Notes about Recipes in this book

• Fried zucchini (Zucchine fritte)

  • christineakiyoshi on September 03, 2019

    Delicious and makes a huge batch!

• Cherry tomato bruschetta on grilled bread (Bruschetta di pomodoro ciliegino)

  • christineakiyoshi on September 14, 2020

    Delicious! Chop the garlic finely. We used regular tomatoes from the garden.

• Caprese skewers (Spiedini alla Caprese)

  • karliekramer on March 07, 2023

    If you're having a summer get-together, these are a must. You can do tofu, but if you feel like splurging, they're really good with Miyoko's fresh vegan mozzarella.

• White bean crostini with pomegranate and mint (Crostini ai fagioli bianchi e melograno con profumo di menta)

  • karliekramer on March 07, 2023

    Such a festive appetizer or snack for a dinner party.

• Avocado Caprese pasta salad (Insalata di pasta alla Caprese con avocado)

  • LFL on July 14, 2020

    4 stars. A standby in our house when avocados are in season, though I usually add a can of chickpeas and use less pasta for extra bulk and protein. I cut the salt by half. Depending on the size of your avocados you may not need as much of those. Quick and easy to make as well as tasty; that’s probably why we make it so often.

• Pasta and beans (Pasta ai fagioli)

  • jennifer7582 on May 12, 2026

    Added ground pork and it was delicious.

• Artichoke pesto pasta salad (Insalata di pasta al pesto di carciofi)

  • LFL on July 14, 2020

    2 stars. Just so-so for me. It calls for too much salt but isn’t very flavorful with less.

• Sweet potato and almond couscous salad (Insalata di couscous con patate dolci e mandorle)

  • Dawndella on January 25, 2020

    One of my favourites. I have made it many times, since it's easy to throw together and is also perfect for making ahead of time.

• Cream of mushroom soup (Vellutata di funghi)

  • amgenove on November 24, 2022

    Soup is good, but not great as leftovers. Coconut milk separates. You can use a whisk as you reheat, but doesn't seem to work all that well.

• Garlic bread sticks (Grissini all'aglio)

  • karliekramer on March 07, 2023

    I used to be intimidated by yeasted breads, but these are so so so easy. The garlic and herb butter topping puts them over the edge. They're an awesome accompaniment to a soup and/or salad. My husband begs me for them all the time.

• White wild mushroom pizza (Pizza bianca con funghi selvatici)

  • Hannaha100 on December 09, 2020

    I couldn't find the recipe at the link but it's here: https://sacramento.cbslocal.com/top-lists/vegan-pizza-recipe-for-your-next-football-party/ This is one for the mushroom lovers - I loved it and it was a great use of the nice mushrooms I had but it was too much for DH who has learned to tolerate mushrooms. I subbed stock for the wine and that was fine.

  • dana_l78snr on May 14, 2026

    Delicious!!

• Capellini pomodoro (Capellini al pomodoro)

  • amgenove on August 17, 2021

    Add a splash of pasta water when mixing in the tomatoes with the pasta.

• Mama's spaghetti and meatballs (Spaghetti con le polpettine)

  • karliekramer on March 07, 2023

    with so many good vegan meatballs on the market now (gardein, beyond, etc) it's not really worth it to make your own unless they're extra special. These were so-so in my opinion. They're mostly rice and breadcrumbs, so it feels starchier than meatier.

  • christineakiyoshi on October 11, 2024

    I subbed eggplant for the mushrooms as I do in many recipes and used an Italian spice mix to jazz these up. They don’t hold together incredibly well, but the flavor is good. 3 stars

• Kate Middleton's pasta Alfredo (Cavolfiore all'Alfredo alla Kate Middleton)

  • karliekramer on March 07, 2023

    we love a cauliflower alfredo! this is lighter than most vegan versions that are based on blended cashews.

• Shelly's shells (Conchiglie alla Shelly)

  • karliekramer on March 07, 2023

    it's a simple recipe — literally just pasta, bell peppers and onions, but it hits the spot in summer when peppers are in season.

• Bowties in garlic cream sauce (Farfalle all crema di aglio)

  • Dawndella on January 25, 2020

    I substituted roasted brussels sprouts for mushrooms, since that's what I had on hand. It was nice, but I would add a bit more garlic next time. I'll also use a whole-grain pasta then, like I usually do.

  • LFL on July 14, 2020

    4 stars. Solid recipe but a bit time-consuming for me. To contradict what Dawndella says, the flavor is subtle enough that I feel it needs white pasta. The sun-dried tomatoes are necessary, as I found out the hard way the time I didn’t have any on hand

• Penne with sun-dried tomato cream sauce (Penne con crema di pomodori secchi)

  • LFL on February 05, 2021

    2 stars. This didn’t come out well. Part of it was surely the nut milk I used, Silk Original Protein. It has a bit of sugar in it, something I didn’t think about before I used it. Add to the sun-dried tomatoes and the results were somewhat sweet. I also used the kind of sun-dried tomatoes that come in oil with herbs and spices. that may have added to the sweetness. I’ve concluded that I’m not into roux-based sauces with pasta, too. It’s starch on top of more starch. I don’t think I’ll make this again.

• Pasta alla Norma with ricotta (Pasta alla Norma con ricotta salata)

  • NoaBC on February 08, 2019

    This was very easy and very good. I didn't make the ricotta to go along with it but the sauce itself was simple and delicious. I cut the oil to two tablespoons and that was enough.

• Tequila tempeh fettuccine (Fettuccine al tempeh saltate con tequila)

  • karliekramer on March 07, 2023

    the tempeh in this is so yummy. this dish tastes like summer.

