Chloe's Vegan Italian Kitchen: 150 Pizzas, Pastas, Pestos, Risottos, & Lots of Creamy Italian Classics

This books looks amazing! I am a big fan of Chloe's other two books and have cooked through them almost entirely with great results. Also, her recipes are great for people dabbling in vegan cooking. I have witnessed many non-vegans go out and purchase the book after flipping through it because her recipes are so approachable and delicious-looking (many of these people were sworn vegan cookbook avoiders). All the recipes in the new book look easy, approachable, and delicious, in the style of her others. The book includes: - a section on appetizers - interesting crostini, dips, etc. - vegetables - simple and creative preparations of zucchini, cauliflower, corn, kale, etc. - soups and salads - this chapter is one that I love, and includes many delicious looking soups such as cream of mushroom and spicy tomato. - pizza, focaccia, and panini - the pizzas in this chapter look amazing, and I have made the butternut squash, caramelized onion and apple pizza -- it is on her website and I love it. She does not use vegan cheese on the pizzas, but rather a "mozzarella sauce," which is essentially a flavored cashew cream. - viva la pasta - pasta, ravioli, gnocchi, all very creative, yet simple, preparations - the main course - two types of lasagna, eggplant parm, creamy tempeh, and more - desserts - scones, biscotti, tiramisu, gelato, and her award winning raspberry tiramisu cupcakes (which are on her website); it also has two pancake recipes, one which is in her first book - make your own basics - an easy looking nutella that uses almonds, mozzarella sauce, pizza dough, ravioli dough, and sauces This is my judgment in comparison to her other books: she uses a lot more vegetables and other whole foods in this book than in the others, i.e. lighter on sweeteners and butter, more on onions, peppers, eggplant, broccoli. But they are all made from very easily attainable ingredients, which is what she is known for. That is to say, where Chloe's Kitchen can often be seen as indulgent, and kind of like "Friday food," this book has more veggies, and more weeknight meals, though it is very carb heavy, so if that is not your thing, you might not be thrilled by this book. If you love Italian food already, and want a more healthful, plant based approach to it, then this book is lovely. If you are a paleo vegan, it is not the book for you. ***Update: I have now made a few recipes from the book, and they have all definitely been hits. The mozzarella sauce, while just a simple cashew sauce, has some amazing flavors. I made the mushroom pizza, and it tasted very complex, with a lot of mushroom, thyme, and wine flavor. With the leftover cashew mozzarella, I made the Eggplant Parmesan, and all I can say is WOW! It was filling on its own, and it tasted rich and decadent, yet still light. I paired it with the roasted cauliflower. While it is just a simple roasted cauliflower recipe, it was a perfect meal. I have also tried the quesadillas, which use a white bean spread that is familiar to Chloe fans. The spread paired with avocado, sundried tomatoes, and parsley is delicious, and I have been loving it as brown bag sandwiches, too. The spicy tomato soup was fantastic, creamy, and easy, though I did think that the coconut flavor was noticeable. This is not a problem for me, as I love coconut, but I know there are a lot of coconut haters out there, including my boyfriend. He, however, did not seem to be bothered by the coconut taste of the soup. The pizza dough recipe is my go-to, no-fail recipe, as well. The marinara sauce in the book is easy and flavorful, and I enjoy it more than the one How to Cook Everything Vegetarian. Also, Chloe is not ashamed to suggest you use jarred sauce once in a while. Some people may balk at this, while I find it refreshing. I would say that the eggplant parmesan itself is worth the price of the book, and I have not been disappointed with anything I have made so far!

