Totally Vegetarian

Toni serves up a feast of light and delicious Asian-influenced favorites: a sinus-clearing hot and sour soup, savory chikn & no-beef lettuce cups, and visits caterer Miki Pyle in her kitchen to make a miso soup that's simply the best around.

Bored with soup? Couldn't care less about salad? Then tune in when Toni takes soup and salad to a whole new level of exciting. Recipes include roasted red pepper and leek soup, strawberry and spinach salad with poppyseed dressing, and edamame and apple salad.

Toni goes on the road to the fabulous Bloodroot restaurant where she teams up with founders Selma and Noel to make an unbelievably sweet and nutritious vegan blueberry pie and a satisfying and savory red bean and potato enchilada.

Omega-3's are a vital part of a heart healthy diet, and tofu and flaxseed are loaded with all the right stuff. In this episode, Toni makes a phantastic tofu phish sandwich, serves it with Caribbean sweet potatoes, then tops off her Omega-3 feast with a visit from Cathi Dicoco, who bakes an incredibly delicious flax seed biscotti. O-me-ga! You must try these recipes.

There's nothing more fun than a spontaneous gathering of friends. But what to serve? Toni shows you how to whip up just the right appetizers when you want to entertain on the spur of the moment: lentil tabbouleh with pita crisps, edamame with smoked paprika, and wontons with chard and tofu cream cheese.

Toni goes foraging with mushroom enthusiast David Spahr, then heads back into the kitchen to make a delicious grilled mixed vegetable and portobello sandwich and a creamy, vegan mushroom soup.

Need a little comfort when you're feeling low or the weather gets cold? Toni shows you how to make a rich, delicious porcini stock that can be used as a base for a variety of soups or stews, as well as a scrumptious mushroom-seitan-goulash and a black olive-potato stew.

If you love the idea of street or fair food but hate the fat and calories that come with it, then you're going to love what Toni does in this show. Soysage and peppers, barbecued tempeh, New York-style not dogs, and a tasting trip to the Dosa Man in Washington Square Park make this one a must-see.

Toni meets up with chef Didi Emmons at Eva's Herb Farm to make a super salad with some unexpected ingredients. When Toni and Didi get together, the food is always fabulous and the conversation is nothing less than scintillating.

Cathi DiCocco visits Toni for a fast, fun and bountiful backyard barbecue featuring her "rasta pup" topped with spicy slaw for a surprising twist on the classic hot dog - plus a new spin on grilled vegetables, and squash stuffed with quinoa salad.

There's no cuisine Toni likes more than Italian, and in this episode she cooks up a classic pasta fagioli, a hearty tempeh cacciatore, and tops it all off with a batch of super simple vegan chocolate cookies that would make Willy Wonka cheer.

If you think you can't live without dairy cheese, then tune as Toni makes picada with roasted vegetables, cauliflower with tarator sauce, and an herbed cannellini bean spread that will make you forget the cheese and say "cheez"!

Don't go out for breakfast when you can stay in. Toni makes breakfast new, exciting, and nutritious with a delicious French-style tofu scramble with "bakin" and onions, hot quinoa porridge with fruit, and a seared tofu mm-muffin that'll have you saying, "Please, sir, may I have some more?"