Celebrity vegan chef Chloe Coscarelli has joined forces with tofu brand Nasoya to create four free recipes - perfect for vegans or those trying to cut their meat intake.
The ambitious chef says she is on a mission to make plant-based cuisine mainstream - as well as to prove that tofu is not only a better-for-you, versatile protein option, but incredibly delicious.
She added: "Cooking with tofu can be intimidating, especially for those who have never done it before. The recipes I created for Nasoya were designed to make it easier than ever to cook with tofu and also give people full confidence that the end result will be delicious."
Coscarelli hit the spotlight when she became the first (and so far only) vegan to win Food Network's Cupcake Wars.
She has been widely recognized for bringing vegan cuisine to the mainstream as an award-winning chef and best-selling cookbook author. Debunking the myth that vegan cooking is bland, Chloe shares her bright, colorful, and tasty recipes using fresh, healthy ingredients.
She has published three best-selling cookbooks, Chloe's Kitchen, Chloe's Vegan Desserts and Chloe's Vegan Italian Kitchen. Her fourth book, Chloe Flavor, will launch in March 2018.
The New York Times, Forbes, Inc. and Zagat have each recognized Chloe in their 30 Under 30 series.
The recipes Coscarelli curated with Nasoya are versatile - whether preparing to host a crowd-pleasing dinner party or looking for something new to add to your recipe repertoire, these dishes offer tasty options.
Links for the recipes are below.
Maria is a former magazine editor, newspaper reporter, and features writer. Her writing has been published by The Guardian, The Huffington Post, and various regional newspapers, as well as Vegan Life magazine and Vegan Trade Journal. She has interviewed a huge range of people, from Prime Ministers to authors, activists, pop stars and actors, and enjoys the varied range of topics writing for PBN allows her to tackle. You can follow her on Twitter @MariaChiorando and Instagram @mariachiorando.
Disclaimer: The opinions expressed in this article are prepared in the author's capacity and do not necessarily reflect the views and opinions of Plant Based News itself.
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