Chloe Coscarelli Is Writing The Next Chapter Of Her Vegan Revolution

When I get on the phone with everyone’s favorite vegan chef Chloe Coscarelli, I am thrown off by the loud background noise on the other line. Before I can say a word, Coscarelli apologizes for it, explaining that she is outside in Miami, where she recently debuted Chef Chloe and the Vegan Café at the St. Roch food hall in the city’s Design District just a few weeks before her fourth cookbook, Chloe Flavor, a stunning collection of 125 new plant-based recipes, came out. I shouldn’t be surprised that she is on the move or juggling two huge projects at the same time, given that Coscarelli has always been a culinary force to keep up with, seamlessly crafting a career from being the only vegan chef to win Food Network's Cupcake Wars to one of the most respected faces of modern-day vegan cuisine.

I'm also a little surprised by how excited she sounds to talk to me. I immediately scold myself for assuming she'd be cautious talking to a reporter, given that the last time she was in the headlines was when she was pushed out from her chain of very popular restaurants, by.CHLOE, following a battle with both the co-founder and restaurant group with whom she had originally partnered. 

And yet: Why should Coscarelli sound anything but buoyant? She has moved on and things are currently going great for her. Plus, if you've seen Coscarelli even once on TV, you'll know she is nothing if not ever-positive and forward-thinking. Despite describing the past few years as a "roller coaster" and opening her first restaurant "as an incredibly difficult and disappointing experience" in the book's introduction, she tells me it was an educational experience. "It taught me that attitude is everything. Everyone is dealt with certain situations, and it's definitely up to you how you handle that," she says. "Sometimes it's tempting to feel sorry for yourself, for the challenges you face, and I think, for me, reminding myself of my greater mission, which is helping prevent animal suffering, and realizing that I'm choosing this path as a choice, and how lucky I am to be able to choose a career for myself, is what got me through the tough times."

Divided by chapters like breakfast and brunch; snacks and sides; soups and salads; sandwiches, burgers, and tacos; noodles and pasta; bowls and plated dishes; cocktails, smoothies, and drinks; and dessert, the hardcover cookbook (the first one for the chef) sees a more confident Coscarelli, one whose influences go beyond the tried-and-true vegan-ized American and Italian cuisine for which she has become known, and borrow more from places like Southeast Asia, India, and Mexico. "I think veganism has changed a lot since I wrote my first book in 2012, which was all about education in terms of what is veganism and why would you want to eat that way," she says. "This book felt more natural, now that [veganism] has become so much more mainstream and is a cuisine that is enjoyable for people who are vegan but, also, die-hard carnivores and bacon-lovers." 

With recipes ranging from No-Huevos Rancheros to mango-guacamole burgers, beet fettuccine alfredo with basil ricotta, and vegan ramen, Chloe Flavor is Coscarelli's most diverse collection of recipes yet. "I tried to make the recipes very different in terms of appealing to people who maybe have never tried vegan cooking before but, also, cooks that have done a lot of vegan cooking before." The book is not without nods to Coscarelli's beginnings as a pastry chef (chocolate-avocado cupcakes) and as the creator of the addictive air-baked french fries served with beet ketchup, but it is also proof of how far Coscarelli has come since her days as a lovable reality star educating the masses on how "you don't need meat and dairy to have delicious, exciting, flavorful, satisfying meals." With Chloe Flavor, she is pushing beyond her comfort zone with culinary recipes that show vegan food as a genuine flavor-packed cuisine rather than a dietary restriction. 

"I think the problem with the more old-fashioned notion of veganism is that it's this big sacrifice and it's all about giving up certain foods. Now, with all the amazing chefs and innovators in the vegan space, I think people are seeing that it's actually an abundant cuisine that can open up your mind and your palate to different kinds of food," she says. "I think it's really exciting now that people see it as something delicious and extra, not necessarily a cuisine that's lacking." I didn't have to look far to be convinced of that. When I made the Brussels sprouts tacos with chimichurri sauce and pickled onions from the book, my meat-loving boyfriend asked when I would be making them again.

Coscarelli became vegan at the age of 16—"One day it hit me. I realized there was no difference between my pets and the animals on my dinner plate"—and describes herself as a "born-and-bred animal lover," who explains in her book the difficulty of giving up animal products in what she describes as "pre-kale days, when no one looked further than mashed potatoes or steamed broccoli." Seeing how far we've come since then, I wonder how she feels about the mainstream popularity of things like mass-produced cauliflower rice and kale chips, given that she owes her career to creating homemade alternatives at a time when there were none on the market.

