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
“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.”
âMark 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.”
âChristiane 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.”
âAnnemarie 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. “
âBeth 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.”
âTina 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.”
âCarol 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.”
âNava 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.”
âCynthia 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
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.
1. Meet the Gluten-Free Grains
Blueberry-Coconut Breakfast Shake
Teff Porridge with Cinnamon and Dates
Power Porridge with Goji Berries
Oat and Amaranth Porridge with Coconut and Raisins
Banana Buckwheat Pancakeswith Pecans
Berry Good Corn-Quinoa Pancakes
Teff Pancakes with Goji Berries and Maca
Blueberry-Corn Pancakes with Maca
Coconut Quinoa Waffles with Sorghum Flour
Corn and Quinoa Waffles with Maca
Scrambled Tofu with Sweet Corn and Collard Greens
Soba with Tempeh and Broccoli in Coconut Sauce
Brown Rice Spirals in Tomato Sauce with Cauliflower, Olives, and Capers
Roasted Vegetable and Quinoa Casserole
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
Sweet Potato and Black Bean Chili with Tomatillos
Coconut Curry Lentil and Millet Stew
Quick Miso Soup with Nettles and Spicy Thai Noodles
Jade Pearl Rice Eco-Cook Method
Naturally Fermented Pickled Vegetables
Power Pilaf with Brown Rice, Quinoa, and Wild Rice
Lemony Quinoa Salad with Toasted Sunflower Seeds
Chinese Black Rice with Sunflower Seeds
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
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
Basmati Soup with Indian Spices
Shiitake Soup with Cashew Cream
7. Savory Sauces and Tempting Toppings
Tomato Sauce with Fennel and Marinated Dried Tomatoes
Creamy Cilantro Sauce with Ginger
Moroccan Tahini Sauce or Dressing
Avocado Dressing with Garlic Scapes
Hazelnut Brownies with Chocolate Chips
Cashew Butter Chocolate Chip Cookies
Chocolate Mousse Pie in a Hazelnut Crust
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.