Customer Reviews

Vegan Italiano: Meat-free, Egg-free, Dairy-free Dishes from Sun-Drenched Italy

5 star:		(18)
4 star:		(6)
3 star:		(1)
2 star:		(1)
1 star:		(0)

 

 

I pre-ordered this book before it came out because I loved the author's previous book, The Mediterranean Vegan Kitchen. When it arrived I started using it immediately and have not been disappointed. I hope she goes on to write a Vegan Francaise cookbook and many more.

The recipes are relatively simple and straightforward. I am thrilled that they avoid vegan ingredients that are not indigenous to the region - there are no calls for tofu, fake meat or tempeh, etc.

Where an Italian recipe traditionally calls for cheese or eggs, the author finds a vegan version or invents one, staying within the norms of the cuisine. Most recipes are less than a page. There are no pictures. Every recipe I have tried has been delicious and even my husband (who thinks all Italian food should be smothered in cheese) has liked these dishes.

Anyone who like Italian food will appreciate this book.

Do you love Italian food, but are tired of greasy, unhealthy versions in restaurants? Looking to lighten up on fat and cholesterol? A vegan or vegetarian looking for authentic Italian without strange soy meat substitutes?

Enter Donna Klein's Vegan Italiano. Author of TheThe Mediterranean Vegan Kitchen, The PDQ (Pretty Darn Quick) Vegetarian Cookbook: 240 Healthy and Easy No-Prep Recipes for Busy Cooks, and the The Gluten-Free Vegetarian Kitchen: Delicious and Nutritious Wheat-Free, Gluten-Free Dishes, Klein writes easy-to-follow, delicious vegan recipes that, best of all, are free of strange soy substitutes like TVP crumbles, soy sausage, tofu or tempeh. Only garden-fresh natural ingredients are used, with a touch of olive oil for flavor.

Naturally, Italian standards such as bruschetta, minestrone, gnocchi, and lasagna are included. Bruschettas include Asparagus, Apulian-Style with Cherry Tomatoes and Basil, and Cherry Tomato and Roasted Red Pepper. Lasagnas include Spinach and Eggplant and Zucchini. The main part of the book is dedicated, not surprisingly, to pasta, with numerous farfalle, linguine, and fusili offerings. There are also numerous ideas for fresh wild greens salads, vegetable side dishes, pizzas and breads, and desserts. Many of the dessert offerings would be perfect on a hot summer's day on the patio: fruits poached in red and white wine, macedonias, and granitas.

The great thing about vegan Italian recipes is that they're delicious as written, but if you want to add cheese, feel free. It's much easier to add animal products to a successful vegan recipe than it is to subtract them from a traditional one.

The majority of recipes are easy to prepare and contain detailed nutritional info. Fans of Donna Klein's other vegan and vegetarian cookbooks, as well as those looking for healthier updates on authentic Italian cuisine, will do well to check out Vegan Italiano. Although not as thorough as Klein's Mediterranean Vegan Kitchen (much of Vegan Italiano felt like carryovers from MVK), these are still healthy, delicious Italian favorites that are easy to prepare.

I've had this book only for a few weeks but I have used it many times already. It is often the first cookbook I head for when looking for something to cook.

That's because it is full of simple recipes using common ingredients, many of them quick and easy to put together. A really good everyday cookbook. The only reason I didn't give it a higher rating is that it didn't have more recipes.

After becoming vegan due to severe diabetes and high cholesterol, I was growing tired of the same dishes. Finding this rich resource has made it much easier to stick to my diet as I have prepared many of the recipes. It is not only a good recipe resource, but an enjoyable glimpse into the culture or Italy through their food choices. Very good book.

I bought this fairly recently and I've made a number of dishes from it that have all turned out perfectly. I'm thrilled to have found a vegan cookbook that uses simple, healthy ingredients with no tofu or meat substitutes in sight!

I've served a couple of these meals to non-vegetarians and they were super impressed!

The bad: No Graphics except for the cover. Cookbooks should be in COLOR, with pictures for each recipe!

The good:
1. Every single recipe in here is amazing. The desserts especially. I loved the apple cake and grilled stuffed peaches...mmm, yum!
2. The author has a great chatty style. It feels like you're over at your best friend's house who happens to be an amazing cook and you're sipping on Limoncello as she tells you about her day whilst cooking quick appetizers for a summer picnic :) (my imagination got carried away there).
3. The recipes are true to Italy so you won't find fake soy/gluten based meats or vegan cheeses that are difficult for beginning vegans to make or use. These recipes are true vegan recipes, meaning they were never intended to have meat/cheese/eggs etc.! So it doesn't feel like you're missing anything and most people won't even realize they just had a completely vegan meal until you tell them so!
4. She describes each region in the beginning of the book and tells you which region each recipe comes from as well.

Verdict...GET IT!

Best cookbook i have ever purchased! Amazing real Italian recipes! If I cooked these dishes for my other non vegan family members they would have no clue that it was a vegan dish! i highly highly recommend it.

I love both of her cookbooks. I don't care for tofu. She doesn't use meat anologs. Her recipes taste like they were a lot of work, but are very easy. I love the Basil-Pea Cream from this book.

I use this and the Mediterranean Vegan cookbook frequently. I do some substitutions, whole wheat pasta for regular or brown rice instead of white, but both books have been quite useful. 4 stars instead of 5 because I just feel cookbooks should have photos, but they're both good books nonetheless.

I'm giving this four stars as a combination of 5 for the availability and healthiness factor and 3 for the recipes. Most of the ones I've tried have been good, not amazing, and one was just bad. I keep wanting to give more recipes a chance but as I thumb through not much catches my eye.

I honestly think my lack of enthusiasm with this book is more to do with personal taste than anything. I do really love the concept that there is no soy, tempeh, or even nutritional yeast, just because that makes this book way less intimidating for new vegans or people who are trying to cut out some animal products.

I would suggest that you flip through this book before purchasing, I know a lot of people love it, so I think I'm the odd one out.