Again I underestimate how selfless Coscarelli is and just how happy it makes her that more people will be less likely to eat animals. "I think it's amazing that now grocery stores are filled with non-dairy milk, whereas 15 years ago, if you wanted to put non-dairy milk in one of your recipes, you had to milk the nuts yourself," she says. "There's just a lot more available, and so I think that makes veganism a lot more accessible."

Coincidentally, "accessible" is a word I frequently use to describe Coscarelli. One of the most refreshing things about her is that she never reaches for the obscure, hard-to-find ingredients for her recipes that so many other healthy cooks are notorious for. When I ask what her favorite recipes from the book are, she lists off her Thai red curry bowl, beans and greens stew, and fiesta Mac and cheese—but not just for their taste profile. "Outside of my job as a chef, I'm a really busy home cook at the end of the day, and so I gravitate toward easier recipes that you can take shortcuts on. I love one-pot meals," she tells me. "I definitely have some more fun, more challenging recipes in there for people who want to take on a little bit more of a project. But for the most part, I tried to focus on really keeping it to recipes that I would cook for myself, my family, and my roommates when I have a busy day of work." 

Lately, she has been very busy, working on the menu for the cafe in Miami. "I was really inspired by the flavors and the fresh produce here in Miami and the colors. Very fresh, bright flavors and colors," she says of the restaurant, that features dishes like butternut nachos with cashew queso, truffle avocado toast, and mango-avocado salad. "I've made so many friends down here because there's a huge vegan community and just overall attention to wellness and consciousness in terms of what food you're eating down here. It's been a lot of fun."

It's that chameleon-like ease to adapting to whatever life throws at her and constant desire to evolve and change that continues to make Coscarelli the most interesting vegan chef to watch. "I think that's really what makes my job exciting for me—being involved in an industry where there's so much unknown and so much still to be figured out. Continuing to experiment a lot with trial and error and to not ever stop creating is something that I'm dedicated to," she says. "I just love vegan food so much that I'm always working on new ways to bring it to the mainstream. Whatever I can do to further the cuisine, animal welfare, and sustainable movement and make people happy through food, is what I love doing."

Given the number of foods she made Insta-famous (beet ketchup, shiitake bacon, matcha kelp noodles), before we hang up, I ask her what she thinks the next trendy superfood will be. She pauses and thinks hard before responding in the most Coscarelli manner ever: "I'm having a lot of fun with dragonfruit. The color is just... it's like magic. It's phenomenal. Makes me believe in the universe when I realized that it's natural and comes from the Earth; and it's just, like, hot pink so I love it. And it has a lot of immune-boosting properties." 

We'll gladly take a serving of dragonfruit ketchup with our fries.

Chloe Flavor is available for purchase now. See three recipes from the book, below.

Artichoke Garlic Bread

Artichoke Basille Pizza is a popular chain in New York City whose specialty is putting spinach-artichoke dip on pizza. I’ve never tried it because it’s not vegan, but I was certainly interested in the idea of warm, creamy artichoke on piping-hot dough. It inspired me to create this hybrid between spinach-artichoke dip and garlic bread, and I probably won’t go back to regular garlic bread again. I make this whenever I’m having a large dinner party; everyone always clamors for more.

Ingredients for bread (serves 8):

