When my partner found out she had Celiac disease, I was both relieved and anxious. As anyone who has been in this position can tell you, finally knowing what is making a loved one appear to be starving to death is good news. Even though it means there is no real cure, no surgery or pill to take to make it all better. What we did know is that certain foods made her sick and we weren't going to be eating those foods anymore.

So our journey began to find recipes for the new diet she (and I) were going to have in order that she begin healing and regaining her health. And that's where this book came in handy. I'm vegetarian, she eats turkey and fish. She can't do dairy or anything with gluten. So when I saw the title of this book I thought maybe we could alter the recipes so she could also have turkey and fish occasionally.

What a delight! These recipes are fairly simple, cover a range of options outside of wheat, meat and dairy, and are absolutely delicious. The two of us have been trying out the different recipes for breakfasts, lunches and dinners. She's been feeling better and I've been losing weight (which I needed to do). We often make dishes based on these recipes to take over to friends' homes so they get to experience these tasty recipes.

The informational section in the front of the book was very helpful in understanding some of the hidden sources of glutenous foods. For example, texturized vegetable protein (TVP) is listed as containing gluten. Neither of us knew this so we can stay away from making something with TVP (until we find a source of gluten-free TVP).

I highly recommend this cookbook for anyone who has a special needs diet such as Celiac Disease. It is certainly a gem for those of us who also aspire to a vegan diet.

If you want a book filled with recipes you can take to any gathering that EVERYONE will be able to eat, and that everyone will love, this is your go-to book. I've tried a dozen recipes so far and every one has been successful and delicious. One reviewer commented here that there were lots of ingredients to the recipes, but in fact the recipes are almost universally short and easy, averaging probably less than ten ingredients including salt and pepper. There are no obscure ingredients or odd substitute foods. I cook quite a lot and this is now one of my very favorite cookbooks, regardless of the dietary restrictions it serves. Highly recommended.

Ah yes, after 15 years on the gluten-free diet (diagnosed Celiac at 18 yrs. of age) we are seeing cookbooks for more than just meat, potatoes, and vegetables. Also, less emphasis on "fake bread products" as with
The Gluten-free Guide to Vegetarian Recipes
Eggs give many, including myself, problems, also. So no wheat, no gluten, no eggs, and just some good home-cooked vegetable dishes. Woo-hoo. :)
You don't have to be a strict vegetarian to enjoy this.

This is a wonderful cookbook. So far all of the dishes have been delicious and easy. My family loves the carrott bread and is asking for more. If you don't eat gluten or dairy it's hard to find good recipes but this book is full of great ones. I've already given it as gifts. Thank you for writing this book.

The Gluten-Free Vegan dishes up more than it's fair share of healthy, fast and tasty recipes that will keep any carnivore satisfied! The front of the book talks briefly about alternative flours (watch that liquid content!) and grains available to gluten-free diet followers. The recipe section is divided into Appetizers, Soups, Salads, Vegetable & Side Dishes, Main Dishes, Breakfast, a Bread section, Desserts, Beverages and Sauces & Condiments.
There are several recipes in this book that I have adapted to use easily on a regular basis. I do agree with other reviewers that the ingredient list can be a little burdensome at times, especially when you're on a budget.
I thoroughly enjoyed this book and feel that it brings great ideas and options to any gluten-free kitchen trying to eat a little healthier, vegan or not!
Enjoy!

I am a Gluten-Free Vegan. There was not one recipe I wanted to make out of this book. Nothing appealed to me at all. I did make the pie crust because I thought I had to get my money out of it. It didn't work at all and I followed the recipe exactly. Don't waste your money. Use the Internet and your own common sense for recipes. I have plenty of cookbooks I would recommend to be a gluten-free vegan - but this is NOT it.

I'm not a vegan, but I have food intolerances to a number of foods that vegans would not eat as well as to gluten, and I have a family history of diabetes. This author makes use of brown rice syrup and agave nectar as the primary sweeteners. She uses bean flours and sorghum rather than the usual potato starch and corn meal that so many gluten-free recipes use, which is great for me since I can't ingest corn or potato either. She has great recipes for everything from quinoa salad to chocolate chip cookies, and the HOLY GRAIL of gluten-free recipes, a yeast-free pizza crust recipe that is very, very good. Anyone who struggles with gluten intolerance in addition to other food restrictions should take a look at this book. It might be just the ticket you've been looking for.

This vegan and gluten free cookbook is straightforward, uncluttered and pretty informative about eating gluten free and vegan. The recipes are reasonably easy to accomplish, and the listed resources are quite helpful. I will use this cookbook as a base upon which to build some meals, in that I am augmenting her ingredients with spices and herbs, as any good cook will do.

