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Recipes (Pg 2) Ep 267-226

Pomegranate Pistachio Cheese Log

Ep. 267 | 3m | 2021

It seems this Holiday Season flew by, and here we are right before starting a brand New Year. I wish you all a Happy New Year and want to share this fantastic Plant-based Pomegranate Pistachio Cheese Log recipe with you. I am not kidding when I say I could eat this whole cheese log by myself; that's how much I love it, but it is so much more fun to share it with others, so I thought this might be a great addition to your New Year's meal.

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Christmas Cookie Wreath

Ep. 266 | 7m | 2021

It's Christmas time again, my favorite time of the year. I love the cookie traditions that come along with Christmas. I don't know if you have ever been to a cookie swap, but it is a lot of fun. Everyone brings a couple dozen of their favorite cookies and then swap with others to add to their collection. That way, they go home with a variety of cookies and do not need to make as many varieties. However, during the pandemic, a cookie swap may not be the best activity, so I thought of a fun way to make a simple cookie recipe more festive and fun—introducing my plant-based Christmas Cookie Wreath. It is quick and easy to make and looks so festive.

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Print Recipe Raspberry Thumbprint Recipe
Gingersnap Recipe
Sugar Cookie Recipe
Sprite Cookie Recipe

Baked Pumpkin Donuts with Maple Glaze

Ep. 265 | 2m | 2021

If you have been with me for a while, you know that I love to bake, especially treats and desserts. Now that the Holiday Season is in full swing, I want to share one of my very special treats. We take donut making very seriously around my house. These pumpkin donuts are wonderfully moist, flavorful, and delicious. Perfect for this time of year. To make these donuts a little healthier, we bake rather than fry them.

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Roasted Butternut Squash Stuffed Shells

Ep. 264 | 4m | 2021

Who does not like stuffed shells? It is one of my favorite dishes. I also love roasted butternut squash, so today, we combine the two and make Roasted Butternut Squash Stuffed Shells. I, for one, am super excited about this recipe. It is a perfect recipe for fall with its beautiful color and comforting taste.

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Gourmet Baked Apples

Ep. 263 | 4m | 2021

Apple Season is one of my favorite seasons. When you are a chef like me, your year is not necessarily divided into fall, winter, spring, and summer, but rather Apple Season, Strawberry Season, Raspberry Season, Blueberry Season, etc. And right now, New England is overflowing with wonderful apples and other apple products. Today we are making an absolutely gorgeous dessert. If you have never had baked apples, you have been missing out. You can also customize the filling to your taste.

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Chef Ani Update

This is a quick update on an exciting project I am working on. I'll keep you updated. Thank you so much for your kind support and encouragement! It means a lot to me.

A Fantastic One-Pot Pasta That Happens to be Gluten-Free

Ep. 261 | 4m | 2021

Today, I have an exciting new One-Pot Pasta recipe to share with you! And what is even more exciting is that this pasta dish is perfect for my gluten-free friends also.

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Pear Pecan Green Salad with a Fabulous Dressing

Ep. 260 | 4m | 2021

I don't know if you are one of those who get excited about a green salad, but if not, this salad may be a game-changer. The combination of the mixed greens, including the peppery arugula taste, the slight sweetness of the pear, the crunchy toasted pecans, and the beautiful, flavorful dressing, is one for the books. In addition to tasting delicious, this Pear Pecan Green Salad also looks impressive. This is the perfect salad to dress up a meal, make people feel especially appreciated, or simply enjoy its taste and nutritious components.

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Apple Almond Cake

Ep. 259 | 4m | 2021

As many of you know, I really like to bake, and apple season is a very good excuse to make the most amazing apple desserts. Today I will show you one of my favorite apple treats: The Apple Almond Cake. This is a deliciously moist, flavorful, and delicate cake, perfect for the fall season. It is a crowd-pleaser and easy to make.

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7th Relay Challenge

Ep. 258 | 11m | 2021

We are back in the kitchen for another recipe relay challenge. We decided to give 15 minutes (each) another try. We were a bit apprehensive, especially since our last challenge failed, but why not? It is always a challenge to get the food cooked in that amount of time, but it does provide for some creative shortcuts, as you will see in this video.

Relay 1
Relay 2 Relay 3 Relay 4 Relay 5 Relay 6

Meatless Crumbles

Ep. 257 | 4m | 2021

Meatless Crumbles is one of those recipes that you can use to enhance many different dishes. And with only four ingredients, Meatless Crumbles are super simple to make and can quickly transform the ordinary dish into an extraordinary one.

