Season 1 Episode Guide

#1 "Throw a Mediterranean Party"
Whether you gather around the kitchen table, by the pool, or in the garden, these wonderful quick vegetarian goodies can turn casual get-togethers into a Mediterranean Party: Tofu Bites, Pita Crisps, Tuscan Chickpea Soup, Tsatsiki

#2 "Tofu Ravioli"
Toni goes shopping for fresh pasta, prepares a remarkably light and tasty filling for homemade, hand cut Tofu Ravioli, and whips up a mouth-watering Bruschetta, plus a Butter & Sage Sauce

#3 "Tempeh Fajita"
Toni travels south-of-the-border and cooks up savory Tempeh Fajitas, a sparkly Rice Salad with Corn & Red Pepper, spicy Toni's Tomato Salsa, and creamy dreamy Guacamole - a Tex-Mex feast that will satisfy everybody!

#4 "Polenta Con Fungi Porcini"
Toni combines a spectrum of Italian dishes to create a mouth-watering menu that is easy and substantial, while low in fat. On the menu: Polenta Con Fungi Porcini, Fennel with Tomatoes, Onion, and Raisins, Fried Polenta Appetizer

#5 "Soup's On!"
When the weather turns chilly nothing satisfies more than a flavorful bowl of soup. Toni infuses an Asian influence into Creamy Parsnip & Ginger Soup, Spinach & Tofu Soup, Asian-Inspired Dipping Sauces, and Veggie Wontons

#6 "Sweet Vegetable Lasagna"
A new twist on a worldwide favorite that's much lower in saturated fat without any compromise of flavor. On the menu: Sweet Vegetable Lasagna and Panzanella.

#7 "It's a Veggie Planet!"
Toni ventures down to Veggie Planet, a fabulous little eatery located in the heart of bustling Cambridge, Massachusetts, where she and chef and cookbook author Didi Emmons whip up Kasha-Crunch Burgers and Cabbage Slaw with Tomato and Ginger

#8 "For the Love of Carbs"
Toni shows you how to enjoy your carbs and eat them too -- with traditional food prepared in an unconventional and much more healthy way, including Arugula Bruschetta, White Bean and Basil Bruschetta, Pasta Bolognese, and Apple Tarte Tatin

#9: "Tempeh Temptation"
Toni invites Chef Heidi Valenzuela into the kitchen to cook up a Delicious TV high-protein menu for Atkins dieters including: Tempeh Marsala, Kale with Garlic and Toasted Sesame Seeds, and Brown Basmati Seasoned Rice.

#10 "Thrill of the Grill"
In episode 10 of Delicious TV, Toni teams up with chef Cathi DiCocco grill a celebration of summer vegetable abundance including: Asparagus, Grilled with Lime, Garlic, Roasted on the Grill, Tofu Kebobs with Tamari-Ginger Marinade, Mixed Vegetable Grill with Basic Balsamic Vinaigrette, Focaccia on the Grill and Pineapple Spears and Banana Boats, Grilled!

#11 "What's for Lunch?"
Autumn is just around the corner! The children are back in school and everybody is busier than ever! In episode 11 Toni prepares three light and healthy sandwich fillings that are flexible and easy to prepare including: Curried UnChicken Salad, Tofu NoEgg Salad, and Tempeh Mockfish.

#12 "Pizza Extravaganza!"
Say "good bye" to unhealthy fast food pizza and "hello" to a new classic easily prepared at home at a fraction of the price. In Episode 12 of Delicious TV, Toni takes viewers on a Pizza Extravaganza including: Potato Sage Pizza, Pizza Margherita and Pan-Fried Pizza.

#13 "Simple Winter Suppers"
In Episode 13 of Delicious TV, Toni takes an old family favorite, homemade chicken pot pie, and makes it light tasty and totally vegetarian...Pot pies are the ultimate winter comfort food and on the menu is: Tofu Pot Pie and Parsely Tofu.

Season 2 Episode Guide

#201 Gonzo Garbanzo
In episode 201 from our second season, Toni touts the delicious benefits of eating chickpeas (a.k.a. garbanzo beans). These recipes display the virtuosity of this tasty legume as she takes you from crepes to nuts! On the menu: Chickpea Soup, easy, Sweet Chickpea Crepes filled with Nutella, Roasted Cauliflower and Squash, and our simple protein party favorite, Roasted Chickpeas with Garlic and Sage.

#202 A Sandwich Affair
Toni loves sandwiches and in this episode, she cooks up Mock Maryland Crab Cakes a luscious
Savory Mushroom Black-Eyed Pea Pattie and a Wasabi Mayonnaise. 

#203 Slow Food Made Easy
Guest chef Cathi DiCocco prepares Oven-Dried Tomatoes and Garlic Confit , then she and Toni make pasta with two Pestos, Cilantro Mint Pesto and Oven-Dried Tomato Pesto with Roasted Garlic Oil. A mouth-watering, culinary four-star lineup of dishes! 

#204 One Dish Wonders
What could be easier? Toni puts an Italian spin on the one-dish meal and creates a “meaty” Roasted Eggplant Cannelloni another classic dinner with a Delicious twist, especially when you finish with Toni’s very special Tofu Cannoli! 

#205 Garden Fresh and Fabulous
Author-chef Didi Emmons joins Toni in the kitchen to cook up Delicious Beet Burgers using garden- fresh ingredients and a hearty healthy Pumpkin Chili served with a “slaw” dressed in a creamy Tofu-Lime Salad Dressing.