I first checked this book out of the library, but it contained so many recipes that my family enjoyed that I decided to buy it! The granola recipe is absolutely fantastic! It (and the desserts) contain more sweetener than I normally use, but I adjust to my preference. A must have if you're vegan and gf; definitely worth it even if you're not! :)

This book has many good recipes and although they are for vegans, any carnivore can add meat or other other condiments and still have a very healthy meal. Good resource.

If only there were pictures, this book would be perfect. For vegans who are concerned about nutrition, but can't count on grains, this book is an essential. The introduction provides necessary information as well as personal context that helps to make cooking in this style feel less daunting. The collection of recipes include a good variety of flavors across all meals and snacks. Particularly appealing were the number of offerings that did not require hours spent prepping in the kitchen. There are a number of recipes that do require that you suspend judgement on the possible outcome and just try them, but you may just be pleasantly surprized - who knew squash was a dessert food?

This is the first cookbook that is gluten-free that I have loved every recipe I have made. The other cookbooks I have tried my family has only enjoyed about half of the recipes. If you have food intolerances or not I would highly recommend this cookbook. I have been searching and cooking ever since my kids and I found out we should not be eating gluten, eggs and dairy. I have felt like I was spending so much time cooking with just so so results. I am pleased to have a cookbook that the when I take the time to cook will result in a fabulous meal.

This is one of my most favorite cookbooks! The recipes are just delicious. The ingredients used are all natural, whole food type ingredients.

Though we are not vegan, I feel that feeding my family vegan meals is part of a healthy diet. Both of my sons were diagnosed with ADHD about 2 years ago so I put our family on a (healthy) GF /CF diet. The Gluten-Free Vegan is a perfect book for anyone wanting to eat a healthy GF / CF diet.

Our family's favorite recipes are: the Antioxidant Chili, Kale with Peanut Sauce, Mexican Quinoa Salad, Curried Apple and Cauliflower Soup, Super Antioxidant Salad, Zippity Do Da Coleslaw, No-Meat Meatballs, Pumpkin Scones, and the Apple Pie Bars! The author also gives a short ingredient guide in the beginning. Very Helpful.

Great Book! Great Buy!

Although I'm not ever going to be a vegetarian, I find lots of useful recipes in vegan cookbooks. A co-worker and I shared this library book today and I found so many useful ideas and taste combos I'm ordering it for my personal library! The addition of a 1/4 cup of shredded poultry breast meat to most main-dish recipes will make many of these recipes useful for me. Omit the salt and replace the soy-based ingredients with dairy and I'm good to go. That's easy! Most folks with health concerns are used to these kinds of simple replacements. Negatives: No effort is made to avoid anti-thyroid foods (soy and tapioca flour), but most gluten-free cookbooks ignore that health risk. Although the author explores sugar alternatives, including agave nectar, she omits stevia, which is a serious omission.

Wow! I received this book about two weeks ago and have tried maybe 10 or so recipes. All of them were great! And I don't mean, "yeah, this is Ok considering it is vegan and gluten free". I mean, "Wow! This is really, really good!" I had a friend over for a few of the meals as a "guinea pig" and she couldn't get enough and told me she's be a guinea pig any day! I'm a vegetarian and have all of the cookbooks you can imagine. I've never had one that I've tried multiple recipes and all of them are amazing. Can't recommend this enough!

I would love for someone to come out with a gluten free vegan book with KID FRIENDLY recipes, this is not it.

The problem I have is that we might use 5 of the recipes in the book on a regular basis, and I am always looking for new things to add to our boring diet.

I do appreciate that it is gluten free VEGAN, meaning all other dairy (which we can't have) and animal products are not in the recipes so I don't have to modify, which I have to do all the time.

Overall it just wasn't all I hoped it would be!

If you are looking for recipes that are packed with flavor and nutritional value, you need not go any further than this book. The Yam & Black Bean Burritos quickly became a family favorite as did the Mushroom Nut Loaf. The Carrot Cake could go head to head with one made in the traditional manner and still come out the winner. The Quinoa Coffee Cake is delicious, dense, moist and flavorful.

The main course recipes use familiar, whole foods that you don't have to travel to a health food store to purchase. If you are accustomed to stocking a gluten free baking pantry, you will find the desserts do not need any special ingredients. The typical flours are used: sorghum, brown rice, tapioca, quinoa, and arrowroot.

