Tag Archives: pasta

Creamy butternut squash faux-risotto

Milos, Greece

Hello Ladies,

The Man and I have been busy bees here in Milos. Lots of wedding planning to do ūüôā

I haven’t been cooking as much as I’d like, but that’s only because the restaurants on the island are so hard to resist!

A couple of days ago I spotted beautiful, first-of-the-season butternut squash. As you know, I’ve tussled with the local squash before¬†but I decided to give it another go. This time, I was inspired by a risotto-like seafood dish the Man and I had in Sifnos¬†that used orzo instead of rice. I choose to make it into a whole food plant-based meal¬†by using butternut squash instead of seafood broth.

Creamy butternut squash faux risotto recipe with orzo - vegan

The result was an ultra-creamy, hearty and fine¬†dish that the Man rated as “restaurant grade” – the highest praise he ever gives out. The recipe isn’t complicated at all, although you may want to get a head start by roasting the butternut squash ahead of time.

Continue reading

Advertisements

Caper and Roquette Tagliatelle

Hello ladies!

I’ve not had pasta in a long time and recently had a craving for it. I was at the farmer’s market and the roquette (arugula) looked beautiful. I thought it would go well with my pasta…and some capers. ūüôā It was delicious. I also got to top it off with some feta with garlic scapes- a speciality from local cheese company Little Qualicum Cheeseworks.

IMG_0208

Continue reading

Vegan carbonara

Barcelona, Spain

Hello Ladies,

As you know, growing up, one of the family’s favorite dishes was Dad’s carbonara (or Nigel’s Cardiac Carbonara as Mom once called it!). It’s hard to resist creamy spaghetti peppered with salty bacon bits and the hint of dry white wine. Nevertheless, I haven’t made Dad’s recipe since I abandoned cow dairy and meat… and I’ve missed it. I promised myself that one day I would veganize his carbonara, and ladies, that day has come.

Vegan carbonara recipe

I’ve been working on perfecting this recipe for some time, the trickiest part was finding an adequate bacon substitute. In the end, I found that tempeh does a fine job. This pasta doesn’t taste exactly like the original (how could it?) but it has most of the same taste markers. I confess to having a Proustian moment when I ate my first bite.

Continue reading

Luscious Linguini with Seafood

Herblay, January 17, 2016

IMG_9492

Hi everyone,

To start the new year off, I thought I’d share a recipe that has become a staple here at home. It’s easy and is as good for a crowd as for a romantic dinner for two. I’ve made it with an assortment of seafood for special occasions (see note at the end) but mostly I make it with humble little cockles that I get fresh from our local market. Cockles are cheap, delicious and easy to deal with!¬†You can use canned baby clams too but you’ll miss the wonderful sound this makes when you serve it up. I adore noisy food!

The recipe I based mine on is from my well-stained, well-loved copy of ¬†Jamie’s Italy by Jamie Oliver. Here goes. Continue reading

Vegan comfort food: creamy roasted butternut squash pasta

Barcelona, Spain Hello Ladies, The Man and I have been in Barcelona for almost 3 months… can you believe it? I’m loving our new city but I still get the itch to travel (what can I say, I like to move around) and am really looking forward to my trip to Paris and Luxembourg next week. In the meantime I’ve been keeping myself very busy with work and my online plant-based cooking course. I’m 60% through and I’m still learning so much – it’s been such a good investment in my cooking skills and my health. One of the great plant-based staples¬†I’ve learned to make is cashew cream. I’d read about it before but I was a little intimidated and not convinced that it would be good. Boy was I wrong. Not only is cashew cream a cinch to make, but it’s absolutely delicious. Since it’s quite neutral in flavor it can be used in a million different ways, with various other ingredients.¬†I’m so relieved that eating¬†plant-based doesn’t equal giving up¬†dishes like carbonara and mac n’ cheese – you just need to adapt them. How cool is that? Thank you cashew cream! Vegan creamy cashew cream butternut squash pasta 1-2 The recipe I want to share with you guys is creamy roasted butternut squash¬†pasta that I made a few weeks ago. The Man adores butternut squash so this was a no brainer. Cashews are quite calorie dense, making this yummy dish a bit of a treat. Here’s how I made it: Continue reading

Recipe for homemade vegetable lasagna

Luxembourg City, Luxembourg

Hello ladies,

I’ve been enjoying my time in Luxembourg City where the Man and I have been helping a friend with her move. After a few hectic days I’ve finally had some time to cook. The apartment where we’re staying is completely blue – I guess the Italian couple that owns the place is keen on supporting la Forza Azzura in new and interesting ways.

Veg lasagna - main photo

I’ve been a little obsessed with vegetarian lasagna since my friend Reta made me one when I went to visit her. I thought it would be complicated but it turns out I was wrong – it’s a little time consuming but super easy to make. Since Reta didn’t sent me her delicious recipe (shame on you Reta!) I had to improvise. Mine is a little different, I only use tomato sauce whereas Reta also added a creamy roux. This recipe is a second, and I think better, version of the vegetable lasagna I made when Thomas was in Paris¬†a month ago.

Continue reading

Linguini with Red Pepper Pesto

Red pepper pesto linguine recipe

Herblay, France

Hi there, Here’s a¬†¬†recipe that I adapted from¬†Pasta Presto¬† by Norman Kolpas many, many years ago. It is a) delicious b) easy and c) cheap. It’s also great¬†for casual entertaining. Make the pesto ahead. Start your dinner with a nice selection of antipasti or an arugula¬†salad and finish with something fluffy and lemony. Serve a full bodied red wine for extra joy. Beth and I had this for dinner the other¬†night without the antipasti or salad and it was just fine. I made a chunky version without the cheese as you can see from the photos. WARNING:if you want do the¬†chunky version,¬†chop or pur√©e the garlic very fine. I didn’t and the local vampires were not pleased. Continue reading

%d bloggers like this: