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The Mediterranean Vegan Kitchen by Donna Klein HP Books, May, 2001. Trade paperback, 251 pages. ISBN: 1557883599 Ordering information: Amazon.com | Amazon.co.uk 
One would have had to have been hiding in a cave in
Afghanistan not to have heard all the hype over the
past few years about the miraculous Mediterranean diet.
The diet, which is rich in whole grains, fresh fruits, vegetables,
and olive oil is quite good for the human heart. Donna Klein
has written a cookbook focusing on those Mediterranean
dishes which are totally vegetarian: they do not utilize
meat, eggs or dairy in even the smallest amounts.
By simply finding those native dishes which conform to these
parameters, instead of taking other dishes and
substituting ingredients, Klein has put together a
large number of healthful and delicious recipes which any
vegetarian will love.
Appetizers include Bruschetta With Tomatoes and Basil and Catalan Tomato Bread. Main courses include Zucchini-Lemon Couscous, Farfalle With Sauteed Radicchio, Fennel and Toasted Walnuts, Penne With Porcini Mushroom Sauce and Squash Gnocchi With Walnut Sauce. Herbed Scalloped Potatoes, Provencal Style has not a drop of milk in it, yet it is creamy and delicious. The desserts are mostly fruit-based, and make a healthful ending to a delicious meal in which your guests won't miss either the meat or the dairy products. Reprinted with permission from The Internet Writing Journal®. Copyright © 1997-2011 by Writers Write, Inc. All Rights Reserved. |
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