Read Gluten-Free Recipes for the Conscious Cook: A Seasonal, Vegetarian Cookbook Online

Authors: Leslie Cerier,Kathie Swift Ms Rd

Tags: #Cooking, #Vegan Cooking, #Vegetarian, #Vegetarian & Vegan, #Vegetarian Cooking, #Gluten-Free Diet, #Low-Fat Diet, #Milk-Free Diet

Gluten-Free Recipes for the Conscious Cook: A Seasonal, Vegetarian Cookbook

BOOK: Gluten-Free Recipes for the Conscious Cook: A Seasonal, Vegetarian Cookbook
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“Millions suffer needlessly by not knowing that their chronic illnesses, digestive problems, headaches, autoimmune diseases, joint pain, weight gain, depression, fatigue, and more are caused by a staple in our diet: a pesky protein called gluten found in wheat, barley, and rye. Leslie Cerier's new cookbook opens a world of food wonders and delights, making gluten-free eating an inviting celebration of flavors, textures, and colors. The side effect is weight loss, energy, and, for many, relief of serious chronic illnesses. For anyone who wants to celebrate food while getting healthy and living lightly on the planet, this cookbook is your guide.”

—Mark Hyman, MD, author of
UltraMetabolism: The Simple Plan for Automatic Weight Loss


Gluten-Free Recipes for the Conscious Cook
is a fantastic, easy-to-follow cookbook that will open up worlds of healthy eating pleasure.”

—Christiane Northrup, MD, author of
Women's Bodies, Women's Wisdom

“This is an excellent resource for those interested in gluten-free cooking. In fact, friends and family members will enjoy the recipes, as well.”

—Annemarie Colbin, Ph.D., founder and CEO of the Natural Gourmet Institute in New York City and author of
The Whole-Food Guide to Strong Bones

“If you think being gluten-free means eating a diet of white rice and starches, think again. Leslie Cerier's innovative recipes show us just how broad, delicious, and healthy this regimen can be. “

—Beth Hillson, founder of Gluten-Free Pantry and food editor for
Living Without
magazine

“With our health and the health of our planet in mind, Cerier has successfully created exquisite culinary sensations using grains, exotic rices, fruits, and vegetables.”

—Tina Turbin, contributing writer for the National Foundation for Celiac Awareness, Awareness Magazine, and other publications

“These wonderfully tasty recipes make it so much easier to get the daily requirements of whole grains that are so important to our gluten-free diet. Cerier offers a tantalizing array of main courses, breakfasts, sides, and sweets that are supremely satisfying. Every gluten-free kitchen needs a copy of this book.”

—Carol Fenster, president and founder of Savory Palate, Inc., and author of
1,000 Gluten-Free Recipes

“In her inimitable style, Cerier presents a wealth of seasonal recipes for the gluten-free cook that are as flexible as they are healthy and delicious. No one will feel deprived with such luscious dishes as hearty greens and tofu in tahini sauce or banana buckwheat pancakes with pecans. Best of all, these recipes aren't only for those with dietary restrictions: a wealth of ideas await anyone who loves fresh produce and whole grains in creative combinations.”

—Nava Atlas, author of
Vegan Express
and
Vegan Soups and Hearty Stews for All Seasons

“The perfect primer for getting acquainted with a wide range of lesser- known whole grains, whether you're following a gluten-free diet or not. The general information on how to cook grains to control texture and taste is invaluable, and the many recipes are creative and original.”

—Cynthia Harriman, director of food and nutrition strategies for the Whole Grains Council and its parent organization, Oldways

Publisher’s Note

This publication is designed to provide accurate and authoritative information in regard to the subject matter covered. It is sold with the understanding that the publisher is not engaged in rendering psychological, financial, legal, or other professional services. If expert assistance or counseling is needed, the services of a competent professional should be sought.

Forbidden Rice and Jade Pearl Rice are registered trademarks of Lotus Foods.

Distributed in Canada by Raincoast Books

Copyright © 2010 by Leslie Cerier

New Harbinger Publications, Inc.

