Gluten Free Vegetarian

Praise for GLUTEN FREE VEGETARIAN :

Gluten Free Vegetarian is more than just a cookbook. Hannah offers amazing tutorials on how to properly prepare real food that is both nourishing and yummy! My family just made the stuffed bell peppers and my husband gave it “ten stars out of four.” So excited to have this book in my kitchen, especially because it’s so hard to find vegetarian meals without gluten and soy. This is a must for anyone looking to expand their real food repertoire.”

-Robin Konie, Thank Your Body, author of Toxic Free

You don’t have to be a vegetarian to enjoy Gluten Free Vegetarian – these recipes work for everyone. There are more than 80 recipes with mouth-watering photos and easy-to-follow directions with a focus on real food ingredients. My favorite part of the book is the how-to guide on making basic staples in the kitchen such as raw milk yogurt, vegan cream cheese and fermenting and sprouting foods.

I’ve really struggled to find recipes that fit our family’s needs. It’s nearly impossible to find gluten-free, soy-free vegetarian recipes – until now. Hannah’s Gluten-Free Vegetarian is real food life-saver for our family.”

–Tracey Black, Don’t Mess With Mama

I’m not a vegetarian, but I really enjoyed reading your book and now have quite a few dishes I’m excited to try–without fake soy substitutes!

-Amanda B., customer

This is so much more than your typical vegetarian cookbook. If you want to eat a nourishing, balanced diet without meat or gluten, this is the book for you. I love the whole, healthy food approach that focuses on real, nutrient-dense ingredients. These recipes are so amazing it actually makes me WANT to cook!”

–Elizabeth Walling, Living The Nourished Life, author of The Nourished Metabolism

If you’re looking for simple recipes that will inspire you to eat more vegetables and begin a clean eating lifestyle, look no further. Hannah’s ebook is chock full of flavorful, diverse dishes sure to make both your belly and body happy. Even better, the emphasis on fresh, approachable ingredients ensures the recipes are easily adaptable so that omnivores, pescitarians, vegetarians and vegans alike can enjoy this cookbook.”

–Elaina Newton, The Rising Spoon

I really recommend this. I am a gluten free vegetarian and avoid soy, even organic non-GMO for a few reasons, including my endocrinologist said it worsens my autoimmune lymphocytic thyroiditis. This isn’t just a cookbook of recipes, this also teaches fundamentals – like sprouting grains, making your own ghee, and fermenting veggies.The recipes are delicious, you can easily tweak and swap ingredients based on your pantry, preferences, or allergies, and you’ll be getting good amounts of protein without soy. The recipes are healthy and tasty, there’s a variety of ethnic dishes, and they’re all very clearly explained.

-Tina L., customer

Recipes & Table of Contents