In the sumptuous style of classic Italian cuisine, this collection of delectably authentic recipes reinvents vegan.
Mouth-watering dishes burst with fresh fruits, vegetables, whole grains, nuts, and healthy fats like olive oil - all within an animal-free diet, ideal for lactose-intolerant eaters and vegetarians, too.
Delicious Italian food was made for bountiful and flavor-filled variations, not weak substitutions - which is why none of these recipes calls for tofu, soy milk, or other ingredients that mimic meat, dairy, and eggs.
Now readers can treat themselves to something scrumptious - even if they can't make it to Italy this year.
About the Author: Donna Klein, a food writer who has contributed to The Washington Post, Vegetarian Gourmet, Veggie Life, The Herb Companion, and Yoga Journal, studied French regional cooking at Le Cordon Bleu, Paris.
Hp Books Vegan italiano: meat-free, egg-free, dairy-free dishes from the sun-drenched regions of italy, paperback/donna klein
