The 30-Minute Vegan's Taste of Europe: 150 Plant-Based Makeovers of Classics from France, Italy, Spain . . . and Beyond [NOOK Book]


Named One of the top five cookbooks of 2012” by Vegetarian Times magazine and One of the top 10 Vegan Cookbooks of the Year by VegNews magazine
A Culinary Tour de Force of Europe’s Most Treasured Dishes
Are you looking for delicious and healthy cuisine that can fit into your busy lifestyle? Do you long for the robust flavors of Italy, France, Spain, or Greece but haven’t found...

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The 30-Minute Vegan's Taste of Europe: 150 Plant-Based Makeovers of Classics from France, Italy, Spain . . . and Beyond

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Named One of the top five cookbooks of 2012” by Vegetarian Times magazine and One of the top 10 Vegan Cookbooks of the Year by VegNews magazine
A Culinary Tour de Force of Europe’s Most Treasured Dishes
Are you looking for delicious and healthy cuisine that can fit into your busy lifestyle? Do you long for the robust flavors of Italy, France, Spain, or Greece but haven’t found tasty animal-free recipes? Look no further! The 30-Minute Vegan is where the Joie de vivre meets la dolce vita to satisfy even the most discriminating palates. Award-winning author and chef Mark Reinfeld tackles the meaty fare that is European cuisine, offering inspired plant-based versions of everything from manicotti to French onion soup, moussaka to “notwurst.”  Including key pantry ingredients (with a special section on herbs), raw and gluten-free options (virtually all of the recipes are gluten-free), and suggestions for wine and beer pairings, Taste of Europe is a revolutionary cookbook that will help you to recreate all of your favorite classic European dishes in 30 minutes or less.

The book consists of seven sections:
1. Italy with recipes including Fire Roasted Minestrone, Fettucini Alfredo, Tofu Scallopini, Gnocci, Manicotti, and Vegan Gelato.
2. Francewith recipes including French Onion Soup, Quiche Monet, Seitan Bourguignon, and Chocolate Hazelnut Crepes.
3. Spain and Portugal with recipes including Gazpacho, Empanadas, Artichoke Heart and Saffron Paella, Tempeh Romesco, Almond Brittle, and Horchatta.
4. United Kingdom and Ireland with recipes including Irish Stew, Scottish Crumpets, Yorkshire Pudding, Vegetable Pot Pie and Currant Scones.
5. Greece with recipes including Stuffed Grape Leaves, Tzatziki, Moussaka, Spanikopita, and Baklava. 
6. Germany with recipes including Beer Soup, Vegan Schnitzel, Tempeh Sauerbraten, Apple Strudel, and Black Forest Parfait.
7. Europe Fusion with an assortment of recipes from Poland, Iceland, Hungary, Romania, Finland, Czechoslovakia, Switzerland and more!

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Editorial Reviews

From the Publisher

Colleen Patrick-Goudreau, bestselling author of The Joy of Vegan Baking and The 30-Day Vegan Challenge
"From one compassionate recipe to the next, this globetrotting culinary tourdeliciously melds the flavors and aromas of the Old World with modern vegan sensibilities."

Lindsay S. Nixon, author of The Happy Herbivore Cookbook, Everyday Happy Herbivore and Happy Herbivore Abroad
“Any European delicacy or tradition you thought you couldn't have as a vegan, now you can! Mark has beautifully captured all the taste of Europe with fresh, fast and healthy recipes!”

Brendan Brazier, author of Thrive Foods
"These quick and tasty recipes are ideal for anyone who wants to transition to a vegan diet...without knowing it!"

Dreena Burton, author of Let Them Eat Vegan and eat, drink & be vegan
“Mark Reinfeld delivers cookery brilliance in Taste of Europe. With culinary finesse, he elevates traditional European dishes to plant-based prestige!  Now you can savor delicacies from Spain, Germany, Italy, France—and more—in the comfort of your own vegan kitchen. Mark, you had me at ‘Vegan Gelato’!”

