Italian Archives - Forks Over Knives

Spring Vegetable Focaccia

Laura Marzen, RD, LD — Mon, 24 Mar 2025 17:37:23 +0000

This vibrant spring focaccia is ideal for a special occasion lunch or brunch. A fragrant lemon-basil spread, made with creamy garden peas, steals the show and perfectly complements the earthy focaccia. Watermelon radishes, with their pale exterior and rosy interior, are a visual treat. Cut them in different ways—slices, wedges, ribbons—to show off their beauty. Top this delectable vegetable focaccia with tender asparagus spears and sliced scallions for a meal worth showing off.

Radish swap: If you can’t find watermelon radishes, use whatever type you like.

For more inspiration, check out these tasty ideas:

Yield: Makes one 15×10-inch focaccia

Time: 2 hours 60 minutes

3½ cups white whole wheat flour
½ cup yellow cornmeal, plus more for sprinkling in pan
2¼ teaspoons fast-rising active dry yeast
1½ teaspoons sea salt
2 teaspoons pure maple syrup
1 cup fresh or frozen peas
1 lemon
1 cup lightly packed fresh basil
½ cup lightly packed fresh parsley
¼ cup unsalted pistachio nuts, toasted
¼ cup unsweetened, unflavored plant-based milk
3 cloves garlic, minced
¼ teaspoon freshly ground black pepper
8 oz. fresh asparagus, trimmed
6 oz. watermelon radishes
2 to 3 scallions, thinly sliced

Instructions

In a large bowl combine flour, ½ cup cornmeal, the yeast, and 1¼ teaspoon of the salt. Add maple syrup and 2 cups warm water (120°F to 130°F). Beat with a mixer on low 2 minutes. Cover and let rise 1 hour or until double in size.
Line a 15×10-inch baking pan with a silicone baking mat or parchment paper. Sprinkle with additional cornmeal, making sure to get into the corners.
Gently stir dough to deflate; let rest 10 minutes. Spread dough in prepared pan, gently stretching to corners with damp fingertips. Cover; let rise 45 minutes to 1 hour or until about double in size.
Preheat oven to 400°F. Using damp fingertips, make shallow indents across the top of dough. Bake 20 to 25 minutes or until golden brown. Cool on a wire rack.
In a small saucepan cook peas in a small amount of boiling water 3 to 5 minutes or until just tender. Drain; rinse with cold water. Drain well. Remove ½ teaspoon zest and squeeze 3 tablespoons juice from lemon. In a food processor combine peas, lemon zest and juice, basil, parsley, pistachios, milk, garlic, pepper, and the remaining ¼ teaspoon salt. Process until nearly smooth, scraping sides of bowl as needed.
Cut asparagus into thirds. In a medium saucepan cook asparagus in a small amount of boiling water 1 minute; drain. Rinse with cold water; drain well.
Trim tops from radishes if present; wash and chop for garnish. Cut radishes into thin wedges or slices, or use a vegetable peeler to make ribbons.
Spread pea mixture over cooled crust. Top with asparagus, radishes, scallions, additional basil and/or parsley, and radish tops (if using). Cut focaccia into 12 pieces.

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Easter Egg Radish Panzanella

Laura Marzen, RD, LD — Wed, 19 Mar 2025 17:07:37 +0000

This luscious bread salad is all about color and vibrant flavor and is hearty enough to enjoy as a main meal. It would also make a fantastic side dish for your next barbecue! Roasted Easter egg radishes, shallots, and garlic provide a sweet and tangy base, complemented by rainbow chard, cherry tomatoes, cannellini beans, and olives, giving the salad a Mediterranean feel. You’ll use your radish tops in the salad, too. A subtly sweet pink vinaigrette—made with quick-simmered rhubarb, balsamic vinegar, and maple syrup—adds a bright flavor. Crispy croutons provide texture, but the salad is delicious even without them.

Tips

What are Easter egg radishes? This is a marketing term that refers to different colored varieties grown and sold together—red, white, pink, and purple. If you can’t find them at your market, use table radishes instead. For more radish intel, check out our guide to radishes.

