Cover image for Chloe's vegan Italian kitchen : 150 pizzas, pastas, pestos, risottos, & lots of creamy Italian classics
Title:
Chloe's vegan Italian kitchen : 150 pizzas, pastas, pestos, risottos, & lots of creamy Italian classics
Author:
Coscarelli, Chloe.
Personal Author:
Edition:
First Atria Paperback edition.
Publication Information:
New York : Atria Books, 2014.
Physical Description:
xv, 271 pages : color illustrations ; 24 cm
Summary:
"Popular vegan chef and winner of the Food Network's Cupcake Wars Chloe Coscarelli digs into her Italian roots to create more than 150 recipes inspired by the most popular cuisine in the world. If you think a healthy vegan diet means giving up pasta in creamy sauce, cheesy pizza, and luscious tiramisu, think again! Following her hit cookbooks Chloe's Kitchen and Chloe's Vegan Desserts, Chef Chloe goes to her family's homeland to veganize its time-honored delicacies--and add some distinctively delicious twists. Sumptuous mains like Butternut Ravioli with Brown Sugar and Crispy Sage and Red Wine Seitan on Ciabatta let you show off your kitchen skills, and her inventive pizza creations include Crumbled "Sausage" and "Mozzarella" Pizza as well as Butternut Squash, Caramelized Onion, and Apple Pizza. And vegans can once again enjoy comfort favorites with Chloe's Potato Gnocchi, Lasagna Bolognese, and Eggplant Parmesan. Known for her surprising twists on favorite desserts, Chloe's got your classics covered with Chocolate-Dipped Almond Biscotti and Italian Wedding Cake, and she turns up the dial with new delights like Mint Chip Gelato Sandwiches, Banana Coffee Cupcakes, and Pomegranate Mint Italian Soda--sure to win over omnivores, vegetarians, and vegans alike. Chloe also includes directions for making her recipes allergy- and gluten-free so that you can feast on all your favorite foods, no matter your diet. With fresh vegan takes on classic Italian cuisine illustrated by gorgeous full-color photographs throughout, and her bright and lively personality on every page, Chloe takes you on a delectable trip to Italy--one you'll want to go on again and again! Buon appetito!"--

"Vegan chef Chloe Coscarelli creates more than 150 recipes inspired by Italian cuisine"--
General Note:
Includes index.
Language:
English
Genre:
ISBN:
9781476736075
Format :
Book

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TX723 .C68174 2014 Adult Non-Fiction Cooking
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Summary

Summary

Popular vegan chef and winner of the Food Network's Cupcake Wars Chloe Coscarelli digs into her Italian roots to create more than 150 recipes inspired by the most popular cuisine in the world.

If you think a healthy vegan diet means giving up pasta in creamy sauce, cheesy pizza, and luscious tiramisu, think again! Following her hit cookbooks Chloe's Kitchen and Chloe's Vegan Desserts , Chef Chloe goes to her family's homeland to veganize its time-honored delicacies--and add some distinctively delicious twists.

Sumptuous mains like Butternut Ravioli with Brown Sugar and Crispy Sage and Red Wine Seitan on Ciabatta let you show off your kitchen skills, and her inventive pizza creations include Crumbled "Sausage" and "Mozzarella" Pizza as well as Butternut Squash, Caramelized Onion, and Apple Pizza. And vegans can once again enjoy comfort favorites with Chloe's Potato Gnocchi, Lasagna Bolognese, and Eggplant Parmesan. Known for her surprising twists on favorite desserts, Chloe's got your classics covered with Chocolate-Dipped Almond Biscotti and Italian Wedding Cake, and she turns up the dial with new delights like Mint Chip Gelato Sandwiches, Banana Coffee Cupcakes, and Pomegranate Mint Italian Soda--sure to win over omnivores, vegetarians, and vegans alike. Chloe also includes directions for making her recipes allergy- and gluten-free so that you can feast on all your favorite foods, no matter your diet.

With fresh vegan takes on classic Italian cuisine illustrated by gorgeous full-color photographs throughout, and her bright and lively personality on every page, Chloe takes you on a delectable trip to Italy--one you'll want to go on again and again! Buon appetito!


