Delicious TV

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Look out! A new season’s comin at ya!

By • Mar 20th, 2007 • Category: Salads and Dressings, Totally Vegetarian show, Viewer questions Print Print

Catch new episodes of Delicious TV’s Totally Vegetarian!

Here’s how to get the new season of Delicious TV’s Totally Vegetarian in your area:
Contact your local PBS Station to let them know you want them to telecast the new season of Delicious TV’s Totally Vegetarian and that it’s available for free through NETA, our distributor.

Go to the PBS station finder to e-mail your local station.

Please don’t delay! The first episode uplink for the third season, via satellite, will be on WEDNESDAY, APRIL 11, 2007.

Delicious TV’s Totally Vegetarian once again showcases the easiest, most scrumptious, and accessible vegetarian and vegan recipes you’re likely to find anywhere. Our website makes it possible for you to print one or all of the recipes, ask Toni questions about vegetarian food and diets, and even blog your own vegetarian favorites.

The show is fun and informative, and what’s more, the food is fabulous.

Here’s a preview recipe.

Spicy Chick Pea Salad with Basil and Pine nuts

1 can chickpeas, drained and rinsed
2 T. red onion, finely chopped
1/2 c. red or yellow bell pepper, chopped (or mix red and yellow for added color)
1/4 c. toasted pine nuts
1/4 c. fresh basil, cut into ribbons
1-2 T. chopped sundried tomato (optional)

2 T. olive oil
1 T. fresh lemon juice
1 t. fresh chili paste
Salt and pepper

Rinse beans and place into a bowl. Add the onion, peppers, pine nuts, and basil. In a small bowl, whisk together the oil, pepper paste, and lemon juice until emulsified. Pour over the chickpeas and toss to combine. Season with salt and pepper to taste.

Serve with a hearty slice of bread to mop up the juices, or alternatively, lightly mash the chick peas and serve on grilled or toasted bread as a bruschetta.

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is Toni Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has lived in Italy and Germany and now resides in southern Maine. She is the author of: Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian
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5 comments
Grace Srednicki
Grace Srednicki

I am very interested in the recipes shown on episode 310 but cannot find the Sweet Chili dipping sauce or the Sesame Noodles with the Asian dressing. Where can I find them? Thank you.

jean roccio
jean roccio

Saw your show #304 and loved your walnut fettucini alfredo and the chick peas and tomatoe with past. ow can I get these wonderful recipes?

Drew W
Drew W

Hi! I'm really excited about the new season! I hope you're planning to the videos online. If you haven't given it any thought, shoot me an email. I'm a programmer and I'm more than willing to help you set that up. :)

Rita
Rita

sounds like a great dish. Looking forward to this as a summer appetizer for the family gatherings. Some of the family doesn't like spicy so I will leave out the chili paste on 1 batch. I love chick peas!

Veg Royale
Veg Royale

Hi, Grace - Some of the recipes seen on the show are unavailable on the website due to an agreement with the publisher of Toni Fiore's cookbook - Totally Vegetarian: Fast, Easy, Comforting Cooking for Every Kind of Vegetarian. We’re sorry if this causes any inconvenience to you. Please note that the book is now available in a paperback edition.

Trackbacks

  1. [...] the kids and I went to a vegetarian society potluck/meeting, and I brought a double recipe of Spicy Chickpea Salad.  Here is the vodcast – click to watch Toni Fiore make it.  I didn’t have any red [...]

  2. [...] dinner I made Spicy Chickpea Salad with the leftover chickpeas, red pepper, basil, sundried tomato, and the dressing they suggest.  I [...]

  3. [...] this with leftover Spicy Chickpea Salad and a tossed salad with more Spicy Peanut Sauce.  In the salad I put some really cute sweet [...]

  4. [...] it we had Chickpea Salad, with so many substitutions it bore little resemblance but was very good: just chickpeas and a [...]

  5. [...] boiled some corn on the cob and let it cool a while before serving.  I also made Chickpea Salad with chickpeas from the freezer (see beans).  Frozen worked fine, didn’t taste grainy even [...]

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