Eat well, be well 100+ healthy re-creations of the food you crave : plant based, Gluten-free, refined sugar-free

Jana Cristofano

Book - 2020

"Satisfy your cravings and boost your vitality with good food that tastes great and is vegan"--

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Location Call Number   Status
2nd Floor 641.56362/Cristofano Checked In
New York : Sterling Epicure [2020]
Main Author
Jana Cristofano (author)
Physical Description
250 pages : color illustrations ; 24 cm
Includes bibliographical references (pages 242) and index.
  • Introduction and guiding principles
  • The plant-based, gluten-free kitchen
  • Processes, helpful hints, and staple recipes
  • Breakfasts
  • Soups, salads and dressings
  • Toppers
  • Breads and crackers
  • Nibbles and snacks
  • Appetizers and small plates
  • Mains and big plates
  • Desserts and indulgences.
Review by Publisher's Weekly Review

In this satisfying debut cookbook, nutritionist Cristofano delivers crowd-pleasing vegan versions of dishes typically prepared with animal products, gluten, and refined sugars. Positing that non--plant-based foods can be linked to ailments such as arthritis and migraines while a vegan diet can reverse symptoms of type 2 diabetes, Cristofano relies on nuts, legumes, and fresh produce in her recipes. Her solutions are creative and tasty, such as portobello bacon (the mushrooms get a smoky spice marinade), vegan parmesan cheese (ground and seasoned raw cashews), and sloppy joes (lentils replace the meat). Sweeter options include apple carrot cake muffins (made with gluten-free flour), fudgy chocolate cake (made with dates and apple sauce for sweetness and texture), and no-bake lemon cheesecake (soaked raw cashews are blended with other ingredients to make a cheesecake-like filling). Home cooks who aren't familiar with vegan cooking will appreciate Cristofano's tips (for the asparagus quinoa potato salad, she says the quinoa can be made ahead the night before) and ingredient substitutions (for vegan ricotta cheese, macadamia nuts or almonds can be used in lieu of cashews). This is an accessible guide to vegan cooking. (Oct.)

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Review by Library Journal Review

Food photographer and recipe developer Cristofano ( debuts with a resource devoted to meals that are healthy, yet also crave-worthy. In particular, she creates dishes that are plant-based, gluten-free, and free of refined sugar. For Cristofano, this also fit her need for staples that addressed health issues, including arthritis and migraines. She introduces the book with guiding principles to eating vegan and gluten-free, as well as including nutritional charts for fruits and vegetables. In addition to featuring classics from her blog, she also experimented with and created new dishes in order to create more appealing meals. Dishes such as vegan mac and cheese, classic sloppy joes, double chocolate chip pancakes, and pure piña colada bars will draw in fans of her blog and interest new ones. Straightforward directions will help guide home cooks along the way, along with a helpful pantry list and equipment list. VERDICT Not only fans of Cristofano's blog, but also everyday cooks looking to explore gluten-free and vegan recipes will find plenty to enjoy.--Ginny Wolter, Toledo Lucas Cty. P.L.

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