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The medical world has been touting the health benefits of the Mediterranean diet for decades. In The Mediterranean Vegan Kitchen, Donna Klein provides more than 300 recipes suited to anyone who wants to eat a healthful diet free of animal products. Unlike many vegetarian or vegan cookbooks that simply take the meat or dairy products out of a recipe--or even worse, use tasteless substitutes--this book includes only recipes that actually exist in Mediterranean cuisine. You won't find any grainy cheese substitutes or spongy meat imposters here.
In chapters on every course from appetizers to desserts, the author presents recipe upon recipe for flavorful and healthy dishes--all without meat, dairy, or eggs. Appetizers like Mushrooms Stuffed with Bread Crumbs, Parsley, and Garlic--given a sweet and nutty zing from the addition of a fortified wine--or Baked Black Olives with Herbes de Provence and Anise are so full flavored they certainly don't need the richness of animal products. The Poor Man's Pesto (so named because of the absence of cheese) that tops fluffy Potato Gnocchi proves that fruity green olive oil is the heart and garden-fresh basil is the soul of a good pesto. Desserts don't disappoint either. Relying on fresh fruits for flavor, they are just the sort of sweet and rich concoctions we expect from the Mediterranean. Baked Pears are stuffed with a rich blend of bread crumbs, toasted almonds, and chocolate and baked in a flavorful mixture of marsala, white wine, and pear or apple juice.
An extremely helpful Meals in Minutes section offers menu suggestions for those whose schedules allow only an hour or less for meal preparation, and the nutritional information provided for each dish is a welcome bonus for health-conscious cooks. --Robin Donovan
Food writer Klein's goal was to include only vegan recipes "that really exist in Mediterranean cuisine," and because much of Mediterranean cooking is vegan by nature olive oil is used in many cuisines rather than butter, and meat has never been the centerpiece of the meal, for example she was successful. Rather than experimenting with replacements for anchovies and the like, she chose recipes that already met the requirements of a vegan diet, from a Moroccan Couscous with Seven-Vegetable Tagine to Proven?al Tomatoes Stuffed with Herbed Rice. The one ingredient that is conspicuously absent, which Klein acknowledges, is cheese, as it's difficult to think of pesto and many pasta dishes without it; she leaves the option of using cheese substitutes to her readers. For all vegetarian collections.
Copyright 2001 Reed Business Information, Inc.
Recommended to me and I can see why. Combines foods and flavors I like.Published 4 months ago by Sara M. Baum
Vegan food that's not salad and not everything has beans! As a newbie vegan, this book is a heaven sent. Read morePublished 5 months ago by Yankeebelle
Being vegan for only 7 week this book was very helpful and has great yummy recipies, I wish there were more pictures as I like to look at the end product.Published 6 months ago by Janette lopez
The recipes I've tried have been good. There are many I plan to try but haven't, but that's not the fault of the book.Published 7 months ago by JoAnne Backman
Some of the ingredients are not very accessible to the typical American. I've never even seen some of the ingredients in real life, which makes many of the recipes in this... Read morePublished 8 months ago by Phaewryn OGuin
This book is fabulous, my very favorite recipe book. But my old dog-eared paper copy was falling apart, and I have the Kindle Reader installed on my new kitchen Windows tablet, so... Read morePublished 8 months ago by Howard Taylor