Chloes Vegan Italian Kitchen: 150 Pizzas, Pastas, Pestos, Risottos, & Lots of Creamy Italian Classics by Chloe CoscarelliPopular 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 Butternut Mac and ‘Cheese’ with Smoky Shiitake ‘Bacon’
And as someone who ate too many bowls to count before ditching dairy, I can happily say the vegan versions never disappoint. With a cashew base and plenty of nutritional yeast, turmeric, miso paste , and tamari for the realistic color and texture, this creamy meal might just become your new favorite. To make the pasta: Bring a large pot of heavily salted water to a boil. Add pasta and cook according to package directions. Drain and return to pot. Meanwhile, in a blender, add cashews, water, nutritional yeast, salt, tamari, miso, lemon juice, maple syrup, turmeric, and cayenne. Blend on high-speed until very smooth, about 2 minutes.
Lightly grease a 9-xinch pan.
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by CHLOE - Vegan Restaurant in Los Angeles - New York - Boston