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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.

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!

I made these once for a pack of far-from-vegan guy friends and they scarfed them down. They were shocked to learn that they were vegetarian, let alone vegan! Trust me—this is your new dinner party go-to recipe.

I hum, you hum, we all hum for this hummus! Slather some creamy, garlicky white bean puree over hot and doughy pizza crust wedges topped with fresh tomato and basil . . . and then consider life complete.

You know how every family or household has “the cake”? Well, this is the cake in my New York City apartment. I have no doubt that if you try this cake once, it will become the cake in your house, too.

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.

This soup uses canned pumpkin, which means you can make it year round! If you have leftover Crispy Brussels sprout leaves, serve them in a dish on the table for snacking. 

The combination of tangy pomegranate juice and sweet caramelized Brussels sprouts is finger-licking decadent.

I love this simple side dish because it pairs well with just about anything in this book. It’s pleasantly aromatic, making it the perfect subtle vegetable for an entrée that screams for attention.

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!

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