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Vegan Italiano: Meat-free, Egg-free, Dairy-free Dishes from Sun-Drenched Italy Paperback – October 3, 2006
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From Publishers Weekly
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.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
About the Author
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.
Top customer reviews
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.
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.