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Savory Mushroom and Leek Tarte Tatin

by Toni Fiore, Vegan Mashup co-host and host and author of the Totally Vegetarian cookbook

mushroom tart OHS-72test

Serves 4-6                             Total Prep: 45-50 minutes


Easy and elegant, my Mushroom Leek Tarte Tatin is a savory play on the extremely popular French dessert traditionally made with apples. Bursting with juicy mushrooms, mellow leeks and crunchy walnuts on a tender puff pastry crust this recipe utilizes a cooking technique you’ll use over and over.


1 sheet prepared vegan puff pastry rolled into a 12-inch round, placed on a parchment paper-lined baking sheet and refrigerated

1/2 cup walnut pieces, lightly toasted and minced (divide in half)

3 tablespoons refined coconut oil or extra-virgin olive oil

2 cups sliced leeks, white and pale parts only

1 1/2 pounds cremini, portobello, or standard cultivated mushrooms cleaned, trimmed, and cut into thick slices

3 tablespoons minced fresh flat leaf parsley (divide in half)

Sea salt

1 teaspoon fresh thyme leaves, minced (may use 1/2 teaspoon dried thyme, if necessary)

2 cloves fresh garlic, minced

Freshly ground white pepper to taste

1 tablespoon walnut oil vinaigrette  (Recipe below)


Walnut Oil Vinaigrette

1 tablespoon freshly squeezed lemon juice

Fine sea salt, to taste

1/4 cup organic walnut oil


To prepare the tarte tatin:

1.Preheat the oven to 425°F.

2. Gently preheat a 10-inch cast iron or ovenproof skillet. Toast the walnuts in the pan, chop, and set aside.

3. Add the oil to the pan, wait a few seconds until it warms, then add sliced leeks and sauté until soft but not too browned. Remove the leeks from the heat and set aside.

4. Next add the mushrooms to your pan, season lightly with salt and sauté until they begin to sweat, about 5 to 7 minutes. Reduce the heat and add thyme, garlic, shallot, half the minced parsley and half the chopped walnuts. Sauté an additional 1 to 2 minutes, stirring regularly and shaking the pan. Season generously with salt and pepper and remove from the pan from the heat.

5. Spread the reserved leeks on top of the mushrooms right in the pan, then remove the pastry from the refrigerator and lay it over the leek/ mushroom mixture, gently pushing the edges of the pastry down around the inside edge of the pan.

6. Bake 20 to 25 minutes or until the pastry is puffed and a rich golden color.

Combine the lemon juice and salt and whisk until the salt dissolves. Add the walnut oil, whisking again to combine. Taste for seasoning.

Remove the baked tarte from the oven. Run a knife around the outside edge of the pastry, set a serving platter over the skillet, and invert, gently lifting the pan away.

If any mushrooms stick to the pan, simply spoon them out and place them on top. Sprinkle with parsley and walnuts, drizzle with a bit of dressing, season to taste, and serve warm.

This dish has a lovely presentation for a light lunch or dinner served with a simple green salad. You can also cut into smaller servings for an elegant appetizer.

Pea and Mint Bruschetta

by Miyoko Schinner author of  Artisan Vegan Cheese and the The New Now and Zen Epicure.

These are like a party in your mouth with flavors that zazzle and pop. Taking just minutes to make, they are a wonderful quick appetizer for any party – not just the one in your mouth.

Pea & Mint Bruschetta72 cropped Makes 12 – 16 pieces

The Pea and Mint Topping:

¼ cup roughly chopped shallots
A few tablespoons of water for sautéing
2 cups sweet peas, either fresh or frozen
½ cup lightly packed mint leaves, roughly chopped
½ cup lightly packed cilantro, roughly chopped
¼ cup olive oil
1 teaspoon lemon zest
1 to 2 teaspoons lemon juice
½ teaspoon sea salt
freshly ground pepper to taste


12 – 16 1/4” slices baguette or ciabatta,
2 tablespoons olive oil

The Garnish:

1/3 cup Marcona almonds, chopped

Preheat the oven to 375 degrees. Start by making the crostini. Lightly brush the sliced bread on both sides with olive oil. Place the slices on a sheet pan in a single layer and bake until crispy, about 15 minutes.

