'Vanessa Maltin' on Serious Eats
The following recipe is from the May 12 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Cooking from The Gloriously Gluten-Free Cookbook by Vanessa Maltin has rekindled my love for tofu. It's...
This Jícama-Avocado Salad with Citrus Vinaigrette brings together creamy avocado, sweet corn, and crunchy jicama to make a salad that's absolutely addictive. I decided to forgo the Corn Nuts since I've never been able to shake the Heathers reference—the connotations aren't that appetizing. And really, the salad had enough delicious crunch of its own.
One of the wonderful things about The Gloriously Gluten-Free Cookbook by Vanessa Maltin is that it doesn't rely heavily on gluten-free ingredients such as hard to find xanthan gum and rice flours. For the most part Maltin has created delicious recipes that are more incidentally gluten-free. This Stir-Fry with Tofu, Green Beans, and Tomatoes is a perfect example, the list of ingredients is minimal and they can be found at pretty much any supermarket.
This recipe for Turkey-Spinach Lasagne from The Gloriously Gluten-Free Cookbook is one of the only recipes that I'll be sharing this week that calls for a gluten-free substitute—in this case the brown rice pasta. I was curious to see how it would compare texturally and flavor-wise to its semolina counterpart.
In the introduction to The Gloriously Gluten-Free Cookbook, Vanessa Maltin describes the first few years after she was diagnosed with celiac as being quite unpleasant when it came time to eat. Although her health improved vastly with her new diet, her mealtime experiences were nothing to write home about. Instead of suffering through a life of mediocre meals she turned her attention to the kitchen and figured out how to make gluten-free meals that were not only acceptable diet-wise but truly delicious. Enter here to win a copy of the cookbook.