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Put a healthful California twist on a traditional Italian favorite and you’ve got Avocado Pesto Pasta.

Welcome pumpkin season with a simple, yet gourmet pumpkin pasta.

 

Soba noodles, made from buckwheat flour, are traditionally used in Japanese cuisine for their delicious flavor and nutritional excellence.

This hearty Thanksgiving entrée is made of savory lentil cashew stuffing baked in juicy Portobello mushrooms infused with aromatic herbs.

Tangy balsamic grilled eggplant, fresh basil, sweet and juicy tomatoes, creamy avocado, and savory garlic white bean puree all layered into hot n' crusty panini.

I decided to veganize my mom’s old-fashioned Jewish Matzo Brei recipe that I grew up on and LOVED.

This is the ultimate not-your-average veggie burger recipe that I just can’t get enough of!

These vegetarian tacos are fresh and healthy, but oh-so-delicioso!

You won't be disappointed with this healthy vegan version of traditional Pad Thai.

This authentic aromatic curry will warm your tummy and soul!

This savory cheese-less pizza is bound by a creamy garlic white bean puree.

Try my vegan and all-natural recipe for comforting mac 'n' cheese that both kids and adults can enjoy!

Aloha chefs!  Splash into summer with these sweet and tangy tropical handhelds. These delicious pineapple-studded Hawaiian Sloppy Joes put regular ol’ sloppy joes to shame!

Gather the last of your summer produce and herbs, and toss it all into a delicious frittata. This egg-free frittata makes a healthy breakfast, lunch, or dinner, and can be made using any veggies you have on hand.

Macaroni noodles swimming in creamy, cheesy, sweet potatoey sauce finished with a hint of fresh rosemary is my favorite way to start the Fall holidays.

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