• Artichoke Garlic Bread
• Artichoke Basille Pizza is a popular chain in New York City whose specialty is putting spinach-artichoke dip on pizza. I’ve never tried it because it’s not vegan, but I was certainly interested in the idea of warm, creamy artichoke on piping-hot dough. It inspired me to create this hybrid between spinach-artichoke dip and garlic bread, and I probably won’t go back to regular garlic bread again. I make this whenever I’m having a large dinner party; everyone always clamors for more.
• Ingredients for bread (serves 8):About 1½ cups (12 or 16 ounces) jarred or canned artichoke hearts, drained
• Artichoke Garlic Bread
• Artichoke Basille Pizza is a popular chain in New York City whose specialty is putting spinach-artichoke dip on pizza. I’ve never tried it because it’s not vegan, but I was certainly interested in the idea of warm, creamy artichoke on piping-hot dough. It inspired me to create this hybrid between spinach-artichoke dip and garlic bread, and I probably won’t go back to regular garlic bread again. I make this whenever I’m having a large dinner party; everyone always clamors for more.
• Ingredients for bread (serves 8):½ cup vegan margarine
• Artichoke Garlic Bread
• Artichoke Basille Pizza is a popular chain in New York City whose specialty is putting spinach-artichoke dip on pizza. I’ve never tried it because it’s not vegan, but I was certainly interested in the idea of warm, creamy artichoke on piping-hot dough. It inspired me to create this hybrid between spinach-artichoke dip and garlic bread, and I probably won’t go back to regular garlic bread again. I make this whenever I’m having a large dinner party; everyone always clamors for more.
• Ingredients for bread (serves 8):2 tablespoons nutritional yeast flakes
• Artichoke Garlic Bread
• Artichoke Basille Pizza is a popular chain in New York City whose specialty is putting spinach-artichoke dip on pizza. I’ve never tried it because it’s not vegan, but I was certainly interested in the idea of warm, creamy artichoke on piping-hot dough. It inspired me to create this hybrid between spinach-artichoke dip and garlic bread, and I probably won’t go back to regular garlic bread again. I make this whenever I’m having a large dinner party; everyone always clamors for more.
• Ingredients for bread (serves 8):6 garlic cloves, minced
• Artichoke Garlic Bread
• Artichoke Basille Pizza is a popular chain in New York City whose specialty is putting spinach-artichoke dip on pizza. I’ve never tried it because it’s not vegan, but I was certainly interested in the idea of warm, creamy artichoke on piping-hot dough. It inspired me to create this hybrid between spinach-artichoke dip and garlic bread, and I probably won’t go back to regular garlic bread again. I make this whenever I’m having a large dinner party; everyone always clamors for more.
• Ingredients for bread (serves 8):½ teaspoon sea salt
• Artichoke Garlic Bread
• Artichoke Basille Pizza is a popular chain in New York City whose specialty is putting spinach-artichoke dip on pizza. I’ve never tried it because it’s not vegan, but I was certainly interested in the idea of warm, creamy artichoke on piping-hot dough. It inspired me to create this hybrid between spinach-artichoke dip and garlic bread, and I probably won’t go back to regular garlic bread again. I make this whenever I’m having a large dinner party; everyone always clamors for more.
• Ingredients for bread (serves 8):½ cup chopped fresh basil
• Artichoke Garlic Bread
• Artichoke Basille Pizza is a popular chain in New York City whose specialty is putting spinach-artichoke dip on pizza. I’ve never tried it because it’s not vegan, but I was certainly interested in the idea of warm, creamy artichoke on piping-hot dough. It inspired me to create this hybrid between spinach-artichoke dip and garlic bread, and I probably won’t go back to regular garlic bread again. I make this whenever I’m having a large dinner party; everyone always clamors for more.
• Ingredients for bread (serves 8):1 baguette
• Artichoke Garlic Bread
• Artichoke Basille Pizza is a popular chain in New York City whose specialty is putting spinach-artichoke dip on pizza. I’ve never tried it because it’s not vegan, but I was certainly interested in the idea of warm, creamy artichoke on piping-hot dough. It inspired me to create this hybrid between spinach-artichoke dip and garlic bread, and I probably won’t go back to regular garlic bread again. I make this whenever I’m having a large dinner party; everyone always clamors for more.
• Ingredients for bread (serves 8):Vegan Parmesan (recipe follows)

Directions:

Preheat the oven to 425°F.

In a food processor, combine the artichoke hearts, margarine, nutritional yeast, garlic, and salt. Pulse until the mixture is somewhat combined but still has some texture. Add the basil and pulse again until coarsely chopped. 

Slice the baguette in half horizontally and place the halves cut-side up on a baking sheet. Spread an even layer of the artichoke mixture over each half (you may not need all of it; refrigerate or freeze any leftovers for another use—or snack on it!). Sprinkle the bread with Vegan Parmesan. 

Bake for about 10 minutes, until the bread turns golden, then turn the oven to broil. Broil for 1 to 2 minutes, until the edges are nicely browned, checking frequently. Keep your eyes on the bread—it can burn very quickly. Serve hot.

Ingredients for vegan parmesan (makes a heaping 1/2 cup):