Author Notes

Classically trained Chef Chloe Coscarelli is a graduate of the Natural Gourmet Institute for Health Culinary Arts in New York City; the University of California, Berkeley; and Cornell University's Plant-Based Nutrition Program. The author of Chloe's Kitchen and Chloe's Vegan Desserts, and creator of ChefChloe.com, she lives in New York City and Los Angeles.


Reviews 2

Publisher's Weekly Review

Cheese and creamy sauces are a staple in classical Italian cooking, making it a huge challenge for vegans. Coscarelli (Chloe's Kitchen and Chloe's Vegan Desserts) does the near impossible by offering delicious vegan versions of Italian classics with inventive twists that will please and satisfy. She also provides menu ideas and suggestions for gluten-free, soy-free, and nut-free substitutions. Many recipes include notes or make-ahead tips that will help busy or new cooks. Butternut bruschetta with caramelized onions, and herbed risotto cakes with arrabbiata dipping sauce are simply scrumptious. Artichoke hash browns, braised kale with pine nuts and cranberries, and pomegranate roasted brussels sprouts offer smart and appealing variations of everyday veggies. Pasta, always a main Italian staple, is equally appetizing in Coscarelli's hands including artichoke pesto pasta salad and white lasagna with butternut squash and spinach. She also includes appetizing soups and salads. Heirloom tomato toast, simple yet so appealing, and meatball sliders made with brown rice and mushrooms will appeal to any palate, while Chloe's Rawsagna, a raw lasagna with pine nut ricotta and sun-dried tomato sauce is just stunning. Desserts such as Florentine bar cookies, Nutella cinnamon rolls, and banana coffee cupcakes are also sure to gratify. Filled with old favorites and new dishes sure to become mealtime staples, this collection will delight vegans, vegetarians, and all those looking to eat healthier meals. (Sept.) (c) Copyright PWxyz, LLC. All rights reserved.


Library Journal Review

Starred Review. Coscarelli taps into her Italian roots for her third cookbook (after Chloe's Vegan Desserts). It can be hard to imagine Italian food without dairy, and the author tackles the issue head-on: simple nut- and soy-based substitutes stand in for mozzarella, parmesan, ricotta, and creamy sauces while canola oil, vegetable shortenings, and coconut oil make decadent desserts such as raspberry tiramisu cupcakes and Nutella cinnamon rolls possible. These are joined by many dishes that are naturally vegan such as butternut bruschetta with caramelized onions and fusilli with minted eggplant sauce. In general, recipes are basic but can involve multiple steps; Coscarelli's overall friendly and approachable style makes even the more difficult among them seem within reach. Adaptations for those with gluten, soy, and nut allergies, while not always very inventive, are a helpful addition. Index not seen. VERDICT Mainstream vegan cookbooks devoted solely to Italian food are few and far between and may not offer any dairy alternatives other than store-bought products. Patrons looking for easy, unprocessed vegan versions of their creamy Italian favorites finally have the book they've been waiting for. Jude Baldwin, Coll. of the Siskiyous, Weed, CA (c) Copyright 2014. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


Excerpts

Excerpts

Chloe's Vegan Italian Kitchen Excerpted from Chloe's Vegan Italian Kitchen: 150 Pizzas, Pastas, Pestos, Risottos, and Lots of Creamy Italian Classics by Chloe Coscarelli All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Table of Contents

