Chloe's Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way [Paperback]

Chloe Coscarelli (Author), Miki Duisterhof (Photographer), Neal D. Barnard (Foreword)

Book Description

Release date: March 6, 2012

Chloe’s Kitchen features vegan food like you’ve never seen it before.

Classically trained Chef Chloe Coscarelli brings fun and energy to this healthful, animal-free cuisine by reinterpreting 125 of America’s favorite foods with great-tasting ingredients and clever techniques. Chef Chloe burst onto the culinary scene by winning the Food Network’s hit reality show Cupcake Wars—the first time a vegan chef captured the top prize—which delighted her many fans who had been loyally following her on chefchloe.com. The new face of vegan cooking, Chef Chloe is luring foodies of all stripes to try her ingenious, accessible recipes for delicious, vibrant, beautiful food.

Chef Chloe’s first-ever cookbook is illustrated throughout with gorgeous full-color photography of the mouthwatering dishes. She begins with helpful advice on how to set up your own kitchen for stress-free, healthful eating. Chef Chloe also explains how to get all your nutrition from a plant-based diet and why it’s so healthy, with support from the foreword by renowned physician Neal D. Barnard, M.D. Then, in her fresh, dynamic style, Chef Chloe provides a huge array of incredibly appetizing, inventive recipes she has created, from savory starters to decadent desserts. Her comforting macaroni and cheese, creamy Fettuccine Alfredo, crave-inducing sliders and fries, and adaptations of the most popular Chinese, Indian, and Mexican dishes win over carnivores, omnivores, vegetarians, and vegans alike.

With Chef Chloe, eating vegan doesn’t mean giving up your favorite treats and flavors. With instructions throughout for making these meat-, egg-, and dairy-free recipes without gluten and soy, here’s how you can enjoy family favorites and her renowned, coveted desserts—including the first publication of the recipes for her Cupcake Wars– winning vegan cupcakes—without busting your belt.

Editorial Reviews

About the Author

Chloe Coscarelli recently took home first place in the Food Network’s Cupcake Wars, making her the first vegan ever to win on a Food Network competition. Chloe is a graduate of the Natural Gourmet Institute of Health and Culinary Arts NYC, the University of California, Berkeley, as well as Cornell University’s Plant-Based Nutrition Program. She lives in Los Angeles.

Photography by Miki Duisterhof

Product Details

• Paperback: 288 pages
• Publisher: Atria Books; Original edition (March 6, 2012)
• Language: English
• ISBN-10: 1451636741
• ISBN-13: 978-1451636741
• Product Dimensions: 9.1 x 7.4 x 0.6 inches
• Shipping Weight: 1.6 pounds (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars  See all reviews (261 customer reviews)
• Amazon Best Sellers Rank: #4,760 in Books (See Top 100 in Books)
  • #78 in Books > Cookbooks, Food & Wine > Special Diet > Healthy

More About the Author

Chloe Coscarelli recently took home first place in the Food Network's Cupcake Wars, making her the first vegan ever to win on a Food Network competition. Chloe is a graduate of the Natural Gourmet Institute of Health and Culinary Arts NYC, the University of California, Berkeley, as well as Cornell University's Plant-Based Nutrition Program. She lives in California with her four adopted dogs.

