The Mediterranean Vegan Kitchen

Front Cover
Penguin, May 1, 2001 - Cooking - 272 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


Orzo Pilaf with Peas Pearl Onions and Roasted Red Peppers
Penne with Porcini Mushroom Sauce
Penne with Sweet Pepper and Tomato Sauce
Enraged Penne
Spaghettini with Green Sauce
Radiatore with Herbed OvenRoasted Tomatoes
Rotelle with Mixed Summervegetable Sauce
Golden Spaghetti Pie with Olives and Raisins

Bruschetta with Tomatoes and Basil
Bruschetta with Tomatoes Black Olíves and Marínated Artíchokes
Classíc Bruschetta wíth Olíve Oíl Garlic and Coarse Salt
Chickpeas with ParsleyTahini Sauce
Provençal Chickpea Puree
Prevençal Chickpea Flour Pancake
Crostíní wíth Pureed Whíte Beans and Sautéed Wild Greens
Crostíní with Radícchío Balsamíc Vínegar and Olíve Oíl
Crostíní with Tomatoes Capers and Thyme
Crostíní wíth Black Truffle Sauce
Garlíc Puree with Croutons
wíld Mushroom Spread wíth Croutons
Eggplant RollUps wíth Pesto
Roasted Eggplant Salad
Provençal Eggplant Caviar
Polenta Crostíní with Caponata
Hummus with Roasted Red Pepper and Cilantro
Broiled Mushrooms with Pesto
Marinated Button Mushrooms with White Wine Cloves and Saffron
Mushrooms Stuffed with Bread Crumbs Parsley and Garlic
Wild Mushrooms in Garlic Sauce
Baked Black Olives with Herbes de Provence and Aníse
Black Olive Tapenade
Green Olive and Almond Tapenade
Italian Sweet and Sour Baby Cipolline Onions
Spanish Sweet and Sour Pearl Onions in TomatoRaisin Sauce
GarlicHerb Pita Toasts
Tomatoes Persillade
Catalan Grilled Vegetables with Almond Sauce
Salsa Romesco
Tomatoes à la Provençale
Assorted Vegetables in Charmoula Sauce
zucchini Marinated with Sherry vinegar and Mint
Stuffed Zucchini Níçoíse Style
Microwave Vegetable Broth
Basíc Vegetable Broth
Asparagus Soup with Thyme
Sícílían Barley Soup
Sícílían Bread and TomatoBasíl Soup
SícílíanStyle Broccoli and Parsnip Soup
Moroccan Carrot Soup
Roasted Eggplant and Red Pepper Soup
Garlic Soup with Potatoes Italian Style
TomatoFennel Soup
TomatoRice Soup
Simple Medíterranean Vegetable Soup
PersíanStye MultiBean Noodle Soup
Bouillabaisse of Spinach Potatoes Chíckpeas and Saffron
Tuscan Bread Soup with Vegetables and Beans
Tunísían Chickpea Soup
EgyptianStyle Lentil Soup
Lentil and EscaroLe Soup
Classic Italian Minestrone
Provençal Pumpkín Soup with Wínter Pístou
Quick TuscanStyle Minestrone Soup
Pasta and Bean Soup
TomatoLentil Soup with Brown Rice
Provençal Vegetable Soup with Pístou
Pistou Sauce
Provençal Wheat BerryBean Soup
Provençal ZucchiniRice Soup with Winter Pistou
Winter Pistou
Arugula and Mushroom Salad with Lemon Vinaigrette
Red Kidney Bean and Mixed Green Salad
Tunisian Beet Salad with Harissa
Persian Cucumber and Tomato Salad
Fennel Orange and Black Olive Salad
Green Bean and Chickpea Salad
Salad of Bitter Greens and Pine Nuts with Classic Italian Vinaigrette
Mixed Green Salad with Fresh Herb Vinaigrette
Mesclun Salad with Classíc French Vínaígrette
Warm Wild Mushroom and Frisée Salad
Moroccan Orange and Black Olive Salad