My radishes don’t have tops: No problem, use 1 lb. trimmed radishes instead.

Gluten-free version: Skip the bread or use gluten-free bread.

For more inspiration, check out these tasty ideas:

Tuscan Panzanella with Sun-Dried Tomato Vinaigrette
Grilled Caesar Salad
Vegetarian Antipasto Salad
Grilled Romaine Salad
And check out our collection of favorite radish recipes!

Yield: Makes 10 cups

Time: 60 minutes

2 bunches Easter egg radishes with tops (20 oz.) (see tip, recipe intro)
2 medium shallots, cut into thin wedges
2 whole cloves garlic, peeled
5 tablespoons white balsamic vinegar
12 oz. whole grain Italian bread, cut or torn into 1-inch cubes
½ cup coarsely chopped fresh rhubarb
2 tablespoons pure maple syrup
2 stalks rainbow chard
2 cups cherry tomatoes, halved
1 15-oz. can no-salt-added cannellini beans, rinsed and drained (1½ cups)
½ cup sliced pitted green olives
½ cup coarsely torn fresh basil
Freshly ground black pepper (optional)

Instructions

Preheat oven to 425°F. Trim tops from radishes; wash tops and set aside. Trim and scrub radishes. Cut radishes into quarters lengthwise.
In a 15×10-inch baking pan toss together radishes, shallots, garlic, and 1 tablespoon of the vinegar. Spread evenly in pan. Roast 20 to 25 minutes or until vegetables are just tender and starting to brown, stirring once halfway through roasting. Let cool.
Spread bread in a second 15×10-inch baking pan. Bake 3 to 5 minutes or until dry and lightly toasted, stirring once; cool.
In a small saucepan combine the remaining 4 tablespoons vinegar and the rhubarb. Bring just to boiling; reduce heat. Simmer, uncovered, 2 to 3 minutes or until rhubarb is tender. Cool 10 minutes. Strain through a fine-mesh sieve, pressing the rhubarb with the back of a spoon to remove all juices; discard rhubarb pulp. Whisk maple syrup into rhubarb juice.
Thinly slice chard stems. Tear leaves into bite-size pieces. If using radish tops, tear tops into bite-size pieces to make ½ cup. Chop roasted garlic.
In a very large bowl toss together bread, radish mixture, chopped garlic, chard, radish tops, tomatoes, beans, and olives. Drizzle with vinegar mixture; toss to coat. Cover and chill salad at least 20 minutes or up to 6 hours before serving. Stir in basil just before serving. If you like, sprinkle with pepper.

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Trumpet Mushroom, White Bean, and Gnocchi Stew

Laura Marzen, RD, LD — Tue, 21 Jan 2025 18:29:06 +0000

Looking for a tasty trumpet mushroom recipe that’s not fussy and has a modest ingredient list? Ready in just 40 minutes, this hunger-busting mushroom and gnocchi stew makes excellent use of minimally processed whole-food ingredients, such as canned tomatoes and beans, prepared gnocchi, and store-bought mirepoix (a mix of sauteed onion, celery, and carrots). Umami-rich trumpet mushrooms add rich savory flavor to the broth, while the herbaceous notes of rosemary and oregano don’t go unnoticed (dried herbs are fine if you don’t have fresh). Gnocchi may be an unexpected addition to stews, but it contributes heft and a pleasant chewiness. Add white beans for extra protein and fiber, and you have a truly satisfying meal the whole family will enjoy.

Tips

Mushroom swap: If you don’t have trumpet mushrooms, feel free to use another variety of mushrooms, such as button, cremini, or portobello.

Gluten-free version: To make this gluten-free, use gluten-free gnocchi.

Make your own mirepoix: The formula for making your own is 2 parts chopped onion to 1 part each diced celery and diced carrot. For this recipe, you need 1 cup chopped onion plus ½ cup each of diced carrot and celery.

Where to buy mirepoix: Trader Joe’s sells it fresh in 14.5-oz. tubs, and you can find it fresh near the bagged greens at many supermarkets. Cascadian Farm, Kroger, and other stores sell it frozen.

