Totally Vegetarian

Hands down, eggplant is Toni's favorite vegetable. In this episode she makes a garlic-fantastic eggplant caviar, a wonderfully flavorful roasted eggplant soup, and fabulous eggplant polpette ("meatballs"). Learn three great ways to turn this purple beauty into dinner.

Have you ever been to paradise? You'll go there when you try Toni's steak-o-bello salad with mustard dressing. Paired with watercress and potato soup, plus a sweet and creamy basmati rice pudding, this is a stunning menu for a special luncheon.

Polenta provides a perfect base for stews. In this episode, Toni pulls together two savory meals pairing fast-cooking soft polenta, with a yummy Puy lentil stew with spinach and a sensational spicy Moroccan eggplant stew.

These two pasta recipes are hot out of the test kitchen. Partnered with her vegetarian Caesar salad, Toni's pasta with chickpea and mushroom sauce and walnut fettuccine alfredo are our new favorites.

This is a beans and greens primer with a visiting expert. Guest chef Cathi DiCocco de-mystifies the preparation of these great vegetarian staples, then prepares an outstanding Tuscan white beans and greens stew. When Cathi and Toni get together, watch out! Great food and lots of fun.

Toni raids her neighbor's pantry to come up with a delicious breakfast mix muesli. Then she gives you great ideas for fast, easy, and delicious alternatives to toast and cereal. It's a celebration of the most important meal of the day.

Shouldn't the holidays be vegetarian? Cookbook author Didi Emmons returns to the kitchen to create holiday food and fun with Toni. Together they cook up a fabulous pilaf chockablock with goodies, then use it to stuff baked sugar pumpkin halves. Paired with another Emmons creation - a lovely, licorice-flavored anise slaw - this meal makes a dazzling Thanksgiving or Christmas entrée.

Toni demonstrates her special pizza-making techniques two ways: with an amazing arugula salad pizza, and a pizza with mixed mushrooms. Then she whips up a ridiculously easy, fresh and minty green pea soup.

Toni creates some great new ways to incorporate these two wonderful, under-sung foods into your cooking. From savory tempeh and cabbage with caraway to a crunchy, tasty no-fat cabbage carrot salad, Toni makes tempeh and cabbage spectacular.

Cathi DiCocco joins Toni to create a smorgasbord of spicy dishes: a savory and far-from-ordinary Mexican sweet potato salad, a zingy, lime-infused chipotle dressing, and Asian-inspired sesame noodles with chili sauce. Spicy sensational!

In Sicily, fennel is king. Toni tames this unknown vegetable, serving up Sicilian spaghetti with fennel sauce, wine-braised fennel, and minted tomato fennel with red onion salad. Whether used in a sauce, side or salad, fennel is a vegetable royale!

Cookbook author Didi Emmons raids Toni's refrigerator and cooks up an unbelievably delicious scavenger burger, then brings us into the 21st century with her new millennium Waldorf salad.

Toni takes a tour of Grecian cuisine and prepares a lemony stuffed cabbage that will dispel any bad memories of tired old stuffed cabbage forever. She serves this tart, savory dish with garlicky, super easy smashed potatoes, and finishes it all off with a vegan Greek nut cake with sweet syrup.