Vegan Italiano
Meat-free, Egg-free, Dairy-free Dishes from Sun-Drenched Italy: A Cookbook
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- USD 3.99
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- USD 3.99
Descripción editorial
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.
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.