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Fresh Homemade Oat Milk

Ep. 256 | 4m | 2021

Today we are making fresh homemade oat milk—one of the quickest, cheapest, and most delicious types of plant-based milk. I have been drinking oat milk since I was a kid. My favorite brand was a Norwegian brand that I would get when visiting grandma. But when I learned to make it myself, I was delighted to find that fresh oat milk reminds me of my childhood milk.

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Almond Biscotti

Ep. 255 | 5m | 2021

Since I was a little girl, biscotti have been among my absolute favorite cookies. When we would go to the bakery, my sister Kaija would pick some exotic cookie with sprinkles and icing, but I just wanted a biscotti. I don't know for sure what it was about these cookies that fascinated me as a child, but I think it may have been the combination of the crunchy texture and unique flavor. As I grew, I learned to make these cookies myself and they became a staple on my list of absolute favorites. Biscotti cookies come in so many varieties, but the one I remember best from childhood was the almond biscotti. So I thought I would share this very special vegan almond biscotti recipe with you.

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Cauliflower Steaks

Ep. 254 | 3m | 2021

This is truly one of those dishes that takes your breath away. So simple to make, takes only a handful of ingredients, and very little effort. A recipe worth adding to your family's menu. Especially is this the case in the fall when the cauliflower is extra fresh.

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Recipe Relay Challenge #6

Ep. 253 | 15m | 2021

So, we are back in the kitchen for another recipe relay challenge. And what a challenge it was. Only allowed 15 minutes in the kitchen each; we found this recipe relay especially challenging. And the end result? You'll have to watch the video:)

Relay 1
Relay 2 Relay 3 Relay 4 Relay 5

Amazing Peach Bars

Ep. 252 | 6m | 2021

Today I am sharing one of my favorite recipes... Peach Bars. It is peach season in New England. The time of year when people gather their families and head out for one of the many peach orchards filled with large, ripe, juicy, yellow-and-red peaches. This is another one of my favorite things to do. Peach picking is not labor-intensive like blueberry or even strawberry picking; you fill up your container within minutes. And, even when you are planning to pick a whole bunch, which was the case for us this past visit, it is still so enjoyable.

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Easy Homemade Almond Milk

Ep. 251 | 4m | 2021

I am so grateful for all the different Almond Milk brands that are available in the grocery store these days. It is super convenient, and many of them are quite delicious. So, why would I make my own homemade Almond Milk? There are several reasons why: number one being that it is healthier for you. The homemade version contains a greater ratio of real almonds; there is speculation that store-bought almond milk only contains a few almonds; besides, the homemade version has no preservatives or additives. Sure, they only last four days or so in the fridge, but you have to question what makes the milk in the grocery store last for weeks or even months on end. The second reason is that it tastes much fresher and better. You only need to try it once to establish that fact, and the third reason is that store-bought almond milk does not always work in plant-based recipes, especially things like plant-based cheese.

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Quick and Easy Pesto

Ep. 250 | 2m | 2021

There is nothing that smells like summer quite like pesto. Eagerly we start the basil seeds in early spring, and it's an impatient wait until we harvest our first basil leaves. But it is always worth the wait. And basil produces all summer long in New England, so we are blessed with an abundance. Pesto is a perfect sauce for so many recipes. It is great on pasta, pizza, potatoes, rice, and anything else you can think may just be a little better with some pesto. This is an easy and quick recipe.

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Breakfast Blueberry Muffin Tops

Ep. 249 | 6m | 2021

Are you somebody that likes the muffin top better than the rest of the muffin? If you are, this Breakfast Blueberry Muffin Top recipe is for you. In my household, we have a couple of people who shall remain anonymous, that love the top of the muffins best, and it is not uncommon to find a couple of topless muffins sitting around after a muffin morning.

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Plant-Based Deli Meat

Ep. 248 | 5m | 2021

If you have never made plant-based deli meat, it may seem like a daunting task, but it is pretty easy. It does, however, require a little time, which often is in short commodity for most people, so when I make this recipe, I usually make a couple, slice and freeze.

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Summer Vegetable Rolls with Peanut Sauce

Ep. 247 | 5m | 2021

Looking for a perfect summer recipe? Look no further; these beautiful Summer Vegetable Rolls are just what you need. They are delicious, nutritious, low in fat, and perfect for warm weather days. They are best served at room temperature, so perfect for this time of year when hot meals may be less appealing. It’s hard to believe that wrapping vegetables in a rice wrapper makes such a difference. But not only do they taste amazing, they look beautiful too. Of course, the peanut sauce adds a mighty flavor punch as well. It has to be one of my favorite dipping sauces.

