Food, Stories, and Inspiration
This decadent dish is entirely vegan and soy free, thanks to the beautiful pumfu (tofu made of 100% organic pumpkin seeds). Nutty, creamy, an explosion of flavor, incredibly filling and healthy. Even my skeptical non-vegan father slurped it down in minutes.
I love roasting cabbage, and sumac gives it a beautiful tang, almost citrusy. Perfect side, ready in 30 minutes. Buon appetito
If you have bought my book, you know I love soffritto, Italian’s N.1 base for sauces, roasts, and side dishes. This recipe takes to the next level, making it the star of the dish rather than a secondary flavor profile: the perfect snack, side, appetizer or meal.
These pancakes are similar to scallion pancakes, but vegan and with a healthy, tree-filled Italian flare.
Have fun with the filling: chicory, broccoli rabe, escarole, romaine…
The important thing is to cook the greens very well, getting rid of any water content that would otherwise compromise the dough.
This is the best vegan steak you will ever have. I worked on this recipe for a long time before arriving to this, a beautiful thick filet, French in name, but oh so Italian in flavor. Perfect for your Father’s Day or 4th of July BBQ, as well as for a healthy and indulgent family dinner. Easy, cruelty-free, and an explosion of texture and flavor.