Every so often, a cookbook arrives that feels like a love letter — not just to a cuisine, but to an entire way of eating. Vegana Italiana by Chef Tara Punzone and Gene Stone is exactly that.
For Tara, an Italian American from New York, her passion for healthy southern Italian food has been evolving since her childhood when she made the decision to adopt a vegan lifestyle. When she opened Pura Vita in Los Angeles — the first 100% plant-based Italian restaurant and wine bar in the U.S. — she proved that vegan food could be as soulful and satisfying as the classics she grew up with. Her debut cookbook carries that same spirit home, translating Italian comfort food into the plant-based world without losing its warmth or pleasure.
Co-author Gene Stone brings a longtime advocacy for plant-based living to the page, grounding the book in purpose as well as flavor. Together, they make a compelling case for plant-based cooking that never feels like a sacrifice.
If you’ve ever tried giving up dairy, you know it often means saying goodbye to many desserts. This one, though, proves otherwise — a vegan sweet that looks (and tastes) downright fabulous. Tara’s secret to that luscious, creamy texture? Cashews!
I’ll be sharing another favorite from Vegana Italiana soon — a lasagna that’s perfect for the festive season — but for now, enjoy this bonus recipe for Weeknight Simple subscribers: a reminder that indulgence and nourishment can absolutely coexist.
You can find Tara Punzone on Instagram as @cheftarapunzone and her restaurant @puravita_la. Buon Appetito!
Tiramisu
(serves 6-8)
When I was very young, one of my favorite desserts was tiramisu. I loved the taste of the coffee, I loved that it was so creamy, I loved all its various layers. When I became vegan and realized I might never have tiramisu ever again, I was crushed— and vowed that someday I would figure out how to make it dairy free. So I did. To make this tiramisu, you will need to buy either vegan ladyfingers or vegan vanilla cake (rather than the extra step of making them yourself, which, of course, you are welcome to do!).
Ingredients