Chloe Flavor

Starred review from December 4, 2017
Coscarelli’s fourth vegan cookbook (after Chloe’s Vegan Italian Kitchen) brims with creativity and a wide array of flavor. Coscarelli offers rich breakfast options such as cinnamon-roll pancakes and the McVegan Breakfast Sandwich; warm sides such as artichoke garlic bread and Caesar brussels sprouts; and hearty mains, such as a spicy rigatoni with vodka sauce and coconut falafel sliders with mango salsa. Each of the recipes features short ingredient lists and cooking instructions especially aimed at those new to vegan cooking. Her homemade meat substitutes are straightforward, such as in the meatballs (made of roasted beets, brown rice, and seitan) for her meatball Parmesan (made with cashews) sandwich, and the holiday cashew nut roast with gravy, which is
a main-course meat substitute for Thanksgiving or Christmas. Coscarelli’s recipes are flavorful: the sweet-corn chowder has the kick of jalapeño spice and the maple barbecue burgers have a tangy smokiness. For those who want to try vegan cooking, this is the perfect cookbook.