The Mediterranean Vegan Kitchen: Meat-Free, Egg-Free, Dairy-Free Dishes from the Healthiest Place Under the Sun

She has an amazing variety of different ingredients combos that use the same types of ingredients but keep it interesting.Recipes we love from her book are Tuscan bread salad, marinated artichokes with mint on French bread, Ditali with cauliflower ( it's grown up spaghettios), raw tomato sauce with linguine, Lebanese bread salad, ligurian bread salad with vegetables, marinated lentils salad with crackers, spinach and mushroom calzones, salad of bitter greens and pine nuts with classic Italian vinaigrette, apples poached in white wine. The apples poached in white wine were so delicious it felt sinful.We have been cooking almost exclusively out of Donna Klein's cookbooks for months now. Even though I have an entire bookcase of vegan cookbooks. Almost anything I cook out of these books will not be "weird" vegan food and will be acceptable to an omni's pallette. I use her recipes for entertaining my discerning omni family members. Not everyone is down for tempeh, tofu, or homemade seitan. The fattoush and couscous went down well.I love that her recipes have calories, nutrition facts and serving sizes and most are very easy to accomplish on weeknights. Most recipes take no more than 30 minutes of active effort in the kitchen, and we are eating a larger variety of foods now.Something to be aware of, most of her recipes call for easily available fresh herbs (basil, cilantro, parsley) rather than dried herbs as the main flavor agents. They really are necessary as she keeps many of her recipes very simple and they provide the majority of the flavors.My mom likes her PDQ vegetarian cookbook. The PDQ vegetarian is great for her, because she doesn't have the energy to do much cooking anymore, and even though she is tired she can make these recipes. Most of those involve opening a few cans or some frozen vegetables and adding some spices and a grain. I've seen reviews of the PDQ cookbook mentioned as good for people with chronic illnesses or disabilities because many of the recipes are so simple and fast.I've seen complaints from reviews that she has no pictures in her books, but most recipes are pretty self explanatory and don't need them. If you're beyond a very beginner chef, most of these recipes should be very easy for you to accomplish, no pictures necessary.

Mediterranean food - generally healthy. Vegan food - ditto. Loads of recipes in here that I wouldn't otherwise have thought of, and you really do get a very large book for your money. What's not to like? Some people may not like the lack of illustrations, but I judge by taste rather than looks, and no pretty picture can give you that. I think it's a book worth having on my shelf, and a very good read..

This is a great book if you love aubergine, tomatoes and capsicums, olives and capers. I don't and was hoping for more french so gave it to my daughter who appreciates these ingredients.

I have already ordered a copy for a friend. Useful book and refreshing to have no meat or cheese substitutes..

If someone told me that I would be passionately trying recipe after recipe from the book that suggests meat-free, dairy-free, egg-free cousine on its cover, I would laugh out loud. But this is true! My family doesn't want to go to eat out anymore. They ask for hummus with red peppers and rice risotto, including my 15 y.o. picky eater. And yes, you can bake potatoes in better way than dull traditional way served with sour cream. Donna Klein will tell you how :) I use her recipe ans substitute potato for yams, and it is delicious too.Don't get discouraged by list of ingredients or lack of pictures. You will use lemon juice and herbs a lot, and cut your sodium. You will get about 10 commonly used ingredients ( chick peas, olives, sun-dried tomatoes, garlic, cilantro etc), open the book at any page and confidently cook a delicious meal.This Christmas was the first one in my life when I did not gain a pound. I cooked everything from this book - even though it is not a weight loss book, the combination of ingredients leaves us full, satisfied, energized after we leave the dinner table. People who eat meat brought their meats and ate my meals on the side.Our colleagues are jealous to see the leftovers of our dinners that we bring for lunch.