Most Helpful Customer Reviews

106 of 108 people found the following review helpful

5.0 out of 5 stars Easy, Accessible,Yummy March 8, 2012

By NotThatGirl

Format:Paperback|Amazon Verified Purchase

First I must say I am not a vegan but I am trying to eat less meat and I am working towards a mostly plant based diet. I have been waiting for Chloe's book for so long, I pre-ordered and was thrilled when I received it. I had made some of Chloe's recipes that she had posted on her blog and her Facebook page and they were absolutely delicious and so easy! I am not a beginner but these recipes could easily be handled by someone with less experience. I made her maple roasted brussel sprouts with toasted hazelnuts last night and they were fabulous! I am looking forward to making a cinnamon chocolate chip cookie recipe tonight. There are so many things I love about her book that I don't know where to start; her recipes are clearly written and her food is just delightful, everything I have made has turned out well and makes me even more excited to try something new. Another great part of her recipes is that they don't call for items that are hard to track down. I haven't run into a single ingredient that I haven't been able to find locally. She has a great variety of foods and they honestly all look delicious. I am not into vegan/vegetarian cookbooks that (heavily) rely on tofu and meat substitutes and hers doesn't either. There are a few recipes with tofu but many are hearty without always having a meat substitute. The photographs are beautiful and I love that she included a dog biscuit recipe too! I can easily see this becoming a favorite of mine. One more point that I was happy about, she didn't overlap her recipes that appeared on her blog in her book. Only one that was featured on the blog was in the book that I can recall so be sure to check out her blog for more.... The pad thai recipe on there is so tasty and really comes together in minutes (start to finish it was MAYBE 20 minutes) and there is a lovely creme brulee recipe on there as well as other entrees, sweets and sides. Just fabulous and highly recommended, Chloe's food is so delicious and easy!I truly hope she will write more cookbooks.

*March 19: I just made her Chocolate Beer cupcakes with Irish Whiskey Buttercream for St. Patrick's Day and they were hands down the best cupcakes I have ever made! They were such a success, moist and so rich with flavor I couldn't believe how well they turned out and everything came together so quickly compared to making them with butter and eggs. Chloe's recipes just work and she really makes it easy to incorporate vegan meals into your diet. No sacrificing flavor, just delicious healthy food!

*April 15: Everything I have made continues to be amazingly delicious! The penne alla vodka is so tasty and pairs perfectly with the garlic knots, I don't miss the cream at all. Her five minute salad comes together in just that and is so full on flavor for just being a handful of ingredients. This week I am going to make her peanut noodles, Caribbean vegetables, chimichurri tacos and vanilla ice cream! Chloe's cookbook is a favorite in my collection and I reach for it every week. I love cooking vegan foods and love eating them because of this cookbook. I am more adventurous in the kitchen and have incorporated many more vegan meals into my diet because every recipe has worked and even more importantly, they continue to be fabulous.

*October 19: I continue to reach for this and everything has still continued to be delicious! The peanut noodles are in a regular rotation and the recipe doubles so easily, it is wonderful having a big batch to munch on hot or cold whenever the mood strikes. The tacos and ice cream are fabulous, as are the Caribbean veg. Chloe's vanilla ice cream recipe is my go to and is a cinch to whip up in the blender. Out of everything I have made, only one didn't turn out to be awesome. It wasn't a bad recipe at all (thankfully all of her recipes are well written and clear), it's flavors just weren't right up our alley for some reason. This is a perfect way to incorporate more plant based meals into your diet. It's not intimidating and doesn't call for any complicated techniques or hard to find ingredients. This was not my first vegan cookbook but I wish it was. I have a large cookbook collection, and there are only a handful that I consistently reach for and I am happy to say this is one of them! Read more ›

76 of 79 people found the following review helpful

5.0 out of 5 stars NOT just for vegans TEN stars! March 12, 2012

By Beth DeRoos HALL OF FAMETOP 1000 REVIEWERVINE™ VOICE

Format:Paperback|Amazon Verified Purchase

Have waited so long for this cookbook and highly recommend it. It does NOT disappoint. A few friends and I chose different recipes to make for a week end get together and every single recipe turned our GREAT. There wasn't a single failure. They tastes as great as the photographs shown. Whomever did the photography, you did a GREAT job!

This is not just for vegans! We have evolved into veganism, and have friends who are meat and potato eaters, who love GREAT vegan food. And that is one reason I will highly recommend this vegan cookbook. It has GREAT recipes that taste as good as the photo shows.

Please read the Foreword written by Neal D. Barnard M.D. because it has some valuable information to dispel concerns some may have in regard to getting getting enough protein and other nutrients when eating vegan.

The book has a wonderful Vegan Pantry section, with items even the grocery stores in my area of the California Sierras carry. There is even a good Gluten Free and Soy Free Cooking area that I appreciated because we have friends with gluten and soy food sensitivities. Its the first vegan cookbook I have purchased where the author has taken the time to have this section in a cookbook. Now for the recipes.

The Avocado Shitake Sushi was a big hit with my sushi family and friends. And so easy, that even my eight year old neighbor helped make these delicious sushi rolls which were all eaten within 15 minutes. Should have made more. The Jalapeno Cornbread Poppers with Whipped Maple Butter (vegan butter) on page 29 also were gone as soon as I set them out. I quickly made more. People didn't even know these were vegan. The Sweet and Sour Party Meatballs were awesome and two male meat eater friends asked for the recipe, they loved them so much....