Orange Cucumber and Red Onion Salad with Aniseed
Roasted Red Pepper and Zucchini Salad
New Potato and Young Green Bean Salad
Moroccan Potato Salad
Radicchio and Butter Lettuce Salad with Toasted Walnuts
Romaine Salad with Roasted Garlic Vinaigrette
Romaine Red Onion and Chickpea Salad with Orange Vinaigrette
Romaine Salad with LemonDate Dressing
Sicilian Summer Salad of Roasted Red Onion Potatoes Green Beans and Olives
Spinach and Orange Salad with Pine Nuts and Raisins
Moroccan Fresh Tomato Salad
Tunisian Roasted Vegetable Salad
Catalan Rice Salad with SherryTomato Vinaigrette
Lebanese Bread Salad
Tuscan Bread Salad
Ligurian Bread Salad with Vegetables
Marinated Lentil Salad
ItalianStyle Brown Rice Salad
Rice Salad with Saffron and Careen Olives
Provencal Couscous Tabbouleh Salad
Tabbouleh Salad with Chickpeas
Mediterranean Wheat Berry Salad
Bulgur Pilaf with Dried Fruits
Capellini with Fondue de Tomatoes
Conchiglie with Green and BlackEyed Peas Pearl Onions and Basil
Couscous with Peas Lettuce and Mint
Couscous with SevenVegetable Tagine
ZucchiniLemon Couscous
Ditali with Cauliflower
Farfalle with Sautéed Radicchio Fennel and Toasted Walnuts
Fettuccine with Green Beans and Tomatoes
Fettuccine with Spicy Raw Tomato Herb and Caper Sauce
Potato Gnocchi with Pesto
Poor Mans Pesto
Squash Gnocchi with walnut Sauce
Walnut Sauce
Linguine with Asparagus and Tomato Coulis
Linguine with Pesto Potatoes and Green Beans
Linguine with TomatoPesto Sauce
Gratin of Macaroni Tomatoes Basil and Olives
Orecchiette with Broccoli Rabe
Spaghettini with WalnutGarlic Sauce
Vermicelli Nests with Chickpeas Spinach and Tomato
Arborío Rice with Roasted Peppers Basil Pine Nuts and Olives
Green Rice
Quick Farmers Paella
Rice and Lima Beans wíth Sofregit
Provencal LemonHerb Rice
Rice Pilaf with Currants Golden Raisins and Pine Nuts
Herbed Risotto with Tomato and Basil Provencal Style
OvenBaked Spanísh Saffron Rice with Pímíento
SaffronScented Risotto alla Milanese
Spring Vegetable Risotto
Polenta with Stewed Peppers and Tomatoes
Barley Pilaf wíth Mushrooms
Artïchoke Hearts Mushrooms and Peas in a Lemon Sauce
Grilled Asparagus
Roasted Asparagus with Mushrooms
Asparagus with Black Olives and Orange Vinaigrette
Asparagus in Orange Sauce
SicilianStyle Broccoli
Braised Broccoli Rabe with Prunes Golden Raisins and Píne Nuts
Baked Cabbage with Garlic
Carrots with Fennel Provençal Style
Cauliflower with Capers in Herbed Vinaigrette
Braised Belgian Endives with Clementines
Baked Onions italian Style
Provencal Eggplant Gratin with OrangeTomato Sauce
Roasted Green Beans with Slivered Almonds
Green Beans Spanish Style
Green Beans with SunDried Tomato and Blade Olive Sauce
Lima Beans with Lettuce Scallions and Mint
Peas Braised with Lettuce and Mint
GarlicMashed Potatoes with Olive Oil
New Potatoes with Herbes de Provence Lemon and Coarse Salt
Provençal Potato and Wild Mushroom Gratin
Herbed Scalloped Potatoes Provençal Style
Roasted Greek Potatoes with Oregano and Lemon
Roasted Rosemary Potatoes with Garlic
