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The medical world has been touting the health benefits of the Mediterranean diet for decades. In The Mediterranean Vegan Kitchen, Donna Klein provides more than 300 recipes suited to anyone who wants to eat a healthful diet free of animal products. Unlike many vegetarian or vegan cookbooks that simply take the meat or dairy products out of a recipe--or even worse, use tasteless substitutes--this book includes only recipes that actually exist in Mediterranean cuisine. You won't find any grainy cheese substitutes or spongy meat imposters here.
In chapters on every course from appetizers to desserts, the author presents recipe upon recipe for flavorful and healthy dishes--all without meat, dairy, or eggs. Appetizers like Mushrooms Stuffed with Bread Crumbs, Parsley, and Garlic--given a sweet and nutty zing from the addition of a fortified wine--or Baked Black Olives with Herbes de Provence and Anise are so full flavored they certainly don't need the richness of animal products. The Poor Man's Pesto (so named because of the absence of cheese) that tops fluffy Potato Gnocchi proves that fruity green olive oil is the heart and garden-fresh basil is the soul of a good pesto. Desserts don't disappoint either. Relying on fresh fruits for flavor, they are just the sort of sweet and rich concoctions we expect from the Mediterranean. Baked Pears are stuffed with a rich blend of bread crumbs, toasted almonds, and chocolate and baked in a flavorful mixture of marsala, white wine, and pear or apple juice.
An extremely helpful Meals in Minutes section offers menu suggestions for those whose schedules allow only an hour or less for meal preparation, and the nutritional information provided for each dish is a welcome bonus for health-conscious cooks. --Robin Donovan
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 Proven?al 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. For all vegetarian collections.
Copyright 2001 Reed Business Information, Inc.
As a vegetarian with many vegetarian friends, I can't believe this book isn't better known. Donna Klein has combined here a fabulous selection of plant-based vegetarian dishes --... Read morePublished 2 days ago by Sally Seton
I had read other reviews of this cookbook that sounded really good. I have tried 2 recipes so far that were not that great. Read morePublished on Dec 23 2012 by Lyn Hartfield
I have been enjoying this book so much. It is hard to find a cookbook for vegetarians with no soy or animal products in it. Cooking is fun again. Thanks.Published on March 8 2012 by Debora
We got this book because we were starting a trial of being a vegetarian for one month. While the book does have lots and lots of recipes and ideas, it would really help if there... Read morePublished on Feb. 16 2012 by Amazon Customer
I ordered due to the great reviews but the cookbook in it's format is just not right for me. It's small print and long text layout made me put it in the 'will get to' pile. Read morePublished on Sept. 8 2011 by veganwannabe
I'm neither a vegan nor vegetarian, I bought the book for Mediterranean Vegetable recipes because I love the food from that area. Read morePublished on Dec 17 2009 by B. Best
I think every vegan has got to have this cookbook - every recipe calls for basic ingredients which then turn out to be the most delicious dishes you have ever tried. Read morePublished on Nov. 13 2009 by Oleksandra Dramova
I bought this book based on all the positive feedback. After trying quite a few recipes I would rate this cookbook as OK. Read morePublished on Oct. 25 2009 by Joelene