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Free vegetarian recipes Vegan Mexican Lasagne
Gluten Free Low Glycemic Cookbook for Diabetics & Allergy Sufferers
In demand by food sensitive people. This Cookbook is gluten-free, low-glycemic,
allergy-aware with meat, vegetarian and vegan options throughout. There isn't
another product like it on or offline! Yes, it's unique
Have Fun Making Yummy, Gourmet Tasting, Gluten-Free, Low-Glycemic Meals the
Quick and Easy Way. Delicious Desserts Too!
Fun With GF/LG Food! is an ebook cookbook by Debbie Johnson, former owner and
executive chef of The Golden Chalice Restaurant & Gallery, a 100% gluten-free,
sugar-free, low-glycemic, organic, allergy-friendly establishment. (An ebook is
an electronic book that downloads to your computer)
This is the first Cook-Book of its kind! Every
Recipe is Completely Gluten-Free, Sugar-Free (except fruit), Digestion-Friendly,
Allergy-Friendly and Low Glycemic with Meat, Poultry, Fish meals and
Tree-Nut-Free, Dairy-Free, Vegan and Vegetarian Options for most recipes
Goldys favorite meatless recipe...
5-Veggie Burger Recipe
Make the hamburger tray a little easier on veggie kids (and their
parents!) with these oh-so-good 5-veggie hamburgers!
1 large sweet potato (about 450 g)
2 tsp butter
2 green onions, finely chopped
2 clovea garlic, finely chopped
2 cups frozen green peas, cooked
11⁄2 cups grated zucchini (1 small)
11⁄4 cups grated carrots (2 medium)
2 eggs, beaten
1⁄2 tsp salt
11⁄2 to 2 cups dry, whole-grain bread crumbs
2 tbsp olive oil
Peel sweet potato, halve and cook in boiling water until just tender,
but still firm, about 15 min. Cool for a few minutes, then grate. You
will need 1½ cups.
In a small skillet, warm the butter over low heat. Add the green onions
and garlic, and cook until tender, about 2 min.
In a large bowl, mash peas. Add the green onion mixture, grated sweet
potato, zucchini, carrot, eggs, salt and 1 cup of the bread crumbs.
Combine well (your hands may be the best tools here!). Add more bread
crumbs if the mixture is too wet.
Shape mixture into patties and lightly coat with remaining bread crumbs.
You can make large 31⁄2-in. patties for adults and/or small 2-in.
patties for children.
In a large skillet, heat the olive oil over medium. Add the patties and
cook until lightly browned, about 3 to 4 min per side. Serve on
whole-grain buns with preferred toppings.
Makes 8 31⁄2-in. patties or 24 2-in. patties.
Adult burger: 209 calories, 7 g protein, 7 g fat, 30 g carbs, 6 g
dietary fibre, 75 mg calcium, 2 mg iron, 56 mcg folate
Child burger: 70 calories, 2 g protein, 2 g fat, 10 g carbs, 2 g dietary
fibre, 25 mg calcium,1 mg iron, 19 mcg folate
All Purpose Gluten Free Flour
- 1 Cup White Rice Flour
- 1/2 Cup Tapioca Flour
- 1/2 Cup Cornstarch
pat dry. Cut
about 1 1/2
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flat pan. In
and in a
place the 2
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also be used
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can be used
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