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

by Chloe Coscarelli

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!

Product Details

ISBN-13:	9781476736075
Publisher:	Atria Books
Publication date:	09/23/2014
Pages:	288
Sales rank:	164,248
Product dimensions:	7.30(w) x 9.10(h) x 0.80(d)

About 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.

Read an Excerpt

Chloe’s Vegan Italian Kitchen

Table of Contents

Introduction xi

Pastagram xiii

Chloe's Italian Lesson xv

Menu Ideas 1

Allergen-Free Italian: (Gluten, Soy, and Nut) 3

Appetizers (Antipasti)

Fried Zucchini 8

Cherry Tomato Bruschetta on Grilled Bread 8

Easy Eggplant Caponata (GF) 9

Baked Italian Onion Rings 10

Butternut Bruschetta with Caramelized Onions 12

Caprese Skewers(GF) 14

Hummus Pomodoro with Warm Pizza Crust 17

Italian Quesadillas 18

Parmesan Pita Crisps 20

Lemony Chickpea Puree (GF) 20

Mushroom Pesto Crostini 21

Pistachio Guacamole (GF) 22

Smashed Avocado and Roasted Beet Crostini 25

White Bean Crostini with Pomegranate and Mint 26

Red and Yellow Pepper Crostini 28

Herbed Risotto Cakes with Arrabbiata Dipping Sauce (GF) 29

Vegetables (Verdure)

Roasted Cauliflower with Onion, Garlic, and Thyme (GF) 32

Artichoke Hash Browns (GF) 34

Balsamic Grilled Zucchini (GF) 34

Roasted Potatoes with Gremolata (GF) 36

Garlic Fire-Roasted Cora (GF) 39

Lemonade Cauliflower (GF) 40

Braised Kale with Pine Nuts and Cranberries (GF) 41

Eggplant alla Funghetto (GF) 42

Parmesan Roasted Asparagus 45

Pomegranate Roasted Brussels Sprouts (GF) 46

Chili Lemon Broccoli (GF) 48

Mashed Potatoes with Garlic and Sea Salt (GF) 48

Broccoli Rabe with Garlicky Bread Bites 49

Creamed Spinach (GF) 50

Rosemary Sweet Potatoes with Sweet 'n' Spicy Mustard (GF) 53

Soups and Salads: (Zuppa E Insalata)

Avocado Caprese Pasta Salad (GF) 56

Pasta and Beans (GF) 57

Artichoke Pesto Pasta Salad (GF) 58

Sweet Potato and Almond Couscous Salad 61

Grapefruit, Avocado, and Fennel Salad (GF) 62

Roasted Carrot and Avocado Salad 64

Italian Chopped Salad (GF) 66

Summer Bread Salad 69

Cream of Mushroom Soup (GF) 70

Cauliflower Soup with Pesto and Pasta Shells (GF) 71

Spicy Tomato Soup (GF) 72

Pumpkin Soup with Crispy Brussels Sprout Leaves (GF) 75

Tomato Bread Soup 76

Pizza, Focaccia and Panini: (Pizza, Focaccia, E Panini)

