Vegana Italiana: Traditional Italian the Plant-Based Way; A Vegan Cookbook - Hardcover

Punzone, Tara

Hardcover

ISBN 10: 0593736176 ISBN 13: 9780593736173

Verlag: Penguin Random House, 2025

Inhaltsangabe

NATIONAL BESTSELLER Discover the delicious flavors of plant-based Italian cooking with more than 100 vegan recipes inspired by classic Italian dishes, from the owner and chef of Pura Vita

Part love letter to Italy, part encyclopedia of plant-based technique, Vegana Italiana is a joyous celebration of food, family, and heart. I want to make everything in this book! Joanne Molinaro, New York Times bestselling author of The Korean Vegan

Ever wish you could whip up vegan versions of fresh cheese ravioli or meatballs? As the owner and chef behind the first 100% plant-based Italian restaurant in the United States, Tara Punzone knows how to transform classic Italian staples into delicious vegan dishes without sacrificing any flavor. Growing up in a big Italian family in New York, food was always at the heart of Punzone's community and gatherings. Her debut cookbook, Vegana Italiana, offers more than 100 vegan Italian recipes inspired by her family s meals and fan-favorites from her Los Angeles-based restaurant Pura Vita.

When Punzone decided to go vegan when she was twelve years old, she learned how to follow a vegan lifestyle without compromising her traditions, heritage, or love of bold flavors, and this cookbook shares her tips to help you do the same, while also embracing new techniques and flavors along the way. She also shares her personal stories and memories from growing up in New York and moving to California as well as the culinary inspiration she received from her family.

With tips for stocking your pantry and strategies to replicate Italian essentials like mozzarella and ricotta cheese, Vegana Italiana includes delicious recipes like:

The Basics: Macadamia Parmigiano, Alfredo Sauce, and Roasted Garlic Aioli
Antipasti: Bruschetta, Garlic Parmigiano Potato Wedges, and Strawberry Almond Ricotta Crostini
Insalata e Verdure: Caprese, Peppas, and Stuffed Artichokes
Soups and Stews: Minestrone, Sicilian Red Lentil, and Roasted Garlic Creamy Tomato Soup
Pasta: Ravioli Pomodoro, Pesto Calabrese, and Cacio e Pepe
Secondi: Eggplant Parmigiana, Meatball Parmigiano Hero, and Heartbeet Risotto
Dolci: Tiramisu, Panna Cotta, and Lemon Mint Granita

Complete with gorgeous full-color photography taken at Pura Vita, Vegana Italiana is your ultimate guide to vegan Italian cooking.

Über diesen Titel

Über die Autorin bzw. den Autor

Chef Tara Punzone is an Italian American from New York who has thrived on a vegan diet for over thirty years. In 2018, Tara opened Pura Vita West Hollywood, the first 100% plant-based Italian restaurant and wine bar in the United States. She is also the winner of the National Award for "Chef of the Year" by VegOut Magazine.

Gene Stone has written 50 books on a wide variety of subjects, but recently he has concentrated on writing (under his own name, as a co-writer, or as a ghostwriter) about plant-based diets and their relationship to animal protection, health, and the environment. These books include such titles as Forks Over Knives, 72 Reasons to Be Vegan, How Not to Die, Living the Farm Sanctuary Life, Eat for the Planet, The Engine 2 Diet, and Animalkind.

Auszug. © Genehmigter Nachdruck. Alle Rechte vorbehalten.

My Story

Sometimes I think I was destined to become a chef. Cooking for others is in my blood my Italian blood.

The vegan part came later. That wasn t in my blood. That was in my heart.

I have always loved my family s cooking, and I truly value my Italian heritage. When I first became a vegan, I worried that I might have to sacrifice one or the other, or both. It turns out that I never had to sacrifice anything! The plantbased dishes I created were just as delicious and true to my heritage as the non-plant-based dishes I grew up with. I still love Italian food more than any other type of cuisine, and my plant-based versions of it are, in my opinion, completely authentic. (Fortunately, the guests who come to Pura Vita, my restaurant, all agree!)

I should know: I grew up in a typical Brooklyn and Long Island Italian household where we spent more time cooking than we spent watching television, reading books and probably anything else. My parents organized our home around food. The kitchen was where they showed us their love. There was so much, it all barely fit inside the house and they shared their love, and their food, with as many people as possible.

Many of my childhood friends came from broken homes. As a result, they often had no other place to go after school except our house, where no one ever needed an invitation. All of my friends were always welcome at my parents front door and greeted with just one question: What would you like to eat? and soon enough they were offered a plate of food. Dinner at the Punzone home could be four of us, or fourteen of us. It didn t matter to my parents. The more people at the table, the more cooking they could do, and the more they could share. This was the Brooklyn, the Italian way.

Not surprisingly, both of my parents absolutely loved to cook. And although they could whip up just about anything, my father s specialty was peppas, or peppers, and he particularly loved a New York variety called Italian long hots (which, for some reason, you can t buy on the West Coast. I miss them!). My dad cooked the peppas with oil, garlic, and whatever was sitting in our kitchen cabinets, but he always added something crunchy and something sweet, such as nuts and raisins (see page 106 for one of my favorite peppas recipe, one of the specialties at Pura Vita). But what my dad most enjoyed was working with peppers so hot that it became a competition among my friends to see who could actually eat them. Most of them said, no problem. Most of them ended up turning bright red, and not from embarrassment.

My mom favored more traditional, straightforward southern Italian cooking, where everything starts with garlic, olive oil, and tomatoes. Pasta was her specialty, and every Sunday she made gravy, aka marinara sauce. (I give my take on her sauce on page 37.) One of my favorite memories will always be waking up to the sound of a metal spoon clanging on the pot, a sound that even today takes me back to mornings in my childhood bedroom.

If the heart of our home was the kitchen, the heart of the kitchen was the large table where we spent much of our time eating but also talking, socializing, and anything else that involved getting together. (We weren t allowed in the living room because, as in most Italian households on Long Island, that room was offlimits; and, regardless, the sofa and chairs were all covered with that strange clear plastic that crunched and sighed if you were ever permitted to sit on it.)

My parents were just following in their parents culinary footsteps. My grandparents on my father s side came over from Italy when they were very young; his mother from Calabria and his father from Gragnano, a small hillside town near Naples that is so synonymous with pasta that in 2013 the European Union designated Gragnano a Prote

Details zur Ausgabe

• Verlag: Penguin Random House
• Erscheinungsdatum: 2025
• Sprache: Englisch
• ISBN 10: 0593736176
• ISBN 13: 9780593736173
• Einband: Gebundene Ausgabe
• Anzahl der Seiten: 240
• Kontakt zum Hersteller: Rodale; https://www.penguinrandomhouse.ca/imprints/A6/rodale-books/books; ; Attn: Andrea T Sheridan 1745 BROADWAY, 14-1; NEW YORK; NY; 10019; USA
• Verantwortliche Person: Penguin Random House Ireland; https://eu-contact.penguin.ie; ; Morrison Chambers, 32 Nassau Street; Dublin; D02 YH68; Irland