Gluten-Free and Vegan Holidays: Celebrating the Year with Simple, Satisfying Recipes and Menus

Gluten-Free and Vegan Holidays: Celebrating the Year with Simple, Satisfying Recipes and Menus

Jennifer Katzinger

Language: English

Pages: 192

ISBN: 1570616965

Format: PDF / Kindle (mobi) / ePub

Entertaining friends and family can be a challenge when you’re vegan and gluten-free. It can be even trickier when you’re not, but a family member or close friend is. So what do you do when you want to prepare a gluten-free and vegan holiday dinner for eight? Turn to Gluten-Free and Vegan Holidays for help! Jennifer Katzinger, author of the popular Flying Apron’s Gluten-Free & Vegan Baking Book makes celebrating the holidays simple and stylish with seventy delicious, satisfying recipes for our most cherished holidays. Here you’ll find both sweet and savory gluten-free and vegan menus for Thanksgiving and Christmas feasts, for a romantic Valentine’s Day dinner for two, for springtime Easter and Passover celebrations, a 4th of July picnic, and many more. Whether you’re gluten-free and vegan or not, you’ll please the ones you love with these simple yet sophisticated and pleasing menus.




















Pratt Institute. She opened Seattle’s first gluten-free and vegan café, Flying Apron Bakery, in 2002. After becoming a mother in 2010, she sold the bakery to focus on her family, and on writing and developing healthy recipes. She lives in Seattle. Delicious, stylish gluten-free and vegan menus for entertaining year-round. K B is a nationally recognized Celebrating the Year with Simple, Satisfying Recipes and Menus  •  •  ’  • 

her knee. Aha—a flamingo! I hope your Halloween is full of imagination, costumes, and spicy soup spells. 134 glu ten-free AND vegan holidays Witch’s Pumpkin Brew Stew This Halloween harvest soup is so scrumptious and aromatic, it just might wake the dead! In this recipe I call for sweetening the pot with a hint of maple syrup. Sometimes I make this soup without any sweetener, and I find the taste to be equally satisfying—so do taste it as you go, adjusting the maple syrup amount to meet

garlic in the olive oil for about 5 minutes. Add the red pepper flakes, curry powder, and coriander to the pan, and sauté for about 5 more minutes; be sure the spices are well coated with the hot oil. Add the pumpkin and vegetable broth. Stir well and bring the soup to a boil. Reduce the heat and simmer for 15 minutes. Halloween 135 2. Transfer the soup, in batches, to a blender or food processor and blend until smooth. Return the soup to the saucepan. On low heat, add the coconut milk and

mixing thoroughly. Divide batter equally between the two cake pans or about 20 cupcake tins. Bake cakes for 1 hour, or until the cakes spring back when you press the center with your finger. Bake cupcakes for 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before frosting. 3. While the cakes cool, make the frosting. (Note: If you are baking cupcakes and plan to pipe on the frosting, I recommend doubling the frosting recipe so you have

leftover after boiling the cane juice is actually hand paddled to be cooled and dried. Sucanat retains all of the sugar cane and molasses, making it the most nutritious of all the sugar cane sweeteners. Teff flour is milled from the whole grain teff. As it so happens, teff is the world’s smallest whole grain. Teff flour has a delightful, wholesome, yet mellow taste. The protein content of teff flour is exceptional in that it contains all eight essential amino acids. Teff flour is also abundant in

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