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Delicious TV's Totally Vegetarian
Toni Fiore shares recipes and trends in vegetarian food.
"Beans and Greens"
Tuscan white beans and greens stew.
"Say Cheez"
Piccata with roasted vegetables; cauliflower with Tarator sauce; herbed cannellini bean spread.
"Portobello Paradise"
Steak-o-bello salad with mustard dressing; watercress and potato soup; basmati rice pudding.
"Not So Ordinary Soup & Salad"
Roasted red pepper and leek soup; strawberry and spinach salad with poppyseed dressing; edamame and apple salad.
"Spice Sensational"
Mexican sweet potato salad; lime-infused chipotle dressing; Asian-inspired sesame noodles with chili sauce.
"Fabulous Easy Breakfasts"
Breakfast mix muesli; alternatives to toast and cereal include French toast; radi-cuke sandwiches; bagel-a-go-go.
"Everything Eggplant"
Eggplant caviar; roasted eggplant soup; eggplant polpette.
"Soup and Salad Pizzas"
Arugula salad pizza; pizza with mixed mushrooms; fresh and minty green pea soup.
"Tempeh Cabbage Spectacular"
Tempeh and cabbage with caraway; marinated tempeh; no-fat cabbage carrot salad.
"Burger 911"
Scavenger burger; new millennium Waldorf salad.
"Herbal Magic"
Making a salad at Eva's Herb Farm in Massachusetts.
"Everything's Coming Up Mushrooms"
Grilled mixed vegetable and portobello sandwich; vegan mushroom soup.
"Fast & Easy, Hot & Spicy"
Hot-and-sour soup; lettuce cups; miso soup.
"Grill It!"
A backyard barbecue includes a "rasta pup" with spicy slaw, a new spin on grilled vegetables and squash stuffed with quinoa salad.
"The Italian Bowl"
Pasta fagioli; tempeh cacciatore; vegan chocolate cookies.
"Breakfast Bonanza"
French-style tofu scramble; hot quinoa porridge with fruit; seared tofu muffin.
"Comfort Food"
Porcini stock; mushroom-seitan goulash; black olive-potato stew.
"Bloodroot"
A vegan blueberry pie; red bean and potato enchilada.
"Street & Fair Food Revisited"
"Soysage" and peppers; barbecued tempeh; New York-style "not" dogs; the Dosa man in Washington Square Park.
"Appetize Me"
Lentil tabbouleh with pita crisps; edamame with smoked paprika; wontons with chard and tofu cream cheese.
"Vegetarian Holidays"
Baked sugar pumpkin halves stuffed with pilaf; licorice-flavored anise slaw.
"New Pasta Favorites"
Vegetarian Caesar salad; Toni's pasta with chickpea and mushroom sauce; walnut fettuccine alfredo.
"O-Me-Ga! It's Tofu!"
Tofu sandwich with Caribbean sweet potatoes; flaxseed biscotti.
"Fantastic Fennel"
Spaghetti with fennel sauce; wine-braised fennel; minted tomato fennel; red onion salad.
"Polenta Perfection"
Polenta and puy lentil stew with spinach; Moroccan eggplant stew.
"It's All Greek to Me"
Lemony stuffed cabbage; garlicky smashed potatoes; vegan Greek nutcake with sweet syrup.
