Vegana Italiana

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.   About the Author 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.