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Vegan Goes Italian
Sept 21st Podcast
Link to Buzzsprout Podcast
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Today’s program, Vegan Goes Italian, will share some awesome twists and turns, combining classic Italian flavors with plant-based ingredients in a fusion style. Food for Body, Mind, and Spirit will highlight Chef Tara Punzone’s favorite family recipes like her Meatball Parmigiana Hero and Italian Tiramisu from her cookbook Vegana Italiana. We will also add our own favorites, including the oh-so-good and popular Chicago-Style Vegan Carrot Hot Dog. It will really surprise you! Join us as we explore how vegan Italian food delivers health benefits of Mediterranean-inspired plants, mindfulness, and heritage. It’s a culinary journey you won’t want to miss.
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Vegan Italian Recipes
Courtesy of Tara Punzone & Gene Stone
Discover the delicious flavors of plant-based Italian cooking with more than 100 vegan recipes inspired by classic Italian dishes, from the owner and chef of Pura Vita.
“Part love letter to Italy, part encyclopedia of plant-based technique, Vegana Italiana is a joyous celebration of food, family, and heart.
The book will be available from Amazon, Barnes & Noble, and other fine bookstores across the country upon its release date of October 7th.
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Chef Tara Punzone
Chef Tara Punzone is an Italian American from New York, who has thrived on a vegan diet for over 35 years. Her passion for healthy southern Italian food has been evolving since her childhood when she made the decision to adopt a vegan lifestyle. It was then Tara began converting all her family’s traditional dishes to vegan versions of the same, without compromise.
Courtesy of Tara Punzone
Chef Tara opened Pura Vita in West Hollywood, California in 2018. Pura Vita is the first 100% plant-based Italian restaurant and Wine Bar in the USA! Now everyone can also enjoy her recipes from home with her new book, Vegan Italiana.
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Meatball Parmigiana Hero –Vegan
Courtesy of Tara Punzone & Gene Stone
About the Recipe: These aren’t your average plant balls–they’re packed with lentils, mushrooms, and Italian herbs for that umami punch. Chef Tara swaps in these ingredients to mimic the texture and flavor of traditional polpette, serving them in a sub. They are high in protein and fiber with a nod to Nonna’s kitchen without compromise. As an added bonus, Chef Tara also included recipes for Macadamia Parmigiano and Cashew Mozzarella that can be used in this recipe.
pdf for Copy of Recipe -Meatball Parmigiana Hero
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Tiramisu –Vegan
Courtesy of Tara Punzone & Gene Stone
About the Recipe: When Tara Punzone was very young, one of her favorite desserts was tiramisu. She loved the taste of the coffee, creamy texture and all its various layers. When she became vegan and realized she might never have tiramisu ever again, she was crushed and vowed that someday she would figure out how to make it dairy-free, and she is sharing this recipe with you. She suggest buying either vegan lady fingers or vegan vanilla cake and then adding all the yummy creamy filling and espresso. It’s super easy and so yummy.
pdf for Copy of Recipe – Tiramisu –Vegan
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Additional Vegan Recipes
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Shepherd’s Salad (Coban Salatasi) -Vegan
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About the Recipe: This vegan potato salad, popular in Turkey, is a fresh, easy-to-make recipe that has the scent of Mediterranean culture. Fresh cucumbers, juicy tomatoes, red onions, and roasted potato quarters are teamed with spirited capers, black olives, and fresh parsley. It would be a wonderful dish to serve for a luncheon with some crunchy bread slices or add to your favorite party menu.
Recipe Inspired by: worldrecipes.expo2015.org. Turkey/Miss Becky′s Cottage, Coban Salatasi
Cook’s Note: The potatoes are usually boiled, but I added roasted potatoes to enhance the flavor.
Prepare Salad
Place cucumbers, tomatoes, black olives, capers, and onions in very large bowl.
- Combine lemon juice and olive oil; toss with vegetables in bowl; season with salt and ground black pepper. Add cooled potatoes; toss with dressed vegetables. Add chopped parsley. Serve in very large serving bowl.
Serves: 3 to 6 as a luncheon salad
pdf for Copy of Recipe – Shepherd’s Salad (Coban Salatasi) -Vegan
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Italian Vegetable Stew – Giambotta –Vegan
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About the Recipe: One of her shared family recipes is Vegan Giambotta, a traditional summer vegetable stew from Calabria, Italy, where her grandma was from. Tara says that her grandma used to make it for her all the time. It is naturally vegan. It combines nine healthy vegetables with spices and flavorful herbs and adds some protein-rich garbanzo (chickpeas) beans, creating a garden-hearty vegetable stew.
Recipes from Chef Tara Punzone, owner of Pura Vita, a 100% plant-based Italian Restaurant.
For More Information see: https://puravitalosangeles.com/menus
pdf for Copy of Recipe – Italian Vegetable Stew – Giambotta -Vegan
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Vegan Sweet ‘n Smoky Barbecued Carrot Hot Dogs
Chicago Style – “dragged through the garden.”
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About the Recipe: Toasted buns slathered with Barbecue Chili Spread hold the barbecued carrots, just like a hot dog. Then coat with sweet green relish, crunchy onions, sliced garden-fresh tomato wedges and a dill slice and drizzle with mild golden mustard. Let some crunchy potato chips join the party and discover how delicious vegan hot dogs can be.
Assemble Carrot Hot Dogs:
For Each: Spread 2 Tablespoons Barbecue Chili Spread over the inside bottom of each bun; place one cooked carrot in center of spread; spoon about 1/2 Tablespoon pickle relish on each side of carrot; sprinkle with onions if desired; place 1 dill pickle slice on one side and two tomato wedges on the other side of the carrot. Drizzle a zigzag line of mustard over the center carrot hot dog.
Serve with potato chips as a side if desired.
Cook’s Note: This recipe, grilling carrots and toasting the buns, can be prepared on a grill. Test carrot tenderness by forking in multiple spots, as size variation could affect cooking time. Cooking on a grill pan would make grilling the carrots easier.
Serves: 6 vegan hot dogs
pdf for Copy of Recipe – Vegan Sweet ‘n Smoky Barbecued Carrot Hot Dogs
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