Vegan/Vegetarian
Here you will find the plant-based dishes we love, far from being bland or boring.
-
The Best Crispy Cheesy Pasta al Forno
-
Cavatelli pasta with Cannellini beans and tomatoes
-
Vellutata di funghi al Marsala, Creamy mushroom Marsala soup
-
Creamy Pasta "risottata" with Squash, Scamorza and Pecorino
-
Moroccan vegetable stew with butternut squash and chickpeas
-
Macedonia, Italian fruit salad with sugar and lemon
-
Thai inspired perogies with potatoes in curry sauce
-
Spinach ricotta cannelloni with mushroom sauce
-
Air fryer Marinated Zucchine alla Scapece
-
Homemade Pizzette Rosse, a classic Italian snack
-
Pasta alla Norma, an Italian Classic
-
Classic Pizza Patate e Rosmarino
-
Traditional Focaccia Barese, with potatoes in the dough
-
Gnocchi alla Sorrentina (cheesy baked gnocchi)
-
Carciofi fritti alla Romana, Roman-style fried artichokes
-
Simple stovetop frittata with artichokes
-
Stewed peas and onion like nonna used to make
-
Spaghetti Aglio Olio e Peperoncino
-
Small batch no-pectin Saskatoon jam
-
Cannellini, tomato, and olive crostini
-
Toasted Garlic Romano Beans with Roasted Tomatoes
-
Smooth Instant Polenta with Mushrooms
-
Spicy Falafel Gyros, Greek Style
-
Barley Minestrone Medley, my Soup for the Soul
-
Easiest Red kuri squash soup
-
Roasted Sweet Potato and Red Lentil Hummus
-
Braised Purple Cabbage with Dill and Garlic
-
Easy Red Lentil Turmeric Pastina Soup
-
Mushroom and Potato Lasagna Stack for two
-
Greek Spinach and Feta Pie with filo pastry (Spanakopita)
-
Barley and Cannellini bean Soup
-
Fall Spinach Barley Risotto (Orzotto con Spinaci)
-
Wholemeal Spelt Focaccia with olives and tomatoes
-
Simple Eggplant Bruschetta Bites
-
Bean Falafel with Cucumber and Tahini Sauce
-
One pot Italian Farro with white beans and tomatoes
-
No breadcrumbs Eggplant Parmigiana Stacks
-
Mediterranean Bean and Corn Salad
-
Pomodori con Riso (Italian Rice Stuffed Tomatoes)
-
Tuscan kale and ricotta Gnudi in tomato sauce