• Artichoke Garlic Bread
• Artichoke Basille Pizza is a popular chain in New York City whose specialty is putting spinach-artichoke dip on pizza. I’ve never tried it because it’s not vegan, but I was certainly interested in the idea of warm, creamy artichoke on piping-hot dough. It inspired me to create this hybrid between spinach-artichoke dip and garlic bread, and I probably won’t go back to regular garlic bread again. I make this whenever I’m having a large dinner party; everyone always clamors for more.
• Ingredients for bread (serves 8):
• Directions:
• Preheat the oven to 425°F.
• In a food processor, combine the artichoke hearts, margarine, nutritional yeast, garlic, and salt. Pulse until the mixture is somewhat combined but still has some texture. Add the basil and pulse again until coarsely chopped. 
• Slice the baguette in half horizontally and place the halves cut-side up on a baking sheet. Spread an even layer of the artichoke mixture over each half (you may not need all of it; refrigerate or freeze any leftovers for another use—or snack on it!). Sprinkle the bread with Vegan Parmesan. 
• Bake for about 10 minutes, until the bread turns golden, then turn the oven to broil. Broil for 1 to 2 minutes, until the edges are nicely browned, checking frequently. Keep your eyes on the bread—it can burn very quickly. Serve hot.
• Ingredients for vegan parmesan (makes a heaping 1/2 cup):½ cup blanched almonds or pecans
• Artichoke Garlic Bread
• Artichoke Basille Pizza is a popular chain in New York City whose specialty is putting spinach-artichoke dip on pizza. I’ve never tried it because it’s not vegan, but I was certainly interested in the idea of warm, creamy artichoke on piping-hot dough. It inspired me to create this hybrid between spinach-artichoke dip and garlic bread, and I probably won’t go back to regular garlic bread again. I make this whenever I’m having a large dinner party; everyone always clamors for more.
• Ingredients for bread (serves 8):
• Directions:
• Preheat the oven to 425°F.
• In a food processor, combine the artichoke hearts, margarine, nutritional yeast, garlic, and salt. Pulse until the mixture is somewhat combined but still has some texture. Add the basil and pulse again until coarsely chopped. 
• Slice the baguette in half horizontally and place the halves cut-side up on a baking sheet. Spread an even layer of the artichoke mixture over each half (you may not need all of it; refrigerate or freeze any leftovers for another use—or snack on it!). Sprinkle the bread with Vegan Parmesan. 
• Bake for about 10 minutes, until the bread turns golden, then turn the oven to broil. Broil for 1 to 2 minutes, until the edges are nicely browned, checking frequently. Keep your eyes on the bread—it can burn very quickly. Serve hot.
• Ingredients for vegan parmesan (makes a heaping 1/2 cup):1 tablespoon nutritional yeast flakes
• Artichoke Garlic Bread
• Artichoke Basille Pizza is a popular chain in New York City whose specialty is putting spinach-artichoke dip on pizza. I’ve never tried it because it’s not vegan, but I was certainly interested in the idea of warm, creamy artichoke on piping-hot dough. It inspired me to create this hybrid between spinach-artichoke dip and garlic bread, and I probably won’t go back to regular garlic bread again. I make this whenever I’m having a large dinner party; everyone always clamors for more.
• Ingredients for bread (serves 8):
• Directions:
• Preheat the oven to 425°F.
• In a food processor, combine the artichoke hearts, margarine, nutritional yeast, garlic, and salt. Pulse until the mixture is somewhat combined but still has some texture. Add the basil and pulse again until coarsely chopped. 
