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If you haven't been to Carbone in NYC, don't worry! We've got you covered minus the big price tag! Savor the exquisite flavors of Carbone-inspired Spicy Rigatoni Pasta with our enticing homemade recipe. Elevate your pasta night with the perfect blend of creamy and spicy sauce and al dente rigatoni. Immerse yourself in the essence of authentic Italian cuisine and savor each bite of this gourmet delight. Discover the art of cooking at home as you recreate this classic Italian dish, a savory pasta perfection that promises to be a crowd-pleaser! If you found this post helpful, be sure to check out my other delicious recipes and subscribe to my bi-weekly newsletter for all of the latest updates! PREP TIME : 10 MINUTES COOK TIME : 20 MINUTES YIELDS : 4 servings SHOP THE RECIPE: INGREDIENTS: 1/2 lb rigatoni pasta 1/2 cup of sweet onion finely diced 1/2 cup of shallots finely diced 3 garlic cloves finely grated/minced 2 tbsp chopped Calabrian chili peppers 6 ounces tomato paste 1 cup of full-fat coconut cream 1/4 cup pasta water (The water you cook the pasta in) 1 tbsp vegan butter 1 tbsp of vegan parmesan cheese freshly grated Salt and pepper to taste Extra Virgin Olive Oil DIRECTIONS: Cook the pasta in boiling salted water according to packaging instructions. In a large pot, heat some oil over medium heat and add the butter. Allow to melt and then add the onions and cook for 2-3 minutes. Stir in the garlic and Calabrian chili peppers and cook for 1 minute. Add the tomato paste and cook for 2 minutes while stirring frequently. Pour in the full-fat coconut cream and mix well. Add the pasta cooking water and season with salt and pepper. Transfer the sauce to a blender and blend until completely uniform. Transfer back to skillet Drain the pasta and add to the skillet over low-medium heat. Stir in the freshly parmesan cheese, and check for seasoning. Fold in the pasta and enjoy! This is the perfect weeknight or date night dinner and if you're looking to level up on Valentine's Day this is the perfect Recipe! It's a NYC staple and an exquisite recipe everyone will love!

Silky Smooth Dark Chocolate Mousse Recipe, Super Easy To Make At Home! Immerse yourself in this exquisite recipe of Classic Dark Chocolate Mousse. This easy-to-follow guide ensures a silky-smooth texture, making each spoonful a decadent delight. Elevate your dessert game with the best dark chocolate mousse ever – rich, fluffy, and irresistibly velvety. Perfect for special occasions or a quick sweet fix, this homemade masterpiece requires only a handful of ingredients. Discover the magic of our delicious dark chocolate mousse! If you found this post helpful, be sure to check out my other delicious recipes and subscribe to my bi-weekly newsletter for all of the latest updates! PREP TIME: 15 MINUTES COOK TIME: 20 MINUTES YIELDS: 4-6 servings SHOP THE RECIPE: INGREDIENTS: 1 can (15 oz) full-fat coconut milk, refrigerated overnight 8 oz (about 230g) dark chocolate, chopped 1/4 cup maple syrup or agave nectar 1 teaspoon vanilla extract A pinch of salt Fresh berries and mint for garnish (optional) DIRECTIONS: Open the refrigerated coconut milk without shaking it. Scoop out the thick coconut cream that has solidified at the top and place it in a heatproof bowl. In a separate bowl, melt the dark chocolate using a double boiler or by microwaving in 20-second increments, stirring until smooth. Pour the melted chocolate over the coconut cream, add maple syrup, vanilla extract, and a pinch of salt. Stir until well combined. Use a hand mixer or a stand mixer to whip the mixture until light and fluffy. This may take 3-5 minutes. Spoon the mousse into serving glasses or bowls and refrigerate for at least 2 hours, allowing it to set. Before serving, garnish with fresh berries and mint if desired. Enjoy this luscious Vegan Dark Chocolate Mousse that's dairy-free and exquisite!

