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
- Potato Gnocchi
- Lasagna Bolognese
- Eggplant Parmesan
- 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.
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.