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 Post subject: The Mediterranean Vegan Kitchen
PostPosted: Thu Jun 09, 2011 12:09 pm 
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Top of the food chain & doesn't need to prove it
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Has anyone made anything outstanding from this cookbook?


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 Post subject: Re: The Mediterranean Vegan Kitchen
PostPosted: Thu Jun 09, 2011 12:39 pm 
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Drunk Dialed Ian MacKaye
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I haven't made much and it's been a while, but it seems like the pizza with white beans on it was really good. Tuscan white bean pizza I think is the official name.

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 Post subject: Re: The Mediterranean Vegan Kitchen
PostPosted: Thu Jun 09, 2011 1:22 pm 
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Ok, thanks. I will try that one. It sounds really good. :)


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 Post subject: Re: The Mediterranean Vegan Kitchen
PostPosted: Wed Jun 15, 2011 8:27 am 
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The panzanella salad is one of my favorites, and the garlic-potato soup is always a winner. I also really like her kalamata tapenade.

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 Post subject: Re: The Mediterranean Vegan Kitchen
PostPosted: Wed Jun 15, 2011 9:21 am 
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I don't have the book in front of me so I can't use the exact names of recipes but here is what I like:

Spinach with Pine Nuts and Raisins
Babaganoush
Tapenade
tomato/cuke middle eastern salad - it is in the same section as the Panzanella

I will look through for others when I get home.

My non-vegan Mom has this book and uses it when I am coming for dinner.


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 Post subject: Re: The Mediterranean Vegan Kitchen
PostPosted: Wed Jun 15, 2011 6:17 pm 
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Here are a few more I like:

Vegetables in Charmoula Sauce
Spring Vegetable Risotto
Ratatouille with White Beans


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 Post subject: Re: The Mediterranean Vegan Kitchen
PostPosted: Wed Jun 15, 2011 6:23 pm 
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Hoards Peppermint Jo-Jos
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I've made the focaccia a number of times. I made it somewhat recently with the recipe for the mushroom sauce that uses dried porcinis. Me and my boyfriend both loved it. I will continue making the focaccia it's my go-to recipe for a quick italian bread.


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 Post subject: Re: The Mediterranean Vegan Kitchen
PostPosted: Wed Jun 15, 2011 9:46 pm 
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Hearts James Cromwell
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The Baba Ghanouj recipe is killer amazing good!


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 Post subject: Re: The Mediterranean Vegan Kitchen
PostPosted: Sat Jun 18, 2011 9:14 am 
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I really love the Braised Cabbage with Red beans & Rice recipe.


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 Post subject: Re: The Mediterranean Vegan Kitchen
PostPosted: Sat Jun 18, 2011 12:12 pm 
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Ok I am now officially excited about this cookbook. :) Thanks everyone!


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 Post subject: Re: The Mediterranean Vegan Kitchen
PostPosted: Sat Jun 18, 2011 12:34 pm 
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I've had this book for a couple years and I don't think I've made anything. I'll have to give it another look.


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 Post subject: Re: The Mediterranean Vegan Kitchen
PostPosted: Sat Jun 18, 2011 8:58 pm 
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fatcat wrote:
I've had this book for a couple years and I don't think I've made anything. I'll have to give it another look.


Same!! I really need to! I think it's just that everything seems kind of basic? Not basic like simple and easy but just not surprising, not exciting, you know? I need to just dive in.

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 Post subject: Re: The Mediterranean Vegan Kitchen
PostPosted: Sat Jun 18, 2011 9:37 pm 
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Hoards Peppermint Jo-Jos
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RandiJM wrote:
fatcat wrote:
I've had this book for a couple years and I don't think I've made anything. I'll have to give it another look.


Same!! I really need to! I think it's just that everything seems kind of basic? Not basic like simple and easy but just not surprising, not exciting, you know? I need to just dive in.


I think the simplicity of Italian/Mediterranean cooking is part of the allure.


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 Post subject: Re: The Mediterranean Vegan Kitchen
PostPosted: Sat Jun 18, 2011 9:46 pm 
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Well I think it's a big reason why I love it, but also a big reason why I don't feel the need to look at recipes to make such food.

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 Post subject: Re: The Mediterranean Vegan Kitchen
PostPosted: Sat Jun 18, 2011 10:05 pm 
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Hoards Peppermint Jo-Jos
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RandiJM wrote:
Well I think it's a big reason why I love it, but also a big reason why I don't feel the need to look at recipes to make such food.


Understandable, I could sit here with some ciabatta, marinated olives and artichoke with some tapenade or bruscetta topping and be in my happy place.

