Pesto without cheese? Paella without seafood? Bouillabaisse without fish? Donna Klein thinks so, and after trying the recipes in her book, you’ll agree it’s not only possible but delicious.
Unlike many vegan cookbooks, The Mediterranean Vegan Kitchen by Donna Klein (published by HP Books, May 1, 2001) uses authentic regional ingredients, with no cheese substitutes or tofu meatballs. And it includes not just Italian food, but vegan recipes inspired by dishes from France, Spain, Greece, Morocco, and more.
All the recipes are purely vegan, and include complete nutrition information. Although Klein gives tips for reducing the fat content as needed, she advises that “this is not a diet book, but a cookbook of healthy recipes that are cholesterol-free, low in saturated fat, and high in fiber” (page xvii). Fortunately for vegans, they are also full of flavor.
Appetizers
The book begins with all kinds vegetable dips and finger foods, perfect for parties where the guests will be so well-fed, they won’t even notice they’re eating vegan. It includes familiar antipasti like bruschetta and humus, as well as more exotic regional specialties such as socca (chickpea flour pancakes) and eggplant caviar, “often called ‘poor man’s caviar’ in Provence” (page 15).
Soups
The soup section includes both “light soups” and “main dish soups.” (Stews appear in the vegetable section.) The Sicilian-Style Broccoli, Moroccan Carrot, and Tomato-Lentil soups are just a few of the standouts here, along with the expected Minestrone, Pasta e Fagioli, and Gazpacho.
Salads
Looking to serve something besides lettuce? How about Tunisia Beet Salad, Persian Cucumber and Tomato Salad, Lebanese Bread Salad, or Moroccan Potato Salad? Not to mention a wide variety of vinaigrettes.
Pasta, Rice, and Other Grains
Of course a Mediterranean vegan cookbook has to include pasta (the Pasta Primavera is not to be missed), but it also covers risottos, couscous, and pilafs.
Vegetables and Legumes
From artichokes to zucchini, this section covers a wide variety of side and main dishes. The potato recipes (including Herbed Scalloped Potatoes, Roasted Greek Potatoes, and Rosemary Potatoes) are especially delicious. The main dish section also has easy and flavorful versions of favorites such as Beans in a Bottle and Ratatouille.
Breads
It’s hard to think of Mediterranean food without imagining the smell of fresh bread. Better still is baking it, whether it’s olive or sun-dried tomato bread, focaccia, or homemade pitas. There are also plenty of recipes for toppings, including simple sauces, as well as pizzas and paninis.
Desserts
Although Klein describes dessert as “an understated affair” in the Mediterranean (page 207), there are still plenty of tempting recipes for poached fruits and Italian ices, as well as tarts and Spiced Apple and Almond Cake.
The Mediterranean Vegan Kitchen concludes with a list of suggested menus for various occasions, and a well-constructed index, making it easy to find just the right vegan recipe for any meat-free, egg-free, dairy-free occasion.
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