Whether you’re in the mood for Mexican food, fast food, or pumpkin-flavored fall eats, there’s a vegan version of anything you’re craving! Our favorite chef, Chloe Coscarelli, is back with an all-new cookbook inspired entirely by classic Italian dishes. Butternut ravioli, banana-coffee cupcakes, eggplant Parmesan and more yumminess—all completely cruelty-free. No animal deserves to have his or her throat slit in a slaughterhouse or to waste away with no veterinary care on a dairy farm just to become someone’s meal. Eat vegan and live happy!

Chloe's Vegan Hummus Pomodoro

We’ve been singing the praises of hummus for years at peta2. I cannot tell you enough, people! Hummus is where it’s at. These classic Italian flavors combine to make hummus perfection that can be served with warm pita bread, pizza crust, or any other deliciousness.

Hummus Pomodoro
Adapted from Chloe’s Vegan Italian Kitchen

1 can white beans, rinsed and drained
1/4 cup olive oil, plus extra for drizzling
1 Tbsp. lemon juice
1 clove garlic
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
1 medium tomato, chopped
1/4 cup fresh chopped basil
Balsamic vinegar, for drizzling

  • Combine the beans, oil, lemon juice, garlic, salt, and pepper in a blender or food processor and blend until smooth, stopping a few times to scrape down the sides of the blender or food processor with a spatula. Adjust the seasoning to taste and transfer the mixture to a bowl.
  • Top with the chopped tomato and basil, drizzle with oil and balsamic vinegar, and season to taste with salt and pepper.

Makes 4 to 6 servings 

Chloe's Vegan Italian Apple cake

Even though you may have mastered the art of baking a vegan cake from a boxed mix, there’s nothing better than a homemade cake that you can brag about making all on your own. This Italian apple cake is perfect for fall and sure to impress at any holiday party.

Italian Apple Cake
Adapted from Chloe’s Vegan Italian Kitchen

1 1/2 cups all-purpose flour
3/4 cup sugar
3/4 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup canola oil
1/4 cup water
2 tsp. pure vanilla extract
1 Tbsp. white or apple cider vinegar
3 apples, peeled and thinly sliced
Powdered sugar, for serving

  • Preheat the oven to 350°F and lightly grease a 9-inch round pan. Line the pan with parchment paper and grease again.
  • In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
  • In a separate bowl, whisk together the oil, water, vanilla, and vinegar.
  • Pour the wet ingredients into the dry ingredients and mix with a large spoon until just combined. Do not overmix!
  • Arrange the apple slices in a circular pattern to cover most of the bottom of the cake pan. Gently fold the remaining apples into the batter. Spoon the batter into the pan, being careful not to mess up the apple pattern on the bottom. Use a spatula to pat the batter evenly into the pan.
  • Bake for 40 to 45 minutes, rotating the cake pan halfway through, or until the center of the cake is set and the cake is lightly browned on top.
  • Once cooled, run a knife around the edges to loosen the cake and gently remove the cake so that the apple design is on top. Peel off the parchment paper, dust with powdered sugar, serve, and enjoy!

Makes 8 servings 

For more awesome recipes, get the book here or check out peta2’s recipes page!