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125 Gluten-Free Vegetarian Recipes

Quick and Delicious Mouthwatering Dishes for the Healthy Cook

Carol Fenster, Ph.D. - Author

Paperback | $18.00 | add to cart | view cart
ISBN 9781583334256 | 304 pages | 05 Jul 2011 | Avery Trade Paperback | 7.44 x 9.09in | 18 - AND UP
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A new cookbook by the pioneer of delicious gluten-free food offers mouthwatering vegetarian recipes for gluten-free eaters.

Whether it's because of food allergies, celiac disease, or dietary preferences, more and more people want to eliminate gluten from their diet. Many are looking for hearty, flavor-packed vegetarian and vegan options to increase their energy and make healthy choices for their families and the environment. At last, Carol Fenster-one of the country's foremost experts on special diets and an author of several popular gluten-free cookbooks-answers the call of a growing market of at-home cooks.

In 125 Vegetarian Gluten-Free Recipes, Fenster applies her proven kitchen prowess to creating quick-and-easy vegetarian recipes that are sensational and healthful. From snacks and appetizers like Baked Kale Chips, to filling dinners like Chili Cornbread Casserole and Eggplant Parmesan Stacks, to decadent desserts like All-American Cherry Pie and Chocolate Brownies, 125 Vegetarian Gluten-Free Recipes is the perfect addition to any gluten-free kitchen.

Chocolate Brownies

Nothing against apples, but the story of Adam and Eve would be a lot more compelling if chocolate was involved . . . like, maybe this wickedly dense and fudgy brownie? Serve it plain, dress it up with a dusting of powdered sugar, or slather it with fudge frosting. Or make it into a Brownie Sundae (see below). MAKES 16 BROWNIES

1 cup boiling water
1 tablespoon ground flax meal
1 cup sorghum flour
1 cup oat flour*
1 cup dried cane juice
1/2 cup unsweetened cocoa powder (not Dutch)
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1/2 teaspoon xanthan gum
1/2 cup canola oil
2 teaspoons pure vanilla
1/2 cup chopped walnuts
1/2 cup chocolate chips

*Check with your physician before eating gluten-free oats

  1. Place a rack in the middle of the oven. Preheat the oven to 350°F. Generously grease the bottom of a 9-inch square nonstick (gray, not black) metal pan or line with parchment for easy removal.
  2. In a small bowl, whisk together the boiling water and flax meal and let stand for 5 minutes. In a large mixing bowl, whisk together the sorghum flour, oat flour, dried cane juice, cocoa, baking powder, baking soda, salt, and xanthan gum. With an electric mixer on low speed, beat in the fl ax mixture, oil, and vanilla until well blended. Stir in the walnuts and chocolate chips. Spread the batter evenly in the pan and smooth the top with a wet spatula.
  3. Bake until a toothpick inserted in the center comes out almost clean, about 30 to 35 minutes. For a fudgy texture, do not overbake. Cool brownies completely in the pan on a wire rack. When cool, either cut the brownies into 16 pieces or invert the pan on a plate, discard the parchment paper from the bottom of the brownies, and invert onto a serving platter before cutting into 16 pieces.

Calories 260
Fat 13g
Protein 4g
Carbohydrates 36g
Cholesterol 0mg
Sodium 293mg
Fiber 3g

Chocolate-Espresso Brownies: Stir 1/2 teaspoon instant espresso powder into the batter.

Chocolate-Peppermint Brownies: Stir 1 teaspoon peppermint extract into the batter and immediately after baking, sprinkle 1/2 cup chopped peppermint candies on top and lightly press in with your fingers.

Everyday to Exceptional

Make Brownie Sundaes by cutting the brownies into 9 squares and place each square on a serving plate. Top each with a scoop of vanilla ice cream, drizzle with chocolate syrup, and top with chocolate shavings or chocolate-covered espresso beans. Drizzle with Caramel Sauce (page 237) and serve immediately.


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