Authentic Tuscan Penne Pasta: A Taste of Italy at Home! Immerse yourself in the authentic flavors of Italy at home with our Rustic Tuscan Penne Pasta, featuring sun-dried tomatoes and basil. Elevate your dining experience with the simple elegance of Tuscan-inspired penne Pasta. Our Mouthwatering Tuscan Penne with garlic and olive oil promises a journey to Tuscany with each bite. Discover the joy of wholesome family favorites like our Easy Tuscan Penne Recipe. Join us in savoring Tuscan sunsets on your plate! If you found this post helpful, be sure to check out my other delicious recipes and subscribe to my bi-weekly newsletter for all of the latest updates! PREP TIME: 10MINUTES COOK TIME: 20 MINUTES YIELDS: 4 servings SHOP THE RECIPE: INGREDIENTS: 12 ounces (340g) penne pasta 3 tablespoons extra virgin olive oil 4 cloves garlic, minced 1 can (14 ounces) crushed tomatoes 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon red pepper flakes (adjust to taste) Salt and black pepper to taste 1/2 cup (120ml) full-fat coconut cream 1/2 cup grated vegan Parmesan cheese Fresh basil leaves for garnish DIRECTIONS: 1.     Cook the Penne: Cook the penne pasta according to the package instructions until al dente. Drain and set aside. 2.     Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes. 3.     Add Tomatoes and Seasonings: Pour in the crushed tomatoes, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Stir well and let it simmer for 10-15 minutes, allowing the flavors to meld. 4.     Incorporate Cream and Parmesan: Lower the heat and stir in the full-fat coconut cream and grated vegan Parmesan. Simmer for an additional 2-3 minutes, or until the sauce thickens. 5.     Combine with Pasta: Add the cooked penne to the skillet, tossing to coat the pasta evenly in the creamy tomato sauce. 6.     Serve: Plate the Tuscan penne pasta, garnishing with fresh basil leaves and additional Parmesan if desired. SHOP THE DINNERWARE ESSENTIALS: Enjoy: Serve immediately, savoring the rich flavors of this Tuscan-inspired penne pasta. This recipe captures the essence of Tuscan cuisine with its simple yet flavorful combination of tomatoes, garlic, and herbs. Enjoy your taste of Tuscany!

Check Out How to Make Irresistible Valentine's Day Chocolate Strawberries! 🍓🍫 SAVE MONEY & MAKE DARK CHOCOLATE-COVERED STRAWBERRIES AT HOME! Indulge in the ultimate romantic treat this Valentine's Day by crafting dark chocolate-covered strawberries. The process is simple and delightful—handpick vibrant, ripe strawberries, and melt luxurious dark chocolate for dipping. Customize with chocolate drizzles, a sprinkle of chopped nuts, or a dusting of powdered sugar for an extra touch of elegance. If you found this post helpful, be sure to check out my other delicious recipes and subscribe to my bi-weekly newsletter for all of the latest updates! PREP TIME: 15 MINUTES COOK TIME: 15 MINUTES YIELDS: 1 dozen SHOP THE RECIPE: INGREDIENTS: 1 dozen Fresh strawberries (washed and dried) 8 ounces of high-quality chocolate of choice(dark, milk, or white) 1 tsp of coconut oil (for melting the chocolate) Optional: White chocolate for drizzling or additional decoration Optional: Chopped nuts, coconut flakes, or sprinkles for coating DIRECTIONS: Wash and thoroughly dry the strawberries. Make sure they are completely dry to help the chocolate adhere better. Chop the chocolate into small, uniform pieces. In a heatproof bowl, melt the chocolate with the coconut oil using a double boiler or microwave. If using a microwave, heat in 20-30-second intervals, stirring between each interval until fully melted. Hold each strawberry by the stem or use a toothpick for easier dipping. Dip the strawberry into the melted chocolate, ensuring it is fully coated. Allow excess chocolate to drip off. While the chocolate is still wet, you can roll the strawberry in chopped nuts, coconut flakes, or sprinkles for added texture and flavor. Place the dipped strawberries on a parchment-lined tray or plate. Allow the chocolate to set by placing the strawberries in the refrigerator for about 30 minutes.

