Jump to content

Veganized

Advanced Members
  • Content Count

    8
  • Joined

  • Last visited

Community Reputation

0 Neutral

About Veganized

  • Rank
    Contributor
  1. Hey Meredith! I'm a vegan and gluten free, too. I have almost every cookbook from Joanne Stephaniak and Bryanna Clark-Grogan (both vegan authors). Many of their recipes are gluten-free, or at least they have a gluten-free option (as well as soy/corn-free - and of course all recipes are dairy-free). Furthermore, the recipes are low in fat - and really tasty! These books are some of my favorites: "Ultimate uncheese cookbook" - by Joanne "The (almost) no fat cookbook" - by Bryanna "20 minutes to dinner" - by Bryanna *you can search inside the books on www.amazon .com Jo Stephaniak and two others have written this book: "Food Allergy Survival Guide" with lots of information... Also take a look at these websites: Bryanna's official site (take a look at the "Free Recipe Archive") Bryann's food blog - great recipes! Recipezaar: gluten-free + Vegan recipes (575 recipes) Recipezaar: gluten-free + vegetarian recipes (1,468 recipes) Gluten-free vegan recipes - from fatfreevegan.com The gluten-free vegan blog Gluten-free Goddess's blog Hope this helps! Best wishes, Mia
  2. For more dessert ideas, take a look at: gluten-free low fat desserts
  3. Here is a popular Danish potato salad recipe... Tasty Summer Potato Salad - Serves 12 picture 8 cups low fat sour cream OR Greek yogurt* 1/2 cup fresh chives, chopped 1/2 cup fresh parsley, chopped 4 TBSP. fresh basil, chopped 1-1/2 TBSP. prepared mustard (gluten-free) 2 or 3 tsp. (coarse) salt Pepper, to taste 7-3/4 lbs. potatoes - cooked, peeled and chilled. 1. Whisk together sour cream, herbs, mustard, salt & pepper. 2. Cut potatoes in to slices or small squares. 3. Combine sour cream-mixture and potatoes in a large bowl. Mix well. 4. Cover and refrigerate 1 hour (or more) before serving. *I am a vegan so I substitute sour cream/yogurt for silken tofu + water + some lemon juice, blended. This way it also gets milk-free. Hope you like it!
  4. Maybe this will work Gluten-free Chocolate Cake (- contains egg and milk) 2-1/4 cups gluten-free flour mix 1/2 cup cocoa 1 cup sugar 1/2 tsp. xanthan or guar gum 1/2 tsp. baking soda 3 tsp. baking powder 1/2 tsp. salt 1 tsp. cinnamon (optional) 1 TBSP. vanilla or 2 tsp. vanilla extract 3 eggs, beaten 1-1/2 cups buttermilk* 2 TBSP. vegetable oil 2 TBSP. maple syrup 1. Mix dry ingredients. 2. Mix wet ingredients. 3. Mix wet and dry. Beat thoroughly until smooth. 4. Pour batter in to a lightly greased baking pan (9x13") Bake at 375
  5. White rice actually starts out as brown rice, but the husk, bran and germ are removed and only the starchy core is left. So there is a difference in the nutritional values. Nutrion Facts pr. cup White Rice Flour Protein 9g Carbohydrate 127g (42%) Fat 2g (3%) Dietary fiber 4g (15%) Brown Rice Flour Protein 11g Carbohydrate 121g (40%) Fat 4g (7%) Dietary fiber 7g (29%) Source: www.nutrition-data.com
  6. Yes, tofu is a wonderful thing! For more great ideas - take a look at Desserts of Vitality (PDF-document, 5.3 MB) - It's a free cookbook. All recipes are vegan, so you don't have to worry about dairy ingredients - and almost all of the recipes are gluten-free!
  7. Does anyone have a recipe for bread without gluten/wheat, egg, milk, milk powder etc.? - Preferably one that uses: Brown/white/sweet rice flour, tapioca flour, potato starch, corn flour/starch, millet flour or quinoa. I live in Denmark and it's pretty much impossible to find special flour mixes like Doves Farm etc. Sad, but true... I really hope you can help me!
×
×
  • Create New...