5674 Shattuck Avenue

Oakland, CA 94609

www.newharbinger.com

Cover design by Amy Shoup

Text design by Michele Waters-Kermes

Acquired by Jess O’Brien

Edited by Jasmine Star

All Rights Reserved

Epub ISBN: 978-1-60882-074-0

The Library of Congress has cataloged the print edition as:

Cerier, Leslie.

Gluten-free recipes for the conscious cook : a seasonal, vegetarian cookbook /

Leslie Cerier ; foreword by Kathie Madonna Swift.

p. cm.

Includes index.

ISBN 978-1-57224-737-6

1. Gluten-free diet--Recipes. 2. Vegetarian cookery. I. Title.

RM237.86.C395 2010

641.5’638--dc22

2010011983

This book is dedicated to my daughters, Emily and Michelle. May you always cook from your hearts and eat what you love.

contents

Acknowledgments

Foreword

Introduction

1. Meet the Gluten-Free Grains

2. Basic Grain Cookery

3. Bountiful Breakfasts

Almond Milk

Banana-Cranberry Smoothie

Blueberry-Coconut Breakfast Shake

Vanilla Hazelnut Granola

Teff Porridge with Cinnamon and Dates

Power Porridge with Goji Berries

Oat and Amaranth Porridge with Coconut and Raisins

Oat and Raisin Muffins

Corn Muffins

Ginger Apricot Compote

Blueberry Sauce

Banana Pancakes with Cinnamon

Banana Buckwheat Pancakeswith Pecans

Berry Good Corn-Quinoa Pancakes

Strawberry Pancakes

Teff Pancakes with Goji Berries and Maca

Blueberry-Corn Pancakes with Maca

Coconut Quinoa Waffles with Sorghum Flour

Teff Waffles

Corn and Quinoa Waffles with Maca

Scrambled Tofu with Sweet Corn and Collard Greens

Miso Watercress Soup

4. Main Course Sensations

Summer Pasta and Bean Salad

Soba with Tempeh and Broccoli in Coconut Sauce

Brown Rice Spirals in Tomato Sauce with Cauliflower, Olives, and Capers

Roasted Vegetable and Quinoa Casserole

Savory Stuffed Winter Squash

Shiitake and Kale Lasagna with Marinated Dried Tomatoes and Chèvre

Teff Loaf with Red Bell Peppers and African Spices

Red Lentil and Teff Loaf with Red Wine and Porcini Sauce

Kasha Loaf with Walnuts and Sunflower Seeds

Corn Grits with Sautéed Onion, Kale, and Cheddar

African-Spiced Teff and Lentil Stew with Collard Greens and Yams

Butternut Squash and Tempeh Stew with Shiitake Mushrooms

Ethiopian Sunshine Stew

Sweet Potato and Black Bean Chili with Tomatillos

Coconut Curry Lentil and Millet Stew

South American Quinoa Stew

Garlicky Peanut Soup

Quick Miso Soup with Nettles and Spicy Thai Noodles

5. Sushi Party

Short-Grain Brown Rice

Exotic Rice Blend

Trio of Rice

Jade Pearl Rice Eco-Cook Method

Nori Rolls with Gingered Tofu

Gingered Tempeh and Shiitakes

Lemony Carrot and Beet Salad

Naturally Fermented Pickled Vegetables

6. Super Sides

Aztec Two-Step

Sunny Mountain Rice

Power Pilaf with Brown Rice, Quinoa, and Wild Rice

Bronze Delight

Lemony Quinoa Salad with Toasted Sunflower Seeds

Chinese Black Rice with Sunflower Seeds

Millet and Sweet Carrots

Quinoa and Shiitake Pilaf

Basmati and Wild Rice Pilaf

Wild Rice and Cranberry Pilaf

Jade Pearl Rice with Almonds and Green Beans

Coconut Jasmine Rice with Goji Berries and Shiitakes

Madagascar Pink Rice with Cashews and Scallions

Bhutanese Red Rice Pilaf with Vegetables

Sorghum with Summer Squash and Red Bell Peppers

Mediterranean Rice Salad

Kasha Varnishkes

Warm Soba Salad with Arame and Beets

Mediterranean White Bean Salad with Pine Nuts and Capers

Salsa Salad with Tomatillos and Pinto Beans

Hearty Greens and Tofu in Tahini Sauce

