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#201 GONZO GARBANZO
Toni touts the delicious benefits of eating chickpeas (a.k.a. garbanzo beans). These three recipes display the virtuosity of this tasty legume as she takes you from crepes to nuts!
#202 A SANDWICH AFFAIR
Toni loves sandwiches and in this episode, she cooks up Mock Maryland Crab Cakes and a luscious Mushroom Black-Eyed Pea Pattie.
#203 SLOW FOOD MADE EASY!
Guest chef Cathi DiCocco prepares oven-dried tomatoes and garlic confit, then she and Toni make pasta with two Pestos, Mint Cilantro and Oven-dried Tomato with Roasted Garlic Oil. A mouth-watering, culinary four-star lineup of dishes!
#204 ONE DISH WONDERS
What could be easier? Toni puts an Italian spin on the one-dish meal and creates a meaty Roasted Eggplant Cannelloni another classic dinner with a Delicious twist, especially when you finish with Toni’s very special Tofu Cannoli!
#205 GARDEN FRESH AND FABULOUS
Author-chef Didi Emmons joins Toni in the kitchen to cook up a Delicious Beet Burger using garden-fresh ingredients and a hearty healthy Pumpkin Chili served with a slaw dressed in a creamy tofu-lime dressing.
#206 CURRY DE-MYSTIFIED
Curry is an mélange of flavors that complements a variety of vegetables in two easy and exotic recipes. Toni prepares a dreamy Sweet Potato Stew with Swiss Chard, sweet Roasted Beets with Curry Dressing and a delightfully easy Herbed Quinoa Pilaf, a favorite from Vegetarian Times.
#207 BETTER THAN CLASSIC LASAGNA
A new twist on a worldwide favorite, that’s much lower in saturated fat without any compromise of flavor. On the menu: a trip into the North End of Boston to savor the flavors of Olive oil, a Classic Vegetarian Beefy lasagna w/ béchamel sauce, a deliciously simple tomato salad with a light Italian style garlic bread.
#208 NO STRESS PASTA
When what’s for dinner? is the last thing on your mind, turn to these no-stress, fast, and fabulous pasta dishes. Try Toni’s Mediterranean favorites, Linguini with Red Onion, Veggie Bacon, Radicchio and Edamame and Pasta with Cherry Tomato and Balsamic Red Onions. So don’t stress, think pasta!
#209 CHUTNEY & HERBAL MAGIC!
In India, chutneys are served with soft hot naan (flatbread) or crispy papadum. Here, guest chef Cathi DiCocco returns to the Delicious TV kitchen to create a medley of flavors with her easy Apple Ginger Cranberry Chutney and top it off with a grilled Brie and Chutney Foccacia.
#210 CARIBBEAN ZING
Toni bakes tempeh with a hot Jamaican jerk marinade and serves it with Rice with Toasted Vermicelli and for a Caribbean menu that will spice up your life! Add Toni’s Chickpea Salad with spicy lemon dressing, and re-think the whole notion of what’s for lunch! Topped off with a super simple Vegan Banana Chocolate Chip Cake.
In Maine, winter means skiing, snowshoeing, ice-skating, and soup! In this episode, Toni prepares scrumptious stick-to-your-ribs soups and a corn bread recipe that will keep you warm no matter how cold it gets outside.
#212 TEMPEH ON THE GO
Tempeh is the most often reached-for staple in the Delicious TV kitchen. Toni puts together a quick and easy duo of scrumptious tempeh sandwiches, and then finishes with creamy and vegan! Coconut Cream Pie.
#213 LATIN LOVER
Chef Heidi Valenzuela joins Toni in the kitchen and together they whip up entertainment while they prepare two salsas, a tortilla stuffed with mock chicken, spinach, and potato, and Cuban rice and red beans to make this a tempting Latin-inspired menu you’ll simply have to try for yourself!