After years of research, scientists declared that the Mediterranean diet was the best one for overall good health-and the exciting news was that it tasted great, too. With recipes for everything from nutritious appetizers to dairy-free desserts, this unique Mediterranean vegan cookbook is ideal for vegetarians, those with a lactose intolerance, and anyone who wants to make gloriously delicious dishes without meat, eggs, or dairy.
About the Author
- Sicilian Eggplant Relish
- Catalan Grilled Vegetables with Almond Sauce
- Classic Italian Minestrone
- Moroccan Fresh Tomato Salad
- Black Olive Bread
- Zucchini-Lemon Couscous
- Greek Currant Cake
- Braised Pears in Red Wine and more
Donna Klein, a food writer who has contributed to The Washington Post, Vegetarian Gourmet, Veggie Life, The Herb Companion, and Yoga Journal, studied French regional cooking at Le Cordon Bleu, Paris.