Vegan chef and winner of the Food Network’s Cupcake Wars Chloe Coscarelli dig into her Italian roots to create Chloe’s Vegan Italian Kitchen with more than 150 recipes inspired by the most popular cuisine in the world.
If you think a healthy vegan diet means giving up pasta in a creamy sauce, cheesy pizza, and luscious tiramisu, think again! Following her hit cookbooks Chloe’s Kitchen and Chloe’s Vegan Desserts, Chef Chloe goes to her family’s homeland to veganize its time-honored delicacies—and add some distinctively delicious twists.
Make sumptuous recipes like:
Butternut Ravioli with Brown Sugar and Crispy Sage
Red Wine Seitan on Ciabatta
Crumbled “Sausage” and “Mozzarella” Pizza
Butternut Squash, Caramelized Onion, and Apple Pizza
Chocolate-Dipped Almond Biscotti
Italian Wedding Cake
Mint Chip Gelato Sandwiches
Banana Coffee Cupcakes
Pomegranate Mint Italian Soda
Chloe also includes directions for making her recipes allergy- and gluten-free so that you can feast on all your favorite foods, no matter your diet.
With fresh vegan takes on classic Italian cuisine illustrated by gorgeous full-color photographs throughout, and her bright and lively personality on every page, Vegan Italian Kitchen takes you on a delectable trip to Italy.
About the Author
Chloe Coscarelli took home first place in the Food Network’s Cupcake Wars, making her the first vegan ever to win on a Food Network competition. Chloe is a graduate of the Natural Gourmet Institute of Health and Culinary Arts NYC and the University of California, Berkeley. She has also completed Cornell University’s Plant-Based Nutrition program based on Dr. T. Colin Campbell’s The China Study.
“Overall, this cookbook is a winner. . .I think that this cookbook has great recipes that are sure to please anyone’s palette, even meat-eaters. Most of the recipes are easy to prepare and use readily available ingredients. Above all, they are wonderful!” – Teddy Rose. Review: Chloe’s Vegan Italian Kitchen. 24 Nov 2014
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