Learn How to Make the Best Classic Fettuccine Alfredo at Home Tonight or make a Great Date Night Dinner! Indulge in the ultimate comfort food with our Classic Fettuccine Alfredo recipe! This creamy pasta delight combines perfectly cooked fettuccine noodles with a rich, velvety Alfredo sauce made with only plant-based ingredients! From butter, full-fat coconut cream, and parmesan cheese. This timeless dish is quick and easy to prepare. Elevate your Italian culinary experience with our step-by-step guide to crafting this Italian classic meal at home. Your taste buds will thank you! If you found this post helpful, be sure to check out my other delicious recipes and subscribe to my bi-weekly newsletter for all of the latest updates! PREP TIME: 15 MINUTES COOK TIME: 30 MINUTES YIELDS: 4-6 servings SHOP THE RECIPE: INGREDIENTS: 1 lb (450g) fettuccine pasta 1 cup (225g) unsalted vegan butter 2 cups (475ml) full-fat coconut cream 2 cups (200g) freshly grated vegan Parmesan cheese Salt and black pepper to taste Optional: Fresh parsley, chopped, for garnish DIRECTIONS: Cook the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water before draining. 2. Prepare the Alfredo Sauce: In a large skillet, melt the butter over medium heat. Pour in the full-fat coconut cream and bring it to a simmer, stirring constantly. Reduce the heat to low and gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and black pepper to taste. 3. Combine Pasta and Sauce: Add the drained fettuccine to the skillet with the Alfredo sauce. Toss the pasta in the sauce until it is well coated. If the sauce is too thick, you can add a little reserved pasta cooking water to reach your desired consistency. 4. Serve: Plate the fettuccine Alfredo, and if desired, garnish with chopped fresh parsley for a burst of color and flavor. *Optional Customizable Additions: Customize your Fettuccine Alfredo by adding protein of choice, or vegetables for extra texture and flavor. Enjoy your homemade classic Fettuccine Alfredo! This rich and creamy pasta dish is sure to be a hit for a special occasion or a comforting weeknight meal.

Y O U R F A V O R I T E B E A N B O W L Why beans? This is a great easy-to-make recipe that is LOADED with flavor and Latin spices! I grew up eating different types of beans that my parents would make and was inspired by them while making this meal. Cost Saving Food + Health Benefits: Beans are a great replacement for meat and are much cheaper to purchase. Beans are known to be rich in fiber, and protein, and are also key contributors to lasting weight loss. RECIPE CARD Authentic South American Bean Bowl Follow my instagram page for more! Please feel free to comment with any questions or modifications, I would love to hear the feedback!