Meanwhile, make the topping. Saute the shallots in a little water or oil until tender. Add the
peas to the shallots with a couple of tablespoons of water and cook until just tender. Fresh peas may take a few minutes longer than frozen; if using frozen, cook only long enough to thaw. If using frozen peas that are already thawed, you do not need to cook them at all – just mix with the shallots off of the heat.

Transfer the peas to a food processor and add the remaining ingredients. Process briefly to achieve a slightly textured consistency that is not entirely smooth.

To assemble, place a couple of tablespoons of the Pea and Mint Pesto on a crostini and sprinkle with chopped Marcona almonds. Pass around and have a party.

Maximize Your Kale

Toni's Kale Pesto from the upcoming Vegan Mashup series


Recently I read a great article touting the health benefits of kale. It’s pretty evident that the word has gotten out, with many people expressing awareness that kale is considered the new “superfood”. Every year something “new”, that actually isn’t new at all, hits the airwaves as the one thing you’ll want to include in your diet that will fight cancer, lower cholesterol, improve your memory, keep the pounds off… the list goes on. What’s not said most of the time, is that a low fat plant-based diet rich in color and variety is, hands down, the best and most complete eating plan for life. I’m not talking about having kale, blueberries or tomatoes on top of or alongside foods on the negative list, I’m talking about an exclusively plant-based diet. So while kale is the new wonder kid on the block (and don’t get me wrong, it is)  the majority of mainstream kale recipes hitting the airwaves are simply laden unhealthy animal protein sources like pork, bacon, chicken, sausage and cream  to name a few. I often wonder when I read these recipes, these “healthy” recipes, what on earth are these people thinking? It obviously doesn’t take much to ruin a perfectly good “perfect”vegetable. While it’s true that what you eat is very important it’s equally important to remember that keeping healthy food healthy depends entirely on how you prepare it. Substituting kale in any of my recipes that are made with greens like collards, spinach and chard and paired with healthy protein sources like lentils, beans and quinoa, is a good start to incorporating more kale into your diet.

-Toni Fiore
Host of Delicious TV’s Totally Vegetarian and VegEZ

Lagusta’s Luscious

This week Delicious TV visits a beautiful little chocolate shop in New Paltz NY.
I was never a huge fan of chocolates but all that has changed now. These artisan chocolates are made with fresh produce and fruit, organic toasted nuts, fresh spices and homegrown herbs. The chocolates are delectable, the shops vibe is endearing, the crew is adorable. And Lagusta is as sweet as her chocolates.

After you watch the video podcast by clicking on the photo above, check out Lagusta’s Luscious chocolates Shop online

Stir Crazy

After driving down the West coast today, Steve and I  stopped for dinner in Fort Myers at a place called Stir Crazy. Stir Crazy is an Asian influenced chain restaurant where you can either order prepared food off of the menu or go through a line called a Market Bar and create your own dishes. For example at the Market Bar you can choose tofu and then select an assortment of vegetables, a sauce that you like, rice or noodles and then step up to a wok area where your meal is cooked. This actually works out pretty well. Before we hit that bar I had a couple of Mango Martinis (which were very nice) from the other bar. Then we moved on to the set menu for an appetizer. Since we’re not huge fans of fried food we ordered the fresh Lettuce Wraps and some Edamame. Both were good.  The SC wraps were made with vegetables and tofu. I usually make my Lettuce Cups with sticky rice and spicy baked seitan, but really you can tuck virtually any variety of vegetables in fresh crispy lettuce leaves and not go wrong. For the entree Steve and I split a tofu vegetable bowl with rice an Asian Slaw and some Tempura Green Beans.  The slaw reminded me of a few of Didi Emmons slaw recipes that we prepared on two seasons of Delicious TV. The SC slaw was a bit more chopped and dressed but had some similar elements to Didi’s that I enjoyed, especially considering this was a chain restaurant. The portions are very generous and I could have easily stopped at the Lettuce Wrap and stir fry but we wanted to try a few things just to see how they were. Over all for this area Stir Crazy was pretty good. As a Vegetarian or Vegan the choices are fairly limited , but there are some and they will work with you. As I’ve learned while traveling, if you need to eat meals out some locations require a bit more effort. Fort Myers is one such area. Bear in mind that the portions are, as I said, very generous and it’s easy to over order. The best way to eat here, like most places, is to order a small variety of items, a couple of good drinks and share.