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Easy Lo-Mein

Ep. 246 | 5m | 2021

When Fresh Strawberry Pie is on the menu, it is a happy day in our home. A tender, flakey coconut oil crust filled to the brim with beautiful red, ripe, fresh strawberries covered with strawberry sauce and vegan whipped cream. It does not get much better than this in the dessert world.

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Fresh Strawberry Pie

Ep. 245 | 5m | 2021

When Fresh Strawberry Pie is on the menu, it is a happy day in our home. A tender, flakey coconut oil crust filled to the brim with beautiful red, ripe, fresh strawberries covered with strawberry sauce and vegan whipped cream. It does not get much better than this in the dessert world.

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One-Pot Cherry Tomato & Basil Pasta

Ep. 244 | 4m | 2021

I love one-pot pasta dishes, especially in the summer. They are super easy and quick to make, taste so amazing, and look so beautiful. When the warm weather arrives in New England, we take full advantage of its short presence by spending as much time outdoors as possible. I love to garden, go for walks, canoe in rivers and lakes, and there is nothing like fresh air and sunshine to increase my appetite for a quick and delicious meal. Often when we arrive home tired from the day's adventures, it is super easy to make a one-pot pasta dish for lunch or dinner. You can have this dish on the table in 15-20 minutes. Serve it with a green salad and some fresh bread, and you are good to go.

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Fresh Coleslaw with Middle Eastern Flavors

Ep. 243 | 3m | 2021

This is a powerful, raw, healthy, delicious salad that will pack nutrients and energy into your diet as few other things can. Be prepared to be amazed.

For many people, cabbage salad or coleslaw may not be the most exciting item on the summer menu, but there are many reasons why it should be. It is such a simple and easy recipe, made in just a few minutes, packed full of vitamins and nutrients, low in calories, with a whole host of other health benefits.

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Strawberry Jam Scones with Lemon Glaze Frosting

Ep. 242 | 6m | 2021

If you have been with me for a while, you know that I love scones, especially for breakfast. I have several scone recipes on my website, and though I love all my scone recipes, I think this strawberry jam scone recipe rivals them all. I hope you enjoy these too.

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5th Recipe Relay Challenge!!

Ep. 241 | 6m | 2021

This is our 5th Recipe Relay Challenge!!! I am back in the kitchen with my Mom and sister and we are ready for another adventure. Three people with widely different tastes contribute to the same dish, without knowing what the dish is supposed to be! I hope you enjoy our latest attempt!

Relay 1
Relay 2 Relay 3 Relay 4

Mushroom Oat Burgers

Ep. 240 | 6m | 2021

It's the time of year when most Americans enjoy warm summer days with outdoor cooking and quick seasonal meals. Burgers, hot dogs, and watermelon are often on the menu, whether in the backyard, camping, or on the beach. Today we are making a fabulous plant-based burger that will be perfect for any occasion but is incredibly wonderful this time of year. These can be made ahead of time and stored in the fridge or freezer, ready to go when you are.

We love these mushroom oat burgers; tender and delicious, perfect for summer, and just in time for memorial day weekend—a great way to start the summer season.

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Vegan Pavlova Cake

Ep. 239 | 6m | 2021

A few years ago, it would have been unthinkable to make a Pavlova cake completely plant-based, but that was before the discovery of Aquafaba in 2014. Since then, a whole new world has opened to the vegan and plant-based population; yes, we can even make pavlova cakes, which is the recipe for today.

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Chickpea Coconut Curry

Ep. 238 | 3m | 2021

There is something about curry that warms you from the inside out, and this recipe is no exception. It is a fantastic Chickpea Coconut Curry with comforting flavors, smooth and rich texture, which creates a truly unique culinary experience. This recipe must be one of my all-time favorite recipes. I am one happy camper when this recipe is on the menu. It also happens to be gluten-free, which is lovely for those that are sensitive to gluten.

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Crepes with Lemon Cream Cheese and Blackberry Filling

Ep. 237 | 6m | 2021

I am visiting my sister away at college for a few days, and one of the first things she asked me to make was crepes. So, in her little college apartment, we made these wonderfully tender and delicious crepes. Mom and I had already filmed a video showing how to make crepes with lemon cream cheese and blackberry filling, which is an amazing way to serve crepes. So, we decided it was the right recipe for this week as mother's day is right around the corner.

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Print Recipe Crepes Recipe #185

Sheet-Pan NACHOS

Ep. 236 | 4m | 2021

Sheet Pan Nachos must be one of my family's favorite evening meals. It is the type of meal that memories are made of, and we have numerous happy memories of eating nachos with family and friends. My dad used to make us something he called "everything-but-the-kitchen-sink-breakfast" as we were growing up, especially when mom was away, and these sheet pan nachos remind me of that same concept. Throw everything in a sheet pan, bake for a few minutes, top with your favorite toppings, and serve. Easy and quick, and so satisfying.