Heirloom Tomato Toast 80

Garlic Bread Sticks 82

Fabulous Focaccia 84

Pizza Margherita (GF) 86

Garlic and Artichoke Pizza 87

Butternut Squash, Caramelized Onion, and Apple Pizza (GF) 89

French Bread Pizza 90

Crumbled Sausage and Mozzarella Pizza (GF) 92

White Wild Mushroom Pizza (GF) 94

Grilled Pesto Pie 97

Puppy Pizza Bones 97

Meatball Sliders 98

Mushroom Pesto Sliders 101

Farmers' Market Panini 102

Chickpea Pie (GF) 103

Red Wine Seitan on Ciabatta 104

Pizza Burgers with Avocado Pesto 106

Avocado and Sun-Dried Tomato Panini 108

Viva La Pasta

Capellini Pomodoro (GF) 113

Mama's Spaghetti and Meatballs 114

Kate Middleton's Pasta Alfredo (GF) 116

Shelley's Shells (GF) 118

Cavatelli with Broccoli(GF) 119

Bowties in Garlic Cream Sauce (GF) 121

Wild Mushroom Rigatoni 122

Penne with Sun-Dried Tomato Cream Sauce (GF) 124

Pasta alla Norma with Ricotta (GF) 127

Creamy Yellow Pepper Pasta (GF) 128

Fusilli with Minted Eggplant Sauce (GF) 129

Tequila Tempeh Fettuccine (GF) 130

You-Won't-Be-Single-for-Long Pasta Carbonara with Shiitake Bacon (GF) 133

Pesto Mac 'n' Cheese (GF) 134

Pasta in Pink Sauce (GF) 136

Penne Puttanesca (GF) 138

Whole Wheat Spaghetti with Mushrooms 139

Potato Gnocchi in Herb-Garlic Sauce 140

Butternut Ravioli with Brown Sugar and Crispy Sage 142

Mushroom Wonton Ravioli 144

Lentil Manicotti 145

Lasagna Bolognese 147

White Lasagna with Roasted Butternut Squash and Spinach 148

Secondo Piatti

Avocado Basil Quinoa Bowl with Chili Olive Oil (GF) 152

Baked Tempeh in Mushroom Cream Sauce (GF) 155

Chloe's Rawsagna (GF) 156

Creamy Polenta with Roasted Vegetable Ragù (GF) 158

Lemon Herb Cannellini Beans (GF) 159

Eggplant Parmesan 160

Tuscan Tofu Scramble (GF) 163

Grilled Portobello Steak in Lemon Parsley Pesto (GF) 164

Italian Meatloaf 165

White Wine Risotto with Shiitake Mushrooms and Peas(GF) 166

Pumpkin Risotto (GF) 169

Tempeh with 40 Cloves of Garlic (GF) 170

Rosemary Lentils with Roasted Tomatoes and Garlicky Broccolini (GF) 171

Thyme for Stuffed Portobellos with Rosemary Gravy 172

Wild Mushroom Farro with Lemon, Mint, and Artichokes (GF) 174

Dolci

Chocolate-Dipped Almond Biscotti (GF) 178

Italian Wedding Cookies (GF) 180

Florentine Bar Cookies 183

Dark Chocolate Crostini with Sea Salt and Orange Zest 185

Olive Oil Pancakes (GF) 186

Marmalade Pancakes (GF) 189

Orange-Zested Chocolate Chip Scones (GF) 190

Chloe's "Nutella" Cinnamon Rolls (GF) 193

Rosemary Lemon Shortbread Cookies (GF) 195

Chocolate Cherry Coffee Cake (GF) 197

Chocolate Chip Zucchini Muffins (GF) 199

Banana Coffee Cupcakes (GF) 201

Lemon Thyme Cupcakes (GF) 203

Raspberry Tiramisu Cupcakes (GF) 205

Chocolate Almond Mousse Cake (GF) 207

Pomegranate Mint Italian Soda (GF) 209

Lemon Thyme Italian Soda (GF) 209

Strawberry Basil Milkshake (GF) 210

Italian Wedding Cake (GF) 213

Vanilla Gelato 215

Affogato (Vanilla Gelato Drowned in a Shot of Espresso) (GF) 215

Roasted Banana Bourbon Ice Cream (GF) 216

Tiramisu (GF) 219

Italian Apple Cake (GF) 220

Leftover Red Wine Chocolate Cake with Drunken Raspberries (GF) 222

Mint Chip Gelato Sandwiches (GF) 224

Espresso Chip Sundaes (GF) 227

Polenta Berry Cobbler with Vanilla Gelato (GF) 228

Make-Your Own Basics: Dough, Sauces, and Vegan Cheese

Arrabbiata Sauce (GF) 232

Quick Basil Pesto 232

Basic Béchamel (GF) 233

Classic Pesto Sauce (GF) 233

Coscarelli Marinara Sauce (GF) 234

Shortcut Marinara (GF) 234

Crostini 235

Gluten-Free Pizza Crust (GF) 235

Homemade Pasta Dough 236

Homemade Ravioli Dough 237

Mazzarella Sauce (GF) 237

Herbed Garlic Toast 238

Homemade Chili Olive Oil (GF) 238

Pizza Dough 241

Shiitake Bacon (GF) 242

Rockin' Ricotta (GF) 242

Parmesan Topping (GF) 244

Toasted Bread Crumbs 244

Coconut Whipped Cream (GF) 245

Chocolate Ganache (GF) 245

Chloe's Vegan "Nutella" (GF) 247

Vegan Italian Pantry 249

Chloe's Favorite Italian Restaurants Around the world 260

Acknowledgments 261

Index 263

Editorial Reviews

★ 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.)

Publishers Weekly

★ 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

Library Journal