125 Gluten-Free Vegetarian Recipes: Quick and Delicious Mouthwatering Dishes for the Healthy Cook

Carol Fenster, PH.D.
Avery Trade (2011)
ISBN 9781583334256
Reviewed by Irene Watson for Reader Views (5/11)

The subtitle of this book says “delicious mouthwatering dishes” and I couldn’t agree more.  We are asked to test three recipes for the purpose of the review.

The first recipe I tested was “Soft Corn Tacos with Black Bean Burgers.” I was specifically interested in this recipe because I’ve never made bean burgers before and wanted to know if they surpass the purchased ones.  I’m pleased to say they did and I will never purchase them again.  The combination of black beans, onion, mayonnaise, chili powder, salt and pepper was flavorful.  Cornstarch was used for binding. Topped with guacamole (recipe included), shredded lettuce, pico de gallo and jicama, the tacos made a great dinner.  This is a recipe I’ll be making again.

The second recipe I tested was “Pancakes.”  Using the “GF Flour Blend” (sorghum flour, tapioca flour, and potato starch) with an additional 1/2 cup of potato starch, the pancakes ended up being very fluffy.  The surprising ingredients were hot milk, lemon juice and apple cider vinegar.  There was an option to use an egg and reduce the milk but I chose to go with the original recipe and not use egg.

The third recipe I tested was “Ginger-Molasses Cookies” using sorghum and garbanzo flours.  The cookies were soft, moist and spicy.  Because there is no egg used for binding I expected the cookies to fall apart but they didn’t.  According to the recipe (makes 18), each cookie  is 130 calories.  This seems high, but worth every scrumptious taste.

The rest of the recipes look interesting and the ingredients can be found in any pantry or local grocery store.  With the rise of gluten intolerance, more grocery stores are carrying specialized flours like sorghum.  “125 Gluten-Free Vegetarian Recipes” is a good find and vegan friendly.   It’s a good addition to any cook’s library.

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