Season 3 Episode Guide
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Hands down, eggplant is Toni’s favorite vegetable. In this episode she makes a garlic-fantastic Eggplant Caviar, a wonderfully flavorful Roasted Eggplant Soup, and fabulous Eggplant Polpette (“meatballs”). Learn three great ways to turn this purple beauty into dinner.
#302-Portobello Paradise
Have you been to paradise? You’ll go there when you try Toni’s Steak-o-bello Salad with Mustard Dressing. Paired with Watercress and Potato Soup and a sweet and creamy Basmati Rice Pudding, this is a stunning menu for a special luncheon.
#303-Polenta Perfection
Polenta provides a perfect base for stews. In this episode, Toni pulls together two savory, meals pairing fast-cooking soft polenta with a yummy Puy Lentil Stew with Spinach and a sensational Spicy Moroccan Eggplant Stew.
#304-New Pasta Favorites
These two pasta recipes are hot out of the Totally Vegetarian test kitchen. Partnered with her Vegetarian Caesar Salad, Toni’s Pasta with Chick Pea and Mushroom Sauce and Walnut Fettucini Alfredo are our new favorites.
#305-Beans and Greens
This is a beans and greens primer with a visiting expert. Guest chef Cathi DiCocco de-mystifies the preparation of these great vegetarian staples, then prepares an outstanding Tuscan White Beans and Greens Stew. When Cathi and Toni get together, watch out! Great food and lots of fun.
#306-Fabulous Easy Breakfasts
Toni raids her neighbor’s pantry to come up with a Delicious Breakfast Mix Muesli. Then she gives you great ideas for fast, easy, and delicious alternatives to toast and cereal. The vegan menu includes New-Fangled French Toast, Radi-Cuke Sandwiches, and Bagel-A-Go-Go. A celebration of the most important meal of the day.
#307-Vegetarian Holidays
Shouldn’t the holidays be vegetarian? Cookbook author Didi Emmons returns to the Totally Vegetarian kitchen to create holiday food and fun with Toni. Together, they cook up a fabulous pilaf chockablock with goodies then use it to stuff baked sugar pumpkin halves. Paired with another Emmons creation – a lovely, licorice-flavored Anise Slaw – this meal makes a dazzling Thanksgiving or Christmas entrée.
#308-Soup and Salad Pizzas
You’ve heard of soup and salad? Get a load of Toni’s soup and salad pizza episode. She demonstrates her special pizza-making techniques with two pizzas: an amazing Arugula Salad Pizza and a Pizza with Mixed Mushrooms. Then she whips up a ridiculously easy, fresh and minty Green Pea Soup. If this catches on as a trend, we might all get to have our pizza and eat it too!
#309-Tempeh Cabbage Spectacular
In this episode, Toni creates some great new ways to incorporate these two under-sung, wonderful foods into your cooking. From savory Tempeh and Cabbage with Caraway and versatile Best-Marinated Tempeh, to a crunchy, tasty no-fat Cabbage Carrot Salad, Toni makes tempeh and cabbage spectacular.
#310-Spice Sensational
Cathi DiCocco joins Toni to create a smorgasbord of spicy dishes: a far-from-ordinary savory Mexican Sweet Potato Salad, a zingy, lime-infused Chipotle Dressing, and Asian-inspired Sesame Noodles with Chili Sauce. Spicy sensational!
#311-Fantastic Fennel
In Sicily, fennel is king. In this episode, Toni tames this relatively unknown vegetable, serving up: Sicilian Spaghetti with Fennel Sauce, Wine-Braised Fennel, and Minted Tomato Fennel and Red Onion Salad. Whether used in a sauce, as a side, or a salad, fennel is a vegetable royale!
#312-Burger 911
Cookbook author Didi Emmons raids Toni’s refrigerator and cooks up an unbelievably delicious Scavenger Burger, then brings us into the 21st century with her New Millenium Waldorf Salad.
#313-It’s All Greek to Me
Toni takes a tour of Grecian cuisine and prepares a Lemony Stuffed Cabbage that will dispel any bad memories of tired stuffed cabbage forever. She serves this tart savory dish with garlicky, super easy Smashed Potatoes, and finishes it all off with Vegan Greek Nutcake with Sweet Syrup.