I love this cookbook! Highly recommended! These recipes will please vegans and omnivores alike. Chloe doesn't skimp on flavor and there are lots of appealing recipes in this book with delicious not disappointing results :) Here are some things I've made so far: Roasted Potatoes with Gremolata - Potatoes come out really crispy and I love the gremolata on top!! Omnivore boyfriend approved as well. Chili Lemon Broccoli - Wasn't my favorite, but I think this is just because I am not the biggest fan of lemon or crushed red pepper :P So not the fault of the recipe, but rather my taste buds. y Mashed Potatoes with Garlic and Sea Salt - I liked these, but these are not very thick mashed potatoes...for me they came out a bit runny. I still enjoyed them but my boyfriend did not. Sweet Potato and Almond Couscous Salad - I made some modifications for my own tastes (reduced oil, used lemon instead of orange juice, and raisins instead of cranberries), and it came out awesome! Omnivore mom approved. Roasted Carrot and Avocado Salad - This is one of my favorite salads! Perfect flavor combination! Omnivore boyfriend approved. Summer Bread Salad - I reduced the amount of balsamic vinegar because I'm not the biggest fan, but this came out super super yummy! Also omnivore boyfriend approved. Cauliflower Soup with Pesto and Pasta Shells - I didn't like the texture of this, but my omnivore boyfriend loved it. Mushroom Pesto Sliders - I messed this up by adding too much flour on accident, but this probably would have come out good if I hadn't. The pesto on a burger thing is a very delicious idea. Pizza Burgers with Avocado Pesto - Good if you do not try to make them oil free like I did (silly me). Frying in a bit of oil makes all the differences. Avocado and Sun Dried Tomato Panini - I love this flavor combination and I make this often! Omnivore boyfriend approved. Bowties in Garlic Cream Sauce - I might have messed something up because this came out a little bland...which is very unusual for a Chloe Coscarelli recipe. I was able to save it with some extra garlic though and ultimately came out great...and omnivore boyfriend approved! Penne with Sundried Tomato Cream Sauce - I would probably add a little less nutritional yeast next time because that's my preference, but this was still really good! Pesto Mac n Cheese - Pesto make this dish for me. Will probably try adding less nutritional yeast next time. Pasta in Pink Sauce - One of my all time favorite pastas! Omnivore boyfriend LOVES this pasta. Lemon Herb Cannellini Beans - I messed this up a bit, but flavor was still alright. Eggplant Parmesan - I ended up subbing macadamia nuts for the cashews in the mozzarella sauce and this still came out good! Tuscan Tofu Scramble - Solid tofu scramble recipe. Italian meatloaf - nothing like meatloaf,but good! Pumpkin risotto - Really nice! Rosemary Lentils with Roasted Tomatoes and Garlicky Broccolini - Loved this!! Banana Coffee Cupcakes - Delicious! Omnivore Boyfriend approved. I added a little too much coffee for my own taste (for the frosting), but otherwise these were really good! One of the best vegan cookbooks I own! I bought the kindle version and have had no issues.

I have been a Chloe fan for a while and I was thrilled that she went back to a full menu for her third cookbook (while I loved her vegan desserts in her second book, it is nice to have diverse meal options here). Chloe's Vegan Italian Kitchen is a true delight - it is jam packed with tantalizing recipes that are easy to make. With options like White Wild Mushroom Pizza, Bowties in Garlic Cream Sauce, Eggplant Parmesan, and Wild Mushroom Farro with Lemon, Mint and Artichokes, there are a number of delicious dinner options There are great sides like Italian Chopped Salad, Cream of Mushroom Soup, and Broccoli Rabe with Garlicky Bread Bites. There are even delicious desserts like Tiramisu and Italian Wedding Cake. There are a number of gluten-, soy-, and nut-free recipes that are labeled clearly, and the food photos are completely tempting. The one thing that is a bit goofy is the collection of Chloe-centered photos, but the food tastes so good that it is worth putting up with. Overall, this is a book that I am thrilled to add to my collection - even my omnivore husband has been thrilled with the meals that I have made already.

Wonderful recipes and great addiction to my vegan cookbook collection. The Herbed Garlic Toast (p 238) is stupid easy and very good! Best garlic toast ever. Hint: grate your garlic cloves on a small plane grater for a bigger punch. Supper this evening will be Tomato Bread Soup (p 76). So many wonderful, tasty things to try. Edited to add that the tomato bread soup is crazy good and winner! I ordered my daughter-in-law this book, as she is vegan, pregnant, and craving Italian food. A little different take I did on the roasted herb potatoes with gremolata was to take the paste you make for the toasted garlic bread (has garlic, olive oil, and nutritional yeast) and toss that on the potatoes prior to baking, then add the gremolata as the recipe calls for at the end and my oh my! But is it ever good! I don't think you can go wrong with anything in this book.

