Mediterranean Vegan Kitchen: Meat-Free, Egg-Free, Dairy-Free Dishes from the Healthiest Region under the Sun by Donna Klein

From the Publisher

When scientists began to make the connection between diet and disease, there was one region that stood out as a stronghold of healthful eating: the Mediterranean. After years of research, an international conference backed the Mediterranean diet as the best one for overall good health -- and the exciting news was that it tasted great, too.

Now you can take the tour yourself, with this unique Mediterranean vegan cookbook -- also ideal for vegetarians, those with a lactose intolerance, and anyone who wants to make gloriously delicious dishes without meat, eggs, or dairy.

Library Journal

Food writer Klein's goal was to include only vegan recipes "that really exist in Mediterranean cuisine," and because much of Mediterranean cooking is vegan by nature olive oil is used in many cuisines rather than butter, and meat has never been the centerpiece of the meal, for example she was successful. Rather than experimenting with replacements for anchovies and the like, she chose recipes that already met the requirements of a vegan diet, from a Moroccan Couscous with Seven-Vegetable Tagine to Proven al Tomatoes Stuffed with Herbed Rice. The one ingredient that is conspicuously absent, which Klein acknowledges, is cheese, as it's difficult to think of pesto and many pasta dishes without it; she leaves the option of using cheese substitutes to her readers. For all vegetarian collections. Copyright 2001 Cahners Business Information.

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Table of Contents