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Vegana Italiana. Traditional Italian the Plant - Based Way; A Vegan Cookbook
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- Nombre de pages240
- FormatePub
- ISBN978-0-593-73618-0
- EAN9780593736180
- Date de parution07/10/2025
- Protection num.Adobe DRM
- Taille70 Mo
- Infos supplémentairesepub
- ÉditeurRodale Books
Résumé
Discover the delicious flavors of plant-based Italian cooking with more than 100 vegan recipes inspired by classic Italian dishes, from the owner and chef of Pura Vita "Part love letter to Italy, part encyclopedia of plant-based technique, Vegana Italiana is a joyous celebration of food, family, and heart. I want to make everything in this book!"-Joanne Molinaro, New York Times bestselling author of The Korean VeganEver wish you could whip up vegan versions of fresh cheese ravioli or meatballs? As the owner and chef behind the first 100% plant-based Italian restaurant in the United States, Tara Punzone knows how to transform classic Italian staples into delicious vegan dishes without sacrificing any flavor.
Growing up in a big Italian family in New York, food was always at the heart of Punzone's community and gatherings. Her debut cookbook, Vegana Italiana, offers more than 100 vegan Italian recipes inspired by her family's meals and fan-favorites from her Los Angeles-based restaurant Pura Vita. When Punzone decided to go vegan when she was twelve years old, she learned how to follow a vegan lifestyle without compromising her traditions, heritage, or love of bold flavors, and this cookbook shares her tips to help you do the same, while also embracing new techniques and flavors along the way.
She also shares her personal stories and memories from growing up in New York and moving to California as well as the culinary inspiration she received from her family. With tips for stocking your pantry and strategies to replicate Italian essentials like mozzarella and ricotta cheese, Vegana Italiana includes delicious recipes like:. The Basics: Macadamia Parmigiano, Alfredo Sauce, and Roasted Garlic Aioli.
Antipasti: Bruschetta, Garlic Parmigiano Potato Wedges, and Strawberry Almond Ricotta Crostini. Insalata e Verdure: Caprese, Peppas, and Stuffed Artichokes. Soups and Stews: Minestrone, Sicilian Red Lentil, and Roasted Garlic Creamy Tomato Soup. Pasta: Ravioli Pomodoro, Pesto Calabrese, and Cacio e Pepe. Secondi: Eggplant Parmigiana, Meatball Parmigiano Hero, and Heartbeet Risotto. Dolci: Tiramisu, Panna Cotta, and Lemon Mint GranitaComplete with gorgeous full-color photography taken at Pura Vita, Vegana Italiana is your ultimate guide to vegan Italian cooking.
Growing up in a big Italian family in New York, food was always at the heart of Punzone's community and gatherings. Her debut cookbook, Vegana Italiana, offers more than 100 vegan Italian recipes inspired by her family's meals and fan-favorites from her Los Angeles-based restaurant Pura Vita. When Punzone decided to go vegan when she was twelve years old, she learned how to follow a vegan lifestyle without compromising her traditions, heritage, or love of bold flavors, and this cookbook shares her tips to help you do the same, while also embracing new techniques and flavors along the way.
She also shares her personal stories and memories from growing up in New York and moving to California as well as the culinary inspiration she received from her family. With tips for stocking your pantry and strategies to replicate Italian essentials like mozzarella and ricotta cheese, Vegana Italiana includes delicious recipes like:. The Basics: Macadamia Parmigiano, Alfredo Sauce, and Roasted Garlic Aioli.
Antipasti: Bruschetta, Garlic Parmigiano Potato Wedges, and Strawberry Almond Ricotta Crostini. Insalata e Verdure: Caprese, Peppas, and Stuffed Artichokes. Soups and Stews: Minestrone, Sicilian Red Lentil, and Roasted Garlic Creamy Tomato Soup. Pasta: Ravioli Pomodoro, Pesto Calabrese, and Cacio e Pepe. Secondi: Eggplant Parmigiana, Meatball Parmigiano Hero, and Heartbeet Risotto. Dolci: Tiramisu, Panna Cotta, and Lemon Mint GranitaComplete with gorgeous full-color photography taken at Pura Vita, Vegana Italiana is your ultimate guide to vegan Italian cooking.
