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Chloe's Vegan Italian Kitchen: 150 Pizzas, Pastas, Pestos, Risottos, & Lots of Creamy Italian Classics, by Chloe Coscarelli
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Review
“Patrons looking for easy, unprocessed vegan versions of their creamy Italian favorites finally have the book they’ve been waiting for.” (Library Journal Starred review)
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About the Author
Chloe Coscarelli recently took home first place in the Food Network’s Cupcake Wars, making her the first vegan ever to win on a Food Network competition. Chloe is a graduate of the Natural Gourmet Institute of Health and Culinary Arts NYC and the University of California, Berkeley. She has also completed Cornell University’s Plant-Based Nutrition program based on Dr. T. Colin Campbell’s The China Study. She lives in Los Angeles.
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Product details
Paperback: 288 pages
Publisher: Atria Books; First Atria Paperback edition edition (September 23, 2014)
Language: English
ISBN-10: 1476736073
ISBN-13: 978-1476736075
Product Dimensions:
7.4 x 0.8 x 9.1 inches
Shipping Weight: 1.8 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
344 customer reviews
Amazon Best Sellers Rank:
#21,521 in Books (See Top 100 in Books)
There's a good reason that this book has such good reviews: It works. There are recipes for weekends, recipes for weeknights (like the Penne Puttanesca I'm eating now), and recipes for larger groups. There are dessert, bread, veggie, and yes, pasta recipes. There's something for everyone.This is a cookbook I'd recommend for people who are just getting into vegan food or who aren't sure if it's any good.
If I didn't write a rave review for this awesome cookbook I would be a real jerk. I just finished making my 3rd Weekly vegan meals for my mom using just this book. She is a real vegan. She has no time for cooking. At 81 she is busy changing the world by raising hell with the health establishment (women's reproductive rights) and keeping fit. So, when I can, I make food for her busy lifestyle. This book has everything! The Lasagna was a huge hit last week. This week I know she is going to flip for the Eggplant Parmesean. I made the Cream of Mushroom Soup (wow!), the Lemon Herb Cannellini beans, The amazing Shitake Bacon and the big hit of my family: The Sweet Potato Cous Cous with Almonds and Cranberries (I use regular cous cous as opposed to the Israeli and it rocks. The roasted potatoes with Gremalata is a revelation.The Mac and Cheese with Pesto is wonderful. The Kate Middleton Alfredo is fantastic! I am serving this stuff to my family, all non vegans, and they just eat it up. Thank you so much! Great cookbook. I am SURE these were all carefully kitchen tested. It shows!
Overall, this book is really great and I love all of Chloe's recipes. I do have one complaint though- in some of her recipes, the measurements seem off. I made the creamy tempeh recipe and it said 2 cups of water and 1 cup of cashews. I've made many cashew sauces in the past, and had never seen this ratio before. Nevertheless, I tried it and it did NOT work. I have a Vitamix blender. I tried it a second time with 1 cup of water and even then, it was way too soupy and i had to add more cashews. Cashews can get pretty expensive so this was not a fun mistake! I've noticed it on some of her online, blog recipes as well. That said, I will still make recipes from this book and enjoy, just being careful to see if I agree with the measurements, haha.
Meh. I was pretty excited about this book, like so many others. The pictures are pretty and the recipe names are ravishing. So far, I've made the meatballs, Kate Middleton Pasta Alfredo, and Italian Apple Cake. They were ok. Nothing special. I'm going to try a few more recipes that others have reviewed favorably to see if this changes my opinion.
Wonderful recipes and great addiction to my vegan cookbook collection. The Herbed Garlic Toast (p 238) is stupid easy and very good! Best garlic toast ever. Hint: grate your garlic cloves on a small plane grater for a bigger punch. Supper this evening will be Tomato Bread Soup (p 76). So many wonderful, tasty things to try.Edited to add that the tomato bread soup is crazy good and winner! I ordered my daughter-in-law this book, as she is vegan, pregnant, and craving Italian food.A little different take I did on the roasted herb potatoes with gremolata was to take the paste you make for the toasted garlic bread (has garlic, olive oil, and nutritional yeast) and toss that on the potatoes prior to baking, then add the gremolata as the recipe calls for at the end and my oh my! But is it ever good! I don't think you can go wrong with anything in this book.
This is an amazing book. Every recipe I have made has been DELISH....not that I have made every one but the pasta dishes are delicious and I am making the biscotti today; however, if you have to have one good reason to purchase this book you have got to get it for the "olive oil" pancakes. I have made these little gems 4 times already...first as directed, once gluten free with Bob's one to one GF flour, and twice with l/2 all purpose flour and l/2 spelt flour. OMG this simple recipe (which has no oil in it unless you oil the pan) is absolutely amazing, easy and the best GF and regular pancakes I have made in a long time and believe me....I LOVE pancakes. I have Chloe's first book which is very good (especially the Holiday loaf) but I love this book even more.
If you LOVE food and especially Italian food, this cook book is it! I eat a WFPB (Whole food Plant Based diet) that means: No dairy, no meat, and of course no butta, but lots of whole grains, vegetables, and lost of fruits, so when I cooked a few dishes from here, I knew this was the real deal. She grew up with a real Italian family, and converted all the high fat recipes to DELICIOUS healthy recipes! What a find, I'm in heaven! Try her Wild Mushroom Farro with lemon, mint and artichokes... I substituted farro for short grain brown rice (That's what I had on hand, came out yummy!!) and fresh parsley for the mint... my husband (a meat eater)...was over the top with this recipe...I have already made it again... just for him :)
I wanted to get a few recipes under my belt before discussing Chloe's new cookbook, Chloe's Vegan Italian Kitchen. First of all this book has 150 recipes! That's a lot! When I get a new cookbook I like to sit down and read it cover to cover, she had many different sections and even Pasta and Main course are separate. That just shows you how much she has to offer.My first recipe was, White Lasagna with Roasted Butternut Squash and Spinach. Of course I made this because Butternut Squash is in season and it's a delight. Creamy cashew Alfredo and tofu Ricotta pair wonderfully with the spinach and Butternut Squash.Next I made her recipe for Gluten-Free Pizza Crust. It's tasty adding Maple Syrup, Italian seasoning and garlic. But you add what you want! I decided to put raw veggie on top with a sundried tomato pesto.I had some pistachios I wanted to use, so for a hiking snack over the weekend, I made Pistachio Guacamole. Yummy!! What a great flavor, avocado and the nutty pistachios. Dip beet and sweet potato chips or raw veggies.Last but not least, I made the Italian Quesadillas. I loved these! White beans and avocado with sundried tomatoes. I used sprouted grain tortilla but you may use what you like!I recommend this book for anyone! Vegan or not.
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