Introductionp. xi
Pastagramp. xiii
Chloe's Italian Lessonp. xv
Menu Ideasp. 1
Allergen-Free Italian: (Gluten, Soy, and Nut)p. 3
Appetizers (Antipasti)
Fried Zucchinip. 8
Cherry Tomato Bruschetta on Grilled Breadp. 8
Easy Eggplant Caponata (GF)p. 9
Baked Italian Onion Ringsp. 10
Butternut Bruschetta with Caramelized Onionsp. 12
Caprese Skewers(GF)p. 14
Hummus Pomodoro with Warm Pizza Crustp. 17
Italian Quesadillasp. 18
Parmesan Pita Crispsp. 20
Lemony Chickpea Puree (GF)p. 20
Mushroom Pesto Crostinip. 21
Pistachio Guacamole (GF)p. 22
Smashed Avocado and Roasted Beet Crostinip. 25
White Bean Crostini with Pomegranate and Mintp. 26
Red and Yellow Pepper Crostinip. 28
Herbed Risotto Cakes with Arrabbiata Dipping Sauce (GF)p. 29
Vegetables (Verdure)
Roasted Cauliflower with Onion, Garlic, and Thyme (GF)p. 32
Artichoke Hash Browns (GF)p. 34
Balsamic Grilled Zucchini (GF)p. 34
Roasted Potatoes with Gremolata (GF)p. 36
Garlic Fire-Roasted Cora (GF)p. 39
Lemonade Cauliflower (GF)p. 40
Braised Kale with Pine Nuts and Cranberries (GF)p. 41
Eggplant alla Funghetto (GF)p. 42
Parmesan Roasted Asparagusp. 45
Pomegranate Roasted Brussels Sprouts (GF)p. 46
Chili Lemon Broccoli (GF)p. 48
Mashed Potatoes with Garlic and Sea Salt (GF)p. 48
Broccoli Rabe with Garlicky Bread Bitesp. 49
Creamed Spinach (GF)p. 50
Rosemary Sweet Potatoes with Sweet 'n' Spicy Mustard (GF)p. 53
Soups and Salads: (Zuppa E Insalata)
Avocado Caprese Pasta Salad (GF)p. 56
Pasta and Beans (GF)p. 57
Artichoke Pesto Pasta Salad (GF)p. 58
Sweet Potato and Almond Couscous Saladp. 61
Grapefruit, Avocado, and Fennel Salad (GF)p. 62
Roasted Carrot and Avocado Saladp. 64
Italian Chopped Salad (GF)p. 66
Summer Bread Saladp. 69
Cream of Mushroom Soup (GF)p. 70
Cauliflower Soup with Pesto and Pasta Shells (GF)p. 71
Spicy Tomato Soup (GF)p. 72
Pumpkin Soup with Crispy Brussels Sprout Leaves (GF)p. 75
Tomato Bread Soupp. 76
Pizza, Focaccia and Panini: (Pizza, Focaccia, E Panini)
Heirloom Tomato Toastp. 80
Garlic Bread Sticksp. 82
Fabulous Focacciap. 84
Pizza Margherita (GF)p. 86
Garlic and Artichoke Pizzap. 87
Butternut Squash, Caramelized Onion, and Apple Pizza (GF)p. 89
French Bread Pizzap. 90
Crumbled Sausage and Mozzarella Pizza (GF)p. 92
White Wild Mushroom Pizza (GF)p. 94
Grilled Pesto Piep. 97
Puppy Pizza Bonesp. 97
Meatball Slidersp. 98
Mushroom Pesto Slidersp. 101
Farmers' Market Paninip. 102
Chickpea Pie (GF)p. 103
Red Wine Seitan on Ciabattap. 104
Pizza Burgers with Avocado Pestop. 106
Avocado and Sun-Dried Tomato Paninip. 108
Viva La Pasta
Capellini Pomodoro (GF)p. 113
Mama's Spaghetti and Meatballsp. 114
Kate Middleton's Pasta Alfredo (GF)p. 116
Shelley's Shells (GF)p. 118
Cavatelli with Broccoli(GF)p. 119
Bowties in Garlic Cream Sauce (GF)p. 121
Wild Mushroom Rigatonip. 122
Penne with Sun-Dried Tomato Cream Sauce (GF)p. 124
Pasta alla Norma with Ricotta (GF)p. 127
Creamy Yellow Pepper Pasta (GF)p. 128
Fusilli with Minted Eggplant Sauce (GF)p. 129
Tequila Tempeh Fettuccine (GF)p. 130