Provençal Spinach Gratin
Provençal Butternut Squash Gratin
Spinach Sautéed with Raisins and Pine Nuts
Sautéed Cherry Tomatoes with Mediterranean Herbs
Baked Tomatoes Corsican Style
Baked Tomatoes Sicilian Style
Sautéed Zucchini and Mushrooms with SunDried Tomatoes
Gratin of Young Artichokes and Olives
GreekStyle Artichoke and Bean Stew
Beans in a Bottle Tuscan Style
Cannellini Beans with Sautéed Kale
Braised Cabbage with Red Beans and Rice
Provençal Tian of Chickpeas Eggplant Tomatoes and Olives
Eggplant Croquettes with Tomato Sauce
EggplantCouscous Rolls with Black Olives and Minted Tomato Sauce
Greek Ragout of Green Beans Potatoes and VineRipened Tomatoes
Eggplant Napoleons with Tomato and Orange Sauce CatalanStyle
Stuffed Portobello Mushrooms with SanDried Tomatoes and Basil
OrzoStuffed Peppers with Basil and Mint
Tomatoes Stuffed with Herbed Rice Provençal Style
Ratatouille with white Beans
Italian Summer Vegetable Stew
Swiss Chard Dolmas with Chickpeas
Zucchini Stuffed with Couscous Golden Raisins and Currants
Black Olive Bread
WholeWheat Pita Bread
Quick SunDried Tomato Bread
Basic Pizza Dough
Quick Classic Pizza alla Marinara
Classic Pizza Sauce
Quick TuscanStyle Pizza with White Beans Tomatoes and Basil
Pizza with Caramelized Onion Kalamata Olives and Tomatoes
Quick CatalanStyle Pizza with Peppers Tomatoes and Onion
QuickRise Focaccia Dough
ProvençalStyle French Bread Pizza with Caramelized Onion Broccoli and Niçoise Olives
Classic Focaccia with Rosemary Olive Oil and Coarse Salt
Quick Focaccia with Artichokes and SunDried Tomatoes
Greek Lenten Spinach Pie
Polenta Pie with Wild Mushroom Filling
Light Tomato Sauce
SunDried Tomato Pesto
Linguine Tart with SunDried Tomato Pesto
Herbed Onion Confit
Bagels with Eggplant Spread
Golden Slipper Ciabatta Sandwich with Roasted Yellow Pepper and Caramelized Onion
French Bread Panini with Grilled Eggplant Herbed Onion Confit and TomatoCognac Sauce
TomatoCognac Sauce
Grilled Mediterranean Vegetable Panini
Pita Stuffed with Eggplant Salad
Provençal Marinated Vegetable Sandwich
Apples Baked in Red Wine
Apples Poached in White Wine
Fresh Apricot Compote with Ginger and Spearmint
Macédoine of Cantaloupe with Anise
Macedonia of Fall Fruit
Provençal Mixed Fresh Fruit Compote with Mint
Italian white Grape Ice
Italian Lemon Ice
Macedonia of Melon in a Mint Syrup
Peaches Poached in Red Wine
Peach and Blackberry Parfait with Raspberry Coulis
Baked Stuffed Pears
Braised Pears in Red Wine
Strawberry Sorbet
Macedonia of Strawberries in Red Wine Syrup
Strawberry Parfait with Bananas Grapes and Grappa
Plum Tart in Phyllo
Spiced Apple and Almond Cake
Caramelized Apple Tart with Aniseed
Provençal Cherry and Almond Gratín
Greek Currant Cake
Spring and Summer Menus for Four
Spring and Summer Menus for Four to Six
Spring and Summer Menus for Six
Fall and Winter Menus for Four to Six
Fall and Winter Menus for Six

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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.

Bibliographic information