Tag Archives: pasta

Spaghetti alla Carbonara: A Very Non-Vegan Dish Goes Vegan

According to Wikipedia, spaghetti alla carbonara is an Italian dish based on eggs, cheese and bacon (usually cooked in lard). Ha! That just describes everything I won’t eat. And therefore, it must be made. Vegan style. Because—“anything you can eat, I can eat vegan!”.

Spaghetti alla Carbonara- Luminous Vegans

Perhaps it was the very non-vegan-ness of this dish that I was drawn to. That and I was also looking for a way to use up my Vegg sample. I’d already used it for a fried egg and for french toast and I was looking for something non-breakfasty.

Having never made this before, I didn’t know what to expect. What I got was a wonderfully savory spaghetti with a lush and slightly creamy “eggy” sauce that clung to every pasta strand. Sweet and spicy, slightly crunchy coconut bacon took it to that eat-it-in-sweatpants-and-slippers cozy level. While fresh parsley adds a touch of brightness and freshness to it.

Spaghetti alla Carbonara- Luminous Vegans

If I didn’t have the Vegg, I think subbing in a mix of vegan parmesan and plain nutritional yeast would work nicely too. And if was really craving a little of that “eggy” aroma, I would even throw in a little black salt (kala namak).

Vegan Spaghetti alla Carbonara

Adapted from Bitter Sweet Blog and Windy City Vegan.

serves 2, print recipe here

Ingredients

  • 1/2 pound of spaghetti noodles
  • 1/2 cup vegan stock
  • 2 tsp of powdered Vegg
  • 1/2 cup of soy milk (or any nondairy milk)
  • 2 cloves of garlic, minced
  • 1 tbs olive oil
  • 1 tbs vegan butter
  • 1/4 cup chopped fresh parsley
  • 1/4 cup of coconut bacon pieces (or vegan bacon of choice)
  • salt and pepper

Spaghetti alla Carbonara- Luminous Vegans

 Directions

Cook and drain the pasta according to the package and set aside. In a small blender or food processor, blend the vegan stock, Vegg powder and soy milk together. Salt and pepper to taste and blend again. Set aside.

Now in a large pan heat the garlic in olive oil on medium heat until the garlic starts releasing a little aroma. Turn the heat down to medium-low and add the blended sauce to the pan. Heat the sauce for about 4 minutes. It will get a little bubbly. Then add the pasta to the pan. Add the vegan butter and parsley and mix well making sure each noodle is coated with sauce and the butter is completely melted. Salt and pepper to taste if needed.

Spaghetti alla Carbonara- Luminous Vegans

You can either mix in the vegan bacon or top each serving with some. I like doing it both ways. Mixing it in infuses that smoky bacon taste into every bite. And topping it with some vegan bacon gives a nice subtle crunch to some bites.

What’s your favorite vegan “eggy” dish?

The Pasta Wench

Recently, I was sent a free sample of organic gourmet fettucine from Andrea the Pasta Wench. Andrea makes 10 varieties of vegan fettucine using ingredients local to my home state, North Carolina. Andrea kindly sent me the tomato and basil flavor fettucine. It came packaged nicely with no breakage in the fettucine.

I wanted the taste of the fettucine to stand out so I simply made it with a simple basil-pesto sauce (store-bought). The fettucine was really easy to make and it made about 4 servings. It was delicious and I am now curious about her vegan ravioli (garlic and artichoke!). It is possible that Andrea’s products might make its way to small shops in Atlanta so I’ll be keeping an eye out.

Freestyle alfredo to soothe the savage beast

When I’m feeling stressed and my cup runneth over, I crave cheesy-creamy dishes (and chocolate, but that deserves its own post :)).  These cravings usually need to be satisfied quickly or things can get real ugly up in here, if you know what I’m sayin’.  This 30 minute concoction is the result of one such episode of the aforementioned craving.

Into my Vitamix, I threw in:

3 cloves of garlic

1 shallot

1/2 C of raw cashews

1/2 C cashew cream

1/2 C plain almond milk

1 tbsp lemon juice

3 tsp of ground chia seeds

salt and pepper

I blended it all up until it was super smooth and piping hot, tasted it with my mouth and adjusted any seasoning as needed (mostly salt and pepper).  I stirred in about 1/4-1/2 C of chopped curly parsley and then poured all of that creamy goodness over some cooked pasta.  I topped it with fresh tomatoes, chives and pepper.