You-Won't-Be-Single-for-Long Pasta Carbonara with Shiitake Bacon (GF)p. 133
Pesto Mac 'n' Cheese (GF)p. 134
Pasta in Pink Sauce (GF)p. 136
Penne Puttanesca (GF)p. 138
Whole Wheat Spaghetti with Mushroomsp. 139
Potato Gnocchi in Herb-Garlic Saucep. 140
Butternut Ravioli with Brown Sugar and Crispy Sagep. 142
Mushroom Wonton Raviolip. 144
Lentil Manicottip. 145
Lasagna Bolognesep. 147
White Lasagna with Roasted Butternut Squash and Spinachp. 148
Secondo Piatti
Avocado Basil Quinoa Bowl with Chili Olive Oil (GF)p. 152
Baked Tempeh in Mushroom Cream Sauce (GF)p. 155
Chloe's Rawsagna (GF)p. 156
Creamy Polenta with Roasted Vegetable Ragù (GF)p. 158
Lemon Herb Cannellini Beans (GF)p. 159
Eggplant Parmesanp. 160
Tuscan Tofu Scramble (GF)p. 163
Grilled Portobello Steak in Lemon Parsley Pesto (GF)p. 164
Italian Meatloafp. 165
White Wine Risotto with Shiitake Mushrooms and Peas(GF)p. 166
Pumpkin Risotto (GF)p. 169
Tempeh with 40 Cloves of Garlic (GF)p. 170
Rosemary Lentils with Roasted Tomatoes and Garlicky Broccolini (GF)p. 171
Thyme for Stuffed Portobellos with Rosemary Gravyp. 172
Wild Mushroom Farro with Lemon, Mint, and Artichokes (GF)p. 174
Dolci
Chocolate-Dipped Almond Biscotti (GF)p. 178
Italian Wedding Cookies (GF)p. 180
Florentine Bar Cookiesp. 183
Dark Chocolate Crostini with Sea Salt and Orange Zestp. 185
Olive Oil Pancakes (GF)p. 186
Marmalade Pancakes (GF)p. 189
Orange-Zested Chocolate Chip Scones (GF)p. 190
Chloe's "Nutella" Cinnamon Rolls (GF)p. 193
Rosemary Lemon Shortbread Cookies (GF)p. 195
Chocolate Cherry Coffee Cake (GF)p. 197
Chocolate Chip Zucchini Muffins (GF)p. 199
Banana Coffee Cupcakes (GF)p. 201
Lemon Thyme Cupcakes (GF)p. 203
Raspberry Tiramisu Cupcakes (GF)p. 205
Chocolate Almond Mousse Cake (GF)p. 207
Pomegranate Mint Italian Soda (GF)p. 209
Lemon Thyme Italian Soda (GF)p. 209
Strawberry Basil Milkshake (GF)p. 210
Italian Wedding Cake (GF)p. 213
Vanilla Gelatop. 215
Affogato (Vanilla Gelato Drowned in a Shot of Espresso) (GF)p. 215
Roasted Banana Bourbon Ice Cream (GF)p. 216
Tiramisu (GF)p. 219
Italian Apple Cake (GF)p. 220
Leftover Red Wine Chocolate Cake with Drunken Raspberries (GF)p. 222
Mint Chip Gelato Sandwiches (GF)p. 224
Espresso Chip Sundaes (GF)p. 227
Polenta Berry Cobbler with Vanilla Gelato (GF)p. 228
Make-Your Own Basics: Dough, Sauces, and Vegan Cheese
Arrabbiata Sauce (GF)p. 232
Quick Basil Pestop. 232
Basic Béchamel (GF)p. 233
Classic Pesto Sauce (GF)p. 233
Coscarelli Marinara Sauce (GF)p. 234
Shortcut Marinara (GF)p. 234
Crostinip. 235
Gluten-Free Pizza Crust (GF)p. 235
Homemade Pasta Doughp. 236
Homemade Ravioli Doughp. 237
Mazzarella Sauce (GF)p. 237
Herbed Garlic Toastp. 238
Homemade Chili Olive Oil (GF)p. 238
Pizza Doughp. 241
Shiitake Bacon (GF)p. 242
Rockin' Ricotta (GF)p. 242
Parmesan Topping (GF)p. 244
Toasted Bread Crumbsp. 244
Coconut Whipped Cream (GF)p. 245
Chocolate Ganache (GF)p. 245
Chloe's Vegan "Nutella" (GF)p. 247
Vegan Italian Pantryp. 249
Chloe's Favorite Italian Restaurants Around the worldp. 260
Acknowledgmentsp. 261
Indexp. 263