By Mark Foy, Author, Chef, Caterer, Photographer
This cookbook comes from the Vitalita Culinary workforce (VCG) and includes completely vegan-whole food-nutritionally dense recipes. the focal point of this booklet is developing tremendous vegan foodstuff with out gluten (i.e., the protein in lots of grains equivalent to wheat).
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Additional info for A Taste of Vitality: Nutrient-Dense Cooking
I have included this recipe with oats because it does provide a nice creamy low-fat soup. If you wanted to avoid any possibility of gluten (and therefore the oats), you could use other rolled grains (such as rolled rice or even just brown rice flour) in place of the rolled oats. 1 tablespoon olive oil 2 medium onions, chopped 5 garlic cloves, minced 1/2 teaspoon ground black pepper 2 tablespoons ground coriander 1 cup rolled oats 1 1/4 teaspoons sea salt 2 1/2 cups garbanzo beans, cooked, drained (see "Glossary of Cooking Terms" for more information about cooking beans) 4 1/2 cups no-salt-added vegetable broth (or water) 2 1/4 pounds collard greens, chopped (thick stems removed) (no long stringy pieces) (about 36 leaves) Heat a pot over medium-high heat and add the olive oil.
Transfer sweet potatoes to the baking sheet. Bake (roast) in a 450 degree F (230 degree C) oven (no need to preheat the oven) for about 35 minutes (because they are cut in small dice, they cook faster than if they were in large pieces), or until the potatoes are not hard, and have browned. During the last 10 minutes of roasting, toss vegetables every 5 minutes to ensure they do not burn on any one side. ) 53 SOUP While potatoes are roasting, heat a soup pot over medium-high heat, and when hot, add oil.
Use roasted red bell peppers (with skin removed) in place of chili peppers for a less spicy dip. - Use different types of seasonings such as: spices, herbs, mustard, vinegar. - For a more elegant presentation, serve the dip in filo cups (see "Glossary of Ingredients" for instructions - note that filo contains gluten, so if you are avoiding gluten, use another presentation method). These can either be made small for individual servings, or large for including on a buffet table. - Serve with rice cakes for a gluten-free alternative to whole grain crackers.
A Taste of Vitality: Nutrient-Dense Cooking by Mark Foy, Author, Chef, Caterer, Photographer