@chefchloe Chloe Coscarelli Instagram photos and videos | inst24
@chefchloe Chloe Coscarelli Instagram photos and videos | inst24

Chloe Coscarelli (@chefchloe)

Vegan Chef. Animal Lover. ❤️ Forbes 30 Under 30 🍽 Come visit my pop-up #SUPERNATURAL!!

Posts: 1 493 Followers: 168 650 Following: 978

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Chloe Coscarelli (@chefchloe)

✨Recipe Alert!✨ #vegan CHEEZY KIMCHI QUESADILLAS!!! 🧀🌶🥑🌺sooo easy & flavorful & loaded w/ veggies!!! Made with @nasoya kimchi (so good for gut health!)⁣ ⁣ Cheezy Kimchi Quesadillas⁣ Serves 6 to 8⁣ ⁣ INGREDIENTS⁣ ⁣ CASHEW CHEEZE⁣ 1 cup raw cashews*⁣ 1 cup raw shredded carrots⁣ 2 cups water⁣ ¼ cup tapioca starch⁣ 1 teaspoon onion powder⁣ 2 teaspoons sea salt⁣ ⁣ SPICY TOFU⁣ 2 tablespoons canola or olive oil, plus extra for brushing tortillas⁣ 1 pound extra-firm tofu, drained and crumbled⁣ 3 tablespoons agave⁣ 3 tablespoons chili-garlic sauce⁣ ½ teaspoon sea salt⁣ ⁣ ⁣ 8 large flour tortillas⁣ ⁣ TOPPINGS: NASOYA Spicy Kimchi, baby spinach (lightly sautéed before adding to quesadilla), and sliced avocado⁣ ⁣ OPTIONAL ADD-INS: shredded carrots, shredded red cabbage, chopped scallions, black sesame seeds, and sliced chili pepper⁣ ⁣ ⁣ PROCEDURE⁣ *If you are not using a high-powered blender, such as a Vitamix, soak cashews overnight or boil cashews for 10 minutes and drain. This will soften the cashews and ensure a silky smooth cream.⁣ ⁣ To make the cashew cheeze: Blend all ingredients in a high-powered blender until very smooth, about 2 minutes. Transfer to a small saucepan and whisk constantly over medium heat until thickened.⁣ ⁣ To make the spicy tofu: In a medium saucepan, heat oil and add crumbled tofu. Cook until tofu begins to brown, then add remaining ingredients.⁣ ⁣ To assemble the quesadillas: Spread a layer of cashew cheese on half of a tortilla. Arrange spicy tofu, kimchi, sautéed spinach, and avocado on top of the cheeze. Fold the plain side of the tortilla over the side with the toppings to create a half-moon shape. Brush both sides of the quesadilla generously with oil.⁣ ⁣ Heat a large nonstick skillet over medium-high heat and cook the quesadilla about 2 minutes on each side until lightly browned. Remove from pan and slice into 4 triangles to serve. Repeat assembly and cooking with remaining ingredients.⁣ ⁣ To make this gluten free: use gluten-free tortillas! #ad

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Chloe Coscarelli (@chefchloe)

Introducing the #vegan COOKIECAKE🍪🌈✨ special for Mother’s Day!! Preorder for tomorrow by emailing order@chefchloe.com 💕#MIAMI @st.rochmarketmiami

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Chloe Coscarelli (@chefchloe)

BEST #vegan gnocchi & ravioli @fullbloomvegan with the best team!!🍝🍅🥂🍷🇨🇮

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Chloe Coscarelli (@chefchloe)

#vegan pizza fries kind of day at cutest @toadstylebk 🍕🍟🐸

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Chloe Coscarelli (@chefchloe)

Dear #vegan Chik’n & Waffles, I ❤️ you. Love, Chloe 💋

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Chloe Coscarelli (@chefchloe)

Happy Earth day!! 🌎✌🏻🌈 A lot of you guys ask me what I use on my hair, my answer might sound a little crazy but it’s perfect for earth day... I only wash it once every 10-14 days!! Conserves water 💦 and I swear stays clean!! ⁣ ⁣ I challenge @theveganroadie to share the #OneGreenThing they’ll do to make a difference this Earth Week! @OneSmallThing @todayshow

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Chloe Coscarelli (@chefchloe)

Hoppy Easter!!🐰🐥💕🌈TODAY ONLY IN MIAMI— #vegan nachos till 6pm + extra special Easter cakes + the cutest team on earth = come visit?? @st.rochmarketmiami

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Chloe Coscarelli (@chefchloe)