This Sweet and Spicy Tofu is fiery, flavorful, and plant-based too! Skip the takeout and make this delicious Asian-inspired meal at home! This Sweet and Spicy Marinated Tofu with Broccoli dish has easily become my latest obsession. Brace yourself for a flavor-packed experience that's as unique as it is delicious. Whether you're a tofu fanatic or just up or looking to try a fun new recipe, this recipe is a game-changer! Serve this amazing Sweet and Spicy Marinated Tofu with Broccoli over rice as a complete meal or with sesame seeds and green onion for tasty toppings! If you found this post helpful, be sure to check out my other delicious recipes and subscribe to my weekly newsletter for all of the latest updates! PREP TIME: 10 MINUTES COOK TIME: 20 MINUTES YIELDS: 4 TO 5 INGREDIENTS: 14 oz package EXTRA FIRM tofu 1 TBSP cornstarch or arrowroot powder plus extra as needed 2 TBSP EVOO 1-2 TBSP sliced green onion Broccoli SWEET AND SPICY MARINADE: 1 cup water ¼ cup low-sodium soy sauce or gluten-free tamari soy sauce if GF ¼ cup coconut liquid aminos 2 TBSP honey or sweet chili sauce 2-3 cloves garlic (peeled and minced) 1-3 TBSP of Gojuchang sauce 1-2 TBSP cornstarch 1-2 TBSP water 1 tsp toasted sesame seeds COOKING DIRECTIONS: Drain and remove the water from the tofu by pressing with paper towels to absorb moisture. Slice the tofu block into bite-sized cubes, sprinkle cornstarch on top, and set aside. (This coating prevents sticking and helps aid in maximum crispiness!) In a separate bowl, combine and mix water, soy sauce, coconut liquid aminos, honey, garlic, and gochujang sauce. Over medium-low heat, add EVOO, sweet and spicy marinade, 1 tbsp of cornstarch, and bring to a light boil. Once the sauce thickens, add coated tofu, and broccoli, and gently fry evenly throughout all sides. The end tofu product should be firm and crispy, glazed with the sauce. Serve with your favorite sides. I like to serve over white or brown rice and top with toasted black sesame flakes.

This high-protein Asian-style cauliflower fried rice is a healthy, low-carb dish that’s hearty enough to serve as a main course. Cauliflower fried rice — which is just cauliflower shredded into rice-like bits — does taste similar to rice, or at least it behaves similarly by soaking up all the flavor of its seasonings. In this quick and easy cauliflower fried rice recipe, I sauté chopped cauliflower with aromatics, vegetables, soy sauce, and tofu (for protein and egg replacement), much like Asian-style fried rice. It’s a healthy, low-carb dish that’s hearty enough to serve as a main course. If you found this post helpful, be sure to check out my other delicious recipes and subscribe to my weekly newsletter for all of the latest updates! PREP TIME: 10 MINUTES COOK TIME: 30 MINUTES YIELDS: 4 TO 5 INGREDIENTS: 1 cauliflower head finely chopped 5 garlic cloves grated 1 large sweet white onion 2 tbsp of low-sodium soy sauce 2 tbsp of coconut liquid aminos 1/4 cup of chopped carrots cubed 1/4 cup of red bell peppers 1/4 cup of frozen green peas 1/2 block of extra firm tofu shredded 1 cup of broccoli chopped into florets 2 tbsp of EVOO Optional toppings: cilantro and green onions COOKING APPLIANCES USED: COOKING DIRECTIONS: Drain and remove the water from the tofu by pressing with paper towels to absorb moisture. Shred the tofu into tiny pieces and set aside while chopping up vegetables. In a wok over medium-low heat, add EVOO, garlic, onions, soy sauce, and coconut liquid aminos. Bring to a simmer until fragrant. While mixing between additions add cauliflower, carrots, red bell peppers, green peas, and tofu and cook until soft. Lastly, add broccoli and cook to your desired preference. I like my broccoli al-dente but I know many like wilted. Serve with your favorite sides. I like to serve over white or brown rice and top with toasted black sesame flakes.

Indulge in your new favorite dairy and refined sugar-free dark chocolate dessert! Immerse yourself in a guilt-free snack you'll fall in love with because it's completely dairy and refined sugar-free, including the chocolate, yet has the perfect amount of sweetness! On my mission to seek out dairy-free chocolate, I came across several brands that either use oat milk instead of milk fat or completely omit it. Let me know in the comments section if you'd prefer a newsletter via email or a section on the blog listing the top favorite brands I've tried so far! High-quality chocolate truly makes a difference! If you found this post helpful, check out my other delicious recipes and subscribe to my bi-weekly newsletter for all of the latest updates! PREP TIME: 10 MINUTES COOK TIME: 10 MINUTES YIELDS: 8 TO 10 Recipe: 2 granny smith apples 1 cup of Dark chocolate 1 tsp of Coconut oil (to aid in chocolate melting) Optional toppings: Almond butter and granola Directions: Wash apples, set aside, and line the baking sheet with parchment paper. In a bowl, melt dark chocolate with coconut oil until uniform*. Slice apples about 1 inch thick. Using a spoon, cover apples with melted dark chocolate. Add granola or dry toppings while the chocolate is melted. Place in the freezer for 15-30 minutes Add wet toppings such as almond butter once the chocolate has solidified in the fridge Have you tried chocolate-covered apples? Let me know your thoughts about combining these two in the comments section. If you like this recipe, feel free to check out my other easy and delicious healthy snacks and desserts!

