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Chloe's Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way by Chloe Coscarelli

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Notes about this book

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Notes about Recipes in this book

  • Warm spinach-artichoke dip

    • happyeater on May 25, 2015

      I liked this when I first made it but the next day, it was too thick and the flavors unbalanced. Would not serve to non-vegans.

  • Grilled pesto pizza with sweet potatoes, kale and balsamic reduction

    • Hannaha100 on December 29, 2016

      Used this as basis for recipe with ready-made (dairy free) pesto and spinach for kale. Flavours were lovely, didn't miss the cheese. Would make again for guests. Balsamic reduction a good trick for added flavour but potentially pricy - buy cheaper balsamic vinegar next time.

  • Rosemary tomato galette with pine nut ricotta

    • Hannaha100 on December 01, 2016

      For the benefit of other people with a bad habit of not reading a recipe all the way through before they start making it - this actually makes 3 galettes, each intended to serve 2 people. The pastry itself was a miss, although I liked the addition of rosemary. To be entirely fair this could be because I used all-purpose GF flour so may try again with regular but the dough was too crumbly to work with easily and the end result was quite tough. HOWEVER, the pine nut ricotta is a game changer. I made without roasted garlic and was fully prepared to mess around with substitutions but it was lovely as it was (maybe just a touch less oil next time) . I can imagine using it in a variety of dishes - lasagne etc. and would work on its own as a dip or hummus substitute. Liked it much better than tofu ricotta which I have tried before (although the texture of tofu ricotta is probably closer to regular ricotta). Great for nut, dairy and sesame allergies. Will use again!

  • Avocado pesto pasta

    • pennyvr on September 23, 2014

      Tastes great! Easy and quick. My meat-eating partner added some fried bacon, and I think vegetarian pepperoni would be a tasty alternative.

    • Hannaha100 on August 07, 2016

      I love avocado, I love pesto. I so wanted to love this but didn't. It had a bitter taste - possibly a problem with my basil? Also too much oil for my taste. On the plus side, was very quick and easy to make. The optional tomatoes were a big improvement, don't skip. Might try again with some vegan cream cheese? Or possibly some chilli or lime?

  • Fettuccine Alfredo

    • damazinah on January 08, 2017

      This is fantastic, very creamy.

  • Baked sprinkle doughnuts

    • Hardy79 on July 07, 2017

      The nutmeg was overpowering and leaves a bitter aftertaste. Try reducing by half next bake.

  • Chloe's award-winning ginger nutmeg spice cupcakes

    • Hannaha100 on August 07, 2016

      The first vegan cakes I have ever made and overall a success! I subbed pureed butternut squash for the pumpkin and used gluten-free flour and it came out well! Spices are not subtle but good. Frosting was not to my taste although vanilla flavour was nice and piped well - too much shortening? Will experiment with different frosting. Date caramel was delicious but I was unable to make it look pretty. Will skip next time but may use in something else.

  • Happy birthday cake

    • femmefocale on July 23, 2018

      I used mostly vanilla extract for the cake, with a drop of almond, and it was delicious.

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  • ISBN 10 1451636741
  • ISBN 13 9781451636741
  • Published Mar 06 2012
  • Format Paperback
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Free Press
  • Imprint Free Press

Publishers Text

Chloe’s Kitchen features vegan food like you’ve never seen it before. Classically trained Chef Chloe Coscarelli brings fun and energy to this healthful, animal-free cuisine by reinterpreting 125 of America’s favorite foods with great-tasting ingredients and clever techniques. Chef Chloe burst onto the culinary scene by winning the Food Network’s hit reality show Cupcake Wars—the first time a vegan chef captured the top prize—which delighted her many fans who had been loyally following her on chefchloe.com. The new face of vegan cooking, Chef Chloe is luring foodies of all stripes to try her ingenious, accessible recipes for delicious, vibrant, beautiful food.

Chef Chloe’s first-ever cookbook is illustrated throughout with gorgeous full-color photography of the mouthwatering dishes. She begins with helpful advice on how to set up your own kitchen for stress-free, healthful eating. Chef Chloe also explains how to get all your nutrition from a plant-based diet and why it’s so healthy, with support from the foreword by renowned physician Neal D. Barnard, M.D. Then, in her fresh, dynamic style, Chef Chloe provides a huge array of incredibly appetizing, inventive recipes she has created, from savory starters to decadent desserts. Her comforting macaroni and cheese, creamy Fettuccine Alfredo, crave-inducing sliders and fries, and adaptations of the most popular Chinese, Indian, and Mexican dishes win over carnivores, omnivores, vegetarians, and vegans alike.

With Chef Chloe, eating vegan doesn’t mean giving up your favorite treats and flavors. With instructions throughout for making these meat-, egg-, and dairy-free recipes without gluten and soy, here’s how you can enjoy family favorites and her renowned, coveted desserts—including the first publication of the recipes for her Cupcake Wars– winning vegan cupcakes—without busting your belt.



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