Archive: Gluten Free

Vegan Brownies for Everyone

As many of my longtime readers know, I am a meat-eater who also swings meat-free. I'm hardly a vegetarian in the true sense of the word, but I do without meat, on average, in half of my weekly meals. Some may say I'm an omnivore, but the newfangled term is "flexatarian," referring to someone who eats a semi meat-free diet. Vegan, gluten-free brownies that will blow your mind. (Kim O'Donnel) As evidenced by five years of my monthly vegetarian chat, readers know that I'm hip to new and different ways of cooking traditional dishes, particularly if the revisions are undetectable to our fat-conditioned palates. To wit: Last year during the holidays, I made the discovery of pumpkin pie made with tofu, an amazing, more healthful tweak on a Thanksgiving staple. In keeping with this theme of delicious food that also happens to be free of animal products, I've got to...

By Kim ODonnel | August 15, 2006; 10:44 AM ET | Comments (22) | TrackBack (0)

Gluten-Free True-Blue Breakfast

Always on the lookout for new cookbooks, I was eager to crack open my newly arrived copy of "World Vegetarian Classics" by American-Brit cook Celia Brooks Brown. In addition to penning cookbooks, Brown appears on BBC's food channel and is a private chef, whose celeb client list includes Chrissie Hynde and Stella McCartney. When shopping for a new veggie title, I was particularly drawn to Brown's assertion (stated on her Web site) that "Vegetarian food still has a boring, brown, 'socks and sandals' stigma" which she has endeavored to reverse. If photos are an important ingredients in your cookbooks, this title will appeal; they are big and beautiful and dotted throughout the book. Brown has compiled 220 recipes from around the world, neatly organized by continent. Although keen to try the Pacha Rice (Egypt) and the Akara with Pilipili (black eye pea cakes from Nigeria), I made a beeline for...

By Kim ODonnel | July 17, 2006; 09:52 AM ET | Comments (2) | TrackBack (1)