Farfalle al Sugo con Piselli

The Farfalle pasta is commonly known as 'Bow Tie' pasta. To be more precise, the name is derived from the Italian word farfalle or Butterflies. Either way, this pasta is fun to cook with, and retains its 'al dente' consistency nicely. So, why would 'to the tooth' (al dente) be an appropriate description for firmly cooked pasta?… Continue reading Farfalle al Sugo con Piselli

Mini Pizzelle Delight

The Pizzelle is a pressed cookie that can be used in a variety of recipes. I have used them in a cannoli recipe, and I won an award for my designer Pizzelle Strawberry Shortcakes. This recipe uses my award-winning 5 ingredient dairy-free pizzelle recipe paired with my own homemade VeVa (vegan-vanilla bean)  coconut milk ice cream. I… Continue reading Mini Pizzelle Delight

Italian Apple Cake

I have traveled Italy extensively, staying at B & B's, hotels, and every place in-between. When it comes to breakfast, and if you haven't already heard, the Italians don't believe in the heavier, cooked breakfasts that Americans are used to. They like lighter foods like toast with marmalade, fresh fruits, cake, and bread with prosciutto.… Continue reading Italian Apple Cake

Simple Vegan Cheesecake

I have been a food blogger for a while, appreciating all the beautiful, delicious foods in my feed. I have been intrigued by the dairy-free vegan cheescake for some time now, so I made one myself and absolutely fell in love with it. How can cheese be made with raw cashews. I wondered? Not many… Continue reading Simple Vegan Cheesecake

Eggplant & Zucchini Caponata

This delicious recipe will enable you utilize all of your fresh garden vegetables. Guests will wonder how you made such a gourmet appetizer and you will be asked to share the recipe. It  is made in under 1 hour and better the next day. INGREDIENTS 1 large eggplant, peeled and sliced into 1/2 inch cubes… Continue reading Eggplant & Zucchini Caponata

Stuffed 8-Ball Zucchini

When I come across a different kind of vegetable, I have to explore the possibilities. I have been cooking for 40 years total, and I never came across the 8-Ball Zucchini until the other day. Our local supermarket has a ‘Jersey Fresh’ section in the produce aisle. New Jersey is known for excellent quality vegetables,…… Continue reading Stuffed 8-Ball Zucchini

Cherry Tartlets

Now that summer has arrived, the cherry harvest is abundant. I purchased at least 3 lbs. of fresh cherries and wanted to attempt to make a dairy-free pie. To my surprise, it was easy and so delicious, this will be one of my go-to dessert recipes for company. CHERRY PIE TARTLETS 4 c. fresh pitted… Continue reading Cherry Tartlets