Cookbook Recommendation: Chloe’s Vegan Italian Kitchen
Vegan and Italian are two words you don’t often string together. But chef Chloe Coscarelli marries the two seamlessly in her charming cookbook, Chloe’s Vegan Italian Kitchen. Her voice is cheerful as she delivers strong recipes on salads, soups, pasta and even vegan meatballs. If autumn was a dish, the pomegranate roasted Brussels sprouts would be it. These gorgeous crispy morsels reveal succulent, sweet cores. For something heartier, the ambrosial meatball sliders boast mushrooms, brown rice, tons of garlic and dried basil. The white lasagna with roasted butternut squash and spinach is inventive, but if pasta is your kryptonite, don’t miss the pasta carbonara with shitake bacon. Chloe’s secret? Creamy sauce made from tofu. Each recipe is creative and thoughtful, right down to Chloe’s vegan nutella. The book rounds out nicely with a resourceful section on stocking a vegan Italian pantry – filled with all the rudiments. At $20, Chloe’s Vegan Italian Kitchen is a feel good read.