Great Gluten-Free Vegan Eats

fauxfrancais · **Posted:** Wed Aug 01, 2012 9:15 pm

Ooooh, Kittee, would you say the loaf itself was nice and soft, or more like a banana bread texture? A friend recommended a good brand of (ooo0ooh local) locally made bread, which spoils me with its deliciousness and how similar it is to a whole grain quinoa and wheat bread I used to love.

I also saw this book for the first time some weeks ago, and flipped through. It might end up on the bookshelf sometime soon with Isa's books. I haven't been so excited for a new cookbook, either.

ComradeSquirrel · **Posted:** Thu Sep 06, 2012 1:23 pm

I just got this today and it looks amazing! Even my husband sat down and flicked through this ooh-ing and ah-ing over everything. I honestly don't think that there is a single recipe that I wouldn't make! To start with I've got my eye on the butter pecan sticky rolls, the potato dosas, the calamari, and the dark chocolate chipotle cake.
So glad I bought this! I'll update as I make things.

ComradeSquirrel · **Posted:** Thu Sep 13, 2012 1:20 pm

I had the Cream of Jasmine Rice this morning. It was good! If you like cream of wheat or polenta, you will most likely enjoy this. I ground the rice last night and just made up half of it this morning. I topped it with apples, cinnamon and sugar but next time I make it I think I'll add all of that while I cook it.

I made the lemon roasted leeks to go with dinner last night and they were great. Very lemony!
Just had the kimchi soup with my dinner. So delicious and simple! I think I will make it again using more broth and with noodles - spicy kimchi ramen!

kittee · **Posted:** Tue Sep 18, 2012 1:16 pm

Hey!
There's a giveaway of this book on my blog right now.
http://kitteekake.blogspot.com/2012/09/ ... w-and.html

xo
kittee

ComradeSquirrel · **Posted:** Mon Sep 24, 2012 7:28 am

I made the pizza firenze a couple of nights ago. I changed up the toppings a lot (half tomato sauce, half store-bought vegan pesto). I loved it! I was worried that the base would be hard to work with but it wasn't at all and I loved the way it came out. The texture kind of reminded me of a cross between pastry and regular wheat pizza base. I preferred it to my go-to pizza base recipe and it didn't make me feel all heavy and gross afterward either!

daisysunshine · **Joined:** Tue Mar 13, 2012 2:25 am **Posts:** 382

This is going to be my Cookbook Challenge this month :)

for the superfine brownrice flour, I'm just going to mill mine in my foodprocessor + ninja to get it as fine as I can. To get it from the states I'm going to have to spend like 20.00 shipping.

kittee · **Posted:** Tue Oct 02, 2012 2:39 am

daisysunshine wrote:

This is going to be my Cookbook Challenge this month :)

for the superfine brownrice flour, I'm just going to mill mine in my foodprocessor + ninja to get it as fine as I can. To get it from the states I'm going to have to spend like 20.00 shipping.

I wouldn't bother, 'cuz I doubt it will help and it could burn out your machines...
xo
kittee

daisysunshine · **Joined:** Tue Mar 13, 2012 2:25 am **Posts:** 382

thanks, Kittee (I was really feeling very industrious this morning). I am going to talk to my health food store and see if they will carry it Or order me a bag. I have a deep freeze so I can commit to a big bag. :)

and also - her second book (Global Eats!) is available for pre-order now!

daisysunshine · **Joined:** Tue Mar 13, 2012 2:25 am **Posts:** 382

Okay, so my stores can't source the flour. So... yeah just regular flour for me :)

I tested out a few recipes, it's on my blog. Clear winner right now is the Pizza Crackers. YUMMY. :)

daisysunshine · **Joined:** Tue Mar 13, 2012 2:25 am **Posts:** 382

As the month is wrapping up, I have to say I really enjoyed cooking through this book and I pre-ordered global eats because of it.

There are a few drawbacks - *but one will wait until I hear from Allyson about it*, but it trully didn't really hinder anything. Everything I've made has been delicious minus the calamari but that was more me, than the recipe :)

in the month I cooked I made

Brown Bread (Really delicious)
Banana Bread Scones
Pizza Crackers
Bagels
Pumpkin Chili
Faijta Soup (if you make these, you'll really have to let this sit for a few days and pepper/salt it when serving to get the full WHAMO of it).
Cheesy Broccoli Soup [this week]
Corn and Mushroom Chowder [this week]
Butterscotch Arametti.
Mushroom and Asparagus Tacos w/Cilantro Sour Cream (ran out of mayo)
Potato Salad (delish!)
Bean and Potato and Cheese Enchiladas.

kittee · **Posted:** Thu Oct 25, 2012 1:05 pm

daisysunshine wrote:

There are a few drawbacks - *but one will wait until I hear from Allyson about it*, but it trully didn't really hinder anything. Everything I've made has been delicious minus the calamari but that was more me, than the recipe :)

do tell.

daisysunshine · **Joined:** Tue Mar 13, 2012 2:25 am **Posts:** 382

Well, Kittee... heee, and everyone else. :)

It was more texture wise. Plus, I've figured out when Allyson says "finely ground cornmeal" she actually meant "finely ground cornmeal". So it was this mushroom, swimming in coarse cornmeal, fried, and then when I ate it, twas squishy and chewy. Ergo. I',m thinking if it had been the right cornmeal it probably would have been better.

(but, I'm thinking it doesn't change the fact it is squishy). LOL

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