This bowl is loaded with fresh herbs, homemade hummus, and tzatziki in under 30 minutes! A hearty plant-based falafel bowl that packs a satisfying punch. This will be your favorite easy meal idea and new go-to meal prep recipe because this falafel bowl is simply irresistible and effortless to make! After reviewing my monthly lunch expenses, I found I was spending over $300/month on lunches or roughly $15/meal! Not including expenses for breakfast and dinner. It was then that I decided to make my meals at home and I'm so glad I did! It tastes so much better and I always have leftovers for the week! If you found this post helpful, be sure to check out my other delicious recipes and subscribe to my bi-weekly newsletter for all of the latest updates! PREP TIME: 10 MINUTES COOK TIME: 30 MINUTES YIELDS: 4 TO 5 Falafel Recipe: 1 whole parsley bunch 1 can of organic chickpeas rinsed 3 green onions 5 garlic cloves 1 tbsp EVOO 1 tsp of each (paprika, cumin, garlic, & baking powder) Cooking Directions (see video): Preheat oven to 400F. Combine all ingredients in a food processor until smooth. Line a baking sheet with parchment paper. Using a scooper or spoon, transfer the falafel mix onto the baking sheet. Place in the oven for 20-25 minutes or until golden brown. Be sure to check on the falafels during the halfway point and give them a flip! This helps ensure they are cooked evenly. Falafel Bowl Assembly: Lettuce Baked falafel Chopped cucumber 🥒 Chopped tomatoes 🍅 Tzatziki (I used a vegan version) Hummus Pickled red cabbage 🥬 Handful of feta cheese (I used a plant-based version) Kalamata olives 🫒 Feel free to add any toppings you desire! This recipe is much better than the market spice bowl at Cava. It's also significantly cheaper and makes up to 5 lunches for your next meal prep!

The BEST tomato soup recipe! It's rich, flavorful, and made with pantry ingredients. Pair it with a grilled cheese for a delicious, comforting meal! Homemade tomato soup is like a hug in a bowl, especially when the temperature is cooler, and the days are shorter. This tomato soup recipe is a cold-weather staple in our house. It couldn’t be simpler to make, and the ingredients are largely pantry basics I always keep on hand. But more importantly, this tomato soup is creamy, comforting, and full of rich flavor. The tomatoes make it tangy, sweet potatoes add sweetness and the sauteed zucchini provides depth and richness. You could serve it on its own, topped with a swirl of coconut milk, black pepper, and fresh parsley leaves…or pair it with a warm piece of bread or vegan grilled cheese. If you’re craving cozy comfort food as much as I have been recently, I definitely vote for the latter. If you found this post helpful, be sure to check out my other delicious recipes and subscribe to my bi-weekly newsletter for all of the latest updates! PREP TIME: 10 MINUTES COOK TIME: 30 MINUTES YIELDS: 4 TO 5 Hearty Tomato Soup Recipe: 1 cup of eggplant cubed 🍆 1 cup of sweet potato cubed🍠 1 garlic bulb🧄 2 large tomatoes 🍅 2 bell peppers (orange & red)🌶️ 1 tbsp of EVOO 1 tbsp of salt 1 tbsp of oregano 1 tbsp of paprika Directions: Bake in the oven at 410F for 20-25 minutes or until veggies are soft. Transfer to a blender and combine until uniform and smooth. Optional zucchini addition*: 1 zucchini cubed 1 onion diced 1 garlic clove minced 1 tbsp of EVOO Directions: Drizzle oil in a skillet and bring to medium-low heat. Sauté garlic and onions until fragrant and then add zucchini and cook under low heat until slightly soft. Transfer to a bowl, add tomato soup on top, and serve with fresh warm bread 🥖

