Veggie Blog

Book Description
Tasty and easy-to-prepare meals-without meat, wheat, or gluten-from the author of The Mediterranean Vegan Kitchen.

Whether due to food allergies, celiac disease, or dietary preferences, many people want to eliminate gluten from their diet. Now it can be done without losing the zest. Limiting or cutting out grains can seem daunting, but The Gluten-Free Vegetarian Kitchen makes good use of other vegetarian foods that don’t contain gluten-like fruits, vegetables, eggs, dairy, tofu, beans, oils, legumes, rice, and gluten-free flours. With appealing recipes and food options, vegetarians can maintain a satisfying, well-balanced diet.

Who is The Gluten-Free Vegetarian Kitchen meant for?

The description speaks to people who want to eliminate gluten from their diet because of food allergies, celiac disease or dietary preferences.

What is The Gluten-Free Vegetarian Kitchen about?

The book description says it offers tasty, easy-to-prepare meals without meat, wheat or gluten, and that it comes from the author of The Mediterranean Vegan Kitchen.

Who is the author?

Donna Klein is named as the author in the title.

What is inside the book?

It says the book makes use of vegetarian foods that contain no gluten, including fruits, vegetables, eggs, dairy, tofu, beans, oils, legumes, rice and gluten-free flours. The description says the recipes and food options let vegetarians keep “a satisfying, well-balanced diet”.

This summary of the book description is not medical advice.

Is a gluten-free diet healthier by default?

Not necessarily. The NIDDK facts about celiac disease says the gluten-free diet is the treatment for celiac disease. The Harvard Nutrition Source review of gluten-free diets points out that only a small proportion of people truly need it, and that sales of gluten-free products have grown because of its use for weight loss, which the review treats cautiously.

If you do need to avoid gluten, naturally gluten-free foods include vegetables, fruit, beans, lentils, nuts, rice, corn and quinoa, and cooking from these keeps meals nutritious. Packaged gluten-free breads and biscuits can be lower in fibre and higher in sugar or fat, so read labels.

Cut out gluten only after discussing it with your doctor, because eating less gluten before tests can hide celiac disease. Cross-contact in shared kitchens matters for people with celiac disease, so use clean utensils and separate toasters.

Related on this blog: Diet and Fitness: How Carbs, Fat and Protein Fit Together and Popular Diet Plans Compared: What Each One Asks of You

Book: The Gluten-Free Vegetarian Kitchen by Donna Klein
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Book Description
If you thought you had to be a nutritionist to figure out a vegetarian diet, it’s actually a lot simpler than you think. Eating vegetarian, in addition to being healthy and delicious, is just plain fun. Discovering new and exotic vegetables like celeriac or kohlrabi will widen your palate as well as your sense of adventure in the kitchen. Plus, vegetarian cuisine is chockfull of dishes that are robust and flavorful, and a match for any standard meat dish. And, most important of all, eating a plateful of vegetarian lasagna or pasta primavera, or any other scrumptious dish prepared vegetarian style will let you indulge—without guilt!

Do I need experience to use it?

The description says vegetarian eating is “a lot simpler than you think”, but it does not mention recipes for beginners as such.

What does Vegetarian Cooking For Dummies cover?

The description says that following a vegetarian diet is “a lot simpler” than many readers think, and that you do not need to be a nutritionist to work it out.

What will I learn from it?

It mentions discovering new vegetables such as celeriac and kohlrabi, and dishes such as vegetarian lasagna and pasta primavera.

Who wrote it?

Suzanne Havala Hobbs is the author listed in the title.

This summary is based on the book description on the Amazon page.

What is a good starter pantry for vegetarian cooking?

You do not need to be a nutritionist to eat well as a vegetarian. A short shopping list covers most needs: dried or tinned beans and lentils, whole grains such as oats and brown rice, nuts and seeds, tinned tomatoes, a few oils, herbs and spices, tofu or tempeh, and vegetables and fruit that you like.

The Healthy Eating Plate from Harvard gives a template for building a meal: half vegetables and fruit, a quarter whole grains and a quarter protein, with healthy oils and water.

Frozen vegetables, tinned beans and pasta make quick meals without waste. Plan three or four dinners, shop once and cook extra for lunch. Look at nutrients that vegetarians sometimes miss, such as iron and B12, and ask your doctor to check them if you feel tired.

Related reading on this blog: Diet and Fitness: How Carbs, Fat and Protein Fit Together and Eating to Lower Cholesterol: Oats, Fruit, Beans and Healthy Fats

Book: Vegetarian Cooking For Dummies by Suzanne Havala Hobbs
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Book Description
Hollywood’s go-to vegan chef, mom, and founder of Los Angeles’ most popular and chic vegan restaurant Real Food Daily, Ann Gentry shares her secret recipes in Vegan Family Meals: Real Food for Everyone. The book has been honored with a Mom’s Choice Award (Gold) in the category Adult Books / Cooking, Food, and Wine, proving that as a mom herself, Ann knows how to feed a hungry family on an affordable budget.

You don’t have to be a vegan to enjoy Vegan Family Meals. Moms, chefs, foodies, and families can all enjoy expanding their cooking repertoire with this book filled with easy to prepare, scrumptious, healthy recipes and tips for the real food pantry.

Whether you’re a time-strapped cook or a seasoned pro in the kitchen, Vegan Family Meals demystifies vegetarian and vegan cooking by offering more than 100 deliciously fresh and simple to prepare recipes, many of which are gluten free, and all of which are satisfying and healthy dishes for everyone to enjoy.

Book: Vegan Family Meals by Ann Gentry
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Book Description
The world’s leading authorities on the glycemic index offer even more delicious diet solutions in this companion cookbook volume to the New York Times bestselling The New Glucose Revolution series. Low GI eating is widely acknowledged by health experts as a healthier, better balanced, and more flexible alternative to every other diet regimen. Now, based on their groundbreaking research discoveries on the benefits of eating low glycemic foods, Dr. Jennie Brand-Miller and Kaye Foster Powell, along with Joanna McMillan-Price, present a complete low-GI cookbook on vegetarian and vegan meals. Featuring 100 simple, satisfying recipes, The New Glucose Revolution Low GI Vegetarian Cookbook makes it easy for vegetarians and vegans to switch to a low-GI lifestyle — and for low-GI fans to adopt a vegetarian diet. The book includes essential information on the basics of vegetarian and vegan cooking, food shopping the low-GI way, preparing kids meals, and menu ideas for a busy lifestyle. With beautiful color photos throughout, The New Glucose Low GI Vegetarian Cookbook offers vegetarian and vegans the key to achieving weight loss goals and lifelong vitality.

Book: The New Glucose Revolution Low GI Vegetarian Cookbook by Kate Marsh
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