• Slice the baguette in half horizontally and place the halves cut-side up on a baking sheet. Spread an even layer of the artichoke mixture over each half (you may not need all of it; refrigerate or freeze any leftovers for another use—or snack on it!). Sprinkle the bread with Vegan Parmesan. 
• Bake for about 10 minutes, until the bread turns golden, then turn the oven to broil. Broil for 1 to 2 minutes, until the edges are nicely browned, checking frequently. Keep your eyes on the bread—it can burn very quickly. Serve hot.
• Ingredients for vegan parmesan (makes a heaping 1/2 cup):½ teaspoon sea salt
• Artichoke Garlic Bread
• Artichoke Basille Pizza is a popular chain in New York City whose specialty is putting spinach-artichoke dip on pizza. I’ve never tried it because it’s not vegan, but I was certainly interested in the idea of warm, creamy artichoke on piping-hot dough. It inspired me to create this hybrid between spinach-artichoke dip and garlic bread, and I probably won’t go back to regular garlic bread again. I make this whenever I’m having a large dinner party; everyone always clamors for more.
• Ingredients for bread (serves 8):
• Directions:
• Preheat the oven to 425°F.
• In a food processor, combine the artichoke hearts, margarine, nutritional yeast, garlic, and salt. Pulse until the mixture is somewhat combined but still has some texture. Add the basil and pulse again until coarsely chopped. 
• Slice the baguette in half horizontally and place the halves cut-side up on a baking sheet. Spread an even layer of the artichoke mixture over each half (you may not need all of it; refrigerate or freeze any leftovers for another use—or snack on it!). Sprinkle the bread with Vegan Parmesan. 
• Bake for about 10 minutes, until the bread turns golden, then turn the oven to broil. Broil for 1 to 2 minutes, until the edges are nicely browned, checking frequently. Keep your eyes on the bread—it can burn very quickly. Serve hot.
• Ingredients for vegan parmesan (makes a heaping 1/2 cup):¼ teaspoon garlic powder
• Artichoke Garlic Bread
• Artichoke Basille Pizza is a popular chain in New York City whose specialty is putting spinach-artichoke dip on pizza. I’ve never tried it because it’s not vegan, but I was certainly interested in the idea of warm, creamy artichoke on piping-hot dough. It inspired me to create this hybrid between spinach-artichoke dip and garlic bread, and I probably won’t go back to regular garlic bread again. I make this whenever I’m having a large dinner party; everyone always clamors for more.
• Ingredients for bread (serves 8):
• Directions:
• Preheat the oven to 425°F.
• In a food processor, combine the artichoke hearts, margarine, nutritional yeast, garlic, and salt. Pulse until the mixture is somewhat combined but still has some texture. Add the basil and pulse again until coarsely chopped. 
• Slice the baguette in half horizontally and place the halves cut-side up on a baking sheet. Spread an even layer of the artichoke mixture over each half (you may not need all of it; refrigerate or freeze any leftovers for another use—or snack on it!). Sprinkle the bread with Vegan Parmesan. 
• Bake for about 10 minutes, until the bread turns golden, then turn the oven to broil. Broil for 1 to 2 minutes, until the edges are nicely browned, checking frequently. Keep your eyes on the bread—it can burn very quickly. Serve hot.
• Ingredients for vegan parmesan (makes a heaping 1/2 cup):1 teaspoon pure maple syrup or agave nectar

