#italian vegan

[heavyheavycream]

05 tea party

[everythingwithwasabi]

Cherry Tomato Bruschetta Pasta

[fullcravings]

Vegan Cannoli Cake

[vegan-nom-noms]

30-Minute Herby Meatballs With Creamy Kale Orzo

[morethansalad]

Smoked Garlic Roasted Pepper Pasta (Vegan)

[salvadorbonaparte]

I follow this vegan on letterboxd who almost always includes a "vegan alert" in her reviews and they're usually hilarious but occasionally also incredibly tone deaf as was the case in the Zone of Interest

[internationalveagn]

Spaghetti spinachi-

Inspired by one of the best pay dishes I had at pasta brown in Covent Garden, this spaghetti spinach has quickly become one of my favourite pasta dishes. It’s so easy to make and is sure to impress the fellow pasta lovers in your life.

Ingredients-

200 grams of dried spaghetti

30 grams of pine nuts

2tbspoon of olive oil

2 cloves of garlic

1/2 a jar or 130 grams of sun-dried tomatoes.

2 large handfuls of spinach

1tbspoon of pesto

Salt +pepper

1 tablespoon of dry basil

1 tea spoon of chilli flakes

Instructions -

Start by preparing your spaghetti like usual. Placing around 200 grams dry spaghetti into a pot of salted boiling water and cook following the instructions on your packet.

In the meantime, in another pan heat up 2tbs of olive oil on low to medium heat and lightly toast 30 grams of pine nuts. You want to toast them only for a few minuets, until they go a golden colour. You might hear some popping but don’t worry! This is completely normal by toasting them we are releasing the natural oils present in the pine nuts which enhances the flavour of the dish.

Once you notice some colour appearing on your pine nuts add in 2 cloves of crushed garlic (or more I don’t judge) and stir that in.

We can now add the star of the show! The sun-dried tomatoes. This is my personal favourite part of the dish, so I do go a bit mad and add 1/2 a jar (130g) of them into the pan. Alongside a tablespoon of the oil it’s persevered in.

We are going to cook these off for a minuet or two. Just to let all the flavours in the sun-dried tomatoes blossom and combine with the pine nuts.

After a minuet or two of stirring we can now add 2 large handful of our spinach into the pan and stirring. It may look like a lot in this moment but spinach can be deceptive. These two large handfuls will wilt out of sight in no time.

Once wilted I began to season our sauce with only a bit of salt, pepper, basil and chilli flakes. I also added a large tbs of green pesto after this to enhance the flavour of the pine nuts and basil.

To make the sauce a little saucier, add roughly around 3 tablespoons of that salty pasta water to emulsify your sauce.

The sauce is now done! The only thing left to do is add your drained spagetti to the pan. Giving it a good mix before serving it with freshly cracked black pepper and some fresh basil (if you’re feeling fancy)

[fattributes]

Farinata

[littlebitrecipes]

Air Fryer Roasted Roma Tomatoes Transform ordinary Roma tomatoes into tasty bites of goodness with our air fryer recipe. Get ready for a burst of flavor in every bite!

Recipe => https://littlebitrecipes.com/air-fryer-roasted-roma-tomatoes/

[lightasthesun]

I have nobody to tell about this so I'm making a post about it instead. I've just made lasagna for the first time and I'm genuinely pleased and proud of myself.

It's not like I can't cook but it's just such a huge undertaking (not considering the spoons required for the amount of time spent in the kitchen) and the lasagna sauce is slightly different to the Bolognese sauce I usually make and also I'd never made bechamel sauce before either.

My family doesn't cook with recipes so all I had to go off of were vague memories of my mum making lasagna for my birthday while I watched her and asking questions here and there over the years and my general knowledge.

But everyone who cooks knows, that if there's even one variable of...well let's say I was surprised when it all nicely came together.

[ourrecipebook]

Caramelized Cauliflower Pasta with Caper Butter

Serving: 2-3

Ingredients

200 g of pasta*, I used strozzapreti (gluten-free if needed)

½ large cauliflower, divided into florets

4 baby zucchini (optional), sliced

2 garlic cloves, very finely diced

2-3 tbsp extra virgin olive oil + more to grill vegetables

3 tbsp capers, chopped finely + a few whole to decorate

3 tbsp lemon juice + zest

smoked salt, to taste

black pepper, to taste

mild-heat chilli flakes (I used Turkish pul biber)

2 tsbp of toasted breadcrumbs from crusty white bread**, seasoned with salt

a handful of fresh mint leaves

1 tbsp pine nuts, toasted on a dry pan

Directions

Heat up a griddle pan on the stove (you can also use a BBQ for this or an oven at 400° F / 200° C). Cut cauliflower florets into halves. Brush them with a bit of olive oil and season with smoked salt. Arrange cauliflower pieces cut side down on a hot pan and do not turn over until they caramelize nicely. Then pop them to the other side for a few minutes. They will end up with a bit of a crunch but won’t be raw. Do the same with your zucchini slices (if using). Set aside.

Cook pasta al dente and drain.

In a small bowl, combine chopped capers with 2 tbsp of lemon juice and 1 tbsp of olive oil. Season with salt and pepper and mix well.

Warm up the remaining tablespoon (or two if you don’t mind a bit more oil) of olive oil on a medium size pan. Once warm, add finely diced garlic and let it cook for 1-2 minutes. Make sure you stir it all the time as garlic burns easily, especially when chopped that finely. Turn off the heat and add caper ‘butter’ mixture to the sautéed garlic. Stir well.

Add drained pasta to the pan and mix it around well to coat it in the caper ‘butter’. Add grilled vegetables and mix well.

Serve with a sprinkling of toasted pine nuts, lemon zest, chili flakes, breadcrumbs and fresh mint.

Notes

As this dish isn’t one of those with a large amount of sauce, it is best to use the type of pasta which has fairly large and smooth surface area like: strozzapreti, farfelle, penne, rigatoni or pappardelle.

I made my breadcrumbs by slicing 2 day old crusty bread into very thin slices and then toasting them on a hot griddle pan brushed with a bit of olive oil. I toasted them on both sides until nicely browned, cooled them and then crushed them in a pestle and mortar.

(Source)

[everythingwithwasabi]

Miso Pesto Pasta

[fullcravings]

Easy Small Batch Ciabatta

[vegan-nom-noms]

Homemade Vegan Spinach Ravioli

[morethansalad]

Vegan Pistachio Macarons

[unopenablebox]

congratulate me it's the 6 year anniversary of the time i apologized to 🌸 for wronging them by having experienced a desire to kiss them