Best of all, these recipes are EASY. Many are one dish meals (yea!) that go beautifully with a simple salad on the side. The deserts are sweetened with just the right amount of agave nectar (perhaps the only ingredient you won't have at your local grocer. However, it is available via Amazon.com). I'll wager friends and family members that are not Vegan or gluten intolerant will love these recipes.

Please note, if you are sensitive to nuts you need to look elsewhere. The vast majority of the recipes here use tree nuts. However, if gluten and animal products are your only foes, this book is a must have.

Highly recommended for everyone who loves flavorful and healthy whole foods.

So, just to satisfy cravings and as a good judge of character, I always check a cookbook to see how the biscuits turn out. Excellent biscuits (though I used less baking powder--didn't get very puffy but still tasted awesome, and what I remembered of the real thing), and a good mix of recipes that covers some basics and some exotic treats all in a small package. The book calls for a lot of "normal" ingredients, so for a college kid it's not to difficult to enjoy. My only issue is the oats thing, so just skip that paragraph and substitute when you get to the (2 or 3) recipes that call for oats.

If you have celiac and you have ever tried to go vegan, you have probably woken up several days later, laughing hysterically: "There's nothing to eat!"

Not so: mayonnaise, meatloaf, brownies--it's all here.

The author also limits recipes that use corn, soy, and sugar, resulting in food that is low glycemic index, allergy-free, vegan and gluten-free. Perfect, perfect, perfect.

Well, almost: many of the recipes have long ingredient lists, but they won't take forever, and they include recipes that can be cooked a month in advance and then frozen. (Your mother should have taught you not to freeze tomatoes.)

My only real complaint is the book's discussion of oats: the author says that oats don't have gluten, and so they are safe. Actually, oats contain avenin, which is just a different form of gluten; in a test tube, intestinal samples have an immune reaction to avenin; but, in live people, there are many fewer anti-gliadin antibodies (the bad stuff) in diagnosed celiacs who eat oats.

The problem is, some celiacs do fine on oats--and some don't. It's difficult to tell until the person in question starts to get sick again.

However, with that one caveat, this cookbook is way cool, and very, very useful. If you are willing to spend any time in the kitchen at all, this is well worth picking up.

Ok, so you're a vegan who suddenly finds yourself diagnosed with Celiac Disease or gluten intolerance. You're thinking "Help!" right? This new book is a good start toward feeling like you're: A) Not alone, and B) Perfectly able to feed yourself for the rest of your life. O'Brien's 150 delicious, animal-free, gluten-free recipes make a great basic cookbook, containing easy direction and advice, as well as resources for the suddenly-wheatless vegan.

Or perhaps you've been gluten-free for years, but are trying to feel even better, the kind of better that sometimes comes from trying a vegan diet. It happens. Then you turn to Susan O'Brien's The Gluten-Free Vegan and make the Corn Chowder on page 31, or the Pumpkin Scones on page 131, and say "I love you, world! I think I want to live."

Which recipes shall you try first? I fell in love with the incredible Thai Vegetable Soup, then had to follow it up with something Mom might have made--the Carrot Salad on page 43. Now I'm planning a feast with Yam Enchiladas with Pomegranate Sauce, accompanied by the Antioxidant Chili, concluding with Apple Pie Bars. Seriously, you can go wild with this healthy food, and never regret a thing. This is a great title to have in your VGF kitchen.

You meat-and-wheat-eating foodies out there need this book, too. Be broad-minded enough to consider that a delicious dish containing no gluten or animal parts still might really make you lick your chops. Besides, understanding your friends' food needs and preferences makes you a very wonderful, sympathetic and sexy host/hostess.

Ok, so you're a vegan who suddenly finds yourself diagnosed with Celiac Disease or gluten intolerance. You're thinking "Help!" right? This new book is a good start toward feeling like you're: A) Not alone, and B) Perfectly able to feed yourself for the rest of your life. O'Brien's 150 delicious, animal-free, gluten-free recipes make a great basic cookbook, containing easy direction and advice, as well as resources for the suddenly-wheatless vegan.

Or perhaps you've been gluten-free for years, but are trying to feel even better, the kind of better that sometimes comes from trying a vegan diet. It happens. Then you turn to Susan O'Brien's The Gluten-Free Vegan and make the Corn Chowder on page 31, or the Pumpkin Scones on page 131, and say "I love you, world! I think I want to live."

Which recipes shall you try first? I fell in love with the incredible Thai Vegetable Soup, then had to follow it up with something Mom might have made--the Carrot Salad on page 43. Now I'm planning a feast with Yam Enchiladas with Pomegranate Sauce, accompanied by the Antioxidant Chili, concluding with Apple Pie Bars. Seriously, you can go w