On page 43 is a killed recipes for Wontons with Apricot and Mustard Sauce. These are as good as any filled wontons we have had in the best Chinese restaurants in San Francisco. Being well traveled, they are better than many we have had outside of California and even the states. It's the grated fresh ginger, garlic and shredded carrots that make them work so well. Add in the apricot jam with Dijon mustard for dipping the wontons and I promise you, you will be hooked!

Being native Californians who even make homemade sourdough bread with starter, that was started in the 1920's by relative here in the Mother Lode, we LOVE the Cheesy Broccoli Soup with Sourdough Bread Bowls on page 51. It's the nutritional yeast that gives the soup the cheesy taste and consistency. While the recipe calls for soy,almond or rice milk, this can be made without the milk,if you aren't near a store, by taking some of the vegetable broth and thickening like you would for gravy.

One of my favorites is the Curried Lentil,Squash,and Apple Stew on page 55. I love anything curried. And the mix of apple, squash and lentil work well. If you are new to curry dishes, and are unsure about spicy foods, simply start out with half the amount of curry powder, then taste. Then add more if desired.

With spring here and summer around the corner we will be making the Mandarin Peanut-Crunch Salad with Crispy Wontons on page 59. Instead of peanuts we use almonds we toast, since we have friends with children who are allergic to peanuts. Am so glad to see Chloe using wonton wrappers which we get in the produce section of the grocery store, since we use these sliced and made like cooked noodles when we make soups, and even pasta dishes.

The Tuscan Bean and Greens Soup on page 66 is one like we make all year round. Her recipe has a head of escarole, roughly chopped. You can also substitute chopped cabbage, kale, and even fresh, whole leaf spinach. Chloe has such awesome recipes that newbies and seasoned cooks will love!

Because we have a big vegetable garden and because our family and friends LOVE vegetables, Chloes vegetable section is so much fun. My family LOVED the Coconut Mashed Yams with Currants on page 73. Will make this again for a potluck dinner I have been invited to, because it's so luscious and delicious. Shows that vegan can be delicious food that even non vegans will love. The Maple Roasted Brussel Sprouts with Toasted Hazelnuts on page 81 should make a brussel sprouts lover out of any former brussel sprouts hater. If you don't have hazelnuts available use walnuts or almonds as these worked for me as well.

Her chapter Eat With Your Hands which begins on page 93 is so much fun. It's a chapter some children of friends loved as well. Her Chloe's Award Winning Mango Masala Panini on page 101 is one the kids have asked to make again. Fresh mangos or frozen mangos are used. The tamarind paste may be harder to find locally, but Amazon.com sells it. If you are near an ethnic store you can buy Tamarind pods and make your own paste.

Yes, she has some excellent recipes for things like burgers. Her Double Double Drive Thru Burgers on page 103 are really good and were loved by even the meat eating burger folks. It was her Falafel Sliders with Avocado Hummus I loved best, but that's because I am a big cooker and eater of middle eastern foods. Also try her LA Style Chimichurri Tacos. Even our meat eating friends loved these.

Her Noodle chapter is great. I challenge anyone to make her vegan Mac and Cheese, and then say its not as good or even better than the milk cheese style mac and cheese you may have been eating for years. A friend made her Sweet Potato Gnocchi with sage Butter and now we are hooked. Like when we first had sweet potato fries and were hooked. Another friend made the Country Meatloaf on page 161 and her picky kids LOVED it!

Am not a big eater of sweets, but she has some excellent desserts, which two friends made. Again this cookbook is so wonderful and the recipes do not taste odd or weird. One could easily find these in a top rated restaurant.

If you have a family member headed off to college, friend/family getting married, single friend wanting to learn to cook healthy, or an older person who wants healthy fun food, consider giving this as a gift.

