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 Post subject: Vegan Italiano
PostPosted: Wed Feb 23, 2011 9:07 pm 
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Invented Vegan Meringue
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Anyone have this one? I just got it in the mail, and everything looks pretty good, but nothing's really jumping out at me.

Suggest!


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 Post subject: Re: Vegan Italiano
PostPosted: Thu Feb 24, 2011 7:36 pm 
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I thought the baked orzo with olives and fresh herbs and the wild mushroom orzo "risotto" were delicious! I also love the grilled portobello mushroom and romaine salad, but I increase the amount of the marinade suggested, as otherwise the portobellos soak it all up and none remains for the salad. The macaroni with olives & artichokes is pretty good too.


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 Post subject: Re: Vegan Italiano
PostPosted: Thu Feb 24, 2011 7:40 pm 
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The spaghetti with red wine and rosemary marinara sauce is delicious!

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 Post subject: Re: Vegan Italiano
PostPosted: Fri Feb 25, 2011 11:01 am 
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I had the same problem, everything sounds good but nothing seemed like "Make Me NOW!"
I need to cook from this book more.

What I make most often are the salad with arugula & roasted beets (sorry, I can't remember the official name), the cucumber salad with red onion & red wine vinegar (really simple & tasty), and the Italian Lentils, though I think they need extra tomato sauce so I always add more. We're having them this weekend with polenta.

I grab this book when I need more salads or veggies, and/or need a break from tofu/tempeh/seitan. For some reason it's not an every week cookbook for me, but I'm really glad I have it.

There are a lot of interesting risotto combinations, ditto for pesto. Because of all the rice & polenta dishes, it's also great when you need something tasty, non scary to omnis, and gluten free for a potluck.

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 Post subject: Re: Vegan Italiano
PostPosted: Sun Feb 27, 2011 10:13 pm 
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zhenni wrote:
baked orzo with olives and fresh herbs

thanks for this suggestion. I've had this book for a while, but somehow don't seem to use it much. Last night I busted it out and made this - and used up many things from my pantry and freezer (the goal!) along the way. The only change I made was to sub in 1 cup of roasted tomatoes for 1 cup of the veggie broth. It was a quick and yummy little meal!
:)

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 Post subject: Re: Vegan Italiano
PostPosted: Mon Feb 28, 2011 9:36 am 
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I bookmarked a pasta with lentil sauce and cabbage with kidney beans for this week.

I think my deal is that I want recipes to contain most of the food groups, so I only have to make one thing. I'm lazy.


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 Post subject: Re: Vegan Italiano
PostPosted: Tue Apr 19, 2011 1:40 am 
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Dr. Apricot wrote:
The spaghetti with red wine and rosemary marinara sauce is delicious!


I think I'll make this for my family this week. I have a nice bottle of wine (it accidentally jumped from the Costco feature display into my cart) to use up.

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 Post subject: Re: Vegan Italiano
PostPosted: Fri Apr 22, 2011 9:26 pm 
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I love, love, love the apple cake. You can find a picture of it here:

http://www.facebook.com/media/set/fbx/? ... =1&theater

and here:

http://www.facebook.com/media/set/fbx/? ... =1&theater

It's really, really good.

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 Post subject: Re: Vegan Italiano
PostPosted: Tue Apr 26, 2011 7:44 pm 
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The linguine with spicy marinara sauce with olives & capers is wonderful too - it's passed into my steady rotation (in fact, I'm making it again Thursday for a friend I hope to convert to veganism).


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 Post subject: Re: Vegan Italiano
PostPosted: Thu Jun 09, 2011 12:05 pm 
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I got this book a while ago and have never made anything from it. It all sounds like it would be easy and good, but it's not inspiring. I think I'll try one of the recipes mentioned above - maybe the apple cake! :)


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 Post subject: Re: Vegan Italiano
PostPosted: Sat Jun 18, 2011 2:30 pm 
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The green beans with parsley pesto were amazing. I wanted to eat them at every meal (it makes a pound and a half) until they were gone. So far, I have also liked the chickpea and tomato soup, and the tomato florentine soup. They're even better with home made herbed garlic croutons.


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 Post subject: Re: Vegan Italiano
PostPosted: Sun Jul 10, 2011 4:18 pm 
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The basil-pea cream is pretty good.

It sounded like a nice change of pace from pesto. It isn't what I expected at all: it is almost a broth and I was envisioning something sort of like a pea pesto or a creamy Alfredo consistency.

After a few bites, I was into it though, and it's pretty easy to make. The recipe makes quite a lot, so I cut it in half.

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 Post subject: Re: Vegan Italiano
PostPosted: Sun Jul 10, 2011 6:43 pm 
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If you try the pea-basil thing, watch the salt. I used better than bouillion and forgot to cut the added salt, so its a bit too salty. Not the recipe's fault, but it definitely concentrates down after sitting for a while.

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 Post subject: Re: Vegan Italiano
PostPosted: Sun Jul 17, 2011 9:22 pm 
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I'm excited to have found this thread! I've had this book for awhile now, and I've made nothing from it. Do any of you also have Nonna's Italian Kitchen, how do they compare?


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 Post subject: Re: Vegan Italiano
PostPosted: Mon Mar 02, 2015 8:13 pm 
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I'm surprised there isn't more love for this book. I've been making a recipe a week and have not been disappointed yet.

Tonight was the risotto with zucchini and sun-dried tomatoes and it was amazing. I will be making this again with all of the summer zucchini.


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 Post subject: Re: Vegan Italiano
PostPosted: Tue Mar 03, 2015 10:02 am 
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rohai wrote:
I'm surprised there isn't more love for this book. I've been making a recipe a week and have not been disappointed yet.

