SUNDRIED TOMATO TAPENADE • VEGAN RICOTTA • ROASTED GARLIC • BEET RAVIOLIS
🔵Here’s a quick story on my cooking inspiration:
I was named after my Grandpa Mario Fabbri, who was an immigrant entrepreneur and founded an Italian Sausage factory, Fabbri Sausage. A lot of my cooking is inspired to create Italian food that’s healthier and plant based. My Grandma Rosie would pick fresh tomatoes from her garden and during the winter they would be preserved with recipes like this tomato tapenade. Italians are known for meat and cheese, so I incorporate this Barrett’s Garden fauxcotta as an easy way to get that cheesey, fatty, protein bite. Liz Barrett uses basil to season her vegan cheese which pairs well with the sweetness of tomato. The garlic has incredible heath properties. I roast the garlic and leave it whole to add another layer of meaty-ness. These beet raviolis were taught to me by a guest on my show, Jason Pabst Cuisine. Put it all together and this is one of my favorite recipes!
🔵RECIPE
Sun-dried Tomato Tapenade:
1 c olives
8 sun-dried tomatoes
2 tbsp capers
1 garlic clove
1 tbsp olive oil
juice 1 lemon
handful basil
Directions:
Pulse all the ingredients together in a food processor or blender. Leave with a nice smooth but chunky consistency.
🔵Shop:
Barrett’s Garden Fauxcotta:
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🔵Links:
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Get the Trying Vegan Guide:
It’s a vegan eating guide and cookbook. It includes the best vegan recipes and tips from my experiences traveling and learning from top vegan expert chefs, nutritionists and entertainers. Some of the guests on my vegan cooking show have included: Gaz Oakley the Avantgarde vegan, Brian Turner the ultimate vegan body builder, Lauren Toyota @HotFodFood, Dr. Joel Fuhrman, Jane Velez-Mitchell, Krewella and more. The book includes bonus vegan protein guides and great tips to find vegan food near you.