Chef Diana's Beantown Kitchen

11/30/2025

🌱💕 This cheese platter was a hit at our Thanksgiving celebration!

Rebel Cheese products are popular amongst cheese lovers in general and so appreciated by all who don’t consume dairy based foods. Seriously they’re next level!

I particularly love the Cave-Aged Brie and Tomato Herb Fromage.

Want to check them out? The link is in the comments 🌱💕

10/28/2025

Hey St. Louis friends, as part of the Jewish Book Festival I’ll be presenting and signing cookbooks at The Missouri Botanical Garden on November 5th, 2025 from 1:00-3:00 pm.

Come join me! What’s not to love about a healthy eating talk in a stunning natural setting? 🌹🌸💐

Find info about the event in the comments below.

12/11/2024

I’ve got some meat-free burger deliciousness for you. All kinds of yum with 100% plant-based ingredients.

Would you like to learn to make these hearty and slightly sweet burgers made with mild Indian spices?

Watch a video of me cooking the burgers on a class sponsored by . Find the link in the comments below. The recipe is in the comments posted with the video.

Among other things, we talk about nutrition, health and my favorite curry powder I wouldn’t want to live with out!

I love these nutrient-rich and planet-friendly burgers and imagine you will too. They’re perfect for lunch or dinner. Served with a bun, on their own, or crumbled on a salad. Happy cooking!! 💕

11/30/2024

🎉 I’m happy to share that my cookbook - Plants For You - is in the running for The Readable Feast People’s Choice Award. 🏆

I’d love to have your help. If you’ve enjoyed my book or would like to help spread the plant-based message, I’d so appreciate your help!

Please vote by December 1st. Thank you so much!! https://pollunit.com/polls/2024peopleschoiceaward

11/22/2024

I love the combination of the sweet, tart, bitter and umami flavors in this quinoa dish from my Plants For You cookbook. With roasted sweet potatoes, it’s a nice addition to a Thanksgiving table.

The other dishes in this article look good too. 😋

Here are some recipes that pair well with the main attraction, yet are filling enough for any vegetarians’ main course.

10/16/2024

The is going vegan! On November 6th, I’m teaming up with Chef Ryan Skeen for an exclusive vegan tasting dinner.

Live music, 4-course prix-fixe dinner, a la carte cocktails and mocktails. Sounds like my kind of night!

If you like the sound of it too, I’d love you to join!! Reservation link is in the comments below.