Vegan Italiano: Meat-free, Egg-free, Dairy-free Dishes from Sun-Drenched Italy
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Vegan Italiano: Meat-free, Egg-free, Dairy-free Dishes from Sun-Drenched Italy

3.74 of 5 stars 3.74  ·  rating details  ·  154 ratings  ·  16 reviews
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...more
Paperback, 192 pages
Published October 3rd 2006 by HP Trade
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Dyan
What I like most about this book and Vegan Mediterranean is that she sees no need (as I don't) for meat substitutes and uses no seitan, tofu, tempeh, etc. Absolutely wonderful!
Whitaker
A really great book shows us how everything is great and worth to die for
Kelly
Why hello, never ending vegan pasta bowl!

I received a copy of Donna Klein's Vegan Italiano for Christmas - and in the few short months that I've owned it, I've managed to tear through nearly three dozen recipes. This is unprecedented for me, cookbook hoarder and master procrastinator that I am. But I also love, love, LOVE pasta, and since the dishes all sound so incredible, my biggest challenge was choosing just one to start.

(As it turns out, the inaugural recipe was Frying-Pan Pizza, and it wa...more
Eliza Mansuetto Uribe
This book it what I have always wanted as far as healthy cooking goes. I am 80 percent vegan. I try to only eat meat and dairy products mostly on the weekend and vegies, beans, grains, fruit, etc during the week. My husband is a meat guy so I am always trying to come up with recipes that he would also like during the week. This book has really bridged the gap. Not one recipe has those strange vegan foods that people get repulsed by like textured vegetable protein, tofu, soy mayo and soy cheese....more
Kristen
I really love many of Donna Klein's other cookbooks, so I've given this one a couple chances now, but it just doesn't work for me.

First, it relies too heavily on ingredients that really MUST be at their absolute peak to make a dish good. Tomatoes in February ain't going to do it. Secondly (and maybe I've just gotten used to her super-quick recipes in other books), some of these recipes seem needlessly complicated -- and not for any great result. Linguini with broccoli sauce has you blanch brocc...more
brendan
One of my favorites. These are already-vegan traditional recipes, so no tofu and soy cheese here. I think every single dish I've made has been great. The recipes can work for anything from a work-night dinner to a romantic meal to a tailgating feast.

The soup section is especially useful. Other highlights include about a dozen pesto recipes, crostinis/bruschettas, and the only marinara sauce recipe you'll ever need. There's only one recipe each for stromboli and calzone but they are both killer....more
Sam
Vegan Italiano is deliciously different from other vegan cookbooks - the recipes are not traditional recipes, "veganized". Rather, Donna Klein uses already vegan recipes and original variations to create an array of dishes that simply happen to be vegan. The only drawback is that there are no recipes for creating your own gnocchi or pasta - the recipes all call for dried pasta, which means that you really only make the sauce, not the entire meal, from scratch.
Rainchilde
Every recipe I have made from this book has been a hit! This is my go-to book when I'm looking to make a nice yet simple dinner. The book is filled with informative "Cook's Tip" boxes and each recipe has the nutritional information at the bottom. I highly recommend this book (and the Farfalle with Sun-Dried Tomato-Mint Pesto on page 53)!
Debra
Looking forward to making many of these delicious recipes. Three cheers for nutritional information on every recipe. The negative is that presentation often runs to the next page. I am never thrilled to have to turn the page for a few sentences of instructions.
Monika
I tried the Braised Sweet and Sour Cabbage with Kidney Beans on page 118 and Spaghetti with Olive Oil on page 76 and they were mouth watering. Can't wait to try more. One of the best cookbooks I read.
Maggie
I really like this author's cookbooks. They're all vegan but instead of things like "tofu ricotta" & tofutti cream cheese, etc. -- she uses much simpler, authentic ingredients. Beautiful!
Christina
This had some good recipes - but it's hard to make Italian food vegan. If you want to do Italian vegetarian - my favorite is Unplugged Kitchen.
Happyreader
Just as good as her Mediterranean Vegan Kitchen. If you're looking for good soups, salads, or pastas, this is a good starting point.
Brittany
How does she make it seem so easy?! Lots of good nutty "cream" sauces. Risotto, anyone?
Alisha Hanson-Glatzel
So many amazing recipes!!! My 2 year old eats almost anything I cook from this book.
F.P.
A staple cookbook for me.
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