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Sweet roasted butternut squash mashed with caramelized onions schmeared on crostini will make you never look back on “regular” bruschetta. Drizzle it with balsamic vinegar or make a balsamic glaze by cooking it down to a syrupy consistency. I like it both ways!

I love this simple side dish because it pairs well with just about anything in this book. It’s pleasantly aromatic, making it the perfect subtle vegetable for an entrée that screams for attention.

The combination of tangy pomegranate juice and sweet caramelized Brussels sprouts is finger-licking decadent.

In Italian, Tiramisu literally means, “pick me up” because Italian women used to dip leftover biscuits in espresso during the middle of the day for a zing of energy. 

This soup uses canned pumpkin, which means you can make it year round! If you have leftover Crispy Brussels sprout leaves, serve them in a dish on the table for snacking. 

One of the joys of being Italian American is bringing American ingredients into traditional Italian food. Tofu is a wonderful vegan ingredient that lends a ricotta-like consistency.

Didn’t quite finish that bottle of red wine last night? Use it to make chocolate cake! This rich and seductive chocolate cake is fudgy on the inside with a hint of red wine. 

You know how every family or household has “the cake”? Well, this is the cake in my New York City apartment. I have no doubt that if you try this cake once, it will become the cake in your house, too.

I hum, you hum, we all hum for this hummus! Slather some creamy, garlicky white bean puree over hot and doughy pizza crust wedges topped with fresh tomato and basil . . . and then consider life complete.

I made these once for a pack of far-from-vegan guy friends and they scarfed them down. They were shocked to learn that they were vegetarian, let alone vegan! Trust me—this is your new dinner party go-to recipe.

I hosted a taste-testing party in New York City for some old college friends to test this pizza. I made the mistake of having it during an “important” football game, and one of the guys actually took out his laptop and turned on the game during dinner. Nobody paid attention to the food until one of them took a bite of this pizza. “Phenomenal” and “life-changing” were a couple of the adjectives used. This pizza is the ultimate touchdown!

As if carbonara isn’t lovable enough for having the word “carb” in it, here’s another reason to make it your favorite pasta. The creamy, indulgent sauce is made from healthy, high-protein tofu, but it tastes like it has all sorts of dairy products in it. Top it with shiitake bacon (simply thinly sliced roasted shiitake mushrooms with olive oil and sea salt) and it’s the perfect bait for your long-term mate!

Macaroni noodles swimming in creamy, cheesy, sweet potatoey sauce finished with a hint of fresh rosemary is my favorite way to start the Fall holidays.

Crispy roasted Brussels sprouts finished with a sweet apple cider reduction and pinch of cinnamon. Dessert or vegetable? It’s hard to tell!

Move over weird-colored fruitcake!

Gather the last of your summer produce and herbs, and toss it all into a delicious frittata. This egg-free frittata makes a healthy breakfast, lunch, or dinner, and can be made using any veggies you have on hand.

Aloha chefs!  Splash into summer with these sweet and tangy tropical handhelds. These delicious pineapple-studded Hawaiian Sloppy Joes put regular ol’ sloppy joes to shame!

Try this lighted-up cake as seen on The Doctors!

Cookie dough eaters -- you know who you are. I, too, have baked countless batches of cookie dough that never made it to the oven. The best part about vegan baking is that it’s always safe to eat the cookie dough straight up because it is egg-free.

Celebrate the holidays with sweet layers of espresso-soaked cake, ground dark chocolate, and spiced pumpkin creme!

One fish, two fish! Kids LOVE these all-natural homemade goldfish crackers.

Smooth vanilla ice cream with ribbons of salted caramel and lots of chunky chocolate-covered pretzels. You’ll never eat pretzels from a bag again!

We all love red velvet cake, right? Well, here it is swirled into creamy vanilla ice cream for the perfect cake and ice cream blend.

Have you ever baked a cake with olive oil? It may seem strange, but in Italy they do it all the time!

Try my vegan and all-natural recipe for comforting mac 'n' cheese that both kids and adults can enjoy!

This savory cheese-less pizza is bound by a creamy garlic white bean puree.

This authentic aromatic curry will warm your tummy and soul!

You won't be disappointed with this healthy vegan version of traditional Pad Thai.

These vegetarian tacos are fresh and healthy, but oh-so-delicioso!

This is the ultimate not-your-average veggie burger recipe that I just can’t get enough of!

I decided to veganize my mom’s old-fashioned Jewish Matzo Brei recipe that I grew up on and LOVED.

Tangy balsamic grilled eggplant, fresh basil, sweet and juicy tomatoes, creamy avocado, and savory garlic white bean puree all layered into hot n' crusty panini.

This hearty Thanksgiving entrée is made of savory lentil cashew stuffing baked in juicy Portobello mushrooms infused with aromatic herbs.

Soba noodles, made from buckwheat flour, are traditionally used in Japanese cuisine for their delicious flavor and nutritional excellence.

Forget all your notions of what brussel sprouts used to taste like.  These little gems are roasted at a high heat to bring out the natural sugars and caramelize the edges.

This easy spring dip is the perfect appetizer for any occasion.

If you dare, try my Witches Fingers Cookies... 

This cobbler is juicy, sweet, and tangy, with a fluffy dollop of coconut-based whipped cream.

This show-stopping crème brulèe is infused with warm holiday spices and has a crackly torched top.

A Haunted Halloween Layer Cake that has a dark as night chocolate ganache oozing and dripping down the sides.

Fluffy, colorful, coconut cupcakes.
Rich, creamy, chocolately vegan goodness that was the first vegan recipe to win on Food Network!

Warm pumpkin bread pudding with a dash of spice and studded with chocolate chips.

Vanilla ice cream sandwiched between two chewy chocolate chip cookies all covered in a crackly chocolate coating.

My favorite cookies growing up were my mom's famous ooey gooey Beach Cookies.

A lot of you wrote in asking for more cupcake recipes, so I am sharing my winning Raspberry Tiramisu Cupcake Recipe.

This low calorie vegan recipe has no cholesterol, saturated fat, or refined sugar, but it is just as decadent as traditional french toast. 

Blended strawberries, bananas, almond milk, agave, and flax in a smooth summer treat.

Put a healthful California twist on a traditional Italian favorite and you’ve got Avocado Pesto Pasta.

The touch of pineapple is light, refreshing, and the perfect way to make your guacamole stand out!

Incredibly moist banana cake with gooey dark chocolate chips. Could life get any better?

This Rustic Peach Galette recipe is the perfect way to celebrate summer and it’s easier than pie- literally!

Sweet, spicy, and oven-baked!

This Pina Colada is totally addicting and refreshing to the max! It's also super easy to make.

Creamy coffee ice cream in a cookie crust drizzled with rich chocolate sauce and topped with toasted almonds and whipped cream.

Welcome pumpkin season with a simple, yet gourmet pumpkin pasta.


I’ve cracked the code for vegan girl scout cookies.

Celebrate St. Patty’s Day pub-style with beer and chocolate!

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