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Guacamole Salsa Cheese Sauce

Quick & Easy Classic Hummus

Ep. 235 | 5m | 2021

Classic hummus has been a part of life as far back as I can remember. It is such a quick and easy recipe and can be used in so many different recipes with a whole variety of unique flavors.

Today, I want to remind you of how easy it is to make your own homemade hummus and how much better the homemade version tastes than the version usually available in grocery stores. Let's start with the basic recipe, and then you can add your own unique taste and flair to make it your own.

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One-Pot Linguine Pasta (with Cauliflower, Lemon, and Olives)

Ep. 234 | 5m | 2021

I love these one-pot pasta recipes for three reasons, they are quick and easy to make, there is only one pot to wash, and the flavors blend and development as all the ingredients cook together.

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Quick & Easy OAT WAFFLES

Ep. 233 | 5m | 2021

If you have never had oat waffles for breakfast, you have been missing out. Super easy, super healthy, super tasty, and one of my favorite breakfast foods.

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Carrot Cake with Vegan Cream Cheese Frosting

Ep. 232 | 7m | 2021

I love carrot cakes! Ok, so I love a great many things, but it is nonetheless the truth. I don't know if you are a Carrot Cake lover or if you are one of those who still need to be convinced. If so, I believe this is the cake to do so. I love the combinations of flavors in this cake. Whoever thought about putting carrots in a cake the first time around deserves a medal, in my opinion. It is such a great idea. Today I am sharing my favorite Carrot Cake with Vegan Cream Cheese Frosting recipe!

Recipe Relay Challenge #4

Ep. 231 | 14m | 2021

It's time for another Recipe Relay Challenge. It's been a couple of months since the last one, which was a lot of fun! So we are trying again. Three people with widely different tastes contribute to the same dish, without knowing what the dish is supposed to be! Much can go wrong, and it does! I hope you enjoy our latest attempt!

Relay #3
Relay #2 Relay #1

Easy Vegan Jerky

Ep. 230 | 7m | 2021

I invited mom to join me for this video, as she is very fond of soy jerky. She makes these for us quite often. It is a perfect snack to take on the road or grab if you need something quick to eat. A few days ago, we went to visit my sister for her birthday. It was a great trip and so much fun to see her. Before we left, we made some Easy Vegan Jerky as a snack for the road and made a spur-of-the-moment decision to share the recipe with you. So, here it is—a simple, easy vegan jerky recipe.

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The BEST Vegan Meatballs

Ep. 229 | 5m | 2021

Today's recipe is probably one of our most favorite recipes. These "Very Best Plant-Based Vegan Meatballs" must be tasted to be appreciated. The beauty of these incredibly phenomenal meatballs is hard to describe. We use these meatballs in a variety of different recipes. They can enhance your traditional spaghetti and tomato dinner or be served with gravy and mashed potatoes. They make lovely meatball sandwiches and are terrific in a lemon cream sauce. The list goes on and on, with your creativity being the limit. These meatballs store very well in the fridge and freezer.

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Easy Seasame Kale Salad

Ep. 228 | 5m | 2021

There is hardly a salad more delicious than this wonderfully quick and easy sesame kale salad. This is a salad we can whip together in no time, and you will not believe the wonderful flavor that comes out of such simple ingredients.

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Quick and Easy Roasted Garlic & Fresh Rosemary Dutch Oven Bread

Ep. 227 | 5m | 2021

This bread takes about two and a half hours to make, not bad for a crusted European-like bread. And let me assure you, it is so worth it, the wonderful crusty outside and the moist delicious inside is a real winner.

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Easy Mediterranean Chickpea Salad

Ep. 226 | 3m | 2021

There is nothing quite so satisfying as a fresh, healthy chickpea salad, and this Easy Mediterranean Chickpea Salad is no exception. It is filled with precious nutrients that will sustain you for hours to come. In addition, it has an absolutely delicious flavor, which will have you coming back for more.

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Chef Ani

Chef Ani is a graduate of the Natural Gourmet Institute of New York City. She loves to cook and has been in the kitchen as far back as she can remember. A life-long vegetarian and now a plant-based chef, she enjoys junk food as much as the next guy, but realizes that though it tastes good, it is not good for her. Have you ever heard the saying: “You are what you eat”? Well, science is telling us that this is absolutely true. The food choices we make today are super important to how we feel and operate tomorrow. Wouldn’t it be wonderful if we could come up with recipes that do both, taste delicious and make us feel wonderful? That is chef Ani's quest.

Chef Ani starts each program by saying ... "Enough talking, let’s get cooking!"

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