Nom, nom, nom….

Pasta Post

This is the “Cappellini in Fresh Tomato Cream Sauce”  recipe from Vegan Yum Yum.  N’s sister gave us her cookbook for the holidays and I am quickly falling in love with how simple, yet delicious, her recipes are.

The sauce is, as the recipe title states, made from fresh tomatoes (and other stuff blended in using my Vitamix *swoon*).

As a side, we had my most favorite vegetable……brussel sprouts!  My favorite way to have brussel sprouts is roasted.  Simply coat with olive oil, sprinkle with salt and pepper and roast in oven at about 375-400 degrees for 30-45 minutes (really depends how cooked you like them).  I let them go until some of them have crispy outer skins.

Voila!  Dinner is served.  On the back of the plate are two dinner rolls from Kroger.  Those cheapie dinner rolls that I loved as a kid (the kind that come like 12 in a plastic bag and you heat them up in the oven)  are totally vegan!

The verdict:  I will most definitely make this again!  It is easy and quick and tastes delicious and warms up well as a leftover.

Visit Home Part Deux

It was Hsauce’s turn to visit his family (I visited mine at the end of last month.)

Hsauce was there to visit and celebrate the opening of his parents’ store, Words and Pictures, which sells out of print and collectible books among other things. If you’re every in Langley, WA, check it out!

He also hiked.

…and of course cooked:
Those are green beans with peanut ginger dressing (we’ve actually made this a couple of times now for friends and it is really, really good) and Hsauce’s own signature Pad Thai dish.

And guess what else he did?!? He went to Mighty-O Donuts in Seattle!!

But you know, he was sweet enough to bring me home some….these were gone pretty soon after he got back home. Yes, they were damn good.

While Hsauce was gone I made (along with some boring meals not worth mentioning), what I’m going to call 5-minute Vietnamese Pho. I used veggie broth, Chinese 5 spice, slivers of fresh Thai hot chili peppers and some squirts of lime juice to make the broth. Then I just piled it on some rice noodles and whatever veggies I had in the fridge. I didn’t have beansprouts so I used some shredded lettuce for a crunch effect. It was good.

And I also tried out this recipe for mac and cheese (originally from PPK, I think). I’m always on the hunt for the best mac and cheese and I think I’ve found it! I didn’t follow the recipe exactly, adding more margarine (Earth Balance!) when I thought it needed it or more or less of other things and it came out just delicious!

Straight from the oven…

On my plate with a side of broccoli. Oh yeah, I also added peas to the mac and cheese.

I think this is my favorite mac and cheese recipe. I made it again for Hsauce when he got back from his trip and yup, still tasty. I like covering it when it’s the oven to help prevent the top from getting too dry. This way, it all stays ooey-gooey and cheesey! Keeps well in the fridge for a couple of days and reheats well.

And yay, new sewing machine!

Vegan food and some schwag

Oh, I’ve been so bad about blogging lately due to late nights at work and little time to cook or do much of anything else to keep my sanity. Today, I finally got a chance to sort of cook/bake and finally make a post. This morning, I made biscuits (from VV) and Hsauce made gravy consisting of olive oil, flour, soymilk, vegetable broth, salt, pepper, thyme and some crumbled Tofurkey Italian sausage.

A couple of other dishes from this week (courtesy of Hsauce!) include spaghetti with homemade tomato sauce complete with Tofurkey Italian sausages, mushrooms, carrots, onions, red bell pepper and fresh basil. Sooo much better than spaghetti made with store bought sauce.

And jerk seitan with coconut rice (from VV).

Also, I recently got some really nice vegan clothing from Herbivore Clothing Company that I absolutely love and wanted to show off! 🙂

I try hard to reduce unnecessary consumerism, but I’ve been eyeing this jacket and hoodie for some time and finally caved in. At least I can feel good that my money is going to a nice vegan company. I also view message items such as these as “passive activism”…it can plant a seed subconsciously and also initiate conversations about veganism!

They both say “herbivore” and in small print on the hoodie, there are also the words “liberate*protect*avenge”. I’m giving the “V” sign for vegan and trying to be punk rock in my new hoodie.