UPDATE March 27 2012:
This past week two friends asked for the Coconut Mashed Yams with Currants recipe and one asked for the Award Winning Mango Masala Panini because her kids who had eaten them at our place wanted her to make them. Then my neighbor who had been at our cooking party when we made a bunch of her recipes, asked for the Falafel Sliders with Avocado Hummus recipe. When non vegan friends and neighbors ask for recipes you know they are good. Read more ›

31 of 34 people found the following review helpful

5.0 out of 5 stars Fabulous, easy, tempting vegan dishes March 6, 2012

By pontmarie

Format:Paperback

I've tried a couple of vegan cookbooks before and was put off by the long list of ingredients, new to me, that I would need to purchase in order to make a dish. I first learned of Chloe Coscarelli by, yep, watching Cupcake Wars, and loved her enthusiasm and (seemingly) easy recipes. Now that her cookbook is out, I am delighted to find out that the recipes really ARE easy, no long list of ingredients to hunt down all over town, and the process is similar to meals I cook myself, only without the animal products/by-products.

If you are looking for a vegan cookbook to get you started on your journey, or would like to add some vegan dishes to your omnivore repertoire - this is the book for you.

15 of 15 people found the following review helpful

5.0 out of 5 stars Great when you need to indulge! April 8, 2012

By Vegan Girl

Format:Paperback|Amazon Verified Purchase

I became vegan three years ago, after years of vegetarianism, because I am disgusted by the oppression, enslavement, and senseless murder of animals. From hearing Chloe talk about her love of animals and the associated reasons for becoming vegan, I believe that is what inspired her to write a vegan cook book. I do not think she considers herself to be a health guru. I know that she talks about this book from a health perspective, but that's because, well, a vegan diet IS comparatively healthy. "Health" is a relative word: is a potato healthy? When compared to what? It's not as healthy as kale, but it's healthier than french fries. Though Chloe does not shy away from oil or refined flours, a vegan diet is still one that is devoid of cholesterol, that is remarkably low in saturated fat, and that CAN be healthy, especially when compared to meat, milk, and eggs, and YES, even with the inclusion of indulgent recipes like the ones in this book. Personally, I don't purchase white flour, so all of the desserts I've made from this book so far have been made with white whole wheat or whole wheat pastry flour, and it's made no difference whatsoever. I cannot wait to try the mandarin orange salad this week, but I won't be adding the fried wontons. It's little things like that that make this book so versatile.

I have tons of vegan cook books, most of which are on the healthier side. I was ready for something different. I cook most of my meals and use overly processed foods very minimally. I have a diet that most would consider healthy. I don't eat a lot of sweets, eats tons of beans and veggies and whole grains, choose whole wheat over white, don't drink soda, rarely eat candy or sweets- the whole nine yards.... However, sometimes you just want to sink your teeth into a mouth-watering bowl of fettuccine alfredo or bake some delicious cookies. When I have guests over, I think about the best way to present my love of animals and vegan lifestyle to them, and sorry, but it's not through beans and rice! I do not subscribe to the notion that one must live a life completely free of sugar or oil. Instead, I mainly eat healthy meals, and occasionally indulge. And let me tell you...this is THE book if you want to indulge. And anytime I feel there is too much oil in one of the recipes, I simply reduce. I know people say you don't buy a cookbook to rewrite the recipes, but in this case, the recipes are so clever and delicious that simply using less oil or whole wheat flour instead of white does not mean you get anything less from buying the book.

I recently had friends over and made the creamy scalloped potatoes with thyme, and they were just delicious. Exactly what I remember scalloped potatoes tasting like, and the base of the cream is ground cashews! That, my friends, is what makes a vegan diet healthier than the typical standard American diet. The cornbread poppers with maple butter were another huge hit, as were the baked donuts, and OH MY GOD the Caesar salad with maple wheat croutons! Quite possibly my favorite.

I've also tried the skillet black eyed pea meal, which was a little more on the healthy side- any time a recipe calls for sauteing onions and peppers in oil, I use a little water or veg broth instead. The saag aloo and chana masala were good. The ginger-nutmeg cupcakes were labor intensive and good, though I was surprised they are one of her most popular recipes, as I've definitely had better cupcakes. They were good, just not AMAZING like I expected. I just made the fudge for Easter dessert- I am not big on chocolate, but it's exactly everything fudge should be.

Overall, this is the perfect book to impress your guests and your taste buds. The pictures of food are impressive and thorough. I can't wait to try everything else! Read more ›