Having different dietary needs in your family can be quiet difficult.
Finding a cookbook that covers them all can be even more difficult.
That’s why I was happy to get the opportunity to review Gluten-Free Vegan Comfort Food.
My family and I are NOT vegans, but we are eating more and more veggies. So, since two of the dietary needs in our family are gluten free and lactose free.. I had a feeling I could really enjoy cooking out of this book.
It’s packed with over 120 yummy recipes that are your basic ‘comfort food’ wants.
• Pumpkin Waffles
• Broccoli-Cheese Soup
• Mac and Cheese
• Lasagna and Meatless Meatballs
• Peanut Butter-Chocolate Chip Cookies
• And many more!
As I sat down and flipped through the pages to familiarize myself with the book, I quickly realized that this cookbook was going to stretch me as a cook and expand my pantry items. But that’s a good thing because I’m always willing to try out new ingredients.
Chia Seeds, coconut milk, and Tempeh are some of the items I have yet to cook with so far, but thanks to Susan’s definitions at the beginning, I have an idea of what they are and how they are used in recipes, which was a big help.
I’m going to be honest and say that I don’t know if we as a family would ever go vegan, but I was excited to see that all of the recipes in this book were so simple and easy to do, it didn’t matter.
I liked how the book was neatly laid out with recipes clear and easy to read. I also enjoyed the beautiful recipe pictures that were included in the center. I’m a visual person, so the more pictures the better.
I decided to try out Susan’s recipe for Mock Egg Salad.
I was a little leery of eating Tofu without marinating or cooking it, but I was game to try.
I LOVED it. It was so easy to make and tasted almost exactly like regular egg salad.
Spread this yummness on some gluten free bread or crackers and you’ll be smiling for hours.
Mock Egg Salad (via Gluten-Free Vegan Comfort Food by Susan O’Brien)
- 8 ounces extra firm tofu, drained and broken into chunks
- 1 stalk celery, finely chopped
- 1 tablespoon finely chopped green onion ( or substitute leek )
- 1 small clove garlic, finely chopped
- 1 teaspoon canola oil (optional)
- 1/2 teaspoon turmeric
- 1/4 cup Veganaise
- Pinch of cayenne pepper
- Small pinch of curry powder
- 1/4 to 1/2 teaspoon sea salt
- Freshly ground pepper
* Put all the ingredients in a food processor and pulse for just a few seconds, until blended but no mushy. Season to taste with salt and pepper if desired. This mixture stores well in an airtight container for several days.
See… simple and yummy.
This week I think I’m going to try her Peanut Butter-Chocolate Chip Fudge! Doesn’t that just sound yummy??
So if your looking for a Gluten-Free, vegan friendly cookbook… I say check this one out.
A little bit about the author:
Susan O’Brien is a gourmet cook, baker, cooking instructor, and healthy eating coach. She frequently conducts cooking classes across the West Coast. She lives in Gig Harbor, Washington
** I received a copy of this cookbook in exchange for an honest review. All thoughts and opinions are 100% mine. **