Discover the delicious flavors of plant-based Italian cooking with more than 100 vegan recipes inspired by classic Italian dishes, from the owner and chef of Pura Vita "Part love letter to Italy, part encyclopedia of plant-based technique, Vegana Italiana is a joyous celebration of food, family, and heart. I want to make everything in this book!"-Joanne Molinaro, New York Times bestselling author of The Korean VeganEver wish you could whip up vegan versions of fresh cheese ravioli or meatballs? As the owner and chef behind the first 100% plant-based Italian restaurant in the United States, Tara Punzone knows how to transform classic Italian staples into delicious vegan dishes without sacrificing any flavor.
Growing up in a big Italian family in New York, food was always at the heart of Punzone's community and gatherings. Her debut cookbook, Vegana Italiana, offers more than 100 vegan Italian recipes inspired by her family's meals and fan-favorites from her Los Angeles-based restaurant Pura Vita. When Punzone decided to go vegan when she was twelve years old, she learned how to follow a vegan lifestyle without compromising her traditions, heritage, or love of bold flavors, and this cookbook shares her tips to help you do the same, while also embracing new techniques and flavors along the way.
She also shares her personal stories and memories from growing up in New York and moving to California as well as the culinary inspiration she received from her family. With tips for stocking your pantry and strategies to replicate Italian essentials like mozzarella and ricotta cheese, Vegana Italiana includes delicious recipes like:. The Basics: Macadamia Parmigiano, Alfredo Sauce, and Roasted Garlic Aioli.
Antipasti: Bruschetta, Garlic Parmigiano Potato Wedges, and Strawberry Almond Ricotta Crostini. Insalata e Verdure: Caprese, Peppas, and Stuffed Artichokes. Soups and Stews: Minestrone, Sicilian Red Lentil, and Roasted Garlic Creamy Tomato Soup. Pasta: Ravioli Pomodoro, Pesto Calabrese, and Cacio e Pepe. Secondi: Eggplant Parmigiana, Meatball Parmigiano Hero, and Heartbeet Risotto. Dolci: Tiramisu, Panna Cotta, and Lemon Mint GranitaComplete with gorgeous full-color photography taken at Pura Vita, Vegana Italiana is your ultimate guide to vegan Italian cooking.
Growing up in a big Italian family in New York, food was always at the heart of Punzone's community and gatherings. Her debut cookbook, Vegana Italiana, offers more than 100 vegan Italian recipes inspired by her family's meals and fan-favorites from her Los Angeles-based restaurant Pura Vita. When Punzone decided to go vegan when she was twelve years old, she learned how to follow a vegan lifestyle without compromising her traditions, heritage, or love of bold flavors, and this cookbook shares her tips to help you do the same, while also embracing new techniques and flavors along the way.
She also shares her personal stories and memories from growing up in New York and moving to California as well as the culinary inspiration she received from her family. With tips for stocking your pantry and strategies to replicate Italian essentials like mozzarella and ricotta cheese, Vegana Italiana includes delicious recipes like:. The Basics: Macadamia Parmigiano, Alfredo Sauce, and Roasted Garlic Aioli.
Antipasti: Bruschetta, Garlic Parmigiano Potato Wedges, and Strawberry Almond Ricotta Crostini. Insalata e Verdure: Caprese, Peppas, and Stuffed Artichokes. Soups and Stews: Minestrone, Sicilian Red Lentil, and Roasted Garlic Creamy Tomato Soup. Pasta: Ravioli Pomodoro, Pesto Calabrese, and Cacio e Pepe. Secondi: Eggplant Parmigiana, Meatball Parmigiano Hero, and Heartbeet Risotto. Dolci: Tiramisu, Panna Cotta, and Lemon Mint GranitaComplete with gorgeous full-color photography taken at Pura Vita, Vegana Italiana is your ultimate guide to vegan Italian cooking.