For more inspiration, check out these tasty ideas:

Yield: Makes 16 cups

Time: 40 minutes

2 cups fresh or frozen mirepoix (10 to 12 oz.)
4 cloves garlic, minced
1 to 1½ lb. fresh trumpet mushrooms
8 cups low-sodium vegetable broth
2 teaspoons dried oregano, crushed, or 2 tablespoons chopped fresh oregano
½ teaspoon dried rosemary, crushed, or 2 teaspoons chopped fresh rosemary
2 15-oz. cans no-salt-added white beans, rinsed and drained (3 cups)
1 16-oz. package whole grain gnocchi
1 medium red bell pepper, cut into thin bite-size pieces
1 14.5-oz. can no-salt-added fire-roasted or regular diced tomatoes
2 tablespoons balsamic vinegar

Instructions

In a 6-quart pot cook mirepoix and garlic over medium 6 to 8 minutes or until vegetables are tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
Meanwhile, cut tops off mushrooms. Thinly slice mushroom tops and cut stems crosswise into 1-inch-thick pieces. Set sliced tops aside.
Add mushroom stems, broth, and dried oregano and rosemary (if using dried) to pot. Bring to boiling; reduce heat. Cover and simmer 10 minutes or until mushrooms are softened.
Add beans, gnocchi, bell pepper, and mushroom tops to pot. Return to boiling; reduce heat. Simmer, uncovered, 5 to 7 minutes or until mushrooms and gnocchi are tender. Stir in tomatoes; cook 1 minute or until heated through. Just before serving, stir in fresh oregano and rosemary (if using fresh) and the vinegar.

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Giuseppe Federici’s Pasta Con i Broccoli (Pasta with Broccoli)

Giuseppe Federici — Fri, 10 Jan 2025 18:18:23 +0000

Giuseppe Federici has amassed over a million followers across TikTok and Instagram with his vegan takes on classic Italian recipes, and he says this easy broccoli pasta is one of his most viral recipes yet. “So many people tell me they make it at least once a week,” he writes in his new cookbook, Italian Cooking with Nonna. The dish is also a winner with his biggest cooking inspiration: his grandmother. “This is Nonna’s all-time favorite pasta dish. Nonna says she doesn’t get to make it as often as she likes because Nonno only likes to eat pasta with tomato sauce every single day!” Try the tasty recipe, and check out our Q&A with Federici here!

From Italian Cooking with Nonna: 80+ Plant-Based Recipes Inspired by Classic Italian Dishes

Yield: Makes 2 servings pasta + 1¼ cups parmesan

Time: 20 minutes

Ingredients

FOR CASHEW PARMESAN

1⅓ cups raw cashews
3 tablespoons nutritional yeast
1 teaspoon garlic powder
1½ teaspoons onion powder
1 teaspoon flaky sea salt

FOR PASTA

1 large head broccoli
2 cloves garlic
½ leek
2 green onions
7 oz (200 g) pasta of your choice (farfalle, penne, orecchiette)
1 teaspoon vegetable stock seasoning mix
Sea salt and freshly ground black pepper
1 tablespoon toasted bread crumbs, plus extra

Instructions

For Cashew Parmesan, combine all ingredients in a food processor or high-speed blender. Blend for around 30–60 seconds, until a fine powder is formed. Set aside.
Bring a saucepan of salted water to a boil.
Break or slice the broccoli into small chunks, keeping the stalks in too, and boil for 5–6 minutes.
While the broccoli is cooking, finely slice the garlic, leek, and green onions. In a medium sauté pan cook over medium until soft (5–10 minutes), adding water, 1–2 tablespoons at a time, as needed to prevent sticking.
Remove the cooked broccoli from the pan using a slotted spoon and place on a cutting board. Don’t discard the water! Chop the broccoli into smaller chunks and add to the pan of leeks.
Add your pasta to the same pan of water you used to cook the broccoli, and cook until al dente. Nonna’s favorite shape for this dish is farfalle or “butterfly,” but penne or orecchiette also work well.
Season the broccoli mixture with salt and pepper. Dissolve the stock seasoning mix in a ladle of the pasta cooking water (approx. ½ cup [120ml]) and add to the vegetables.
When the pasta is al dente, transfer it to the vegetable pan, add the bread crumbs, and mix everything together. Add another ladle of pasta water here, if needed, to help loosen the mixture.
Turn off the heat and serve immediately, with Cashew Parmesan, if you like, and extra toasted bread crumbs. Store leftover Cashew Parmesan in an airtight container in the refrigerator up to 2 weeks.

