It’s a dip! It’s a sandwich spread! It’s a pasta sauce! It’s easy, fast, healthy, vegan, and gluten-free! “It” is my take on white bean-spinach-artichoke dip. I realize there were a number of white bean-spinach-artichoke dip recipes floating around the internet a few years ago, and while I can’t claim mine is superior to all… Read More ›
St. Patrick’s Day is approaching, the day when everyone in America suddenly wants to be just like me – or at least, they want to be Irish! True, Americans have some very odd ideas about what being Irish means. The celebration basically comes down to wearing green, pinching people who don’t wear green, drinking beer,… Read More ›
Is Penne Alla Vodka (also known as “pasta with pink sauce”) American or Italian? Some say of course it’s Italian! Why else would it be served in every chain Italian restaurant? Some insist the recipe was created at Dante, a restaurant in Bologna, Italy. Others say baloney, Penne Alla Vodka is about as Italian as a… Read More ›
Ah, baked spaghetti. One of my family’s favorite “company casseroles.” A cross between spaghetti and lasagna. It’s not only easy and delicious, but you can make it ahead of time. Here is my veganized version.
Growing up, Charlotte, NC was not a very diverse place. We didn’t have many “Eye-talians” living in the city; therefore, we had limited knowledge of Italian food. “Spaghetti” meant thick, soft, overcooked spaghetti noodles with ketchup. (I really wish I was exaggerating about this one, but I’m not. Much.) “Spaghetti Bolognese” meant a little ground… Read More ›
I was so thrilled to find that being vegan didn’t mean giving up creamy pastas forever that, after my first successful creamy pasta attempt (a vegan primavera alfredo sauce) I couldn’t wait to create another pasta dish. A more elegant pasta. An adult pasta. Something light and fresh, with baby asparagus, sauteed mushrooms, capers, and… Read More ›
In the days when I was vegetarian – but not yet vegan – one of my favorite quick meals was alfredo primavera sauce over pasta. I’d take a refrigerated container of light alfredo sauce, dilute it a bit with milk and lemon juice, and add a cupful or two of whatever vegetables I had on… Read More ›
I absolutely love this dish because: (a) I LOVE olives. (b) It’s sooo simple. (c) It’s a “pantry dish” – which means, all the items required are usually stockpiled in my pantry. If I come home late from work and have NOTHING fresh in my fridge – I can still throw this pasta together! (d)… Read More ›