Throw A Mediterranean Party
Whether you gather around the kitchen table, by the pool, or in the garden, these wonderful quick vegetarian goodies can turn casual get togethers into a Mediterranean Party: Falafel, Tofu Bits, Pita Crisps, Tuscan Chickpea Soup, Tsatsiki.
Toni goes shopping from fresh pasta, prepares a remarkably light and tasty filling for homemade, hand cut Tofu Ravioli, and whips up a mouthwatering Bruschetta, plus a Butter & Sage Sauce.
Toni travels south-of-the-border and cooks up savory Tempeh Fajitas, a sparkly Rice Salad with Corn & Red Pepper, spicy Toni's Tomato Salsa, and creamy dreamy Guacamole - a Tex-Mex feast that will satisfy everybody!
Polenta Con Fungi Porcini
Toni combines a spectrum of Italian dishes to create a mouth-watering menu that is easy and substantial, while low in fat. On the menu: Polenta Con Fungi Porcini, Fennel with Tomatoes, Onion, and Raisins, Fried Polenta Appetizer.
When the weather turns chilly nothing satisfies more than a flavorful bowl of soup. Toni infuses an Asian influence into Creamy Parsnip & Ginger Soup, Spinach & Tofu Soup, Asian-Inspired Dipping Sauces, and Veggie Wontons.
Sweet Vegetable Lasagna
A new twist on a worldwide favorite, that's much lower in saturated fat without any compromise of flavor. On the menu: Sweet Vegetable Lasagna and Panzanella.
It's A Veggie Planet!
Toni ventures down to Veggie Planet, a fabulous little eatery located in the heart of bustling Cambridge, MA, where she and chef and cookbook author Didi Emmons whip up Kasha-Crunch Burgers and Cabbage Slaw with Tomato and Ginger.
For The Love of Carbs
Toni shows you how to enjoy your carbs and eat them too - with traditional food prepared in an unconventional and much more healthy way, including Arugula Bruschetta, White Bean & Basil Bruschetta, Pasta Bolognese, and Apple Tarte Tatin.
Toni invites chef Heidi Valenzuela into the kitchen to cook up a Delicious TV high-protein menu for Atkins dieters including: Tempeh Marsala, Kale with Garlic & Toasted Sesame Seeds, and Brown Basmati Seasoned Rice.
Thrill of the Grill
Toni teams up with chef Cathi DiCocco to grill a celebration of summer vegetable abundance including: Asparagus Grilled with Lime, Garlic Roasted on the Grill, Tofu Kabobs with Tamari-Ginger Marinade, Mixed Vegetable Grill with Basic Balsamic Vinaigrette, Focaccia on the Grill, and Pineapple Spears and Banana Boats, Grilled!
What's for Lunch?
Autumn is just around the corner! The children are back in school and everybody is busier than ever. In this episode Toni prepares three light and healthy sandwich fillings that are flexible and easy to prepare including: Curried UnChicken Salad, Tofu NoEgg Salad, and Tempeh Mockfish.
Say "goodbye" to unhealthy fast food pizza and "hello" to a new classic easily prepared at home at a fraction of the price. In this episode Toni takes viewers on a Pizza Extravaganza including: Potato Sage Pizza, Pizza Margherita, and Pan-Fried Pizza.
Simple Winter Suppers
In this final episode Toni takes an old family favorite, homemade chicken pot pie and makes it light, tasty and totally vegetarian... Pot pies are the ultimate winter comfort food and on the menu is: Tofu Pot Pie and Parsley Tofu.
Toni touts the delicious benefits of eating chickpeas (a.k.a. garbanzo beans). These three recipes display the virtuosity of this tasty legume as she takes you from crepes to nuts!
A Sandwich Affair
Toni loves sandwiches and in this episode, she cooks up Mock Maryland Crab Cakes and a luscious Mushroom Black-eyed Pea Pattie.
Slow Food Made Easy!
Guest chef Cathi DiCocco prepares oven-dried tomatoes and garlic confit, then she and Toni make pasta with two Pestos, Mint Cilantro and Oven-dried Tomato with Roasted Garlic Oil. A mouth-watering, culinary four-star lineup of dishes!
One Dish Wonders
What could be easier? Toni puts an Italian spin on the one-dish meal and creates a "meaty" Roasted Eggplant Cannelloni another classic dinner with a Delicious twist, especially when you finish with Toni's very special Tofu Cannoli!
Garden Fresh and Fabulous
Author-chef Didi Emmons joins Toni in the kitchen to cook up a Delicious Beet Burger using garden-fresh ingredients and a hearty healthy Pumpkin Chili served with a "slaw" dressed in a creamy tofu-lime dressing.
Curry is an melange of flavors that complements a variety of vegetables in two easy and exotic recipes. Toni prepares a dreamy Sweet Potato Stew with Swiss Chard, sweet Roasted Beets with Curry Dressing and a delightfully easy Herbed Quinoa Pilaf, a favorite from Vegetarian Times.
Better Than Classic Lasagna
A new twist on a worldwide favorite, that's much lower in saturated fat without any compromise of flavor. On the menu: a trip into the North End of Boston to savor the flavors of Olive oil, a Classic Vegetarian Beefy lasagna w/ bechamel sauce, a deliciously simple tomato salad with a light Italian style garlic bread.
No Stress Pasta
When "what's for dinner?" is the last thing on your mind, turn to these no-stress, fast, and fabulous pasta dishes. Try Toni's Mediterranean favorites, Linguini with Red Onion, Veggie Bacon, Radicchio and Edamame and Pasta with Cherry Tomato and Balsamic Red Onions. So don't stress, think pasta!
Chutney & Herbal Magic!
In India, chutneys are served with soft hot naan (flatbread) or crispy papadum. Here, guest chef Cathi DiCocco returns to the Delicious TV kitchen to create a medley of flavors with her easy Apple Ginger Cranberry Chutney and top it off with a grilled Brie and Chutney Foccacia.
Toni bakes tempeh with a hot Jamaican jerk marinade and serves it with Rice with Toasted Vermicelli and for a Caribbean menu that will spice up your life! Add Toni's Chickpea Salad with spicy lemon dressing, and re-think the whole notion of what's for lunch! Topped off with a super simple Vegan Banana Chocolate Chip Cake.
In Maine, winter means skiing, snowshoeing, ice-skating, and soup! In this episode, Toni prepares scrumptious "stick-to-your-ribs" soups and a corn bread recipe that will keep you warm no matter how cold it gets outside.
Tempeh on the Go
Tempeh is the most often reached-for staple in the Delicious TV kitchen. Toni puts together a quick and easy duo of scrumptious tempeh sandwiches, and then finishes with creamy - and vegan! -Coconut Cream Pie.
Chef Heidi Valenzuela joins Toni in the kitchen and together they whip up entertainment while they prepare two salsas, a tortilla stuffed with mock chicken, spinach, and potato, and Cuban rice and red beans to make this a tempting Latin-inspired menu you'll simply have to try for yourself!