Project Description

Cover for the title Vegan Italiano. Features a dark red cover with a picture of a bowl of pasta.

Vegan Italiano: Meat-free, Egg-free, Dairy-free Dishes from Sun-Drenched Italy

Author: Donna Klein · Subject: Cookbooks

Overview

Vegan Italiano is in the sumptuous style of classic Italian cuisine, this collection of delectably authentic recipes reinvents vegan.

In the sumptuous style of classic Italian cuisine, this collection of delectably authentic recipes reinvents vegan. Mouth-watering dishes burst with fresh fruits, vegetables, whole grains, nuts, and healthy fats like olive oil – all within an animal-free diet, ideal for lactose-intolerant eaters and vegetarians, too.

Delicious Italian food was made for bountiful and flavor-filled variations, not weak substitutions – which is why none of these recipes calls for tofu, soy milk, or other ingredients that mimic meat, dairy, and eggs. Now readers can treat themselves to something scrumptious – even if they can’t make it to Italy this year.

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.

Reviews

“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. Recipes in Vegan Italiano might be a bit untraditional, but they make up for it in healthfulness, as the nutritional information at the end of each recipe proves.” – Reed Business Information

“I pre-ordered Vegan Italiano before it came out because I loved the author’s previous book, The Mediterranean Vegan Kitchen. When it arrived I started using it immediately and have not been disappointed. I hope she goes on to write a Vegan Francaise cookbook and many more. 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.” – Kathryn Bennet, Amazon

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Cover for the title Vegan Italiano. Features a dark red cover with a picture of a bowl of pasta.

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