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Giuseppe Federici and His Nonna Marianna Are Redefining Italian Food for Plant-Based Audiences

Aurelia d’Andrea — Fri, 10 Jan 2025 18:10:42 +0000

When his father was diagnosed with colon cancer nearly a decade ago, Giuseppe Federici did what many of us do when a family member becomes sick: He began researching ways to support his dad’s recovery. “Pretty much everything pointed back to how a plant-based diet can help reverse and even prevent these diseases,” says Federici, known as Sepps to his fans on social media.

After adopting a plant-based diet and convincing his dad to do the same, London-based Federici—then a university student—began chronicling his personal food journey, posting photos of home-cooked meals alongside brief nutritional analyses. He kept it up as a hobby for five years, slowly building a following, but things ramped up after he posted a video of himself and his Sicilian-born nonna (italian for “grandmother”), Marianna, cooking pasta sauce together.

@sepps_eats
first time seeing our book in real life Beyond grateful to finally have a copy in our hands after working on this for over a year. It still feels surreal but I’m so excited for it to be out in less than two weeks. To me this isn’t just a recipe book, it tells the story of my grandparents who came to the UK from Sicily almost 70 years ago. This book is a celebration of rustic Italian home cooking, plant-based eating, family, and bringing generations together. I simply wouldn’t have been able to do this without the support of this online community, so thank you so much. You can order the book via the link in my bio . Thank you so much to my incredible photographer @davidloftus, my agent @rachelmillsliterary, my publisher @michaeljbooks @sarahfras1 @danhurst82 and stylist @sticky_toffee_tofu Grazie Sepps x
♬ original sound – Giuseppe Federici

Practically overnight, Federici’s audience quadrupled, and he and his nonna began fielding invites to radio shows and morning TV programs, and even landed a meet-and-greet with King Charles and Queen Camilla. Now, two years and more than a million followers later, the duo is celebrating the launch of Italian Cooking with Nonna, a colorful, photo-rich cookbook featuring more than 80 vegan versions of Italian classics, many of which spotlight the foods that helped Federici’s dad beat cancer: fresh vegetables, whole grains, and plenty of pasta and tomato sauce.

In anticipation of the book’s launch, we spoke with Federici about the virtues of eggplant, how to stock your pantry like an Italian, and the one recipe he’d recommend to a vegan newbie. Read the interview, then try Federici’s Pasta con i Broccoli recipe for a taste of the new book!

How did your nonna react when she first tasted your updated renditions of her recipes?

Giuseppe Federici: A lot of the food that my nonna has grown up on is accidentally vegan—things like minestrone, which is just a vegetable soup, and pasta with aubergines (eggplant). So, it wasn’t really, “Here’s the first time you’re ever going to try something vegan,” because she’s been eating vegan foods for most of her life.

GF: I’m thinking about what nonna is never without: [canned] tomatoes and dried pasta. With tomatoes and pasta, you can make one of the most delicious Italian staple dishes, my nonna’s Pasta with Tomato Sauce. It uses simple ingredients that can stay in your cupboard for months and months.

What misconceptions about Italian food have you encountered on your culinary journey?

GF: You have the concept of it being super indulgent and heavily filled with cheese and cream, and there are some aspects to Italian cuisine that involve that, but that’s more of the commercialized [contemporary] view of it. [Historically] Italians have had access to [and relied on]—especially lower-income households—“cheap” foods, which are the pulses (legumes), the vegetables, the grains. And so naturally, a lot of Italian food—especially Sicilian food, where my nonna comes from—lends itself very favorably to a plant-based diet.