Tonight was the risotto with zucchini and sun-dried tomatoes and it was amazing. I will be making this again with all of the summer zucchini.


I agree. I have looked at all of Donna Kein's books and think this one is the best. Funny you mention this and I drug this one out last night and made the Pasta with Broccoli Garlic sauce. It was really good. Very simple to make. I just happened to buy some broccoli rabe and figured this was perfect. I have not used this book that much but want to try and explore it more. That risotto sounds fabulous. Let us know how it was.


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 Post subject: Re: Vegan Italiano
PostPosted: Tue Mar 03, 2015 10:31 am 
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I'm surprised there isn't more love for Donna Klein in general. I LOVE her Mediterranean and her Chinese books too. But ... no photos in any of them, maybe that's why. On the other hand, theme cookbooks, nutritional info, and no special ingredients for the most part (except the Chinese book, somewhat).

From the Italian book, I once made the gnocchi with pesto recipe in the time it took to boil water and cook gnocchi. There were so few ingredients and it came together so fast, but tasted so wow.

There is an easy carrots + basil + roasting in a lot of olive oil recipe that I made so many times. Oh, yeah, the Italian book has a lot of good side-dish recipes.


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 Post subject: Re: Vegan Italiano
PostPosted: Tue Mar 03, 2015 7:07 pm 
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PorshaJo wrote:
rohai wrote:
I'm surprised there isn't more love for this book. I've been making a recipe a week and have not been disappointed yet.

Tonight was the risotto with zucchini and sun-dried tomatoes and it was amazing. I will be making this again with all of the summer zucchini.


I agree. I have looked at all of Donna Kein's books and think this one is the best. Funny you mention this and I drug this one out last night and made the Pasta with Broccoli Garlic sauce. It was really good. Very simple to make. I just happened to buy some broccoli rabe and figured this was perfect. I have not used this book that much but want to try and explore it more. That risotto sounds fabulous. Let us know how it was.

It was fantastic and super simple for prepping ingredients. Yes you have to stir like any risotto but the flavor was superb. A definite make again as my hubby loved it too.


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 Post subject: Re: Vegan Italiano
PostPosted: Tue Mar 03, 2015 7:09 pm 
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RunLonger wrote:
I'm surprised there isn't more love for Donna Klein in general. I LOVE her Mediterranean and her Chinese books too. But ... no photos in any of them, maybe that's why. On the other hand, theme cookbooks, nutritional info, and no special ingredients for the most part (except the Chinese book, somewhat).

From the Italian book, I once made the gnocchi with pesto recipe in the time it took to boil water and cook gnocchi. There were so few ingredients and it came together so fast, but tasted so wow.

There is an easy carrots + basil + roasting in a lot of olive oil recipe that I made so many times. Oh, yeah, the Italian book has a lot of good side-dish recipes.


That is what is impressing me, how great the flavor is for such simple ingredients and prepping. The nutritional info is a plus as well. I haven't tried any of her other books but now I'm very curious.


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 Post subject: Re: Vegan Italiano
PostPosted: Tue Mar 03, 2015 8:38 pm 
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rohai wrote:
That is what is impressing me, how great the flavor is for such simple ingredients and prepping. The nutritional info is a plus as well. I haven't tried any of her other books but now I'm very curious.


Yeah, definitely check out one or both of those from the library if you can, and give it a test drive. She taught in China for a year, and her Chinese book came out of that experience. She also studied French cooking in France, and I think her Med book came out of her travels there. Both of these books have more interesting recipe introductions than two others that I have (Tropical Vegan and Supermarket Vegan). You get a little history and culture with your cauliflower.

Glad you are enjoying the Italian one! I've gotten so much use out of it.


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 Post subject: Re: Vegan Italiano
PostPosted: Wed Mar 04, 2015 10:57 am 
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RunLonger wrote:
rohai wrote:
That is what is impressing me, how great the flavor is for such simple ingredients and prepping. The nutritional info is a plus as well. I haven't tried any of her other books but now I'm very curious.


Yeah, definitely check out one or both of those from the library if you can, and give it a test drive. She taught in China for a year, and her Chinese book came out of that experience. She also studied French cooking in France, and I think her Med book came out of her travels there. Both of these books have more interesting recipe introductions than two others that I have (Tropical Vegan and Supermarket Vegan). You get a little history and culture with your cauliflower.

Glad you are enjoying the Italian one! I've gotten so much use out of it.


I would be interested in any info on things you made from her Chinese book. I had them all out at some point from the library but just never made anything from them. They each had great looking recipes but for some reason, just get pushed aside. Same for the Italian one I have. I'm hoping to cook more from this one this month.


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 Post subject: Re: Vegan Italiano
PostPosted: Wed Mar 04, 2015 4:53 pm 
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There is a thread for Klein's Chinese cookbook here.

I haven't made much from Vegan Italiano but the pesto is my go to vegan pesto recipe.


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 Post subject: Re: Vegan Italiano
PostPosted: Fri Mar 06, 2015 9:47 am 
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LFL wrote:
There is a thread for Klein's Chinese cookbook here.

I haven't made much from Vegan Italiano but the pesto is my go to vegan pesto recipe.


Thanks LFL. I think the biggest downfall for her books is no pictures. I gotta have pictures. Sometimes I read a recipe and think no way and I making this, then I see a picture and I'm sold. I have made a few things from Vegan Italiano and liked them all but its rare I use it. I can't recall the name of the recipe but it was some bean and broccoli little pastry made with pizza dough - it was fabulous.


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