Gluten-Free Goes Gourmet

The story behind the cookbook

Individuals choose a gluten-free lifestyle for a variety of reasons. For some, gluten (a protein found in wheat, rye, barley, spelt and kamut) is not easily digested and can cause hundreds of ailments including celiac, Crohn’s disease, arthritic pain, joint inflammation, hormone imbalances, depression, difficulty breathing and chronic fatigue.

Both anecdotally and scientifically much has been written about eliminating gluten from one’s diet. The decision to make such a shift is a “major transition,” says author and wellness consultant, Vicky Pearl. “Wanting to change and better one’s health is a huge step. And I mean huge! It’s exciting, daunting, sometimes highly stressful, and perhaps a little frightening.”

Throughout the book, Pearl offers encouraging, achievable suggestions to keep one on the path to wellness. “What I want more than anything is for people to embrace the change and then not give up in a couple of weeks….this journey is meant to be beautiful and exciting.”

In addition to being gluten-free, the recipes in this cookbook are dairy-free, corn-free and kosher. Based on Pearl’s experience, many people who have gluten sensitivities also have difficulty tolerating food allergens such as dairy or corn.

Each recipe, accompanied by stunning color photographs, uses wholesome and natural ingredients. “The ingredients were purchased in my neighborhood, the dishes were prepared in my own kitchen and then photographed on a table in my living room.” She also assures that all the recipes in her book can be replicated in your own kitchen using skills you already possess.

GLUTEN-FREE GOES GOURMET
By Vicky Pearl
September 2013/
ISBN: 978-1-885220-77-6
Hardcover/$35.99

Chocolate Mousse

For the meal that deserves that special finale. You’ll notice that in the photo we took artistic liberty and adorned the bottom of the glasses with crushed cookie crumbs. This mousse is so rich and sublime that you won’t even be aware of the fact that the amount of sweetener was substantially reduced.

Ingredients

3 Rosemarie chocolate bars (nondairy praline-filled chocolate)

12 oz. trans-fat free margarine (3 sticks)

6 large eggs

1 cup agave or granulated sugar

6 cups non-dairy vanilla ice cream (1 1/2 qt.)

Garnish:

nut crunch, mini chocolate chips, chocolate shavings.

Directions

In the top of a double boiler, set over simmering– not boiling– water, melt chocolate and margarine together. Transfer to a bowl. Add eggs and agave. Using immersion blender, blend until well combined.

Using a plastic cup for flexibility, fill mini trifle or martini cups halfway with chocolate mixture.

Place in a deep pan and cover with aluminum foil.

Freeze for at least 4 hours or until firm.

Slightly thaw ice cream until malleable. Fill rest of the mini cups with slightly defrosted ice cream. Sprinkle with garnish of your choice. Freeze until served.

NOTE:  This is a great treat to keep on hand in the freezer for unexpected but special guests. Keep choco-late mousse frozen in a container. Always have some ice cream on hand. Defrost mousse and ice cream for 15 minutes and then assemble. Serve alongside baked apple, apple cherry compote or by itself in larger des-sert glasses.

Two-Tone Vegetable Kugel

It’s this simple to serve a nutritious gourmet side dish. The orange of the sweet potato layer contrasts beautifully with the deep green of the broccoli layer.
Ingredients:
2 large sweet potatoes
1 1/2 lb frozen broccoli florets
2 large eggs
2–3 heaping Tbsp. mayonnaise, divided
2 Tbsp. potato starch, divided
2 tsp kosher salt, divided
1/8 tsp garlic powder
1/8 tsp onion powder
Directions:
1. Preheat oven to 350° F. Grease or line a 9-inch round or square baking pan or dish.
2. Peel and cut sweet potato into large chunks. Place chunks in a large pot filled with water set over high heat. Bring to boil. Add a pinch of salt. Reduce heat; simmer, covered, for 20 minutes or until potatoes are soft. Drain potatoes; return to pot and mash with a potato masher. Stir in 1 of the eggs, 1 Tbsp. of the mayonnaise, 1 Tbsp. of the potato starch, and half of the salt, mixing well.
3. In a separate large pot, bring water to a rolling boil. Add a pinch of salt. Add broccoli and cook over high heat, uncovered, for 10 minutes.
4. Drain broccoli; return to the pot and mash with a potato masher. Stir in remaining egg, 1 to 2 heaping Tbsps. of mayonnaise, remaining potato starch and salt, and garlic and onion powders, mixing well.
5. Spoon broccoli mixture evenly into bottom of prepared pan, smoothing surface. Top with sweet potato mixture, spreading evenly.
6. Bake in center of preheated oven for 1 hour or until the top is golden.
Freezes well for up to 3 months.
Yield: 6 to 8 servings.

NOTE: To create a third tier, boil 1 1/2 lb of chopped cauliflower (fresh or frozen) in lightly salted boiling water. Mash and add 1 egg, 1 heaping Tbsp mayonnaise, a pinch of salt, and onion and garlic powders. Spread on top of broccoli layer. Bake as directed.