The Mediterranean Vegan Kitchen | Donna Klein

The Mediterranean Vegan Kitchen | Donna Klein | Delicious and Healthy

books:

The Mediterranean ...

	The Mediterranean Vegan Kitchen Donna Klein HP Trade, 2001 - 272 pages average customer review:based on 85 reviews view larger image
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highly recommended

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. Dishes include:

¥ Sicilian Eggplant Relish
¥ Catalan Grilled Vegetables with Almond Sauce
¥ Classic Italian Minestrone
¥ Moroccan Fresh Tomato Salad
¥ Black Olive Bread
¥ Zucchini-Lemon Couscous
¥ Greek Currant Cake
¥ Braised Pears in Red Wine
¥ and more

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Really, really good!

I'm not vegan, so I originally bought this book for some healthy side-dish ideas. Since purchasing, I find myself preparing entire vegan meals at least a few times a week. The recipes are absolutely delicious. My faves so far are the ribollita, salsa romesco, and the walnut sauce-well worth buying the book even just for these three recipes alone.

Delicious and Healthy

I was given this book as a gift when I was looking for recipes to feed my diabetic husband who also suffers from high cholesterol and is an incredibly picky eater. This book was - and is! - a godsend.

Every recipe I've tried has been tasty and simple to prepare. What's more, the nutritional information listed with each recipe helps me keep track of how it's going to influence my husband's blood sugar levels.

No, we're not vegans. We're not even vegetarians. What does that matter? This is a great cookbook any way you slice it. Whether you are interested in this book for philosophic concerns, health reasons, or simply because you love good Mediterranian food, this book is a clear winner.

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The best cookbook I have come across

I recieved this cookbook as a gift a year or two ago after hungering after it for a very long time. What really intrigued me was that she uses real authentic recipes, that were already vegan. I'm not into "meat" subs and such things, and this cookbook is free of them. This cookbook has some of the most tasty dishes that i've made. They're very simple recipes, no "weird" ingredients. This really is my favourite cookbook. The rosemary focaccia is the simplest and tastiest bread recipe ever.
I reccomend this to vegans and non-vegans alike. :]]

no more cheese please!

I'm a vegetarian TOTALLY SICK OF CHEESE! I love cheese, but found myself putting cheese on everything as a meat substitute. I switched to toasted almonds, but this got boring too. Being not too enthusiastic about tofu, and recently going to a vegetarian restaurant which tried to re-create meat dishes with minimal success, this is a much better to approach to yummy vegetarian food...I don't miss the meat or cheese. Also, it's easy to substitute things. I often use almonds instead of pine nuts, or leave out a spice or two I don't have...makes little difference. Overall, a great book perfect for the bored vegetarian, and through making these dishes I've actually learned a lot about flavor profiles and combinations. All hail to the olive oil!

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Fantastic for "what should I eat tonight"

My mom bought me this book last summer while I was breastfeeding my daughter who had allergies to soy and dairy. As a vegetarian (who loves cheese), it was hard for me to cut out dairy and most vegan cookbooks heavily use soy in some form. I went back to this cookbook again and again. It's filled with recipes that I could prepare primarily from staples I have on hand in my pantry (admittedly, I have a fairly stocked pantry which includes dried porcini mushrooms, an abundance of beans, canned tomatoes, different kinds of pasta, stone ground polenta (not instant)). I usually just needed to figure out what vegetables I had available and would have most of the other ingredients available. A number of the recipes could be prepared in 30-45 minutes total, and even more required additional cooking time, but only 30-45 minutes hands-on time.

Even now that I'm able to eat soy and dairy again, I still turn to this cookbook over and over again. I find the recipes easy to follow (and amenable to changes as some do seem to call for more olive oil or salt than necessary, not to say the extra oil or salt hurts the flavor of the dish). There are lasagana recipes, multiple recipes for pesto, paella any many other dishes that I never thought of making when I couldn't have cheese, many of these I now prefer to my previous versions. Overall, we have yet to find a recipe that we haven't liked enough to fix again (and for many of them, we do fix them over and over).

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