Saturday, October 29, 2011

Cookbook Review: 125 Gluten-Free Vegetarian Recipes: Quick and Delicious Mouthwatering Dishes for the Healthy Cook

Initial Thoughts:
  • Recipes:  Gluten-free and vegetarian diets are more popular than ever, for reasons of health and sustainability, and with the holiday season approaching at astonishing speed, 125 Gluten-Free Vegetarian Recipes (Avery 2011) provides recipes that will allow guests with and without dietary restrictions to join around the table and feast.  Not the most accessible ingredients, but it is worth it if you have friends with allergies.
  • Photos:  I wish there were more.
  • Would I recommend this book?  It is a good resource to help cook for people with dietary restrictions.
Carol Fenster, a true pioneer in the world of Gluten-Free Cooking, has an indispensible new book that addresses the tastes and needs of gluten-free vegetarians: 125 Gluten-Free Vegetarian Recipes (Avery 2011). With recipes crafted specifically for the gluten-free vegetarian cook, 125 Gluten-Free Vegetarian Recipes is filled with recipes whose flavor and texture will knock your culinary socks off!  Carol Fenster covers all eating opportunities and dining choices with sections on Main Dishes, Vegetables, Soups and Stews, Little Meals or Appetizers, Quick Breads and Yeast Breads, Breakfast, Desserts, and Basics.

Highlights include:
-Rosemary Focaccia with Onion Marmalade
 -Quinoa Pilaf with Pine Nuts and Dried Fruit
-Roasted Red Pepper Panini With White Truffle Aioli
-Scalloped Potatoes
-Vegetable Paella
-Thai Corn Chowder
-Angel Pan Biscuits
-Corn Bread or Corn Muffins
-Banana Oatmeal Muffins with Streusel Topping
-Cream of Tomato Soup with Crunchy Basil Bread Crumb Topping
-Roasted Brussels Sprouts in Orange-Nut Sauce
-Apple-Fennel Slaw
-Pinto Bean-Polenta Fajitas with Tomatillo Sauce

Quinoa Pilaf with Pine Nuts and Dried Fruit (recipe from the book)

Quinoa is the foundation ingredient in this fragrant dish; experiment with other combinations of fruit and nuts---perhaps dried cranberries and pistachios for the holidays, or dried apricots and pine nuts for summer.  It makes a large batch, perfect for a buffet table or large party. And, the leftovers are just as delicious.

Serves 8

1 cup whole grain quinoa
2 teaspoons olive oil
1 small yellow onion, diced
2 cups GF vegetable broth
1 small garlic clove, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/2 cup dried cranberries
1/2 cup candied ginger root, chopped into ¼-inch pieces
1/2 cup pine nuts, toasted, plus extra for garnish
1/4 cup chopped fresh parsley, plus extra for garnish
2 tablespoons white wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon agave nectar or honey
Salt and freshly ground black pepper

[1] Toast the quinoa in a heavy, medium saucepan over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes.

[2] Add the oil and onion to the saucepan and cook over medium heat, stirring constantly, about 1 minute. Add the broth, garlic, cinnamon, and salt. Increase the heat to high and bring to a boil. Reduce heat to medium-low and simmer, covered, until the quinoa is tender and the liquid is absorbed, about 15 to 18 minutes. Remove from the heat and let cool slightly. Drain any excess liquid. Stir in cranberries, ginger, pine nuts, and parsley.

[3] Combine the vinegar, oil, and agave nectar in a glass jar with a lid and shake until well blended.  Transfer the quinoa to a medium bowl and toss with the dressing. Add salt and pepper to taste. Serve warm. Or, chill overnight, let stand at room temperature for 20 minutes, and serve garnished with parsley and pine nuts.

125 Gluten-Free Vegetarian Recipes:
Quick and Delicious Mouthwatering Dishes for the Healthy Cook

by Carol Fenster, Ph.D.
July 2011
$18/Trade Paperback
ISBN-13: 978-1583334256

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