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Vegan chef holding a large, green zucchini up to her ear like its a phone.

About Shop recipes blog videos Connect

Stuffed Shells, filled with herb almond ricotta.🔥
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So, yesterday I asked you what I should be for halloween. I got some great suggestions—most of which were “sexy” costumes and then I got my favorite response. “A stuffe

Vegan Cannolis 😍 a Sunday essential.✨
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These cannolis are entirely made from scratch and the full recipe can be found in my new cookbook ✨Mangiamo! The Vegan Italian cookbook!✨
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I also finally have an update about the printing process of

Mentally, I’m here today. Eating @donutfriend and hiking up my pants as high as I can. Comment 🍩 if you’re mentally eating donuts today too.😂
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Click the link in my bio to get a copy of my new book, Mangiamo! The Vegan Italian Cook

My dad says this is his favorite picture of me.😂 I love this shot from my recent shoot with @nicolettesarzosa_photo @trilogy_creatives 🥰 you can’t see but I have some pretty sweet socks on in this photo.
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Click the link in my bio to get

Scallops & Risotto featured by chef Breck Oxford @insatiablevegan
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Breck a traveling private chef for the stars & everyday people, spreading love by way of housemade plantbased cuisine. Everything is made with love, intention & lots of

✨Potato Croquettes✨
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My Nana Clara use to make these every single time she came over—or for any holiday/gathering. They are essentially breaded and pan fried/baked mashed potatoes. You can also put a strip of cheese in the center! You can

I’m sitting down and organizing my hot mess of a hard drive and decided to do a camera roll dump/post. Here are some shots of *behind the scenes* from working on my new book—as well as some images that I actually put into the book.
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