Chloe's Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way

Chloe's Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way

Chloe Coscarelli

Language: English

Pages: 288

ISBN: 1451636741

Format: PDF / Kindle (mobi) / ePub

Enter Chloe’s Kitchen for delicious vegan recipes everyone will love.

Chloe Coscarelli, the first-ever vegan chef to win Food Network’s hit show Cupcake Wars, brings her trademark energy to this fun and healthy cookbook, including animal-free reinterpretations of 125 of America’s favorite foods.

Whether you’re newly transitioning to veganism, a long-time vegetarian looking for some new ideas, or a busy mom introducing Meatless Mondays to her family, you’ll find quick and easy recipes that will convert even the most reluctant to the delicious rewards of a plant-based diet.

Chef Chloe’s first-ever cookbook, illustrated throughout with gorgeous full-color photos of the mouthwatering dishes, offers helpful advice on how to set up your own kitchen for stress-free, healthful eating, as well as nutritional information, with support from the foreword by well-known physician Neal D. Barnard, M.D.

Foodies of all stripes will revel in the huge array of incredibly appetizing, inventive recipes, all made with easily available ingredients, from savory starters to decadent desserts. Her comforting macaroni and cheese, creamy Fettuccine Alfredo, crave-inducing sliders and fries, and adaptations of the most popular Chinese, Indian, and Mexican dishes will win over carnivores, omnivores, vegetarians, and vegans alike.

With Chef Chloe, eating vegan doesn’t mean giving up your favorite treats and flavors. Those with food allergies will appreciate the instructions throughout for making these meat-, egg-, and dairy-free recipes without gluten and soy, so everyone can enjoy them. And the icing on the (cup)cake is her renowned, coveted desserts—including the first publication of the recipes for her Cupcake Wars–winning vegan cupcakes—the ultimate indulgence without busting your belt.


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but still has some texture. Add basil and pulse a few more times to incorporate the basil. Adjust seasoning to taste. To make the sauce: Heat oil over medium-high heat in a large skillet, and sauté mushrooms until soft. Add marinara sauce, nondairy milk, and brown sugar and heat through. The nondairy milk and brown sugar will soften the acidity of the tomatoes. Add salt and pepper to taste. To assemble and bake the lasagna: Spread a thin layer of sauce on the bottom of the prepared pan. Arrange

almonds, toasted TROPICAL ISLAND KEBABS 8 ounces seitan, purchased or prepared following recipe, cut into 1-inch pieces � red onion, cut into 1-inch pieces 1 green pepper, seeded and cut into 1-inch pieces 1 cup pineapple or mango chunks 8 ounces cherry tomatoes Sweet-and-Sour Sauce To make the Cilantro Rice: In a medium saucepan, combine rice, water, and salt, and bring to a boil. Reduce heat to low and simmer, covered, until rice is cooked and water is absorbed. Remove from heat, and

Hoisin (pronounced HOY-sin) sauce is a thick, concentrated Asian condiment made from soybeans that has a sweet, salty, and spicy flavor. It can be found in the Asian section in any grocery store. Gluten-free hoisin sauce is also available and can be found at your local natural foods market. Premier Japan, a popular brand, makes organic gluten-free hoisin sauce. Instant espresso powder Espresso powder is a very dark and strong instant coffee. I use it in many of my dessert recipes for

thick and has added vitamins such as calcium and vitamin D. It has no saturated fat, is cholesterol free, and very low in calories. Rice milk Rice milk is a great alternative for those who are allergic to nuts or soy. Milled rice is mixed with water, creating a thinner milk, and is enriched with vitamins. It is low in sodium, has no saturated fat and no cholesterol. Coconut milk Coconut milk is thick and creamy, making it a great nondairy milk to use in Asian sauces, curries, and desserts.

tablespoon maple syrup BRUSCHETTA 6 Roma plum tomatoes, diced � cup chopped fresh basil 3 cloves garlic, minced 1 tablespoon balsamic vinegar 1 tablespoon olive oil, plus extra for drizzling � teaspoon sea salt � teaspoon freshly ground black pepper 1 baguette, cut into �-inch slices on the diagonal To make the Balsamic Reduction: In a small saucepan, cook vinegar over medium-low heat until it comes to a boil. Reduce heat and simmer, uncovered, for 20 minutes, or until it reduces to a

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