The Mediterranean Vegan Kitchen: Meat-free, Egg-free, Dairy-free Dishes from the Healthiest Place Under the Sun

Front Cover
Penguin, 2001 - Cooking - 251 pages
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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LibraryThing Review

User Review  - e1da - LibraryThing

This is my all time favorite cookbook. The recipes are vegan, but you won't find any mock foods or anything trying to be something it isn't. Mind you, there is a place for those recipes too, but these ... Read full review

LibraryThing Review

User Review  - TracyRowan - LibraryThing

Okay, I admit it, I think a day without cheese is a waste of time. That said, I have to confess I'm really impressed with this book and its wealth of vegan recipes which literally made my mouth water ... Read full review

Contents

Meze Tapas Antipasti Hors doeuvres and Other Tempting Snacks and Starters
1
Basic Vegetable Broths Light Soups and Hearty MealinaBowl Soups
35
Healthful Salads before after and with the Meal or as the Main Event
65
Main Courses First Courses and Side Dishes from Easy Spaghetti to Exotic Couscous
95
Main Courses and Side Dishes from Simple Gratins to Sumptuous Ragouts
135
Mediterranean Breads Pizza Focaccia Savory Pies and Sandwiches
179
Spectacular Fruit Compotes Parfaits Sorbets Granitas and More
207
Suggested Weeknight Menus Ready in Less than an Hour for the Busy Cook plus Appetizer and Dessert Suggestions for Weekend Entertaining
227
Bibliography
235
Metric Conversion Charts
237
Index
239
About the Author
251
Copyright

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About the author (2001)

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.

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