Do NOT let the title of this cookbook deter you. I thought it would just be a bunch of ways of cooking this bland vegetable and I was delighted to discover I was wrong.
Green Salsa (page 46) is made with tomatillos and no cauliflower at all. Smoky Pork Burrito Bowl (page 130) offers what looks to be a delightfully fresh and healthful way of preparing what is commonly called “carnitas” in Mexican restaurants. Beef Nachos (page 156) offers something yummy for a party or pot-luck, and I am dying to try the Chili Chocolate Pie (page 222).
My absolute favorite in this cookbook though, is a gluten-free* French Onion Soup (page 102). I haven’t been able to enjoy this dish for several years, and now there is hope on the horizon. I just have to purchase some sherry, onions, and Gruyere cheese. (Voice of experience – cheddar is just wrong in French Onion Soup.)
The cookbook has 12 chapters. The author, Amy Lacey, starts with “The Basics,” offers “Sauces, Spreads, and Cheeses” (including a dairy-free cheese), moving through “Soup,” into “Skillets and Casseroles” and ending with “Sweet Treats.” (Yes, I’m skipping some in the interests of being, well, interesting.)
I especially appreciate the indicator tabs that go with each recipe in this cookbook. They let you know if a recipe fits into additional categories – including such such dietary choices as paleo, keto-friendly, vegetarian, vegan, and dairy-free.
About the Author
Amy Lacey founded Cali’flour Foods, a business she developed after being diagnosed with lupus in 2010. Lacey’s Cali’flour pizza crusts were selected as Clean Eating Magazine’s “Coolest New Find of 2017” and named one of “Whoopi’s Favorite Things.”
Rating – 5 Savor Stars
I give this book five stars. This cookbook is mighty fine – even for people that don’t have health issues. Why? Because it offers over 100 clearly written, easy-to follow, and simple ways of getting a full serving of vegetables into your meal – in a subtle and tasty way.
* About Gluten
A number of people have discovered that they have medical problems after consuming gluten. Gluten is a type of protein found primarily in wheat, rye, and barley, but also in oats, rice, and any seeds from members of the grass family (AKA “true grains”). Going gluten-free means avoiding these grains. Note, amaranth, quinnoa, buckwheat, and other many other seeds are “pseudo-grains” and are not in the grass family – and thus contain no gluten.
Having a gluten-free diet can pose real challenges – because wheat flour is used for far more than just baking. White sauce, gravy, even thickening a stew, or making meat balls often call for gluten-rich products. Plus do you read labels in the store? Salad dressing may contain wheat flour!
About the Reviewer
Jacqueline Soule invites you to her presentations at the Pima County Library and in other venues. She features solutions to help us all live lightly on this earth – including making home-made soaps and lotions (using Monica’s beeswax). After her presentations she offers her books for sale, including Father Kino’s Herbs: Growing and Using Them Today (Tierra del Sol Institute Press).
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