The majority of the recipes in Italian Cooking with Nonna are centered on seasonal produce, including the often-misunderstood eggplant. What would you say to someone who “doesn’t like eggplant”?

GF: Eggplant—or aubergine, as we call it over here across the pond—is definitely an underrated vegetable. I think the reason people don’t like it is because they don’t know how to cook it. If you don’t do it well, it can turn into this soggy bit of vegetable. But in Italian cooking, there are so many different recipes, and quite a few in the book really do champion eggplant. We’ve got the eggplant parm, almost like a lasagna, but instead of pasta, you have eggplant coated in breadcrumbs. Once that absorbs the tomato sauce, it’s a really nice, almost meaty texture. Try it different ways, because you might not like it in a pasta dish where it’s a bit softer, but you might like it when it’s nice and crispy.

You mention some Italian-cuisine-specific cooking tools in the book—gnocchi boards and cannoli molds, to name two. What is the one cooking tool or gadget you find indispensable in your everyday cooking?

GF: A mandoline is my favorite gadget in the kitchen. Obviously, it’s dangerous if you don’t concentrate on what you’re doing, but it’s a great way to quickly slice anything. What I love to do is put it straight over a pan. I’ll mandoline a whole zucchini into a pan in a minute, which is great. You can just use it in so many creative ways.

What one recipe from your book would you steer a newbie vegan or plant-based eater to first?

GF: My Walnut and Mushroom Ragú is a great way to introduce a meat eater into the realm of whole-food plant-based dishes. It’s super healthy, high protein, full of plant-based fiber and healthy fats, and it’s essentially a ragu made of soaked walnuts, chopped and blitzed mushrooms, and soaked sunflower seeds. When you blend it all together with some seasonings into a tomato sauce, it creates a delicious ragu that can be used either with pasta on its own, or I also love to incorporate it into a lasagna.

You mention in your acknowledgements that you’ve experienced imposter syndrome as a fledgling cookbook author. What words of advice would you offer a burgeoning chef?

GF: Imposter syndrome is definitely something many people face, especially when trying something new or if you get a lot of success in something quite quickly like I have. But I’ve learned that being a great cook and inspiring people to cook isn’t about having particular training, or having a particular background, or having qualifications of being a Michelin star chef, because I have none of those things. It’s about passion, curiosity, and the willingness to do better and learn and improve yourself time and time again, and take inspiration from other people. Embrace the journey; give it a go. You don’t have to be perfect.

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Vegan Italian Grinder Sandwich

Ellen Boeke — Fri, 20 Dec 2024 19:27:03 +0000

This heart-healthy vegan twist on a classic East Coast delicacy features ground Italian “sausage” made from mushrooms, chickpeas, and walnuts. Instead of cheese, our version is topped with a cheesy cashew-based sauce. Serve these saucy subs warm on whole grain hot dog buns with finely chopped red onion and pickled pepperoncini peppers for extra flavor. If you can’t do nuts, skip the cheese sauce and use this vegan queso.

Tips

Gluten-free version: To make this gluten-free, use miso paste and pepperoncini peppers that are certified gluten-free. You’ll also need to use gluten-free whole-grain hot dog buns or another gluten-free bread option.

Cashews: Soak cashews in enough very hot water to cover for 15 minutes. Drain and rinse.

For more inspiration, check out these tasty ideas:

Yield: Makes 4 sandwiches

Time: 30 minutes

2 15-oz. cans no-salt-added chickpeas, rinsed and drained (3 cups total)
¼ cup soaked raw cashews (see tip, recipe intro)
3 tablespoons nutritional yeast
1½ teaspoons white miso paste
1 tablespoon + 1½ teaspoons balsamic vinegar
2½ teaspoon dried Italian seasoning
¼ teaspoon sea salt, plus more to taste
Freshly ground black pepper, to taste
8 oz. fresh cremini mushrooms, sliced
⅓ cup chopped toasted walnuts
1 8-oz. can no-salt-added tomato sauce
1 teaspoon fennel seeds
1 teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon crushed red pepper
4 to 6 whole grain hot dog buns, such as Ezekiel brand
½ cup finely chopped red or yellow onion