Garlicky Baked Beans with Parsnips and Butternut Squash

Spiced Yams with Pecans

Corn Fritters

Amaranth and Corn Flatbread

Basmati Soup with Indian Spices

Shiitake Soup with Cashew Cream

Tomato-Lentil Stew with Kale

7. Savory Sauces and Tempting Toppings

Red Wine and Porcini Sauce

Mushroom-Leek Sauce

Tomato Sauce with Fennel and Marinated Dried Tomatoes

Vegan Basil-Walnut Pesto

Garlicky Hempseed Pesto

Cilantro Pesto

Creamy Cilantro Sauce with Ginger

Thai Peanut Sauce

Cranberry-Cherry Sauce

Moroccan Tahini Sauce or Dressing

Avocado Dressing with Garlic Scapes

Basil-Oregano Vinaigrette

Lemon-Parsley Dressing

Garlicky Basil Dressing

Russian Dressing

Ranch Dressing

Italian Dressing

Basil-Mint Dressing

Marinated Dried Tomatoes

Fried Dulse

8. Sweet Indulgences

Hazelnut Brownies with Chocolate Chips

Cashew Butter Chocolate Chip Cookies

Hazelnut Butter Cookies

Maple Sugar Cookies

Date and Coconut Cookies

Honey Hazelnut Treats

Lemon Poppy Seed Cake

Millet Apple Raisin Cake

Chocolate Mousse Pie in a Hazelnut Crust

Chocolate Peanut Butter Pie

Granny Smith Apple Crumb Pie

Leslie’s Gluten-Free Peach Pie

Topless Blueberry Pie

Apple Coconut Crisp

Pear and Cranberry Crisp

Mocha Coconut Rice Pudding

Sesame Almond Bars

Glossary of Ingredients

Resources

acknowledgments

Thanks to my loving family: to my mother, Paula, for encouraging my creativity and supporting me in thinking outside the box; to both of my daughters, Michelle and Emily, for their wisdom and grace and for being such great eaters.

Thanks to Lisa Ekus, my wonderful agent, for connecting me with the folks at New Harbinger. And at New Harbinger, thanks to Jess Beebe and copy editor Jasmine Star for their attention to detail and insightful editing, enabling me to make this book the best it could be; to Jess O’Brien for his positive energy; and to Wendy Millstine for her confidence and support while I was developing this cookbook proposal. Thanks also go to Kathie Swift, for an uplifting foreword; to Dr. Anna Abele, ND, for all the fun we had creating and cooking the Ethiopian Sunshine Stew, Quick Miso Soup with Nettles and Spicy Thai Noodles, Basmati Soup with Indian Spices, Garlicky Peanut Soup, Shiitake Soup with Cashew Cream, and South American Quinoa Stew—all in the name of enhancing the immune system; and to the many students of my cooking classes, who gave me the opportunity to share my love of gluten-free cooking and baking.

Thanks to the farmers all over the world who grow nourishing food using natural and organic methods to sustain us and steward the planet; to the farmers at my local farmer’s markets, and to farmer’s markets all over the planet, for bringing wholesome and beautiful foods to their communities; and particularly to my CSA, the Brookfield Farm, for providing so many great fruits and vegetables for me to mix and match with whole grains for fabulous seasonal meals all year long. Thanks, too, to the fruits of all of these farmers’ efforts: all of the delicious grains and flours I cooked with and ate while creating the tasty recipes for this book. I feel incredibly well nourished. And, ultimately, thanks to the planet, for providing for all of us.

BOOK: Gluten-Free Recipes for the Conscious Cook: A Seasonal, Vegetarian Cookbook
11.19Mb size Format: txt, pdf, ePub
ads

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