I was never a fan of a Big Mac, especially from McDonald's, but I have to be honest here, this black bean burger topped with a homemade dairy-free Big Mac sauce, truly blew me away! It's another one of my most sought-after recipes on social media and at home, and for good reason. These healthy black bean burger bowls with the Big Mac sauce are the perfect way to get your burger fix with even more fresh veggies and flavor. These bowls are so easy to make, use only real food ingredients, and the delicious “special sauce” pulls everything together. It's become a year-round staple in my fridge because the burgers can be left frozen and popped in the oven when ready for use! If you found this post helpful, check out my other delicious recipes and subscribe to my bi-weekly newsletter for all of the latest updates! PREP TIME: 15 MINUTES COOK TIME: 90 MINUTES YIELDS: 8-10 Black Bean Burger Ingredients: 1 cup of black beans (I soaked mine overnight but rinsed and drained canned beans work too!) 2 tablespoons EVOO 1 medium sweet onion finely chopped 1 medium purple onion finely chopped 1 large red bell pepper finely chopped 1 large yellow bell pepper finely chopped 6 garlic gloves minced 1 tbsp of garlic powder 1 tbsp of onion powder 1 tbsp of adobo seasoning 1 teaspoon ground cumin 1 teaspoon dried oregano 2 bay leaves 6 cups water (enough to cover beans) Fresh squeezed lemon juice to taste Fresh squeezed lime juice to taste Salt and pepper to taste 1-2 cups of chickpea flour 1 tsp of baking powder 2 eggs Big Mac Burger Sauce Ingredients: 2 tbsp mayo 1 tbsp apple cider vinegar 2 tbsp maple syrup 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp of mustard 1/2 tsp of paprika 1/4 gherkin chopped 1 tbsp ketchup Salt and pepper to taste Directions: In a large pot bring the EVOO to medium-low heat. Sautee the garlic until fragrant and then add the sweet and purple onion. Stir until translucent. Next, add the peppers and saute until soft. Add the beans, spices (garlic powder, onion powder, adobo, cumin, oregano, and bay leaves), water, and bring heat to medium-high for about 30 minutes, while checking every 5-10 minutes to stir and add remaining water as necessary. Once beans are soft to touch, add lemon and lime juice and mix. Let simmer for about 5 minutes and remove from heat. Preheat the oven to 410F and line a baking sheet with parchment paper. Once the beans are ready, remove the excess water using a pasta strainer (see notes)*. Add the chickpea flour, baking powder, and eggs and mix until a smooth firm texture is formed. Using an ice cream scoop, create round patties of the desired size. I usually do 2 scoops. It should be noted that the larger the patty, the more time in the oven it will take to cook. Place in the oven and at the 15-minute mark, flip to cook on both sides. Before flipping ensure the patty is cooked through (see notes)*. Once the patties are ready, remove them from the oven. For the Big Mac sauce, combine all ingredients in a bowl and mix until uniform. Adjust salt and pepper to taste as needed. Assemble the bowl with desired toppings and sauce! Notes/Tips*: Removing excess water: Please note this is an important step. If the water is not properly drained, the patties will come out too soggy and will require additional flour in the end to help build the texture, thus impacting taste. Cooking patties in the oven: A good point of reference is if the patty is easy to move around, it's ready to be flipped. If it's stuck to the parchment paper, it needs additional time. Grilling: The burgers may be cooked on the grill if the weather allows for it. I recommend freezing the burger for about 30 minutes before use and using high-quality olive oil to prevent it from sticking on the racks. Ensure the patty is thoroughly cooked on the bottom side to prevent breaking during the flip.