Instructions

To make cheese sauce: In a blender combine ½ cup of chickpeas, the cashews, nutritional yeast, miso paste, 1½ teaspoons of the balsamic vinegar, ½ teaspoon of the Italian seasoning, and ½ cup water. Cover and blend until smooth. Season to taste with sea salt and freshly ground black pepper.
In an extra-large skillet cook mushrooms over medium-high 6 to 8 minutes or until browned and liquid has evaporated, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
In a food processor combine cooked mushrooms, the remaining 2½ cups of chickpeas, and the walnuts. Pulse until chopped.
Place chickpea mixture in the skillet. Add the remaining 1 tablespoon balsamic vinegar, 2 teaspoons dried Italian seasoning, and ¼ teaspoon of salt along with the next five ingredients (through crushed red pepper); stir well to combine. Cook over medium until heated through, adding up to ¼ cup water if needed to reach desired consistency.
Preheat broiler. Open buns and arrange, cut sides up, on a baking sheet. Broil 4 inches from heat 2 to 4 minutes or until toasted. Fill buns with mushroom mixture. Top with onion and pepperoncini peppers. Drizzle with cheese sauce.

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Creamy Baked Fettuccine with Kale

Nancy Macklin, RDN — Tue, 17 Dec 2024 18:36:36 +0000

This one-dish baked fettuccine with cherry tomatoes and kale is a great hands-off recipe that results in succulent flavors and requires very little washing up. It’s so easy! Grab a baking dish, add tomatoes, aromatics, and fresh rosemary, and roast for 20 minutes, letting the flavors intensify. Then, add the pasta—we advise breaking the dry fettuccine into pieces before stirring in—broth, kale, and hummus, and leave it to cook for half an hour. The hummus, tomatoes, and broth create a zesty sauce that cooks the pasta, and you get to put your feet up while the oven does the heavy lifting. Sprinkle with sliced Kalamata olives just before serving. Enjoy it as it is or with a garden salad for extra greens.

Tips

Oil-free hummus: If you’re having trouble finding oil-free hummus, you can make your own with this easy 10-minute hummus recipe.

Gluten-free version: To make this gluten-free, use gluten-free fettuccine.

For more inspiration, check out these tasty ideas:

Yield: Makes 8 cups

Time: 60 minutes

2 pints cherry tomatoes
1 medium onion, cut into slivers
6 cloves garlic, thinly sliced
2 teaspoons chopped fresh rosemary
2 cups low-sodium vegetable broth
8 oz. dry whole grain fettuccine, broken into 3-inch pieces
4 cups chopped fresh kale leaves
½ cup oil-free hummus
1 tablespoon apple cider vinegar
Sea salt and freshly ground black pepper, to taste
¼ cup sliced Kalamata olives
2 tablespoons nutritional yeast

Instructions

Preheat oven to 400°F. Place tomatoes, onion, garlic, and rosemary in a deep 3-quart baking dish. Roast 20 minutes or until tomatoes start to break down. Reduce oven temperature to 350°F.
Stir in broth and 2 cups water. Add fettuccine and kale; lightly toss to combine. Top with spoonfuls of hummus. Cover dish with foil.
Bake 20 to 30 minutes or until fettuccine is tender. Add vinegar and mix well. Season with salt and pepper. Top with olives and nutritional yeast.

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Cherry Panna Cotta Parfaits

Nancy Macklin, RDN — Tue, 23 Jul 2024 17:17:27 +0000

Renowned for its ultra-creamy, silky-smooth texture, traditional panna cotta is loaded with enough cream and sugar to really weigh you down. This vegan twist on the Italian classic gets sensational flavor with a fraction of the calories, using plant-based milk and almond and vanilla essences. If you’re looking for a panna cotta recipe without gelatin, you’ll be pleased to note that this tasty vegan version uses cornstarch to thicken it. A date-sweetened crust made with toasted rolled oats and walnuts forms a base for the creamy panna cotta layer. The jammy, orange-infused topping, which features cherries cooked with cherry preserves, comes together in minutes. Serve these primo panna cotta desserts chilled in parfait glasses or wine glasses. If you want to bring these treats to your next picnic, use serving-size canning jars with lids. Prepare one per person, and bring them out for dessert: “Surprise!”

