×

Uh-oh, it looks like your Internet Explorer is out of date.

For a better shopping experience, please upgrade now.

Chloe's Vegan Italian Kitchen: 150 Pizzas, Pastas, Pestos, Risottos, & Lots of Creamy Italian Classics
     

Chloe's Vegan Italian Kitchen: 150 Pizzas, Pastas, Pestos, Risottos, & Lots of Creamy Italian Classics

4.2 5
by Chloe Coscarelli
 

See All Formats & Editions

Popular vegan chef and winner of the Food Network’s Cupcake Wars Chloe Coscarelli digs into her Italian roots to create more than 150 recipes inspired by the most popular cuisine in the world.

If you think a healthy vegan diet means giving up pasta in creamy sauce, cheesy pizza, and luscious tiramisu, think again! Following her hit cookbooks

Overview

Popular vegan chef and winner of the Food Network’s Cupcake Wars Chloe Coscarelli digs into her Italian roots to create more than 150 recipes inspired by the most popular cuisine in the world.

If you think a healthy vegan diet means giving up pasta in creamy sauce, cheesy pizza, and luscious tiramisu, think again! Following her hit cookbooks Chloe’s Kitchen and Chloe’s Vegan Desserts, Chef Chloe goes to her family’s homeland to veganize its time-honored delicacies—and add some distinctively delicious twists.

Sumptuous mains like Butternut Ravioli with Brown Sugar and Crispy Sage and Red Wine Seitan on Ciabatta let you show off your kitchen skills, and her inventive pizza creations include Crumbled “Sausage” and “Mozzarella” Pizza as well as Butternut Squash, Caramelized Onion, and Apple Pizza. And vegans can once again enjoy comfort favorites with Chloe’s Potato Gnocchi, Lasagna Bolognese, and Eggplant Parmesan. Known for her surprising twists on favorite desserts, Chloe’s got your classics covered with Chocolate-Dipped Almond Biscotti and Italian Wedding Cake, and she turns up the dial with new delights like Mint Chip Gelato Sandwiches, Banana Coffee Cupcakes, and Pomegranate Mint Italian Soda—sure to win over omnivores, vegetarians, and vegans alike. Chloe also includes directions for making her recipes allergy- and gluten-free so that you can feast on all your favorite foods, no matter your diet.

With fresh vegan takes on classic Italian cuisine illustrated by gorgeous full-color photographs throughout, and her bright and lively personality on every page, Chloe takes you on a delectable trip to Italy—one you’ll want to go on again and again! Buon appetito!

Editorial Reviews

Publishers Weekly
★ 07/21/2014
Cheese and creamy sauces are a staple in classical Italian cooking, making it a huge challenge for vegans. Coscarelli (Chloe’s Kitchen and Chloe’s Vegan Desserts) does the near impossible by offering delicious vegan versions of Italian classics with inventive twists that will please and satisfy. She also provides menu ideas and suggestions for gluten-free, soy-free, and nut-free substitutions. Many recipes include notes or make-ahead tips that will help busy or new cooks. Butternut bruschetta with caramelized onions, and herbed risotto cakes with arrabbiata dipping sauce are simply scrumptious. Artichoke hash browns, braised kale with pine nuts and cranberries, and pomegranate roasted brussels sprouts offer smart and appealing variations of everyday veggies. Pasta, always a main Italian staple, is equally appetizing in Coscarelli’s hands including artichoke pesto pasta salad and white lasagna with butternut squash and spinach. She also includes appetizing soups and salads. Heirloom tomato toast, simple yet so appealing, and meatball sliders made with brown rice and mushrooms will appeal to any palate, while Chloe’s Rawsagna, a raw lasagna with pine nut ricotta and sun-dried tomato sauce is just stunning. Desserts such as Florentine bar cookies, Nutella cinnamon rolls, and banana coffee cupcakes are also sure to gratify. Filled with old favorites and new dishes sure to become mealtime staples, this collection will delight vegans, vegetarians, and all those looking to eat healthier meals. (Sept.)
Library Journal
★ 08/01/2014
Coscarelli taps into her Italian roots for her third cookbook (after Chloe's Vegan Desserts). It can be hard to imagine Italian food without dairy, and the author tackles the issue head-on: simple nut- and soy-based substitutes stand in for mozzarella, parmesan, ricotta, and creamy sauces while canola oil, vegetable shortenings, and coconut oil make decadent desserts such as raspberry tiramisu cupcakes and Nutella cinnamon rolls possible. These are joined by many dishes that are naturally vegan such as butternut bruschetta with caramelized onions and fusilli with minted eggplant sauce. In general, recipes are basic but can involve multiple steps; Coscarelli's overall friendly and approachable style makes even the more difficult among them seem within reach. Adaptations for those with gluten, soy, and nut allergies, while not always very inventive, are a helpful addition. Index not seen. VERDICT Mainstream vegan cookbooks devoted solely to Italian food are few and far between and may not offer any dairy alternatives other than store-bought products. Patrons looking for easy, unprocessed vegan versions of their creamy Italian favorites finally have the book they've been waiting for.—Jude Baldwin, Coll. of the Siskiyous, Weed, CA

Product Details

ISBN-13:
9781476736075
Publisher:
Atria Books
Publication date:
09/23/2014
Pages:
288
Sales rank:
35,739
Product dimensions:
7.30(w) x 9.10(h) x 0.80(d)

Related Subjects

Read an Excerpt

Chloe’s Vegan Italian Kitchen

Meet 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.

Customer Reviews

Average Review:

Post to your social network

     

Most Helpful Customer Reviews

See all customer reviews

Chloe's Vegan Italian Kitchen: 150 Pizzas, Pastas, Pestos, Risottos, & Lots of Creamy Italian Classics 5 out of 5 based on 0 ratings. 4 reviews.
Anonymous More than 1 year ago
I absolutely love this book and use it to cook about 4 times a week.  My favorite recipes are: tuscan tofu scramble, crumbled sausage and mozzarella pizza, mushroom pesto slides, Italian wedding cookies, pasta in pink sauce, nutella cinnamon rolls, hummus pomodoro with warm pizza crust (made it twice and everyone raved about it), and the white wild mushroom pizza.  All of the recipes are pretty simple, no hassle and everyone at home who is not vegan approves of them.  I own all 3 of her books, Veganomicon, and the Vegan brunch book by Isa Chandra, and this is my favorite one of them all.  
Lili48 More than 1 year ago
This book is a dream come true. I thought that going vegan meant I had sacrificed good Italian food; Chloe has shown me I was wrong. The food is beautiful and absolutely delicious. The recipes I've already tried have turned out stellar- in my opinion and others- and I can't wait to try more. Thank you, Chloe, for this gem of a cookbook!
Anonymous More than 1 year ago
Anonymous More than 1 year ago