Directions:

In a food processor, combine the nuts, nutritional yeast, salt, and garlic powder. Pulse until a fine meal forms. Drizzle in the maple syrup and pulse again until incorporated. Store in an airtight container or plastic bag in the freezer for up to 6 months. (I use it straight from frozen; it thaws within seconds thanks to its fine texture!)

Spicy Rigatoni Vodka

If you were ever thinking of going on an exclusive Spicy Rigatoni Vodka diet, you need not look any further. I’ve tried it and lived to tell the story! It all started when I decided to create this dish because I was craving creamy pasta that wouldn’t get boring after the fifth bite. The result was this recipe, and I then made it for myself every day for a whole week. The result? I was generally happier and more pleasant to be around.

Ingredients(serves 4-6):

• Spicy Rigatoni Vodka
• If you were ever thinking of going on an exclusive Spicy Rigatoni Vodka diet, you need not look any further. I’ve tried it and lived to tell the story! It all started when I decided to create this dish because I was craving creamy pasta that wouldn’t get boring after the fifth bite. The result was this recipe, and I then made it for myself every day for a whole week. The result? I was generally happier and more pleasant to be around.
• Ingredients(serves 4-6):1 pound rigatoni
• Spicy Rigatoni Vodka
• If you were ever thinking of going on an exclusive Spicy Rigatoni Vodka diet, you need not look any further. I’ve tried it and lived to tell the story! It all started when I decided to create this dish because I was craving creamy pasta that wouldn’t get boring after the fifth bite. The result was this recipe, and I then made it for myself every day for a whole week. The result? I was generally happier and more pleasant to be around.
• Ingredients(serves 4-6):2 tablespoons olive oil
• Spicy Rigatoni Vodka
• If you were ever thinking of going on an exclusive Spicy Rigatoni Vodka diet, you need not look any further. I’ve tried it and lived to tell the story! It all started when I decided to create this dish because I was craving creamy pasta that wouldn’t get boring after the fifth bite. The result was this recipe, and I then made it for myself every day for a whole week. The result? I was generally happier and more pleasant to be around.
• Ingredients(serves 4-6):3 garlic cloves, minced
• Spicy Rigatoni Vodka
• If you were ever thinking of going on an exclusive Spicy Rigatoni Vodka diet, you need not look any further. I’ve tried it and lived to tell the story! It all started when I decided to create this dish because I was craving creamy pasta that wouldn’t get boring after the fifth bite. The result was this recipe, and I then made it for myself every day for a whole week. The result? I was generally happier and more pleasant to be around.
• Ingredients(serves 4-6):¼ teaspoon crushed red pepper flakes, plus more for garnish
• Spicy Rigatoni Vodka
• If you were ever thinking of going on an exclusive Spicy Rigatoni Vodka diet, you need not look any further. I’ve tried it and lived to tell the story! It all started when I decided to create this dish because I was craving creamy pasta that wouldn’t get boring after the fifth bite. The result was this recipe, and I then made it for myself every day for a whole week. The result? I was generally happier and more pleasant to be around.
• Ingredients(serves 4-6):1 (28-ounce) can whole peeled tomatoes, with their juices
• Spicy Rigatoni Vodka
• If you were ever thinking of going on an exclusive Spicy Rigatoni Vodka diet, you need not look any further. I’ve tried it and lived to tell the story! It all started when I decided to create this dish because I was craving creamy pasta that wouldn’t get boring after the fifth bite. The result was this recipe, and I then made it for myself every day for a whole week. The result? I was generally happier and more pleasant to be around.
• Ingredients(serves 4-6):2 teaspoons sea salt
• Spicy Rigatoni Vodka
• If you were ever thinking of going on an exclusive Spicy Rigatoni Vodka diet, you need not look any further. I’ve tried it and lived to tell the story! It all started when I decided to create this dish because I was craving creamy pasta that wouldn’t get boring after the fifth bite. The result was this recipe, and I then made it for myself every day for a whole week. The result? I was generally happier and more pleasant to be around.
• Ingredients(serves 4-6):2 tablespoons light brown sugar
• Spicy Rigatoni Vodka
• If you were ever thinking of going on an exclusive Spicy Rigatoni Vodka diet, you need not look any further. I’ve tried it and lived to tell the story! It all started when I decided to create this dish because I was craving creamy pasta that wouldn’t get boring after the fifth bite. The result was this recipe, and I then made it for myself every day for a whole week. The result? I was generally happier and more pleasant to be around.
• Ingredients(serves 4-6):¼ cup vodka
• Spicy Rigatoni Vodka
• If you were ever thinking of going on an exclusive Spicy Rigatoni Vodka diet, you need not look any further. I’ve tried it and lived to tell the story! It all started when I decided to create this dish because I was craving creamy pasta that wouldn’t get boring after the fifth bite. The result was this recipe, and I then made it for myself every day for a whole week. The result? I was generally happier and more pleasant to be around.
• Ingredients(serves 4-6):½ cup raw cashews
• Spicy Rigatoni Vodka
• If you were ever thinking of going on an exclusive Spicy Rigatoni Vodka diet, you need not look any further. I’ve tried it and lived to tell the story! It all started when I decided to create this dish because I was craving creamy pasta that wouldn’t get boring after the fifth bite. The result was this recipe, and I then made it for myself every day for a whole week. The result? I was generally happier and more pleasant to be around.
• Ingredients(serves 4-6):½ cup water

Directions:

Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook to al dente according to the package directions. Drain the pasta and return it to the pot, off the heat.

Meanwhile, in a large, deep skillet, heat the olive oil over medium heat. When it shimmers, add the garlic and red pepper flakes and cook for about 1 minute, until fragrant. Carefully stir in the tomatoes and their juices, salt, and brown sugar. Bring to a simmer, stirring occasionally. Add the vodka and simmer for about 5 minutes to let the alcohol burn off. 

In a blender, combine the cashews and water. Blend on high speed for about 2 minutes, until very smooth. Carefully add the tomato mixture to the blender and blend again until smooth (be careful when blending hot liquids). Add the sauce to the pot with the pasta and toss to coat. Taste and adjust the seasoning. Top each serving with a pinch of red pepper flakes.

Chocolate Strawberry Cupcakes

These cupcakes won first prize on Food Network’s Cupcake Wars, which was pretty much the start of my culinary career. These cupcakes are unique and different-looking, award-winning in flavor, and basically symbolize all of my vegan hopes and dreams in a cupcake wrapper. I hope they are as special and lucky for you as they are for me.

Ingredients for cupcakes (makes 14):

