Pasta Week: Mushroom Pasta Veganara.

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Considering how pasta has claimed its very own category on the blog, it contains far too few recipes to live up to such a merit. However, lately I have gathered up a whole bunch of recipes I have been meaning to veganize – with the result of this entire week being a pasta themed one. Expect 3x simple and tasty vegan pastas; starting today with a plantsized take on the classic Carbonara.

It does tire me a little that circa 97% (totally scientifically proven number…) of the vegan pasta recipes around are made on a base of raw cashews. I do not know about you, but I cannot afford that amount of cashews on a regular basis. So instead I have been using plants and plant-alternatives to cream for the bases of these dishes. dsc_0208First things first though; we are to make what takes these dishes that one level higher. Some might think this step is optinal but I will claim it is mandatory. Now of course this might come off as a little contradictory in regards to what I just said about cashews, but this is 90 grams in total and it will last you for quite a while.

We are talking about MinimalistBaker’s Vegan Parmesan Cheese. I cannot believe I have not made this sooner. So simple, yet such a taste bud delight.

→ 90 g raw cashews
→ 3 tbsp nutritional yeast
→ 3/4 tsp salt
→ 1/4 tsp garlic powder

Mix on high speed until fine meal consistency. Store in fridge.

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VEGAN MUSHROOM CARBONARA

→ 1 yellow onion
→ 2-3 cloves of garlic
→ 3 dl cauliflower florets
→ 1,5 dl dairy-free milk of choice, I used soy
→ 1 tbsp nutritional yeast
→ salt + pepper, to taste

→ 600 g mushroom
→ 4 tbsp soy sauce
→ 3 tbsp maple syrup
→ 3 tbsp apple cider vinegar
→ 1 tsp liquid smoke

  1. Slice the mushrooms thin, then marinate in soy sauce, maple syrup, cider vinegar and liquid smoke for at least 30 minutes.
  2. Meanwhile, chop onion and garlic roughly. Fry on medium heat until softened, about 5-7 minutes. Add in cauliflower, soy milk and nutritional yeast and let simmer until cauliflower is tender. Mix sauce in blender until smooth consistency is reached.
  3. Fry mushrooms on medium heat until golden colour. Add in sauce and pasta. Stir to combine. Sprinkle with generously with the “parmesan” and black pepper.

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A new thing I learned while researching for how to compose this dish was the origins of the title alla carbonara; coal-worker style. Supposedly the dish was originally eaten mainly by coal workers and thus the extravagant use of crushed black pepper is to resemble wee coal flakes. Any how, a good carbonara is indeed spotted by freshly ground black peppercorns. Boun appetito!

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2 thoughts on “Pasta Week: Mushroom Pasta Veganara.

  1. Pingback: Pasta Week: Quick & Luxurious Saffron Pasta. | (Chick)peas and understanding.

  2. Pingback: Spaghetti Lentilgnese. | (Chick)peas and understanding.

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