Tuscany on Your Table?

Issue 1|Winter 2026

It’s Pastable!

Chef Tara Punzone’s love for Italian food began in her immigrant grandparents’ Brooklyn deli, and her commitment to vegan living started when she witnessed slaughterhouse footage at age 10. Punzone’s mouthwatering transformations of her family’s favorite dishes led to her acclaimed Los Angeles restaurant, Pura Vita. Now, she’s going back to her roots, bringing classics like meatball parmigiana, spinach ricotta cannelloni, and tiramisu to the vegan family kitchen. Whip up these adapted selections from Vegana Italiana and give cruelty the boot.

Peppas

Makes 6–8 servings

YOU’LL NEED
1 lb sweet mini peppers
1/2 lb Fresno or Serrano chilis
2 Tbsp minced garlic
1 Tbsp extra virgin olive oil
2 Tbsp raisins
2 Tbsp pepitas
2 Tbsp sliced almonds
1 Tbsp sea salt
2 tsp black pepper
1/2 tsp red chili flakes
2 tsp agave syrup

METHOD

Preheat the oven to 350°F/175°C.
Cut the sweet peppers into 1-inch round pieces.
Slice the Fresno chilis into 1/4-inch round pieces. Remove the seeds.
In a large bowl, toss the peppers with the garlic, olive oil, raisins, pepitas, almonds, salt, black pepper, chili flakes, and agave syrup.
Arrange on a baking sheet. Roast for 10 minutes, until soft.
Serve on crostini, in a sandwich, or tossed with pasta.

Caprese

Makes 4–6 servings

YOU’LL NEED
1 cup raw, unsalted cashews
2 cups filtered water
2 Tbsp nutritional yeast
1 Tbsp, plus 1 tsp apple cider vinegar
1 Tbsp sea salt
1 tsp garlic powder
1 Tbsp refined coconut oil
1/4 cup tapioca starch
2 heirloom tomatoes
15 fresh basil leaves
Extra virgin olive oil, for topping
Balsamic glaze, for topping
Maldon salt, for topping
Freshly ground black pepper, for topping

METHOD

Soak the cashews in water for a minimum of 4 hours. Drain and rinse.
Add the cashews, filtered water, nutritional yeast, vinegar, salt, garlic powder, and coconut oil to a blender and blend until smooth.
Pour the mixture into a saucepan. Stir in the tapioca starch. Cook over low heat, stirring until completely combined. Reduce the heat to a low boil and cook for 8 to 10 minutes. The cheese should become very thick and difficult to stir.
Remove from the heat and pour into a small rectangular baking pan.
Cover the mozzarella with a sheet of parchment paper. Place a pan or dish that fits exactly inside the baking pan on top of the parchment paper. Refrigerate for 4 hours.
Remove the weight and the parchment paper. Cut circles from the mozzarella with a 3-inch-diameter round mold or drinking glass.
Place your hand over the top end of a round of cheese to hold it steady. Using a sharp knife, cut 1/4 – to 1/2-inch-thick slices from right to left. Repeat with the remaining circles of cheese. Drizzle with a little olive oil, if necessary, to prevent sticking. Save the ends/scraps for another dish.
Cut the tomatoes crosswise into slightly thicker slices than the mozzarella.
Arrange the tomatoes and mozzarella on a serving platter, alternating the slices of tomatoes and cheese. Tuck basil leaves between the slices.
Lightly drizzle with olive oil and balsamic glaze, then sprinkle with Maldon salt and pepper.

Penne alla Vodka

Makes 2–4 servings

YOU’LL NEED
1/4 cup raw, unsalted cashews
1/4 cup filtered water
3 Tbsp sea salt, divided
2 Tbsp extra virgin olive oil
1/2 cup finely diced yellow onion
1 Tbsp minced garlic
Pinch of red chili flakes
3 1/2 cups San Marzano tomatoes, preferably DOP-certified
6 Tbsp vodka
1/4 cup chopped fresh basil
1/4 tsp black pepper
1 lb penne

METHOD

Make cashew cream by soaking the cashews in water for a minimum of 4 hours. Drain and rinse. Blend the cashews, filtered water, and a pinch of salt in a blender on high speed until completely smooth.
In large pot, bring 4 to 6 quarts of water to a rolling boil.
Meanwhile, in a large sauté pan, heat the olive oil over medium heat. Sauté the onion, garlic, and red chili flakes for 10 minutes, or until the onion is translucent.
Add the tomatoes, breaking them up with your hands or a spoon, and vodka and simmer for 1 hour over low heat.
Stir in the cashew cream and bring to a simmer.
Add the basil, 2 or 3 teaspoonfuls of salt, to taste, and the pepper.
Add the remaining 2 tablespoonfuls of salt to the boiling water. Add the penne and cook until very al dente, a little more than half the recommended cooking time.
Use pasta tongs to transfer the penne to the sauté pan, and add 1/2 cup of the pasta cooking water. Cook the pasta in the sauce, tossing until the pasta absorbs all the water and is perfectly al dente, checking to make sure the pasta does not overcook. Add more pasta water if needed.