Vegan Italiano: Meat-free, Egg-free, Dairy-free Dishes from Sun-Drenched Italy

Vegan Italiano: Meat-free, Egg-free, Dairy-free Dishes from Sun-Drenched Italy

Donna Klein

Language: English

Pages: 192

ISBN: 1557884943

Format: PDF / Kindle (mobi) / ePub

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.

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if you use canned vegetable broth. For the more ambitious, there is delicious Caramelized Vegetable Broth, which is suitable for use in all the recipes requiring low-sodium vegetable broth. To help distinguish among the wide variety of Italian soups, zuppe are thick soups that do not contain pasta or rice, are not creamed, and are usually ladled over toasted bread or garnished with croutons. Minestre are vegetable soups that typically contain pasta, barley, or rice, and whose consistency can be

garlic and cook, stirring, 1 minute. Add the fresh mushrooms and cook, stirring, until they begin to release their liquid, 3 to 5 minutes. Add the orzo and sage and cook, stirring, 1 minute. Add the broth and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer 10 minutes. Add the porcini mushrooms and reserved soaking liquid to the skillet. Cook, stirring constantly, until the liquid is absorbed, 2 to 3 minutes. Remove from the heat and stir in the parsley, salt, and

liquid, about 4 minutes. Add the garlic and cook, stirring, 1 minute. Add the artichokes, broth, salt, and pepper; bring to a boil over medium-high heat. Reduce the heat, cover, and simmer, stirring a few times, until the artichokes are fork-tender, about 10 minutes. Uncover and cook over medium heat until liquid is reduced by half, stirring occasionally. Remove from heat and stir in the Lemon-Mint Pesto. Serve warm. PER SERVING Calories 162 ■ Protein 6g ■ Total Fat 11g ■ Sat. Fat 2g ■

Carrots with Oregano and Parsley Italian-Style Kabobs with Brussels Sprouts and Potatoes Italian-Style Lentils Italian-Style Rice Casserole Lasagna Spinach and Eggplant Lasagna Zucchini Lasagna with Roasted Bell Pepper Sauce Le Marche Leeks Grilled Leeks with Herbed Vinaigrette Oven-Braised Leeks Lemon Florentine Pasta Salad with Lemon Fresh Broccoli with Garlic and Lemon Lemon-Basil Pesto Sauce Lemon-Mint Pesto Lemon-Pine Nut Rice Linguine with Bread Crumbs and Lemon

minutes, or until golden. Cool on baking sheet on wire rack 15 minutes. Serve warm. PER SERVING Calories 258 ■ Protein 4g ■ Total Fat 16g ■ Sat. Fat 3g ■ Cholesterol 0mg ■ Carbohydrate 27g ■ Dietary Fiber 3g ■ Sodium 145mg Crostini with Rapini and Cannellini Beans MAKES 6 SERVINGS This topping is also delicious over polenta and makes an excellent pasta sauce, as well. Rapini (see Cook’s Tip, opposite page), a cruciferous green rich in cancer-fighting antioxidants, is available

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