After years of research, scientists declared that the Mediterranean diet was the best one for overall good health-and the exciting news was that it tasted great, too.
With recipes for everything from nutritious appetizers to dairy-free desserts, this unique Mediterranean vegan cookbook is ideal for vegetarians, those with a lactose intolerance, and anyone who wants to make gloriously delicious dishes without meat, eggs, or dairy.
Sicilian Eggplant Relish
Catalan Grilled Vegetables with Almond Sauce
Classic Italian Minestrone
Moroccan Fresh Tomato Salad
Black Olive Bread
Greek Currant Cake
Braised Pears in Red Wine
And many more!
About the Author
Donna Klein is the author of The Mediterranean Vegan Kitchen, The PDQ Vegetarian Cookbook, Vegan Italiano, The Gluten-Free Vegetarian Kitchen, The Tropical Vegan Kitchen, and Supermarket Vegan.
She has also contributed to The Washington Post, Vegetarian Gourmet, Veggie Life, The Herb Companion, and Yoga Journal, and studied French regional cooking at Le Cordon Bleu, Paris.
“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 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.” – Library Journal
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