Welcome pumpkin season with a simple, yet gourmet pumpkin pasta.
This savory cheese-less pizza is bound by a creamy garlic white bean puree.
As if carbonara isn’t lovable enough for having the word “carb” in it, here’s another reason to make it your favorite pasta. The creamy, indulgent sauce is made from healthy, high-protein tofu, but it tastes like it has all sorts of dairy products in it. Top it with shiitake bacon (simply thinly sliced roasted shiitake mushrooms with olive oil and sea salt) and it’s the perfect bait for your long-term mate!
I hosted a taste-testing party in New York City for some old college friends to test this pizza. I made the mistake of having it during an “important” football game, and one of the guys actually took out his laptop and turned on the game during dinner. Nobody paid attention to the food until one of them took a bite of this pizza. “Phenomenal” and “life-changing” were a couple of the adjectives used. This pizza is the ultimate touchdown!
Didn’t quite finish that bottle of red wine last night? Use it to make chocolate cake! This rich and seductive chocolate cake is fudgy on the inside with a hint of red wine.
One of the joys of being Italian American is bringing American ingredients into traditional Italian food. Tofu is a wonderful vegan ingredient that lends a ricotta-like consistency.
Sweet roasted butternut squash mashed with caramelized onions schmeared on crostini will make you never look back on “regular” bruschetta. Drizzle it with balsamic vinegar or make a balsamic glaze by cooking it down to a syrupy consistency. I like it both ways!