Hey there–I’ve missed you all! Sorry for the long hiatus, and many thanks to Miss Eva for holding down the fort. Where have I been? Criss-crossing the country on a job hunt, and finishing my dissertation. I’m starting to get my feet back on the ground after all of that though, and I have something I’d like to share.
Up today is a semolina dumpling called gnocchi alla romana. I made it for my husband this week, in celebration of our anniversary. It tastes absolutely sinful, and if I hadn’t made it myself, I would never have believed it was vegan. The dish gets its twinkle from the contrast of textures: crisp edges, chewy crust, and ultra-creamy interior. This is the best comfort food you’ve never tasted.
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I have two dishes I order when I go to Olive Garden. Why do I go to Olive Garden, you ask? The breadsticks. I love breadsticks. In high school I used to eat them for lunch. In my head breadsticks are a perfectly normal meal. But this post isn’t about breadsticks. It is about fettucini alfredo, one of the two dishes I get at Olive Garden. I love the creamy goodness of alfredo sauce. But I do not love the 1200 calories and 75g of fat that go along with it. Actually, I will probably never order that again, yikes.
This week I found myself wanting to replicate the creamy goodness of an alfredo, but without the decadence and without the dairy. I was inspired by a recipe I saw on Veganize It…Don’t Criticize It! to use roasted eggplant as the base, but imagined the recipe with the tangy goodness of sun-dried tomatoes. The resulting recipe is certainly not your traditional alfredo, but a creamy, richly flavored vegan delight. The best part about it? You wouldn’t even know you were eating fruit (cause, you know, eggplant and tomatoes are technically fruits) with every scrumptious forkful! Only, I love eating fresh fruits and veggies… so this isn’t necessarily a bonus for me. (more…)
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