Vegan and Gluten-Free Basics: Becoming Self-Reliant in the Kitchen

By Krysia Hepatica

Whether you are a seasoned vegan, or new at cutting gluten out of your diet, this book is for you. It teaches the basics on how to create your own healthy, plant-based ingredients and how to do more with less in the kitchen.

 

• Making your own vegan basics like eggs, cheese, bread, and yogurt saves money.
• Learn to make the best vegan and gluten-free cake doughnuts.
• Extensive section on gluten-free sourdough starter recipes.
• A vegan cheese to use for pizza, macaroni and cheese, many of your cheese needs!
• New, never before published recipes and expanded versions of older favorites.

• Language: English
• Publisher: Luxe Odette
• Release date: May 1, 2021
• ISBN: 9798201822521

Book preview

Introduction

My journey began as an act of self-care. I was suffering from multiple sclerosis and pledged to completely change my diet in an effort to restore my health. I realized I could become less susceptible to consuming unhealthy processed or GMO-altered foods, be less affected by trends and market supply, and save money.

By making your own plant-based food, you will not only increase your health and learn the alchemy of the kitchen, but you will also become more self-reliant.

My goal is to help you take control of your health and future, deepen your connection with God by living more simply, and save money. I also want to teach you to trust your intuition more in the kitchen. Unless you are baking, there is usually a lot of room for experimentation.

I know some people may hesitate to try a new ingredient if they think they will only use it once. I made a point to try to stack recipes in my book so you will use the same ingredients in a variety of ways.

All of the recipes are scaled to feed one to three people, which is not the norm for cookbooks! If you have a large family, double them.

I’m excited to be on this journey with you. Let’s begin with some basics on how to do more with less.