Julie Hasson, author of Vegan Diner and The Complete Book of Pies

The 30 Minute Vegan’s Taste of Europe is jam-packed full of vibrant, delicious, healthful recipes that are better than a trip to Europe! This book is a must-have for every kitchen.”

Julieanna Hever, MS, RD, CPT, Plant-Based Dietitian and author of The Complete Idiot's Guide to Plant-Based Nutrition
“This tasty culinary expedition provides a perfect combination of exotic and familiar dishes to enthrall any curious cook. I am eternally grateful to Mark Reinfeld for veganizing these exquisite traditional recipes so we may enjoy them while sustaining a healthful and compassionate diet.”

Jack Norris, Registered Dietitian, coauthor of Vegan for Life
“With Mark Reinfeld’s guidance, anyone can produce impressive and delicious vegan meals. Sure to become a classic of healthy and humane cuisine, Taste of Europe is packed with easy recipes that will appeal to vegans and meat-eaters alike."

Virginia Messina, MPH, RD, vegan dietitian, coauthor of Vegan for Life
“Mark Reinfeld takes compassionate cooking to a new level with these incredible recipes. Taste of Europe makes vegan meals accessible to everyone—and is the perfect cookbook for when you want to impress your meat-eating friends.", 9/26/12
“The once sparse space of vegan cookbooks is starting to fill up fast. The 30 Minute Vegan’s Taste of Europe fills the vegan international cuisine void nicely.”

Tucson Citizen, 10/5/12“A delightful cookbook which will appeal to not just vegans but also those who are gluten-intolerant.”

Victoria Moran, author of Main Street Vegan and director, Main Street Vegan Academy, Oct 2, 2012
"The classic dishes of Europe used to seem 'above and beyond' either my culinary talents or the parameters of plant-based fare, but The 30-Minute Vegan's Taste of Europe changes all that. Mark Reinfeld has created a culinary treasure trove, even masterfully veganizing the scones I learned to love as a student in England. Imagine it: tea time, with no compromises."

Vegetarian Times magazine
“One of the top five cookbooks of 2012”

One of theVegetarian Times’s Top Five Cookbooks of 2012

Portland Book Review, December-February 2012
“A nice addition to any vegan kitchen shelf collection.”, 12/17/12“Part cookbook, part travel log, all interesting…If you are looking for delicious, animal-free meals that fit one’s modern 9-5 schedule, this is the cooking bible you’ve been waiting for.”

Curled Up with a Good Book
“Overall Reinfeld’s book offers a large variety of relatively easy-to-follow recipes with a European flair. Recommended.”

REAL (Responsible Eating and Living), Favorite Cookbooks of 2012“Europe is renowned for creative cuisine and this cookbook brings us some of the best European classic recipes, made vegan.”, 1/9/13
“From the sunny dishes of Spain and Portugal to the hearty dishes of Germany and Hungary, Mark Reinfeld has given us a delicious way to create an at-home culinary tour of Europe…You won’t run out of inspiration with these recipes!”

The Vegetarian, Spring 2013
“Mark [Reinfeld] has come up with another classic book here, where the reader really can’t go wrong.”

Internet Review of Books, 3/17/13
“All in all, The 30-Minute Vegan's Taste of Europe is a cookbook I'd highly recommend to anyone.”

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Product Details

  • ISBN-13: 9780738216164
  • Publisher: Da Capo Press
  • Publication date: 9/4/2012
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 352
  • Sales rank: 1,284,587
  • File size: 9 MB

Meet the Author

Mark Reinfeld, founding chef of the celebrated Blossoming Lotus Restaurant, has been preparing inspired vegan and live food cuisine for more than fifteen years. His Vegan Fusion World Cuisine has won nine international awards, including a Gourmand Award for “Best Vegetarian Cookbook in the USA.” He is also the author of The 30-Minute Vegan and The 30-Minute Vegan's Taste of the East.
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Table of Contents

