Allyson Kramer - Great Gluten-Free Vegan Eats: Cut Out the Gluten and Enjoy an Even Healthier Vegan Diet with Recipes for Fabulous, Allergy-Free Fare

Great Gluten-Free Vegan Eats is a solid reflection of Allyson Kramers style and a shining example of why her blog, Manifest Vegan, has become so popular. Allyson delights the senses with stunning visuals, flavorful ingredients, and simplistic recipes that will make you forget about eggs, dairy, and gluten altogether.

ALISA FLEMING, author of Go Dairy Free: The Guide and Cookbook (godairyfree.org)

Allyson Kramers debut cookbook is the essential guide for deliciously creative, gluten-free, vegan eats! Filled with gorgeous photographs and mouthwatering recipes like Banana Berry Cobbler and Spinach Artichoke Dip, Great Gluten-Free Vegan Eats will inspire you to cook in a whole new way.

JULIE HASSON, author of Vegan Diner (juliehasson.com)

Being a gluten-free vegan just got a whole lot better, thanks to Allyson Kramer. In Great Gluten-Free Vegan Eats, Allyson dishes up a broad range of creative, tasty dishes. With beautiful photographs, this book will tempt eaters of all dietary persuasions.

TAMASIN NOYES, author of American Vegan Kitchen (veganappetite.com)

Whether you have no choice but to eat gluten-free foods, or if you simply wish to add more delicious meals made sans gluten to your diet, this stunningly illustrated book has your back. And if youre worried that a gluten-free diet means no more baked goods to keep your sweet tooth going, all you have to do is take one look at Allysons Blueberry Cake Donuts, and breathe an audible sigh of relief. These are pure bliss made hole-y.

CELINE STEEN, co-author of Hearty Vegan Meals for Vegan Appetites, and many more (havecakewilltravel.com)

Allyson will show you how to make good-for-you gluten-free meals that are delicious, too. Going gluten-free has never been so easy and tasty!

CHRISTY MORGAN, author of Blissful Bites: Vegan Meals That Nourish Mind, Body, and Planet (theblissfulchef.com)

ALLYSON KRAMER

DEDICATION

This cookbook is dedicated to my dad, Larney Wendell Cain. As a wonderful father should, he helped me think critically and taught me to follow my dreams and hold true to my values despite what anyone had to say about them. He is my light in the dimly lit trail of life, and his passion and conviction for simply being a good person will carry me through whatever I pursue. I miss him dearly, but still heed his guidance every single day.

CHAPTER 1
The Gluten-Free Vegan Pantry & Basics

CHAPTER 2
Breakfasts

CHAPTER 3
Main Courses

CHAPTER 4
Salads & Soups

CHAPTER 5
Appetizers, Sides & Snacks

CHAPTER 6
Desserts & Beverages

Welcome to the wonderful world of gluten-free vegan eating! Some of you may have stumbled upon this book and thought to yourselves ... gluten-free and vegan? Why both?

In short, this book is intended for people who cannot or choose not to eat animal products or gluten. Some people arrive at this type of diet by medical necessity (like vegans who have celiac disease or multiple allergy sufferers); others just enjoy cutting down on gluten and animal products because they feel better doing so. This book is not a low-fat book, a sugar-free book, or a book claiming to save the world. My intention here is to show people how incredibly easy it is to enjoy delicious foods that are 100 percent vegan and gluten-free. Id like it to be an introduction to this wonderful way of eating for those unfamiliar with this double diet and a source of inspiration for all the seasoned gluten-free vegan eaters out there. This is a cookbook for vegans, gluten-free folks, and everyone in between.

My Story

Ive been a committed vegan for more than five years now, and consider myself hooked for life. (If you are interested in learning more about veganism, please have a look at the Vegan Resources page [] provided in the back of this book. This guide is full of information explaining these reasons more thoroughly and eloquently than I could ever attempt to do in this introduction.)

Vegans have a variety of reasons for choosing not to eat animal-based foods and by-products, ranging from ethical to strictly dietary. We are not a unified group of people, nor are we consistent in our message a lot of times. For me, veganism is a crucial part of trying my hardest to lead a nonviolent life. But, there are countless other great reasons that I am proud to be a vegan, from helping to decrease my carbon footprint to having the opportunity to enjoy an enormous amount of veggies and other plant-based foods as the centerpiece of my daily meals.

A few years back, I was diagnosed with celiac disease after suffering from years of chronic pain and other symptoms that left me scratching my head as to what was wrong with me. Turns out, gluten was the issue. So I had to quit cold Tofurky. And once I cut out gluten, I regained my health completely.

I know what some of you are thinking.

But whats left to eat?

Plenty.

In fact, tons! It may sound hard to believe, but stay with me here. Growing up, I was your standard non-picky omnivore with a preference for potatoes, cheese, and animal-product-laden baked goods. Crusty white bread was what I based most of my meals around, and vegetables rarely made an appearance anywhere but as a side dish on my dinner plate. The foods I loved most contained plenty of meat, butter, eggs, and cheese. Decadent, yes, but that was tradition, and those were the foods I knew and loved.

The honest truth is that even though I am vegan by choice, and gluten-free by necessity, I still crave the traditional foods I grew up with. Yes, even the animal-product-laden ones. Does this mean Im pining for a deep-fried leg of a chicken? No. What I crave are the flavors and textures that remind me of my childhood. Just because I no longer choose to support the killing and abuse of animalsand my body rejects glutendoesnt mean I have to give up eating seriously good food.

Going vegan was an easy transition for me, mostly due to the fact that I made the choice to be vegan. But, when it came to giving up gluten, I felt like my world came crashing downat least temporarily. I had the same problem trying to wrap my head around going gluten-free as many people do when faced with going vegan. What the heck was I supposed to eat? Baking was my first love, and without wheat I felt helpless, hopeless, and not at all in my element. After perusing most of the gluten-free cookbooks available, I was left with one solution: eggs. Most gluten-free baked good recipes Ive come across contain upwards of ten eggs per recipe! Yuck, and no thank you.