Vegetarian Journal often features ethnic cuisine. Here are some vegan Italian cuisine articles we previously in the magazine.
Chef Nancy Berkoff, EdD, RD wrote an article titled “Regional Italian and Sicilian Pasta Sauces” featuring tomato sauces, green sauces, a Roasted Vegetable dish, Garlic and Oil Sauce aglio e olio, and Pasta Pugliesi. See: https://www.vrg.org/journal/vj2001nov/2001_nov_pasta.php
Chef Berkoff also wrote “sicilian-Style Vegan Cuisine” featuring Soupe au Pistou (Bean Soup with Basil); Stuffed Savory Pepper Appetizer; Caponata; Panzanella (Bread Salad); Spinachi in Tegame (Spinach sautéed with garlic); Radicchio e Finocchio (Radicchio and Fennel Sautéed with Onions); Salsa Verde (Green Sauce for Vegetables); Stuffed Dates; Almond Sweet Meats; and Almond Sweet Bites. See: https://www.vrg.org/journal/vj2005issue1/2005_issue1_sicilian_style.php
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