Author(s): Donna Klein
Classic Italian dishes, minus the meat and dairy, from the author of "The Mediterranean Vegan Kitchen". 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 flavour-filled variations, not weak substitutions, which is why none of these recipes calls for tofu, soy milk or other ingredients that mimic meat, dairy and eggs. Now readers can treat themselves to something scrumptious - even if they can't make it to Italy this year.
Donna Klein, a food writer who has contributed to Washington Post, Vegetarian Gourmet, Veggie Life, Herb Companion, Body and Soul and Yoga Journal, studied French regional cooking at Le Cordon Bleu, Paris.