I received Chloe's newest book in the mail last week, and was finally able to make a recipe last night - Lemon Herb Cannellini Beans. The ingredient list was short and I had everything on hand. Any well-stocked vegan kitchen would, but you may have to pick up a couple of items if you don't do a lot of vegan cooking (i.e. - nutritional yeast from a health food store and maybe non-dairy milk). The dish was SO yummy - a quick weeknight dinner option that tasted way better than my original plan...opening up some canned beans and adding some seasoning. ;) I nearly doubled the recipe, but only had enough for three hearty servings...which meant I shed a tear when I offered the leftovers to my boyfriend for lunch today and he accepted (btw, he is not vegan). Can't wait to make more soon! There are SOOO many recipes in this book that I want to try. I have both of her other cookbooks and they do not disappoint. I've never been able to master her brownies (cooking time) or the creamy pies (taste great, wrong consistency) from her dessert book, but everything else has been awesome and loved by vegans and non-vegans alike. I make all the desserts for the holidays, special occasions, and for my parents' birthdays. My parents and I are the only three vegans in the room, but everyone loves the desserts. My boyfriend's favorite pancake recipe (plain ol' pancakes, vegan or non) is from Chloe. Her biscuit recipe is great also (my favorite). I have no words for her molten chocolate cakes. ;) I digress... Whenever anyone asks me for recommendations on vegan recipes/cookbooks, Chloe is always a the top of the list. I have about 15-20 vegan cookbooks - including raw cookbooks, ethnic cookbooks, "chef-driven" (read: complicated), etc. I love several of them for different reasons, but I reach for and recommend Chloe's cookbooks regularly because the recipes are easy, the ingredients aren't hard to find, and the results are awesome far more often than not. This book follows the same formula - great recipes with great pics, accessible ingredients and techniques, and tasty results...so far. ;) Can't wait to make more! Thanks again for another great one, Chloe!!

I've been a pretty good cook for years, so I can spot a good cook book. (Hey, kinfolk. . . . Please don't give me another one. Just cut out the middle man, and take them straight to Good Will. . . You don't have a clue.) I am surprised at how good the recipes in this book are. And I do need help, now that many of my prior cooking ingredients are verboten. (No, don't ask me for any of my now-defunct cook books. I might fall off the vegan wagon.) Anyway, I do wish this book were a bit more health-conscious, i.e., that it focused more in whole grains, fermented foods, etc. But I am very glad to have iti.

I wanted to get a few recipes under my belt before discussing Chloe's new cookbook, Chloe's Vegan Italian Kitchen. First of all this book has 150 recipes! That's a lot! When I get a new cookbook I like to sit down and read it cover to cover, she had many different sections and even Pasta and Main course are separate. That just shows you how much she has to offer. My first recipe was, White Lasagna with Roasted Butternut Squash and Spinach. Of course I made this because Butternut Squash is in season and it's a delight. Creamy cashew Alfredo and tofu Ricotta pair wonderfully with the spinach and Butternut Squash. Next I made her recipe for Gluten-Free Pizza Crust. It's tasty adding Maple Syrup, Italian seasoning and garlic. But you add what you want! I decided to put raw veggie on top with a sundried tomato pesto. I had some pistachios I wanted to use, so for a hiking snack over the weekend, I made Pistachio Guacamole. Yummy!! What a great flavor, avocado and the nutty pistachios. Dip beet and sweet potato chips or raw veggies. Last but not least, I made the Italian Quesadillas. I loved these! White beans and avocado with sundried tomatoes. I used sprouted grain tortilla but you may use what you like! I recommend this book for anyone! Vegan or not.

A chef friend shared the great tofu ricotta recipe from this cookbook with me a couple years ago. It finally occurred to me that I might like to see what else was in this book. In the several months now that I’ve had it, I’ve made at least 10 recipes and every one is a hit. each one uses easy-to-source, relatively inexpensive ingredients and all have ample portions (or are easy to expand) to feed a family of 4 (including hungry teen boys!) I will also add that the red wine seitan dish brought back a deep culinary memory of the bbq seitan dish at Blind Faith Cafe in Evanston. Since I cook gluten free, it was easily and very successfully adapted with beyond meat bratwurst. For my kitchen, this cookbook is culinary gold.

