Product Description

Mangia-minus the meat and dairy-with these classic Italian dishes from the author of The Mediterranean Vegan Kitchen.

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.

Product Details

• Amazon Sales Rank: #38017 in Books
• Published on: 2006-10-03
• Original language: English
• Number of items: 1
• Binding: Paperback
• 192 pages

Features

• ISBN13: 9781557884947
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

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 Washington Post, Vegetarian Gourmet, Veggie Life, Herb Companion, Body and Soul, and Yoga Journal, studied French regional cooking at Le Cordon Bleu, Paris.

Customer Reviews

Delicious, Authentic and no weird ingredients
I pre-ordered this book 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.

Tired of wimpy frozen lasagna, limp spaghetti, and uninspired Italian?
Do you love Italian food, but are tired of greasy, unhealthy versions in restaurants? Looking to lighten up on fat and cholesterol? A vegan or vegetarian looking for authentic Italian without strange soy meat substitutes?

Enter Donna Klein's Vegan Italiano. Author of TheThe Mediterranean Vegan Kitchen, The PDQ (Pretty Darn Quick) Vegetarian Cookbook: 240 Healthy and Easy No-Prep Recipes for Busy Cooks, and the The Gluten-Free Vegetarian Kitchen: Delicious and Nutritious Wheat-Free, Gluten-Free Dishes, Klein writes easy-to-follow, delicious vegan recipes that, best of all, are free of strange soy substitutes like TVP crumbles, soy sausage, tofu or tempeh. Only garden-fresh natural ingredients are used, with a touch of olive oil for flavor.

Naturally, Italian standards such as bruschetta, minestrone, gnocchi, and lasagna are included. Bruschettas include Asparagus, Apulian-Style with Cherry Tomatoes and Basil, and Cherry Tomato and Roasted Red Pepper. Lasagnas include Spinach and Eggplant and Zucchini. The main part of the book is dedicated, not surprisingly, to pasta, with numerous farfalle, linguine, and fusili offerings. There are also numerous ideas for fresh wild greens salads, vegetable side dishes, pizzas and breads, and desserts. Many of the dessert offerings would be perfect on a hot summer's day on the patio: fruits poached in red and white wine, macedonias, and granitas.

The great thing about vegan Italian recipes is that they're delicious as written, but if you want to add cheese, feel free. It's much easier to add animal products to a successful vegan recipe than it is to subtract them from a traditional one.

The majority of recipes are easy to prepare and contain detailed nutritional info. Fans of Donna Klein's other vegan and vegetarian cookbooks, as well as those looking for healthier updates on authentic Italian cuisine, will do well to check out Vegan Italiano. Although not as thorough as Klein's Mediterranean Vegan Kitchen (much of Vegan Italiano felt like carryovers from MVK), these are still healthy, delicious Italian favorites that are easy to prepare.

Terrific everyday cookbook
I've had this book only for a few weeks but I have used it many times already. It is often the first cookbook I head for when looking for something to cook.

That's because it is full of simple recipes using common ingredients, many of them quick and easy to put together. A really good everyday cookbook. The only reason I didn't give it a higher rating is that it didn't have more recipes.