I still really like this cookbook for it's authenticity (as far as I know :P) and it's the only vegan italian/med book that I own and I like have "specialty" cookbooks instead of perusing books that "do it all" because if I feel like italian I can just cozy up with it and find something.


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 Post subject: Re: The Mediterranean Vegan Kitchen
PostPosted: Sat Jun 18, 2011 10:19 pm 
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I definitely need to just start turning to random pages and making stuff from it! I hate that I haven't really used it.

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 Post subject: Re: The Mediterranean Vegan Kitchen
PostPosted: Sat Nov 03, 2012 8:35 pm 
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I just received this book as a birthday present & I'm excited to give it a try. I love the simplicity of Mediterranean food & how this book doesn't focus on cheese alternatives, instead letting the vegetables shine. The recipes seem quite authentic too.

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 Post subject: Re: The Mediterranean Vegan Kitchen
PostPosted: Mon Nov 05, 2012 6:02 am 
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This is my favorite Donna Klein book. One thing I appreciate about all of her cookbooks is the reliability and clarity of the recipes. She provides weight as well as volume measurements which I especially appreciate when a vegetable is sold in a wide range of sizes. Her books include nutritional info as well. The recipe I have made the most from this books is the Cannellini Beans with Sauteed Kale. I often serve it to unsuspecting confirmed carnivores alongside grilled polenta with a spicy tomato sauce and salad. No one misses the meat!


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 Post subject: Re: The Mediterranean Vegan Kitchen
PostPosted: Mon Nov 05, 2012 12:23 pm 
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I noticed that Vegan Eats World's "Walk Like an Egyptian" Lentil Soup says it's based off Donna Klein's recipe from MVK. I think this one is the first one I'll make from Vegan Eats World, using red lentils. Anyone tried this one?


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 Post subject: Re: The Mediterranean Vegan Kitchen
PostPosted: Tue Nov 13, 2012 9:17 pm 
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It's official, love this book & now want to get the Italian & Tropical ones too. I just find it's a really refreshing change to books full of meat & dairy alternatives - not that seitan or cheeze are bad things in any way, but it's just nice to have another style of cookbook to accompany these. I made the garlic soup which was unbelievable, & which I'll be making again & again, the walnut sauce is also a great alternative to pesto & so quick to make when you can't be bothered cooking & super-delicious. I've made a couple of the salads & dressings too. All really good so far.

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 Post subject: Re: The Mediterranean Vegan Kitchen
PostPosted: Sun Dec 16, 2012 2:54 pm 
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I got this as an early Christmas present... and so far, everything about it is wonderful. She's comfortingly vague about amounts and methods, provides nutritional information and isn't precious about using wine in recipes. Donna Klein treats her readers like grown-ups! I am really unexpectedly pleased by how down-to-earth the recipes are. And there are 300 of them...

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 Post subject: Re: The Mediterranean Vegan Kitchen
PostPosted: Mon Dec 17, 2012 4:15 pm 
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i've had this book for years and only recently started to cook out of it religiously. every recipe thus far has been really good (the recipes for apples poached in red wine is beyond words and so flippin' easy).
i also like that she doesn't rely on prepackage foods or the tofu/seitan/tempeh crutch that i see more and more authors doing.


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 Post subject: Re: The Mediterranean Vegan Kitchen
PostPosted: Mon Dec 17, 2012 4:30 pm 
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I've had this cookbook for a few years and it is one of my favorites. I can't remember the name of anything I've made out of it, haha, but I like that I can get the ingredients for anything in it from the supermarket, the recipes are healthy and fresh and cheap to make, and no meat substitutes. (I do love tofu and tempeh and seitan but I try not to eat them every day.)

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 Post subject: Re: The Mediterranean Vegan Kitchen
PostPosted: Mon Dec 17, 2012 10:14 pm 
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I ended up giving my copy away because I never made anything. The recipes looked good, but I couldn't stand the formatting or the font.


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 Post subject: Re: The Mediterranean Vegan Kitchen
PostPosted: Wed Dec 19, 2012 11:30 am 
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Karena wrote:
It's official, love this book & now want to get the Italian & Tropical ones too. I just find it's a really refreshing change to books full of meat & dairy alternatives - not that seitan or cheeze are bad things in any way, but it's just nice to have another style of cookbook to accompany these. I made the garlic soup which was unbelievable, & which I'll be making again & again, the walnut sauce is also a great alternative to pesto & so quick to make when you can't be bothered cooking & super-delicious. I've made a couple of the salads & dressings too. All really good so far.


I'm considering the Mediterranean book, but I highly reccommend the Italian Vegan Kitchen! At first, I underestimated the recipes because they were so simple, but both my mother (omni) and I enjoyed every one I made.


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