#206 Curry De-Mystified
Curry is an mélange of flavors that complements a variety of vegetables in two easy and exotic recipes. Toni prepares a dreamy" Sweet Potato Stew with Swiss Chard, Roasted Beets with Curry Dressing and a delightfully easy Herbed Quinoa Pilaf , a favorite from Vegetarian Times.

#207 Better Than Classic Lasagna
A new twist on a worldwide favorite, that’s much lower in saturated fat without any compromise of flavor. On the menu: a trip into the North End of Boston to savor the flavors of Olive oil, a Vegetarian Beefy Lasagna w/ Béchamel Sauce a deliciously simple tomato salad and a light traditional Italian style Garlic Bread.

#208 No Stress Pasta
When “what’s for dinner?” is the last thing on your mind, turn to these no-stress, fast, and fabulous pasta dishes. Try Toni’s Mediterranean favorites, Pasta with Red Onion, Veggie Bacon, Radicchio and Edamame and Summer Pasta with Fresh Tomato, Arugula, Basil and Red Onions. 

#209 Chutney
In India, chutneys are served with soft hot naan (flatbread) or crispy papadum. Here, guest chef Cathi DiCocco returns to the Delicious TV kitchen to create a medley of flavors with her easy Fruit Chutney. 

#210 Caribbean Zing
Toni bakes Jamaican Jerk Tempeh and serves it with Toasted Vermicelli and for a Caribbean
menu that will spice up your life! Add Toni’s Chickpea Salad with Spicy Lemon Dressing, and rethink the whole notion of what’s for lunch! Topped off with a super simple Vegan Banana Chocolate
Chip Cake. 

#211 SOUP-A-LICIOUS  
In Maine, winter means skiing, snowshoeing, ice-skating, and soup! In this episode, Toni prepares scrumptious “stick-to-your-ribs” soups Creamy Cauliflower and Potato Soup, Black Bean and Fire Roasted Tomato Soup, Tofu Sour Cream and a Vegan Corn Bread recipe that will keep you warm no matter how cold it gets outside.

#212 Tempeh On The Go
Tempeh is the most often reached-for staple in the Delicious TV kitchen. Toni puts together a quick and easy duo of scrumptious tempeh sandwiches, a Tempeh Rueben and a Tempeh Club, and then finishes with creamy – and vegan! – Coconut Cream Pie.

#213 Latin Lover
Chef Heidi Valenzuela joins Toni in the kitchen and together they whip up entertainment while they prepare two salsas, Pico Di Gallo, and Chunky Avocado and Tomato Salsa, a
Spinach Tortilla with Seitan, and potato, and Cuban Rice and Red Beans to make this a tempting Latin-inspired menu you’ll simply have to try for yourself!

Season 3 Episode Guide

#301- Everything Eggplant
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.

#302-Portobello Paradise
Have you 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 and a sweet and creamy Basmati Rice Pudding, this is a stunning menu for a special luncheon.

#303-Polenta Perfection
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.

#304-New Pasta Favorites
These two pasta recipes are hot out of the Totally Vegetarian test kitchen. Partnered with her Vegetarian Caesar Salad, Toni’s Pasta with Chick Pea and Mushroom Sauce and Walnut Fettucini Alfredo are our new favorites.

#305-Beans and Greens
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.

#306-Fabulous Easy Breakfasts
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. The vegan menu includes New-Fangled French Toast, Radi-Cuke Sandwiches, and Bagel-A-Go-Go. A celebration of the most important meal of the day.

#307-Vegetarian Holidays
Shouldn’t the holidays be vegetarian? Cookbook author Didi Emmons returns to the Totally Vegetarian 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.

#308-Soup and Salad Pizzas
You’ve heard of soup and salad? Get a load of Toni’s soup and salad pizza episode. She demonstrates her special pizza-making techniques with two pizzas: an amazing Arugula Salad Pizza and a Pizza with Mixed Mushrooms. Then she whips up a ridiculously easy, fresh and minty Green Pea Soup. If this catches on as a trend, we might all get to have our pizza and eat it too!

#309-Tempeh Cabbage Spectacular
In this episode, Toni creates some great new ways to incorporate these two under-sung, wonderful foods into your cooking. From savory Tempeh and Cabbage with Caraway and versatile Best-Marinated Tempeh, to a crunchy, tasty no-fat Cabbage Carrot Salad, Toni makes tempeh and cabbage spectacular.

#310-Spice Sensational
Cathi DiCocco joins Toni to create a smorgasbord of spicy dishes: a far-from-ordinary savory Mexican Sweet Potato Salad, a zingy, lime-infused Chipotle Dressing, and Asian-inspired Sesame Noodles with Chili Sauce. Spicy sensational!

#311-Fantastic Fennel
In Sicily, fennel is king. In this episode, Toni tames this relatively unknown vegetable, serving up: Sicilian Spaghetti with Fennel Sauce, Wine-Braised Fennel, and Minted Tomato Fennel and Red Onion Salad. Whether used in a sauce, as a side, or a salad, fennel is a vegetable royale!

#312-Burger 911
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 Millenium Waldorf Salad.

#313-It’s All Greek to Me
Toni takes a tour of Grecian cuisine and prepares a Lemony Stuffed Cabbage that will dispel any bad memories of tired stuffed cabbage forever. She serves this tart savory dish with garlicky, super easy Smashed Potatoes, and finishes it all off with Vegan Greek Nutcake with Sweet Syrup.