Considering that vegan chef Chloe Coscarelli is the former owner and namesake of the By Chloe franchise, you’d think her meals always consisted of tasty entrées like tempeh burgers with sweet potato fries or pesto “meatballs.” If you can dream up amazing dishes like that, why not eat them every day, right?
Turns out, even at home, she whips up Instagram-worthy spreads on reg—in fact, her latest kitchen creations are actually destined for a bigger spotlight than social media.
“Right now, it’s crunch time for me to finish up the recipes for my next cookbook—which comes out spring 2018—so every night there are, like, six to 10 different dishes being cooked in my tiny New York City apartment,” she says. ‘I invite my friends over and tell them, ‘We can all have a different dinner!'”
Here, Coscarelli reveals her current favorite options for breakfast, lunch, and dinner on a typical day—well, as typical as can be for a chef who’s in serious recipe R&D mode. Who knows, her picks might just inspire the menu for your next girls’ gathering.
Scroll down for Coscarelli-approved recipes for every meal of the day.
Coscarelli has three a.m. go-tos: pancakes, waffles, and tofu scrambles. “With pancakes and waffles, there are so many great vegan recipes out there that are really fun to make,” she says. She loves playing with sweet spices like cinnamon and topping hers off with different fruits.
The chef is just as creative when it comes to her savory breakfast repertoire. “I love pesto, so when I make tofu scramble, that’s usually what I add to it,” she adds. “I also like throwing in avocado and sun-dried tomato to make it really flavorful.” Is it even breakfast if avocados aren’t involved?
Sure, sometimes Coscarelli will eat a light lunch, like a quinoa salad, but she typically prefers something a bit heartier. “I love burgers,” she raves. “My freezer is basically a trunk of different kinds of frozen veggie patties I’ve made, so all I have to do is heat them up.”
Another one of her preferred lunches: cold soba noodles with tofu. “I like buying the pre-marinated Nasoya tofu that comes in flavors like sesame ginger or chipotle,” she says. “Then, all you have to do is chop it up and add it in there.” This one will last a few days, making it a meal-prep win.
“Dinner is my favorite meal of the day,” Coscarelli exclaims, adding that, like most people, it’s also when she’s the hungriest. That means she’s almost always whipping up something Italian.
“I love pizza, lasagna with veggies and tofu ‘ricotta cheese,’ and pasta with creamy sauces, like fettuccine Alfredo,” says the chef. (She makes the Alfredo sauce by sautéeing an onion and garlic, then adding them to a blender with one package of tofu and a touch of lemon juice.)
Sounds like a dream—mangia! (Remind me why the French-girl menu gets all the attention, again?)
If you’re looking for some plant-based recipes to try this weekend, these 5 are a good place to start. And if you’re a die-hard dairy fan, don’t be scared—even non-vegans are loving vegan cheese right now.
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