• You-won't-be-single-for-long pasta carbonara with shiitake bacon (Pasta alla carbonara con pancetta di shiitake)

  • amgenove on November 28, 2020

    This recipe is awesome. I usually make a huge batch of the shitake bacon and snack on it throughout the week. I also put it on salads and sandwiches!

• Whole wheat spaghetti with mushrooms (Spaghetti integrali ai funghi)

  • karliekramer on March 07, 2023

    such a nourishing dinner if you serve it with a big leafy salad

• White lasagna with roasted butternut squash and spinach (Lasagna bianca con zucca arrostita)

  • Dawndella on February 10, 2020

    Very dry and little filling. If I remake it I would double the ingredients for everything except for the noodles.

  • LFL on July 14, 2020

    3.5 stars. Tasty but dry. I used 20 oz. butternut and that turned out well. I also halved the salt (par for the course with Chloe; she over salts everything) and that was good too. It’s labor-intensive for the results and I think it might be better with a cashew ricotta rather than a tofu one. I will try that next time if I bother to make it again. It’s not that it was bad; it’s just that there are so many enticing vegan lasagnas in the world and so little time.

• Avocado basil quinoa bowl with chili olive oil (Quinoa all'avocado con oliio al peperoncino)

  • Dawndella on February 10, 2020

    Really enjoyed this quinoa bowl and I will definitely make it again. I used the amounts stated for the ingredients of the sauce, but adapted the rest to my preference.

• Baked tempeh in mushroom cream sauce (Tempeh al forno su vellutata di funghi)

  • damazinah on April 06, 2017

    This was very good, but I did make some modifications: 1. No Vitamix, so I boiled the cashews as suggested, then decreased the amount of water added to the blender by half (1 cup) since the cahews had already absorbed some liquid. 2. Added oil to the saute pan. 3. Also sauteed the mushrooms. Modifications I'll make next time: 1. use a tart or other shallow pan. I could tell that a 9x13 was way too big, but even the 8x8 was a stretch 2. decrease the salt by half

  • LFL on July 14, 2020

    3 stars. it's pretty good but a little boring. It needs something more. Maybe a starch and / or another vegetable or two. I agree with damazinah that the salt needs to be halved but I would say that about most of Chloe’s recipes.

  • karliekramer on March 07, 2023

    I love this dish's concept, but the cream-to-tempeh ratio was off — I'll reduce the amount of cream next time.

• Lemon herb cannellini beans (Cannellini alle erbe e limone)

  • Dawndella on January 25, 2020

    Nice. I served it with roasted sweet potato rounds.

  • amgenove on September 06, 2023

    Dleicious, easy midweek meal!

  • SylvanMoon on March 11, 2026

    This was very tasty, although I added sliced onion and "chicken" bits to the white beans. And following Dawndella's example served them with roasted butternut squash rather than mashed potatoes.

• Eggplant Parmesan (Parmigiana di melanzane)

  • erin3107 on February 18, 2023

    really nice! I served it on top of pasta which was delicious

  • karliekramer on March 07, 2023

    Baking instructions were off for me. 350 for 20 minutes wasn't nearly enough to get it bubbling and browned. I did 400 for one hour.

  • gillian_hugbfd on April 16, 2026

    Really enjoyable. The flavours of each layer is just lovely.The mozzarella- like sauce goes crispy but does not brown so, for me, 20 to 25 minutes was fine.

  • gillian_hugbfd on April 16, 2026

    Really tasty and came together quite quickly once the eggplant had been prepped. Each layer has great flavour. Would definitely make this one again.

• White wine risotto with shiitake mushrooms and peas (Risotto al vino bianco con funghi shiitake e piselli)

  • Dawndella on February 01, 2020

    Easy risotto with nice flavours. I had no more fresh garlic, so substituted 1/8 tsp garlic powder per garlic clove. Double the recipe if you want to eat this as a main, and I'm saying this as a small eater. I added 100g peas per portion extra to bulk it up a little.

• Pumpkin risotto (Risotto alla zucca)

  • Dawndella on January 25, 2020

    Nice. I substituted frozen pumpkin which I cooked and mashed, since canned pumpkin purée isn't sold here. I forgot the nutmeg and added pecan nuts for some crunch.

• Thyme for stuffed portobellos with rosemary gravy (Funghi portobello ripieni di timo e sughetto al rosmarino)

  • karliekramer on March 07, 2023

    this is fall on a plate. filling and hearty and great with a salad.

• Olive oil pancakes (Frittelle all'olio di oliva)

  • erin3107 on July 24, 2022

    really good and such a simple recipe!

• Homemade pasta dough (Impasto per pasta fatto in casa)

  • christineakiyoshi on January 31, 2021

    This makes a nice dough. It felt a bit dry, similar to play dough but turned out well. No instructions about how to cook or store, but I boiled for 3 minutes and that was perfect. I stored uncooked pasta which had been tossed with flour in the freezer.

• Mozzarella sauce

  • erin3107 on February 18, 2023

    pretty good, didn't bake very well though but still tasted good

• Shiitake bacon (Pancetta di shiitake)

  • KateS27 on April 19, 2026

    I honestly can’t believe how delicious this is with so few ingredients, and I can’t believe I am only first making it now. It will definitely be a go-to topper for so many dishes!

• Rockin ricotta (Ricotta)

  • LFL on July 14, 2020

    4 stars. Solid. I want to try this one with a substitution of at least part ground raw cashews instead of the tofu. It could be even better.