Tips

Gluten-free: This recipe is gluten-free if you use certified gluten-free rolled oats.

For more inspiration, check out these tasty ideas:

Yield: Makes 6 parfaits

Time: 2 hours 40 minutes

¾ cup rolled oats
1 tablespoon chopped walnuts
3 Medjool dates, pitted and coarsely chopped
Pinch sea salt
2¼ cups unsweetened, unflavored plant milk
¼ cup cornstarch
3 tablespoons pure maple syrup
2 tablespoons lemon juice
1 teaspoon pure vanilla extract
½ teaspoon pure almond extract
2 cups fresh sweet cherries, pitted and halved (10 oz.)
¼ cup low- or no-sugar cherry preserves
2 tablespoons orange juice

Instructions

Preheat oven to 350°F. Place oats and walnuts on a parchment-lined baking sheet. Bake 10 minutes or until lightly toasted and starting to crisp. Cool on a wire rack about 5 minutes. In a small food processor combine oats mixture, dates, and salt. Cover and pulse to fine crumbs. Transfer to a small bowl. Drizzle with 1 tablespoon water and toss with a fork until mixture starts to cling together. Spoon into six half-pint glass jars; press with back of spoon to pack lightly.
In a medium saucepan whisk together milk, cornstarch, maple syrup, and 1 tablespoon of the lemon juice. Bring to boiling over medium-high. Boil 1 minute or until thickened, stirring frequently. Remove from heat and stir in extracts. Let cool 5 minutes. Pour into jars.
In a medium saucepan combine cherries, cherry preserves, orange juice, and the remaining 1 tablespoon lemon juice. Heat just until bubbling around the edges. Carefully spoon cherry mixture over pudding layer. Refrigerate at least 2 hours or overnight.

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Basil-Leek Pesto Pasta with Cherry Tomatoes and Summer Squash

Ellen Boeke — Thu, 27 Jun 2024 17:29:30 +0000

Take pesto pasta to new heights with this summery dish, which pairs smoky grilled cherry tomatoes and yellow summer squash with creamy basil pesto. This fresh dish explodes with flavor and has a slightly different take on pesto; cashews stand in for pine nuts, raw leek adds subtle onion notes, and nutritional yeast gives it that decadent cheesy taste. A tender medley of grilled baby pattypan squash, summer squash, and cherry tomatoes gets a boost from a splash of vinegar before going on the grill. Season with salt and pepper, and serve for a quick and easy meal the whole family will enjoy.

Tips

Gluten-Free: To make this gluten-free, use gluten-free rotini or penne pasta.

Stovetop: To cook the veggies on the stovetop, use a skillet or stovetop grill pan.

For more inspiration, check out these tasty ideas:

Yield: Makes 14 cups

Time: 35 minutes

¼ cup raw cashews
2 cups packed fresh basil + a few leaves for garnish
1 cup sliced leek
2 tablespoons nutritional yeast
2 teaspoons lemon juice
⅛ teaspoon sea salt + salt to taste
2 to 4 tablespoons unsweetened, unflavored plant-based milk
12 oz. dry whole grain rotini or penne pasta
2 15-oz. cans no-salt-added navy beans, rinsed and drained (3 cups)
1 medium yellow summer squash, halved lengthwise and sliced ½ inch thick
8 baby pattypan squash (1” to 2” diameter) or 1 medium zucchini, halved lengthwise and sliced
3 cups whole cherry or grape tomatoes (any color)
2 tablespoons sherry vinegar
Freshly ground black pepper, to taste