• Chocolate Strawberry Cupcakes
• These cupcakes won first prize on Food Network’s Cupcake Wars, which was pretty much the start of my culinary career. These cupcakes are unique and different-looking, award-winning in flavor, and basically symbolize all of my vegan hopes and dreams in a cupcake wrapper. I hope they are as special and lucky for you as they are for me.
• Ingredients for cupcakes (makes 14):1½ cups all-purpose flour
• Chocolate Strawberry Cupcakes
• These cupcakes won first prize on Food Network’s Cupcake Wars, which was pretty much the start of my culinary career. These cupcakes are unique and different-looking, award-winning in flavor, and basically symbolize all of my vegan hopes and dreams in a cupcake wrapper. I hope they are as special and lucky for you as they are for me.
• Ingredients for cupcakes (makes 14):1 cup granulated sugar
• Chocolate Strawberry Cupcakes
• These cupcakes won first prize on Food Network’s Cupcake Wars, which was pretty much the start of my culinary career. These cupcakes are unique and different-looking, award-winning in flavor, and basically symbolize all of my vegan hopes and dreams in a cupcake wrapper. I hope they are as special and lucky for you as they are for me.
• Ingredients for cupcakes (makes 14):¹⁄³ cup unsweetened cocoa powder
• Chocolate Strawberry Cupcakes
• These cupcakes won first prize on Food Network’s Cupcake Wars, which was pretty much the start of my culinary career. These cupcakes are unique and different-looking, award-winning in flavor, and basically symbolize all of my vegan hopes and dreams in a cupcake wrapper. I hope they are as special and lucky for you as they are for me.
• Ingredients for cupcakes (makes 14):1 teaspoon baking soda
• Chocolate Strawberry Cupcakes
• These cupcakes won first prize on Food Network’s Cupcake Wars, which was pretty much the start of my culinary career. These cupcakes are unique and different-looking, award-winning in flavor, and basically symbolize all of my vegan hopes and dreams in a cupcake wrapper. I hope they are as special and lucky for you as they are for me.
• Ingredients for cupcakes (makes 14):½ teaspoon sea salt
• Chocolate Strawberry Cupcakes
• These cupcakes won first prize on Food Network’s Cupcake Wars, which was pretty much the start of my culinary career. These cupcakes are unique and different-looking, award-winning in flavor, and basically symbolize all of my vegan hopes and dreams in a cupcake wrapper. I hope they are as special and lucky for you as they are for me.
• Ingredients for cupcakes (makes 14):1 cup canned coconut milk, mixed well
• Chocolate Strawberry Cupcakes
• These cupcakes won first prize on Food Network’s Cupcake Wars, which was pretty much the start of my culinary career. These cupcakes are unique and different-looking, award-winning in flavor, and basically symbolize all of my vegan hopes and dreams in a cupcake wrapper. I hope they are as special and lucky for you as they are for me.
• Ingredients for cupcakes (makes 14):½ cup vegetable oil
• Chocolate Strawberry Cupcakes
• These cupcakes won first prize on Food Network’s Cupcake Wars, which was pretty much the start of my culinary career. These cupcakes are unique and different-looking, award-winning in flavor, and basically symbolize all of my vegan hopes and dreams in a cupcake wrapper. I hope they are as special and lucky for you as they are for me.
• Ingredients for cupcakes (makes 14):2 tablespoons apple cider vinegar
• Chocolate Strawberry Cupcakes
• These cupcakes won first prize on Food Network’s Cupcake Wars, which was pretty much the start of my culinary career. These cupcakes are unique and different-looking, award-winning in flavor, and basically symbolize all of my vegan hopes and dreams in a cupcake wrapper. I hope they are as special and lucky for you as they are for me.
• Ingredients for cupcakes (makes 14):2 teaspoons pure vanilla extract

Directions:

Preheat the oven to 350°F. Line two 12-cup muffin pans with 14 cupcake liners.

In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt. In a medium bowl, whisk together the coconut milk, oil, vinegar, and vanilla. Add the wet ingredients to the dry and whisk until just combined. Do not overmix.

Fill the cupcake liners about two-thirds of the way full with the batter. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with a few crumbs clinging to it.

Ingredients for frosting:

