Saturday, July 9, 2011

Weekend Cooking: The Mediterranean Vegan Kitchen

It’s hot, it’s humid, and it’s hard to think about cooking dinner. Still, the farmer’s market is brimming with vegetables that beg to be eaten. What cookbook do I find myself reaching for a couple of nights a week? Donna Klein’s The Mediterranean Vegan Kitchen. It hasn’t let me down yet.

One of the things that I really like about this book is that it focuses on meals that would be meatless and cheeseless in their original forms: I am not a meat or cheese substitute person, nor am I a tofu eater. At first, I worried it might feel like something was “missing,” especially in the pasta dishes. But Klein’s Ditalini with Cauliflower was so surprisingly zingy with capers and saffron that no one even asked me for cheese. The New Potato and Young Green Bean Salad is our new family standard, no mayo needed. And it tastes even better the next day, if there’s any left.

The Mediterranean Vegan Kitchen chapters are broken down by courses: Appetizers, Soups (okay, those will wait until autumn, because no one in my house will eat cold soups), Salads, Breads and Desserts (I am not a dessert maker, but these look light and fruit-based). There are two main course chapters: one on Pasta, Rice, and Other Grains, and another on Vegetables and Legumes. It’s a very comprehensive book, and uses a wide range of ingredients, so I’ve found there’s virtually nothing I can bring home from the market that I don’t already have a good recipe for. That is, of course, if you have the Mediterranean staples around anyway: you won’t get far in this book without basil, garlic, tomatoes, pasta and good bread!

Klein’s Crostini with Pureed White Beans and Sautéed Wild Greens appetizer has become a favorite in my house: cannellini beans pureed with vegetable broth, olive oil, and sage, then topped with garlicky sautéed greens on crunchy bread, makes a fantastic lunch when paired with a tomato and cucumber salad. I’ve modified the recipe for my daughters, using spinach or Swiss chard rather than the dandelion greens or escarole suggested. And I bumped up the flavor of the bean spread with some garlic after the first time I made it. But getting kids to eat greens for lunch is a win in my house anyway you look at it. We even took the bean spread and a loaf of good bread to a July 4th picnic, and it was a huge hit on its own.

For those who aren’t used to cooking complete vegan meals, Klein includes a “Meals in Minutes” section with suggested pairings for Spring/Summer and Fall/Winter, to make the most of in-season produce. The book covers a wide range of cuisines, drawing on recipes from Spain to Turkey, and from Israel to Morocco. The offerings aren’t all light and summery – those just happen to be the recipes I’ve been making lately. I’m looking forward to Persian-Style, Multi-Bean Noodle Soup and Tomatoes Stuffed with Herbed Rice, Provençal Style as soon as the weather turns cooler.

The Mediterranean Vegan Kitchen has quickly become one of my favorite cookbooks, and I heartily recommend it, not just for vegans and vegetarians, but for anyone trying to add more vegetable dishes to their repertoire – which is about everyone I know! Klein walks novices through the basics of vegan cuisine with well-written directions and mouth-watering descriptions. But experienced cooks can use the recipes as great starting points for their own adventures in meatless cuisine. Bon Appétit!


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14 comments:

  1. This sounds so great! We sometimes feel all alone in the meat-eating world, and it is wonderful to know such a book, and such eaters are out there! Thank you. I will look into it. 'basil, garlic, tomatoes, pasta, and bread' being some of my most favorite foods. Thanks again.

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  2. I love Mediterranean food, but can't imagine not enjoying feta cheese with it. I bet my sister would love this cookbook!

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  3. Thanks for the recommendation, it sounds like a great book! I like the subs you made for the crostini, it sounds delicious!

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  4. @Nan -- I have stopped eating meat, aside from fish, but the rest of my family does eat meat, so it's pretty important to make my vegetarian choices really tasty, so they don't feel like anything is missing. This book really helps.

    @Kathy -- I also enjoy cheese -- and my husband is a total Wisconsin cheesehead. But so far these recipes haven't disappointed us. Of course, you could always add feta :-)

    @Carol -- more garlic is usually a good idea in my house!

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  5. Although I'm also a Wisconsin cheese-head and a meat eater, I am looking for good dishes featuring more vegetables. The key is what you mentioned - they have to be super tasty so no one notices the difference, unless they want to in a positive way. Thanks for the recommendation. I'm off to check my library's website.

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  6. hmmm...that Ditalini with Cauliflower sounds good. as you said, all of us, even meat lovers, are always looking for more way to eat more veggies.

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  7. This sounds like a great cookbook! Thanks for reviewing

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  8. That bean spread sounds good - I will have to give it a try! I like that the book focuses on meals that would have been vegetarian anyway - I am not sure how I feel about all those substitutes!

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  9. I am not vegan, but you totally, totally sold me on this cookbook. I'm going to go out to B&N and buy it today (really).

    One of my favorite summer meals is new potatoes, young green beans and pesto (not vegan) -- so perfect for midsummer.

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  10. I have been curious about Vegan Cooking for a while now. So I will surely check this book out :)

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  11. @Colleen -- I realized how much more I liked veggie cuisine once I got books that didn't use substitutes!

    @Beth -- I hope you like it. I've really learned a lot :)

    @Uniflame -- I do eat cheese, but this really makes you see the possibilities that are out there without it!

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  12. I love Mediterranean food so I love the idea of this cookbook although I know by boyfriend would be annoyed if every meal didn't have meat in it ;)

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  13. This sounds great. I love that the Meals in Minutes sections is divided by seasons.

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  14. I love this cookbook! I also have the Vegan Italiano cookbook as well - delish!

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I absolutely love comments. Thanks for taking the time to share! Col