tips/Recipes

Guest Contributors

Books/Media Reviews


sphere Archive Index

sphere Contact Us

*Privacy Policy: When you subscribe to Vegetarians in Paradise (vegetarian e-zine) your email address will not be sold or rented, and will only be used to let you know in an email what's new in our monthy web magazine.

All the world is nuts about

    What's in The Nut Gourmet

The Nutty Gourmet

Vegetarians in Paradise

Vegetarian Books

Each issue the VIP birds endeavor to soar to the highest literary peak to peck out the most unique, informative, and accomplished book or books that contribute to vegetarian enlightenment.

This month we review a cookbook for those who are interested in preparing gluten-free meals.

gluten-free recipes for the conscious cook:
A Seasonal, Vegetarian Cookbook

By Leslie Cerier

New Harbinger Publications, 2010
Paperback, $17.95

Does an author who writes a gluten-free cookbook have to be someone suffering from celiac disease or who has a gluten intolerance? In the case of Leslie Cerier, the answer is a loud "No!"

Cerier, author of gluten-free recipes for the conscious cook, admits she does not follow a gluten-free diet herself, but says, "Over twenty years ago, when I heard that teff, quinoa, and brown rice, to name just a few gluten-free grains, were highly nutritious, I was eager to try them, and I've never looked back."

As Cerier explains, having a variety of grains in the diet can be beneficial to health. There are health advocates who believe that some wheat intolerances arise from eating too much of that grain.

The opening chapter provides an introduction to the gluten-free grains with sections on amaranth, buckwheat, corn, millet, oats, quinoa, rice, sorghum, teff, and wild rice. Also included here are coconut flour and oil as well as nut and seed meals and butters.

gluten-free recipes for the conscious cook After reading about, and choosing the safe grains, the home cook can find detailed instructions on how to prepare them, especially with the chart that indicates the amount of water and cooking time. Instructions are provided for toasting, sautéing, soaking, and baking. Those with rice cookers, pressure cookers, and even solar cookers receive special tips here.

Beginning with Chapter 3, "bountiful breakfast," Cerier presents over 100 recipes that can be enjoyed by anyone wanting to eat gluten-free. To start the day, there's Teff Porridge with Cinnamon and Dates, Banana-Cranberry Smoothie, or Oat and Raisin Muffins, Unfortunately, for vegans 40% of the recipes in this chapter have eggs. These include muffins, pancakes, and waffles.

"main course sensations" offers a variety of mouthwatering vegan creations that include Soba with Tempeh and Broccoli in Coconut Sauce, Teff Loaf with Red Peppers and African Spices, Sweet Potato and Black Bean Chili with Tomatillos, and South American Quinoa Stew.

Those desiring to entertain friends can delve into the chapter labeled "sushi party." Beginning with the preparation of three possible types of rice (short grain brown, black forbidden, or Bhutanese red), the author provides numerous suggestions for inclusion in sushi rolls. Some enticements are Nori Rolls with Gingered Tofu, Gingered Tempeh and Shiitakes, and Naturally Fermented Pickled Vegetables. All are vegan.

One of the largest sections of the book is "super sides" that features more than two-dozen all-vegan recipes. Beginning with the Aztec Two-Step, this chapter includes exotic dishes like Madagascar Pink Rice with Cashews and Scallions, Sorghum with Summer Squash and Red Bell Peppers, Kasha Varnishkes, and Basmati Soup with Indian Spices.

"savory sauces and tempting toppings" provides suggestions for salad dressings, sauces, and pestos. This chapter suggests some common varieties of gluten-free pastas as well as devoting a full page to Great Garnishes. Topping off the chapter is a recipe for Fried Dulse, a sea vegetable.

And then there's dessert, or as labeled by Cerier, "sweet indulgences." The author says there's no need to give up desserts, especially baked items, when following a gluten-free diet. Featured are cookies, pies, cakes, crisps, and pudding. Some of the baked items include eggs or honey.

Sidebars, charts, and shaded gray boxes for recipe "Variations " are distinguishing design features of the book. Recipes are presented in a unique style with ingredients and instructions shown side by side. The volume concludes with a "glossary of ingredients" and "resources."

For people who strive for ultimate gluten-free safety, the best option is to prepare food themselves. Those who want to eliminate gluten from their lives and are vegetarian will find gluten-free recipes for the conscious cook an excellent basic introduction to this style of cooking. Leslie Cerier presents a variety of creative recipes to introduce readers to a whole variety of grains other than wheat, rye, and barley. Although the recipes use some grains unfamiliar to many, these gluten-free substitutes appear in tasty and exotic creations that are quite easy to prepare. One disappointment was that more vegan variations are not offered in the breakfast and dessert recipe sections.

Click here for past book reviews

Vegetarians in Paradise

Homepage sphere Los Angeles Vegan Events Calendar sphere Our Mission sphere The Nut Gourmet sphere Vegan for the Holidays sphere Vegan for the Holidays Videos sphere Vegetarians in Paradise Diet sphere Vegan Survival Kit sphere News from the Nest sphere Vegan Recipe Index sphere Los Angeles Vegan & Vegetarian Restaurants sphere Vegan Basics 101 sphere Protein Basics sphere Calcium Basics sphere Ask Aunt Nettie sphere VeggieTaster Report sphere Vegan Reading sphere VegParadise Bookshelf sphereHeirloom Gardening sphere Cooking with Zel sphere Dining in Paradise sphere Cooking Beans & Grains sphere On the Highest Perch sphere Road to Veganshire sphere Words from Other Birds sphere Using Your Bean sphere Ask the Vegan Athlete sphere Vegan Holiday Meals sphere Great Produce Hunt sphere Farmers' Markets sphere Natural Food Markets sphere Vegetarian Associations Directory sphere Links We Love sphere VegParadise Yellow Pages sphere Media Reviews sphere 24 Carrot Award sphere Vegetarian Food Companies sphere Archive Index sphere Contact Us

© 1999-2015 vegparadise.com