Imagine a savoury treat, like a cinnamon roll, but filled with homemade pesto and feta. They smell and taste amazing!
Imagine a pizza you might have at a self-care retreat on the coast of the Mediterranean – loaded with toppings on a nourishing, partly whole wheat crust.
All the goodness and love of eggplant parmigiana without the greasy fried feeling, or the heavy dairy cheese, or the wheat.
There’s nothing like a bowl of good old-fashioned comfort food: beans, pasta, veggies, and a delicious sauce – otherwise known as pasta e fagioli.
This is my Italian grandparents’ gnocchi recipe as I remember it, except I like to make butternut squash gnocchi sometimes instead of potato, and I made it vegan and gluten-free.
Just because you’re eating plant-based doesn’t mean you can’t make a creamy lasagna! This tofu ricotta is your new best friend.
Minestrone is one of my favorite meals from when I was little. My mom made this about once a week, and the full pot was well depleted by the time we all had second and third bowls.
A totally yummy, cashew-cheezy, hearty-lentilly pasta dish of comfort for any family dinner.
Creamy zucchini pasta is a fantastic plant-based pasta dish where you use blended zucchini with basil as a cream sauce, and boil some other veggies in with the pasta.
When I don’t know what to make for dinner, I usually throw together some kind of pasta dish, like this spaghetti with beans and greens.
Growing up, we often had fresh tomatoes in the summer from our own backyard garden or someone else’s nearby. My mom would make this refreshing Italian tomato salad to go with a loaf of fresh bread for a quick lunch.
The dish from the movie Luca is made up of linguine with homemade pesto, potatoes, and green beans. Here is our vegan version!