What do you eat when your diet does not include the following:
wheat
wheat gluten
barley
rye
cow’s milk & all it’s variations
dairy cheese
animal products/meat of any kind
I think many people have a hard time comprehending what a person might eat on a diet of only plants, but add to that, no-gluten, & I think a good majority of people would be downright stumped.
If you’re one of those stumped folks, or if you just need some fresh & tasty non-gluten, vegan ideas to make your belly happy you need Allyson Kramer’s new book: Great Gluten-Free Vegan Eats From Around the World*, a collection of international & accessible ethnic recipes that are all gluten-free & vegan.
The layout is crisp & clean, with beautiful colored photographs accompanying most of the recipes.
Allyson Kramer has one of the best gluten-free & vegan recipe blogs out there. Her photography & attention to detail to impeccable, & all her recipes that I’ve tried are delicious, so it’s no surprise her cookbook is simply an extension of this.
From her blog, I personally love her lemon rice soup (a recipe from Great Gluten-Free Vegan Eats), her rainbow chili, leek & ricotta stuffed shells, & her pear & ginger ricotta cheesecake with salted caramel drizzle.
Her recipes are colorful, full of flavor, & are much more than just salads, which are nice, but man, as you well know, cannot live on salad alone.
I love Allyson’s story about how she became a gluten-free vegan (you must read, especially if you have gluten-intolerance or have Celiac)–inspiring!
Since I just received her cookbook a few days I ago, I haven’t got a chance to try many of her recipes.
I’m kinda lazy in the kitchen & tend to stick to easy, tried & true recipes, so naturally we eat a lot of variations on rice & beans in this house. Not bad, but I’m always looking for “meaty” recipes that provide a lot of texture & flavor & are outside of my comfort zone.
Here are a few of the recipes that fit the bill & that I’m excited to try (soon!):
Philly Cheesesteak
Allyson uses soy curls (which I have yet to try) & includes a recipe for hoagie rolls. Proof that even a gluten-free vegan can indulge in a traditionally meat/cheese/gluten based comfort dish.
Photography: Allyson Kramer
Pho
I’ve had vegetarian Pho in restaurants before, but have never come across a good recipe to duplicate it at home. The recipe is surprisingly simple & doesn’t include a long list of exotic, ethinic ingredients, which I like.
Photography: Allyson Kramer
And for my sweet tooth,
Pepita Brittle
I love different takes on old faves. Pumpkin seeds in place of peanuts–why not?
Photography: Allyson Kramer
One recipe I did get to try was Allyson’s Russian salad.
Anyone who knows me, knows I’m a fan of the great potato & all it’s variations. My kids are too. They also love it when I throw in cut up veggie dogs (they’re kids, after all), so this recipe was perfect for my family & of course, a hit. I really love the combination of textures & flavors (especially the relish). Satisfying & filling, a meal in itself.
Recipe & photos posted with permission from Fair Winds Press.
Photography: Allyson Kramer
russian salad (ensalada rusa)
Ensalada rusa is a potato-based salad that, like its name implies, has its origins in Russia. Over the years it has gained fans in Spain, Italy, and eventually made its way to South America, where it is standard daily fare in places such as Argentina and the surrounding areas and a welcome addition to the dinner table during the holidays.
For the Dressing:
12 ounces (340 g) silken tofu, drained
1 tablespoon (15 g) spicy brown mustard
2 tablespoons (28 g) vegan mayonnaise
1 teaspoon sea salt
For the Salad:
3 medium-sizeYukon gold potatoes, baked whole
1⁄2 cup (30 g) finely chopped, packed parsley
1 large carrot, shredded
1⁄4 cup (60 g) dill relish
4 vegan hot dogs (make sure they’re gluten-free, like Tofu Pups or Not Dogs), diced
4 slices American-style vegan cheese, stacked and diced
5 small shallots, sliced 1 tablespoon (2.4 g) fresh thyme Sea salt and black pepper to taste
Yield: 8 servings
Make the dressing by placing all ingredients into a food processor or blender and blending until smooth, scraping down the sides as necessary.
Cube the baked potatoes into bite-size pieces, salt lightly, and then toss with the other salad ingredients. Gently fold in the dressing to fully coat. Salt and pepper to taste. Serve cold.
Note:
When baking potatoes, don’t wrap them in aluminum foil or the skins will become soft instead of crispy. Bake them directly on the oven rack with a pan placed underneath, at 400°F (200°C, gas mark 6) for 45 to 50 minutes. Pierce with a fork to test for doneness.
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You can buy a copy of Allyson’s new book, Great Gluten-Free Vegan Eats From Around the World from my Amazon shop, here.
*If you do purchase through this link, I make a few pennies, so thanks, in advance.
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