Chickpea and macaroni stew
Since I used a good amount of aquafaba in my chocolate mud cake, I needed to find something to do with the actual chickpeas! Haha. And wouldn't you know that the very same day I found some old, handwritten recipes in my mom's handwriting, for a chickpea stew with tomatoes and elbow macaroni - and it was vegan?!?!
"Elbow macaroni, Garbanzo bean and Tomato stew" she called it - not the world's catchiest name, mom, if you're reading from up there. (By the way, chickpeas are one of those ...
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Vegan Flying Jacob
It's been a while since I shared a planticized version of any classic Swedish dishes, and I thought it was about time to do it again. So buckle your seatbelts and hold onto your hats, because here comes some culinary craziness, called Flying Jacob!
I've been trying to figure out just how Ove Jacobsson, the man credited with creating this casserole, decided upon the ingredients you see in the photo above. (Note: Ove wasn't veggie so he used chicken and bacon - two ingredients that we, ...
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Zucchini pasta alla Puttanesca
Ok, now this is probably going to come as a surprise to some people, but did you know that puttanesca literally means prostitute in Italian!? Thus, "alla puttanesca" means "whore's pasta" - shocking, I know!
The dish, however, is actually just a bunch of leftovers from the Italian kitchen - like Bubble and Squeak in England, Pytt i panna in Sweden or good ole Hash in the United States. According to one story, some diners entered a restaurant on the Island of Ischia just as it was about ...
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Cashew ricotta and spinach cannelloni
When we think of Italian food, many of us think pasta (or yes, pizza, of course!). At first, you might not think that pasta would be an issue in a plant-based diet, but that isn't really the case. While normal, dry pasta is almost always 100% plant-based, fresh pasta contains eggs. I know a lot of people consider fresh pasta to be superior, but in many dishes that doesn't really need to the case, and well, dry pasta is a whole lot cheaper!
As a kid, I always loved ravioli. Ah, man it ...
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