Welcome: Prepare to Rock Your World with the Tastes of Europe! xiii

How to Use This Book xix

European Herbs and Spiced by contributing chef Jennifer Murray xxvii

Wild Mushrooms by contributing chef Colin Patterson xxxv

Vegan Wine and Beer Pairing by contributing chef Patrick Bremser xxxix

Part 1 Italy 1

Bruschetta 4

White Bean Dip 6

Caponata 7

Fire-Roasted Minestrone 9

Creamy Florentine Soup 11

Tuscan White Bean Soup 12

Radicchio and Endive with Shaved Fennel and Italian Vinaigrette 13

Gnocchi 15

Raw Ravioli with Sun-Dried Tomato Sauce 16

Spinach Polenta 18

Broccoli Rabe with Garlic and Red Pepper 19

Orzo with Roasted Zucchini 20

Angel Hair with Roasted Garlic and Arugula 21

Penne Pasta with Toasted Walnut Pesto and Cherry Tomatoes 22

Linguine with Clam-Free Sauce 23

Pasta Primavera with Alder-Smoked Tofu 24

Fettuccine Alfredo 26

Manicotti 27

Pesto Pizza 28

Buono Appetito Pesto Risotto 30

Tofu Cacciatore 32

Tempeh Neatballs 34

Roasted Tomato and Garlic Sauce 35

Tofu Scaloppine 37

Eggplant Parmesan Stacks 38

Lemon Tempeh with Creamy Asparagus Sauce 40

Frittata with Artichoke Hearts and Sun-Dried Tomatoes 42

Strawberry Rose Granita 43

Orange Anise Biscotti Bites 44

Vegan Gelato 45

Baked Walnut Fig Crumble 47

Tiramisu Parfait 48

Espresso Smoothie 49

Quicker and Easier-Italian Spice Mix 51

Quicker and Easier-Balsamic Reduction 51

Part 2 France 55

Faux Gras 57

Snail-Free Escargot (or EscarNo) 59

French Onion Soup 60

Creamy Roasted Chestnut Soup 62

French Lentil Soup with Thyme 64

Vegan Bouillabaisse 65

Provencal Vegetable Salad 67

Pommes Frites 68

Green Beans with Beurre Blanc 69

Celeriac with Morel Mushroom Sauce 70

Asparagus Hollandaise 72

Grilled Portobello Mushrooms with Béarnaise Sauce 73

Roasted Squash with Truffle Cream Sauce 74

Buckwheat Galettes with Tarragon Cream 76

Rice Pilaf with Fennel and Saffron 78

Braised Tempeh with Herbes de Provence 80

Rainbow Steamed Vegetables with Spicy Béchamel Sauce 81

Tofu "Scallops" with Saffron Herb Butter 82

Kermit's Relief (Faux Frog's Legs) with Shallots and Garlic 83

Seitan Bourguignon 84

Quiche Monet 85

Scrambled Tofu with Chives and Wild Mushrooms 86

Chocolate Hazelnut Crepes 87

Lavender-Infused Cocoa-Dusted Truffles 89

Raw Pear Tart with Cashew Cream and Fresh Berries 90

Chocolate Mousse 92

Quicker and Easier-Herbes de Provence 94

Quicker and Easier-Garlic Herb Aioli 95

Quicker and Easier-Crème Fraîche 96

Part 3 Spain, and Portugal 99

Stuffed Mushrooms with Corn and Saffron 101

Gazpacho 102

Ajo Blanco 103

Portuguese Feijoada 104

Apple Hazelnut Salad with Shaved Fennel 105

Babe's Bocadillos 106

Empanadas 107

Escalavida Grilled Vegetables 108

White Beans with Mushrooms and Sherry 109

Chickpeas and Roasted Garlic 110

Spanish Rice 111

Artichoke Heart and Saffron Paella 112

Paprika Tofu 113

Tempeh Romesco 114

Spanish Omelet 116

Chocolate-Stuffed Figs 117

Almond Brittle 118

Portuguese Sweet Rice (Arroz Doce) 119

Vegan Flan 121

Horchata 123

