The Mediterranean Vegan Kitchen
HP Books, May, 2001.
Trade paperback, 251 pages.
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.
The Mediterranean Vegan Kitchen is available for purchase on Amazon.com
Reprinted with permission from The Internet Writing Journal®.
Copyright © 1997-2016 by Writers Write, Inc. All Rights Reserved.