The Mediterranean Vegan Kitchen

May 15, 2001
Food writer Klein's goal was to include only vegan recipes "that really exist in Mediterranean cuisine," and because much of Mediterranean cooking is vegan by nature olive oil is used in many cuisines rather than butter, and meat has never been the centerpiece of the meal, for example she was successful. Rather than experimenting with replacements for anchovies and the like, she chose recipes that already met the requirements of a vegan diet, from a Moroccan Couscous with Seven-Vegetable Tagine to Proven al Tomatoes Stuffed with Herbed Rice. The one ingredient that is conspicuously absent, which Klein acknowledges, is cheese, as it's difficult to think of pesto and many pasta dishes without it; she leaves the option of using cheese substitutes to her readers. For all vegetarian collections.

Copyright 2001 Library Journal, LLC Used with permission.