Good for You · Bold Flavors with Benefits · 100 Recipes for Gluten-Free, Dairy-Free, Vegetarian, and Vegan Diets by Nawab, Akhtar -- Read -- Imperial Library of Trantor

Index

Cover Title Copyright Contents Foreword by Bobbi Brown Introduction Chapter One: Foundations

Vegan Soubise Ghee Koji Butter Tomato Paste Romesco Sauce Basic Homemade Mayo Mojo de Ajo Acai Purée Cashew Purée The Best Basic Marinade My Mexican Marinade Basic Quinoa Gluten-Free Pasta Gluten-Free Roti Gluten-Free Bread

Chapter Two: Good Breakfast, Good Morning

Blueberry Ginger Smoothie Avocado, Mango, and Coconut Smoothie Almond Cacao Smoothie Paleo Granola with Cashews, Pecans, Almonds, and Figs Acai Bowl with Fruit and Paleo Granola Gluten-Free Steel-Cut Oatmeal with Chia Seeds Morning Glory Muffins Egg “Tostadas” Poblano Shakshuka Eggs with Tomatoes, Cumin, and Harissa Pumpkin Protein Pancakes Weekend Waffles

Chapter Three: Sandwiches and Salads

Braised Lemony Artichoke Salad Sweet Potato Falafel Salad with Tahini Dressing Salmon Salad with Beets and Radishes in a Chia Apple Dressing Chicken Salad with Radishes, Cherry Tomatoes, Lettuces, and Amazing Caesar Dressing Yuba Noodle Salad with Ginger Dressing and Raw Vegetables Lamb Salad with Guajillo Chile and Paleo 1000 Island Dressing Cauliflower Pizza Crust with Seasonal Toppings Bison Burger with Balsamic Onions and Paleo 1000 Island Dressing Black Bean and Sweet Potato Burger with Truffled Mayo

Chapter Four: Soups and Stews

Butternut Squash Soup with Ginger and Chile Creamy Broccoli and Coconut Soup Mushroom Dashi Moroccan Carrot Soup Tomato Soup with Spanish Lentils and Raisins Chicken and Zucchini Soup Roasted Vegetable Soup Pho Bone Broth Smoked Fish Chowder Gazpacho with Poached Shrimp Chicken and Black Bean Chili Feel Better Chicken and Ginger Soup

Chapter Five: What’s for Dinner?

Cauliflower with Farro and Coconut Yogurt Black Chickpeas and Lentils with Spinach Chile Rellenos Stuffed with Amaranth, Quinoa, Almonds, Lemon, and Mint Cauliflower Rice Biryani Verano Ceviche Fish Tacos with Pistachio Mole Halibut with Coconut Sauce Cod Piperade Baked King Salmon with XO Sauce Keema Muttar with Peas Mexican Roast Chicken with Crispy Skin Chicken Tinga Turkey Lasagna Lean Brisket Tacos Simple Marinated Skirt Steak Bison Meatballs with Cremini Mushroom Sauce and Quinoa Roast Lamb Shoulder with Olive Veracruzana

Chapter Six: Sides

Crispy Brussels Sprouts with Tamarind and Cashews Cauliflower with Dukkah and Rice Poha Aromatic Everyday Cauliflower Rice Grilled Corn with Koji Butter Grilled String Beans with Mojo de Ajo Roasted Sweet Potatoes with Coconut Oil and Tandoori Masala Braised Romano Beans with Extra-Virgin Olive Oil and Cherry Tomatoes Asparagus with Hazelnuts, Pimenton, and Romesco Black Lentils Lentil Hummus with Seed Crackers Saag

Chapter Seven: Desserts

Rice Pudding with Fig Purée and Vanilla Dark Chocolate Almond Butter Cups with Sea Salt Kabuli Protein Squares Dark Chocolate Truffles Protein Kettle Corn Matcha Tea Latte Cardamom Almond Milk

Chapter Eight: Aiolis, Dressings, Salsas, and Chutneys

Mayos and Aiolis

Avocado Aioli Curried Aioli Chipotle Mayonnaise Truffled Mayo

Dressings

Amazing Caesar Dressing Lemony Vinaigrette Ginger Dressing Paleo 1000 Island Dressing Tahini Dressing

Salsas

Guajillo Salsa Tomatillo Salsa Raisin Salsa

Chutneys and More

Raita Kachumber Mango Chutney Coconut Chutney Eggplant and Roasted Pepper Ajvar Spicy Red Curry

Acknowledgments Index About the Author Chronicle Ebooks

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