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

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Notes about Recipes in this book

  • Pasta alla Norma with ricotta (Pasta alla Norma con ricotta salata)

    • NoaBC on February 08, 2019

      This was very easy and very good. I didn't make the ricotta to go along with it but the sauce itself was simple and delicious. I cut the oil to two tablespoons and that was enough.

  • Baked tempeh in mushroom cream sauce (Tempeh al forno su vellutata di funghi)

    • damazinah on April 06, 2017

      This was very good, but I did make some modifications: 1. No Vitamix, so I boiled the cashews as suggested, then decreased the amount of water added to the blender by half (1 cup) since the cahews had already absorbed some liquid. 2. Added oil to the saute pan. 3. Also sauteed the mushrooms. Modifications I'll make next time: 1. use a tart or other shallow pan. I could tell that a 9x13 was way too big, but even the 8x8 was a stretch 2. decrease the salt by half

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  • ISBN 10 1476736073
  • ISBN 13 9781476736075
  • Linked ISBNs
  • Published Sep 23 2014
  • Format Paperback
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Atria Books
  • Imprint Atria Books

Publishers Text

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!



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