• Chocolate Strawberry Cupcakes
• These cupcakes won first prize on Food Network’s Cupcake Wars, which was pretty much the start of my culinary career. These cupcakes are unique and different-looking, award-winning in flavor, and basically symbolize all of my vegan hopes and dreams in a cupcake wrapper. I hope they are as special and lucky for you as they are for me.
• Ingredients for cupcakes (makes 14):
• Directions:
• Preheat the oven to 350°F. Line two 12-cup muffin pans with 14 cupcake liners.
• In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt. In a medium bowl, whisk together the coconut milk, oil, vinegar, and vanilla. Add the wet ingredients to the dry and whisk until just combined. Do not overmix.
• Fill the cupcake liners about two-thirds of the way full with the batter. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with a few crumbs clinging to it.
• Ingredients for frosting:2 cups nonhydrogenated vegetable shortening
• Chocolate Strawberry Cupcakes
• These cupcakes won first prize on Food Network’s Cupcake Wars, which was pretty much the start of my culinary career. These cupcakes are unique and different-looking, award-winning in flavor, and basically symbolize all of my vegan hopes and dreams in a cupcake wrapper. I hope they are as special and lucky for you as they are for me.
• Ingredients for cupcakes (makes 14):
• Directions:
• Preheat the oven to 350°F. Line two 12-cup muffin pans with 14 cupcake liners.
• In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt. In a medium bowl, whisk together the coconut milk, oil, vinegar, and vanilla. Add the wet ingredients to the dry and whisk until just combined. Do not overmix.
• Fill the cupcake liners about two-thirds of the way full with the batter. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with a few crumbs clinging to it.
• Ingredients for frosting:4 cups confectioners’ sugar
• Chocolate Strawberry Cupcakes
• These cupcakes won first prize on Food Network’s Cupcake Wars, which was pretty much the start of my culinary career. These cupcakes are unique and different-looking, award-winning in flavor, and basically symbolize all of my vegan hopes and dreams in a cupcake wrapper. I hope they are as special and lucky for you as they are for me.
• Ingredients for cupcakes (makes 14):
• Directions:
• Preheat the oven to 350°F. Line two 12-cup muffin pans with 14 cupcake liners.
• In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt. In a medium bowl, whisk together the coconut milk, oil, vinegar, and vanilla. Add the wet ingredients to the dry and whisk until just combined. Do not overmix.
• Fill the cupcake liners about two-thirds of the way full with the batter. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with a few crumbs clinging to it.
• Ingredients for frosting:1 teaspoon pure vanilla extract
• Chocolate Strawberry Cupcakes
• These cupcakes won first prize on Food Network’s Cupcake Wars, which was pretty much the start of my culinary career. These cupcakes are unique and different-looking, award-winning in flavor, and basically symbolize all of my vegan hopes and dreams in a cupcake wrapper. I hope they are as special and lucky for you as they are for me.
• Ingredients for cupcakes (makes 14):
• Directions:
• Preheat the oven to 350°F. Line two 12-cup muffin pans with 14 cupcake liners.
• In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt. In a medium bowl, whisk together the coconut milk, oil, vinegar, and vanilla. Add the wet ingredients to the dry and whisk until just combined. Do not overmix.
• Fill the cupcake liners about two-thirds of the way full with the batter. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with a few crumbs clinging to it.
• Ingredients for frosting:Almond milk, as needed
• Chocolate Strawberry Cupcakes
• These cupcakes won first prize on Food Network’s Cupcake Wars, which was pretty much the start of my culinary career. These cupcakes are unique and different-looking, award-winning in flavor, and basically symbolize all of my vegan hopes and dreams in a cupcake wrapper. I hope they are as special and lucky for you as they are for me.
• Ingredients for cupcakes (makes 14):
• Directions:
• Preheat the oven to 350°F. Line two 12-cup muffin pans with 14 cupcake liners.
• In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt. In a medium bowl, whisk together the coconut milk, oil, vinegar, and vanilla. Add the wet ingredients to the dry and whisk until just combined. Do not overmix.
• Fill the cupcake liners about two-thirds of the way full with the batter. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with a few crumbs clinging to it.
• Ingredients for frosting:1½ cups hulled, sliced fresh strawberries, for garnish
• Chocolate Strawberry Cupcakes
• These cupcakes won first prize on Food Network’s Cupcake Wars, which was pretty much the start of my culinary career. These cupcakes are unique and different-looking, award-winning in flavor, and basically symbolize all of my vegan hopes and dreams in a cupcake wrapper. I hope they are as special and lucky for you as they are for me.
• Ingredients for cupcakes (makes 14):
• Directions:
• Preheat the oven to 350°F. Line two 12-cup muffin pans with 14 cupcake liners.
• In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt. In a medium bowl, whisk together the coconut milk, oil, vinegar, and vanilla. Add the wet ingredients to the dry and whisk until just combined. Do not overmix.
• Fill the cupcake liners about two-thirds of the way full with the batter. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with a few crumbs clinging to it.
• Ingredients for frosting:Confectioners’ sugar, for garnish

Directions:

In a stand mixer fitted with the whisk attachment, beat the shortening until smooth. With the mixer running on low, add the confectioners’ sugar and vanilla and beat to incorporate. Beat on high for about 2 minutes more, until light and fluffy. If needed, add a little almond milk to thin the frosting. 

When the cupcakes have cooled completely, slice off the top of each cupcake, reserving them. Pipe or spread a layer of frosting on top of the cut side of the cupcake, decorate with the sliced strawberries, and replace the top of the cupcake. Dust with confectioners’ sugar, then top each cupcake with a dollop of frosting and a few more slices of strawberry.