Her recipes are wonderful - delicious and not that hard - great pictures and presentation, I have been very happy with this book and hope to buy another one from Chloe at some point.

I was after a vegan cookbook with simple recipes using everyday, easy-to-find ingredients—not the typical cookbooks involving exotic, impossible-to-find ingredients (requiring 10 varieties of Japanese algae per recipe, for instance), inextricably elaborate meals and lengthy preparation times. I wanted something I could use on a daily basis, when in a rush or tired from work, that didn't rely heavily on vegan meat and cheese substitutes, was original in formulating its recipes and didn't involve a trip to the health food shop every time I wanted to cook up a meal. I've bought other books claiming to be just that, but have found that they rely too much on soy products (tofu, tempeh), cream substitutes or hard-to-find ingredients. Where most others failed, this book really hit the sweet spot. Don't let the cute, coquettish Chloe-on-the-cover mislead you (I'd never heard of Chloe before I bought the book, but I guess her photographic presence throughout the book is part of the marketing, based on her fame as a chef), this is one of the most simple-yet-delicious, no-nonsense vegan cookbooks I've ever come across, full of brilliant recipes and some of the most imaginative ideas for replacing meat and making sauces that I've come across. She's clearly put a great deal of time and thought into getting them just right (this is one of those books where you can actually follow the recipes to the letter knowing they've been tested and will turn out just right). The vegan "meatballs" recipe alone was enough to make me buy the book, and her pasta Alfredo (the foundation of the sauce is cauliflower, made into a purée with a blender) is delicious. And it's not just the recipes: Her suggestions for replacing meat (assorted mixtures of beans, lentils, mushrooms, aubergine, breadcrumbs, etc.) and milk cream (blended veggies as opposed to the usual soy cream) are a great creative inspiration to improvise versions, alternatives and recipes of one's own. Since she made me discover the concept of blended veggie-based sauces, I've come up with an excellent artichoke & sun-dried tomato dish that I probably never would have thought of otherwise. I've also got "Chloe's Kitchen", but found that one to be more for the special occasions or when I've got guests over for dinner (recipes are more elaborate and time-consuming). Still excellent, but this is the one I use Monday through Friday. Worth every euro.

Nice, simple vegan Italian inspired recipes - looking forward to making lots of them. Lots of photos to accompany the recipes (not all of them though).

Dies ist mein erstes Buch von Chloe und ich werde mir unbedingt auch die anderen zulegen. Ich habe jetzt einige Rezepte getestet und kann nur bestätigen: easy! Alles gelang sehr gut und war köstlich. Die Zutaten sind nicht vollkommen exotisch, dies ist für ein Veganes Kochbuch nicht selbstverständlich! Die Aufmachung mag ich, typisch amerikanisches Kochbuch - flexibler Einband und nicht jedes Rezept mit Foto, das stört hier aber nicht, es hält sich in Grenzen. Schon beim Betrachten der Bilder läuft einem das Wasser im Mund zusammen. Wer Bedenken hat, ob er mit einem englischsprachigen Buch zurecht kommt: traut euch! Man gewöhnt sich sehr schnell daran, im Internet kursieren viele praktische Umrechnungstabellen für Maßeinheiten und Temperaturen. Die Formel um Ounces in Gramm umzurechnen ist x28 und mit einem Taschenrechner in der Küche gehts ganz einfach. Ein paar wichtige Vokabeln schaut man halt nach. Es lohnt sich, das Buch ist reine Bereicherung und dazu auch noch preisgünstig!

chiaramente non un libro di ricette italiane, di italiano ha ben poco. Io l'ho acquistato per regalarlo ad un'amica che non parla italiano e alla quale volevo far avere un libro di ricette vegane (e italiane ma oltre a questo in inglese pare sia impossibile trovarne). Quindi nel complesso ci è piaciuto.