💖✨Morning Miami!✨💖We’re open today & tomorrow (Easter) serving up special cakes, avo toast, & #vegan NACHOS! This weekend only @st.rochmarketmiami!! 🌸☀️🐥🐰🌈 (Open sat 11-10 & sun 11-10)

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Chloe Coscarelli (@chefchloe)

✨5-INGREDIENT Kale Pesto Pasta✨ Thanks @dominomag for the #vegan feature!!! 🌱🍽 Wanna make it this weekend??⁣ ⁣ RECIPE BELOW👇🏻⁣⁣ ⁣⁣ 5-Ingredient Kale Pesto Pasta⁣⁣ Serves 4 to 6⁣⁣ 1 pound linguine⁣⁣ 4 cups chopped green curly kale (no thick stems)⁣⁣ ½ cup raw cashews⁣⁣ ½ cup olive oil⁣⁣ 3 cloves garlic, minced⁣⁣ 2 tablespoons lemon juice⁣⁣ 1 teaspoon sea salt⁣⁣ Freshly ground black pepper⁣⁣ Crushed red pepper, optional⁣⁣ ⁣⁣ ⁣⁣ Bring a large pot of heavily salted water to a boil. Add linguine and cook according to package directions. Drain and return to pot.⁣⁣ ⁣⁣ Meanwhile, combine kale, cashews, olive oil, garlic, lemon juice, and salt in a food processor and process until smooth. Season with pepper and adjust seasoning to taste.⁣⁣ Toss pesto with pasta. Top each serving with a pinch of crushed red pepper, if desired.⁣⁣ ⁣⁣ ⁣⁣ ⁣⁣ Make it Gluten-Free: Use gluten-free pasta.⁣⁣ #chloeflavor

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Chloe Coscarelli (@chefchloe)

Morning Miami!☀️👋🏻 have you tried our #vegan MATCHA SOFTSERVE??🍵🍦🌈✨ (made w @houseofmatcha highest ceremonial grade!!)⁣⁣ ⁣⁣ 📸 by @colorfullyplated

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Chloe Coscarelli (@chefchloe)

✨RECIPE ALERT✨ Love 🥓🥓🥓 but also love cute lil piglets🐽💕??? Try my #vegan BACON LOVERS BLT from #chloeflavor!⁣ 🥪 ⁣ ⁣ (serves 4⁣) BACON⁣ 1/3 cup coconut or canola oil⁣ 1/3 cup agave⁣ ¼ cup tamari⁣ 1 teaspoon smoked paprika⁣ 1 teaspoon dried basil⁣ ½ teaspoon dried thyme⁣ ½ teaspoon ground cumin⁣ ½ teaspoon cayenne pepper⁣ ½ teaspoon garlic powder⁣ ½ teaspoon onion powder⁣ ½ teaspoon salt⁣ 1 package tempeh, thinly sliced (about ¼” thick)⁣ ⁣ AIOLI⁣ ½ cup vegan mayonnaise or silken tofu⁣ 8 cloves roasted garlic cloves (optional)⁣ 1 tablespoon lemon juice⁣ ¼ teaspoon sea salt ⁣ ⁣ SMASHED AVOCADO⁣ 2 avocados⁣ 2 teaspoons lemon juice⁣ Sea salt⁣ ⁣ Sliced whole grain bread, toasted⁣ Toppings: Green leaf lettuce or romaine, sliced tomato, sliced red onion⁣ ⁣ ⁣ To make the bacon: Mix oil, agave, tamari, spices, and salt in a bowl. Add tempeh and toss until coated. Transfer to a sealed plastic bag or container and marinade for 3 hours or overnight. If you don’t have time, you can just let it sit for 10 mins and add extra marinade for flavor when you cook it. Remove tempeh from marinade and panfry in a nonstick skillet until lightly browned. Add a little reserved marinade to the pan for flavor.⁣ ⁣ To make the aioli: Blend all ingredients in a blender until smooth.⁣ ⁣ To make the smashed avocado: Mash all ingredients with the back of a fork. Season with salt to taste. Leave somewhat chunky.⁣ ⁣ To assemble: Layer bread, aioli, bacon, avocado, lettuce, tomato, and onion. If you’re feeling hungry, make it a double decker!⁣ ⁣ Make it Gluten-Free: Use gluten-free tamari and serve on gluten-free bread.⁣

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Chloe Coscarelli (@chefchloe)

#vegan dinner for one 🍕🍕🍕🍕🍕🍕🍕🍕

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