Chef Diana's Beantown Kitchen

10/25/2026

🌱💕 I’m very grateful to have had the opportunity to speak at the Physicians Committee for Responsible Medicine Live! in Philly event in this weekend.

I spoke about the organization’s influence on my own work as an author and plant-based culinary nutrition educator, and why its mission means so much to me.

I loved hearing about the current work of Physicians Committee advancing human health, protecting animals, and advocating for evidence-based public health policies.

It was wonderful to meet the fab Philly crowd and to dine at VEDGE with friends while visiting. Congrats to Vedge chefs/restauranteurs Kate and Rich Landau honored at the event. So well deserved! 💕🌱

09/19/2026

07/31/2026

Enjoyed a fabulous meal Season To Taste last night. Chef told us he loves cooking with plants and it showed! Ended the meal with a delicious Nüssli118° dessert.

Thank you Marla 1 Million Tables for organizing a very special evening.

07/21/2026

Woohoo, another one opens in Boston. This place serves yummy food.

The organic café chain's newest location opened July 21 in the Seaport, adding another outpost for its grain bowls, salads, and smoothies.

04/30/2026

💚 🌎 Newton’s annual Earth Day Festival is just around the corner and I'll be there along with 40+ local vendors. Come say hello and enjoy the music, food and entertainment! 🌎 💚

04/19/2026

I’ll be in Western Massachusetts on Thursday, April 23rd. All are welcome! 😊

04/06/2026

Shared by 1 Million Tables. This mousse is a good one! 😊

This rich and creamy vegan chocolate mousse is a serious crowd pleaser that's worthy of a dinner party and nutritious as well.

02/04/2026

🍓 Join me at 7:00 PM ET, Wednesday, February 4th. I'll be a guest chef with the Center for Nutrition Studies. Zoom link in comments. 🍓

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 🌱💕