Instructions

To make basil-leek pesto, in a small saucepan combine cashews and 2 cups water. Bring to boiling; reduce heat. Cover and simmer 10 minutes; drain. Place cashews in a food processor; add 2 cups packed fresh basil, leeks, nutritional yeast, lemon juice, and ⅛ teaspoon sea salt. Process until nearly smooth, adding unsweetened, unflavored plant milk, 1 tablespoon at a time, to reach desired consistency, stopping to scrape down sides of processor as needed.
Prepare pasta according to package directions. Reserve 1 cup cooking water. Drain pasta. Return pasta to pot. Add beans and pesto; toss to coat, adding enough of the reserved cooking water to make creamy.
Meanwhile, in a bowl toss together yellow squash, pattypan squash cut into wedges, tomatoes, and vinegar; season with salt and pepper. Place vegetables in a grill basket over medium; grill, covered, 8 minutes or until tender, stirring occasionally. (Alternatively, cook on the stove over medium in a grill pan or skillet, adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.) Toss vegetables with pasta. Garnish with fresh basil leaves.

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Blackberry Polenta Cake

Nancy Macklin, RDN — Thu, 16 May 2024 18:37:06 +0000

Fresh blackberries are the star of this toothsome cake, adding juicy sweetness to every mouthful. Polenta makes a wonderfully dense but not heavy cake. Almond extract provides a rich flavor and applesauce keeps things moist. This rustic, guest-worthy vegan polenta cake uses flaxseed meal as a binder instead of the egg found in traditional polenta cake. With just 20 minutes of prep time, you’ll be amazed at how quickly this comes together. Serve as is or with Vanilla Nice Cream or Aquafaba Whipped Cream. For the best flavor and texture, enjoy this scrumptious sweet treat the day it’s made.

For more inspiration, check out these tasty ideas:

Yield: Makes one 8-inch round cake

Time: 65 minutes

½ cup unsweetened, unflavored plant milk
1 teaspoon apple cider vinegar
2 tablespoon flaxseed meal
1 cup polenta or yellow cornmeal
¾ cup whole wheat pastry flour
⅓ cup pure cane sugar
1 teaspoon regular or sodium-free baking powder
½ teaspoon baking soda
½ teaspoon sea salt
½ cup unsweetened applesauce
½ teaspoon pure almond extract
6 oz. fresh blackberries, plus more for garnish
Aquafaba Whipped Cream (optional)

Instructions

Preheat oven to 350°F. Line an 8-inch round baking pan with parchment paper or use a silicone baking pan. In a medium bowl stir together milk and vinegar. In a small bowl stir together flaxseed meal and 6 tablespoons water; let stand 5 minutes.
In a large bowl combine the next six ingredients (through salt). Stir applesauce, almond extract, and flaxseed mixture into the milk mixture. Add to polenta mixture; stir just until combined. Gently fold blackberries into batter and pour into the prepared pan.
Bake 40 to 45 minutes or until lightly browned and a toothpick inserted in center comes out clean. Serve warm or let cool. Garnish with additional fresh blackberries and serve with Aquafaba Whipped Cream (if using).

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Giuseppe Federici and His Nonna Marianna Are Redefining Italian Food for Plant-Based Audiences

How did your nonna react when she first tasted your updated renditions of her recipes?

You’ve included a handy list of pantry staples and fresh foods that make it easy to pull together a delicious Italian-inspired meal on the fly. What are some items you recommend that we always keep on hand?

What misconceptions about Italian food have you encountered on your culinary journey?

The majority of the recipes in Italian Cooking with Nonna are centered on seasonal produce, including the often-misunderstood eggplant. What would you say to someone who “doesn’t like eggplant”?

You mention some Italian-cuisine-specific cooking tools in the book—gnocchi boards and cannoli molds, to name two. What is the one cooking tool or gadget you find indispensable in your everyday cooking?

What one recipe from your book would you steer a newbie vegan or plant-based eater to first?

You mention in your acknowledgements that you’ve experienced imposter syndrome as a fledgling cookbook author. What words of advice would you offer a burgeoning chef?

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