During my great Dutch oven quest (both the quest to acquire the Dutch oven and the subsequent quest to find something vegan and gluten-free to cook in it) I kept coming across references to a Dutch oven cookbook, Glorious One-Pot Meals, by Elizabeth Yarnell.
I ordered it from the library and when it arrived I was pleased to see it had a pretty large vegetarian section with interesting-sounding recipes. There are a few that call for eggs or rely on cheese to the extent they can’t be veganized, but (if you include pasta recipes where GF pasta can be subbed), there are about a dozen recipes that could be prepared both vegan and gluten-free.
While reading the back cover, I was bemused to see that Yarnell has patented her Glorious One-Pot Meal process. I’m not sure how you can patent a cooking process (as opposed to a particular piece of cooking equipment) but I am excited by her method. It seems to work a bit like a slow-cooker and bit like lasagna – you layer your ingredients, which may include dry lentils, rice, pasta, or polenta, as well as liquid, vegetables, and spices, into the Dutch oven, and bake the whole thing in the oven. 45 minutes later, she promises, you have a Glorious One-Pot Meal.
If this works, I will be over the moon. We had a brief flirtation with slow-cooking, but everything turned out in monotone – one texture, one flavor – it was convenient (sort of) but just not appealing. But we find ourselves getting cranky and exhausted when we make meals that end up calling for every pot and pan we own. My favorite dessert cookbooks are Andrew Schlosser’s One-Pot Dessert series, and I would be thrilled to learn a similar technique for easy dinners.
So this week we’ll be giving this cookbook a major test-drive. It has to go back to the library at the end of the week, so Glorious One-Pot Meals gets seven chances to blow us away and make a case for becoming part of our permanent collection. Hopefully next week I’ll be able to give a review of the recipes and maybe even post a stand-out or two.
The Gluten-Free Menu Swap is hosted this week by the fabulous Kimberly of Gluten-free is Life. Her theme of the week is GF pizza, and I just seem to be all out of step with the Swap themes the last few weeks. No pizza on this week’s menu as it’s all one-pot, all the time, but I am excited to check out all the other pizzas! One of my favorite pizzas I’ve ever made is my Umami Pizza – I’ll have to make that one again sometime soon! And for a huge round-up of menu plans, check out the giant Menu Plan Monday compendium over at OrgJunkie!
Eggplant with Garlic Sauce and Sticky Rice (p. 174)
Israeli Tempeh (p. 182)
Thai Curry with Tofu (p. 200)
Farmhouse Pasta (p. 178) subbing Peppered Cashew “Goat Cheese” for the goat cheese (start cashew cheese the day before!)
Boulder Polenta (p. 168) using just tofu “ricotta” (VCon) instead of the tofu and cheese mixture
Aloo Gobi (p. 164)
Sesame-Shitake Tofu(p. 192) using homemade Sesame Dressing rather than store-bought