Quicker and Easier-Herb-Marinated Olives 124

Quicker and Easier-Virgin Sangria 124

Part 4 United Kingdom and Ireland 127

Creamy Parsnip and Roasted Jerusalem Artichoke Soup 129

Irish Stew 130

Watercress with Raspberry Vinaigrette 131

Raw Kale Salad with Cranberries and Walnuts 132

Glazed Roasted Root Vegetables 133

Baked Onion and Tomato with Dill 134

Parsnip Colcannon 135

Champ with Crispy Onions 136

Scottish Crumpets 137

Yorkshire Pudding 138

Irish Soda Bread 139

Welsh Rarebit 140

Grilled Tofu with Horseradish Sauce 141

Vegetable Potpie 143

Shepherdess's Pie 145

Bangers and Mash 147

Scottish Oatcakes 149

Currant Scones 150

English Custard 151

Ginger Brew 153

Quicker and Easier-Beanie Toast 154

Quicker and Easier-Pea Puree 154

Quicker and Easier-Jacket Potatoes 155

Part 5 Greece 157

Stuffed Grape Leaves (Dolmas) 159

Creamy Chickpea Soup (Revithia) 160

Red Lentil Soup (Fakes) 161

Tzatziki 162

Cucumber "Feta" Salad 163

Lima Bean and Beet Salad 164

Fava Beans with Parsley, Oregano, and Thyme 165

Bulgur Pilaf with Currants 167

Spinach Leek Rice (Prassorizo) 169

Rice-Stuffed Vegetables (Gemista) 170

Gyros 172

Spanikopita Triangles 173

Moussaka 175

Greek Halvah 177

Baklava Roulade 179

Quicker and Easier-Mediterranean Steamed Greens (Horta) 181

Quicker and Easier-Cabbage Salad (Lachanosalata) 182

Quicker and Easier-Yiaourti me Meli 182

Quicker and Easier-Louisa Tea 182

Part 6 Germany 185

Beer Soup 187

Toasted Hazelnut Vinaigrette 188

Beer-Braised Greens 189

Brussels Sprouts and Red Cabbage 190

Roasted White Asparagus with Nutmeg Cream Sauce 192

German Potato Salad 194

Spaetzle Noodles 195

Baked Vegan Schnitzel 196

Notwurst (Vegan Bratwurst) 197

Tempeh Sauerbraten 198

Stuffed Apples (Bratapfeln) 200

Bread Pudding with Chocolate Sauce 201

Apple Strudel 203

Black Forest Parfait 205

Six-Herb Botanical Juice 207

Quicker and Easier-Cabbage Salad with Pink Pepper 209

Quicker and Easier-Rote Grütze Red Berry Pudding 209

Part 7 Europe Fusion 211

Baked Potato Latkes 213

Potato Pierogi 215

Borscht 217

Polish Kielbasa Soup 218

Coleslaw 219

Icelandic Red Cabbage 220

Transylvanian Roasted Eggplant-Stuffed Tomatoes 221

Dutch Stamppot 222

Kasha Varnishkes 223

Hungarian Goulash 225

Stuffed Cabbage 227

Mediterranean Pistachio-Crusted Tofu 229

Saffron Quinoa Pilaf 231

Tempeh Stroganoff 233

Romanian Mamaliga 234

Blueberry Blintzes 235

Finnish Aland Pancakes 237

Czechoslovakian Fruit Dumplings (Ovocne Knedliky) 238

Swedish Thumbprint Cookies (Rosenmunnar) 239

Swiss Chocolate Fondue 240

Amsterdam Mintade 241

Mediterranean Green Smoothie 242

Mediterranean Hot Sauce 243

Quicker and Easier-Charoset 244

Quicker and Easier-Norwegian Cucumber Salad 244


Appendix A The Taste of Europe Pantry 245

Convention Chart 248

Appendix B Preparation Basics 249

Appendix C Supplemental Information 265

Appendix D Additional Resources 275

Contributor Bios 279

Acknowledgments 281

About the Author 283

Index 285

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