Cookbook review: The Mediterranean Vegan Kitchen

Thank goodness going "green" is finally trendy, and no longer shunned as uncool and stupid. Because of this, more and more people are jumping on the eco-friendly bandwagon. Among the popular changes, an increasing number of people is cutting down on their consumption of of red meat and dairy in an effort to contribute to halting or at least slowing down pollution from cattle farming.

But that doesn't mean that your meals have to be made of canned beans and boiled veggies, does it? Or endless packaged veggie burgers. Personally, I think nothing beats a meal made from fresh, juicy produce and rich, fruity olive oil. This may come from me growing up in Italy, in sunny Sardinia, where fresh produce and delicious olive oil abound.

That's why I love The Mediterranean Vegan Kitchen. The Mediterranean diet focuses mostly on fresh produce, seasoning herbs, cold-pressed oils and grains, and this book captures the its vegan beauty. Unlike most vegan books, that contain recipes using vegan meat substitutes and processed soy products, this one features recipes form the Mediterranean that are vegan in their original version. You will find soups, salads, pasta dishes, grains, beans and legumes, side dishes and desserts, all focusing on antioxidant-rich fruits and veggies, olive oil and fiber-rich grains and legumes.

You will never feel like eating healthy is a huge effort when you eat dishes from this book - and when you prepare them for dinner parties you will gather great reviews from vegetarians and omnivores alike, the latter never feeling like you are "forcing your health-freak stuff" on them, because the recipes are so flavorful and simply fabulous.

Afterall, who could criticize anyone who tempts them with appetizers like Wild Mushrooms Spread with Croutons and Bruschetta with Tomatoes, Black Olives and Marinated Artichokes during the before-dinner mingling, then serves colorful, delicious dishes like Farfalle with Sauteed Radicchio, Fennel and Toasted Walnuts and Provençal Tian of Chickpeas, Eggplants, Tomatoes and Olives; and then, just when they thought it coulnd't get any better, their hostess ends the meal perfectly with a Plum Tart in Phyllo and a Greek Currant Cake?

And that's not all: in this book you will also find delicious soups, creative salads and tons of side dishes that you can use also as part of your non-vegan meals. But please, don't let the long names fool you: most of the recipes in this book are easy to prepare and don't require hours in the kitchen, nor fancy ingredients - proof that simple ingredients can still be at the base of a fantastic meal.

Go on, get your copy. You won't feel guilty - after all, it's practically a health book *wink*