50 Gluten Free Vegan Recipes

By Marinus Hoogendoorn

I have made this book out of belief that cooking vegan meals at home is a challenge for many, cooking gluten free / vegan meals is even more challenging.
I have designed a wide range of easy to make recipes to prepare at home to help people who find it difficult to cook gluten free, vegan meals.
I am a chef cum recipe developer and a strong advocate of eating healthy food cooked at home.
The book will also help those who have gluten free family members and friends and wish to cook for them, whether daily or occasionally.

• Language: English
• Publisher: Lulu.com
• Release date: Sep 24, 2014
• ISBN: 9781312476226

Book preview

50 Gluten Free Vegan Recipes

50 Gluten Free Vegan Recipes

by

Marinus Hoogendoorn

Copyright © 2014. By: Marinus Hoogendoorn

All rights reserved.  This book or any portion thereof  may not be used in any manner whatsoever without the express written permission of the publisher except for the use of brief quotations in a book review or or scholarly journal.

First printing: 2014

ISBN:  978-1-312-47622-6

Published by:  Marinus Hoogendoorn

No 1, Jalan 1/17, Bandar Teknology

43500 Kajang, Selangor Malaysia

www.dailyhomecooking.com

Introduction

Daily Home Cooking is designed as a platform to promote and advocate healthy home cooked food.  We live in a world infested with manipulated food; any processed food you encounter has been manipulated one way or the other.

The best tool we have to eat as healthy as we can, is preparing home cooked meals and it is my wish to help you with that.

The recipes you find inside have all been tested and comprise of:

Breakfast

Soups

Lunch

Dinner

Dessert

This publication is designed for people who have coeliac or celiac disease, are vegan and embrace the principal of cooking healthy food at home.

Veganism has a fast growing group of followers, among them many people with coeliac or celiac disease. Preparing a daily home cooked healthy meal with healthy fresh ingredients, not necessary high in calories yet filling and satisfying is not an easy task for people with limited access to some ingredients.

When you suffer from coeliac or celiac disease and are therefore deprived of gluten in your diet, every day cooking is not becoming much easier.

This recipe book is made with the intent to give ideas and help to prepare easy yet delicious gluten free/ vegan meals at home.

I sincerely hope that the effort put into making this book will provide joy and pleasure to those who appreciate good home cooked food.

My motto: MAKE IT YOURSELF, KNOW WHAT YOU EAT!!

Marinus Hoogendoorn

Breakfast

Congee (Rice Porridge)

Pre-time: 5 min.  Cooking time: 25 min. Total time: 30 min.  Calories: 107.7

If you have never tried ‘Congee’, I really urge you to give it a try. In Chinese cuisine congee is not only a popular breakfast dish but a must for supper as well.

In Asia supper is served after 10.30 pm and remains available until the wee hours of the morning, the array of condiments is endless, making congee a deluxe concoction.

This breakfast version will get you hooked to congee after the first bite.

Ingredients   Serves 4

For the congee

2 cups cooked white rice (Basmati or Jasmine)

5 cups of water

3 slices fresh ginger (1/4 inch thick)

2 cloves garlic (chopped)

2 stalks spring onion (chopped)

1 ½ tsp light soya sauce

2 to 3 drops sesame oil

sea salt, pepper

Condiments

Slice spring onion

Fried garlic

Fried shallots

Chinese preserved vegetables (optional)

Roasted unsalted peanuts or cashew nuts

Peas, carrot, mushroom, other vegetables you may have

Method

Place the rice in a medium sized stock pot, add the water, ginger, garlic and spring onion.

Bring to a boil, stirring the mix around to avoid the rice from sticking to the base of the pan and burning

Lower the heat and simmer until you get an oatmeal thick consistency, about 20 minutes, stirring occasionally. This may take some time, good thing is you can do this in advance and reheat the congee when needed.

If the congee gets too thick, add a bit of water. Season with soya sauce and sesame oil.

Ladle the congee in individual bowls and serve the condiments separately.

Note: congee is never seasoned with salt and pepper, the soya sauce and sesame oil do the flavoring. If you like to add more flavoring feel free to do so.

Note: Nutritional values are calculated without the condiments for this recipe!

Nutritional values are manually calculated and based on the ingredients specified.

Nutritional value per serving:  Calories: 107.7.  Fat: 0.5 g.  Saturated Fat: 0.1 g.  Sodium: 108.0 mg. Carbohydrate 22..8 g. Protein: 2.4 g.  Dietary fiber: 0.3 g.

French Toast with Apple Confit

Pre-time: 10 min.  Cooking time: 10 min. Total time: 20 min.  Calories: 305.9

French toast is always a fun breakfast, in this recipe you will find a great topping to go along with it.

Leave the skin on the apple for some extra fibers and texture.

Ingredients   Serves 4

For the apple topping

2 firm apples, Granny Smith work fine, (cut in slices)

3 tbsp palm sugar

½ tsp cinnamon powder

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