Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
+ $3.99 shipping
The Mediterranean Vegan Kitchen: Meat-Free, Egg-Free, Dairy-Free Dishes from the Healthiest Region Under the Sun Paperback – May 1, 2001
|New from||Used from|
The Amazon Book Review
Author interviews, book reviews, editors picks, and more. Read it now
Frequently bought together
Customers who bought this item also bought
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
From Library Journal
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.
Top customer reviews
This is simply a fantastic cookbook, vegan or not. In fact, I would even be willing to say that this is one of the best cookbooks I have ever owned, out of some 20+ thoroughly used and abused cookbooks, both vegetarian and non-vegetarian.
There are three particularly exceptional things about this cookbook:
First, it has a high percentage of great recipes. I've liked almost every receipe I've tried out of this book. No other cookbook I've ever owned has had recipes as consistently good as this one.
Second, the author has gone to tremendous lengths to stay as close to authenticity as possible. All of her recipes are based on some regional variation of a traditional Mediterraean (or sometimes Middle Eastern) dish that, for reasons of economics or location, is mostly or entirely vegetarian. One of my favorite recipes in the book, the Quick Farmer's Paella, is based on an inland region variation of Spanish paella, which, because of its location in a fertile growing areas, just happens to incorporate primarily fresh vegetables instead of seafood. This adherence to authenticity is probably the reason that so many of her recipes are so good.
Third, there are absolutely no soy products in this book whatsoever... none! I, personally, can't stand tofu and soy substitutes, and am always disappointed when I buy a new vegan or vegetarian cookbook and find that it's chock full of "tofu" this or "soy cheese" that. This book is a welcome relief from all of those cookbooks that try to "fill in the missing ingredient" with tofu products.
My favorite recipes thus far are the Pumpkin Soup with Winter Pistou (incredible), the Quick Farmer's Paella (a fantastic recipe that's colorful, tasty, and easy to prepare), and the mouthwateringly delicious Roasted Eggplant Salad (also known as Baba Ganoush).
My hat's off to Donna Klein for writing this wonderful book.