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Vegan cuisine eschews the use of all animal products, which form the basis of a great deal of Italian cooking. Klein, author of The Mediterranean Vegan Kitchen and The PDQ Vegetarian Cookbook, nevertheless finds plenty of recipes for this inventive compendium. Sicilian-Style Roasted Stuffed Tomatoes, for example, are filled with bread crumbs, capers, and garlic, designed to be satisfying enough that one won't miss the ground veal they might otherwise be filled with. Same goes for the Zucchini Stuffed With Olives And Tomatoes, which smacks of briny olives and savory spices. The Fettucine with Basil-Pea Cream substitutes pea puree for the dairy of al Fredo. These recipes might be a bit untraditional, but they make up for it in healthfulness, as the nutritional information at the end of each recipe proves.
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Donna Klein, a food writer who has contributed to The Washington Post, Vegetarian Gourmet, Veggie Life, The Herb Companion, and Yoga Journal, studied French regional cooking at Le Cordon Bleu, Paris.
I enjoy that the author uses recipes that are already vegan to begin with, instead of modifying a bunch of common dishes.Published 2 months ago by L
love this cookbook, and always buy 4 or 5 copies at a time to give to anyone who says they are interested in eating vegan, but have no idea where to start/how to do so. Read morePublished 7 months ago by jeanne hackett
This book gets extra marks for being authentic with real recipes from every region in Italy. Now keep in mind most people aren't used to eating actual Italian food. Read morePublished 8 months ago by chikfender
No fake foods in Klein's recipes, which I really appreciate. A lot of these recipes are common sense if you're from an Italian family (as I am) but there are also some good tips... Read morePublished 14 months ago by Book Lover