Tag: pasta

Creamy Mushroom Carbonara – Compassionate Kitchen Crew – cooking class review

Vegan Creamy Mushroom Carbonara

Apologies for my long time absence on here. I am still alive, but I’ve not been too well and as a result I’m probably not going to be as regular updating this little space as I’d like to be. 

A couple of week’s ago, I was invited along to attend the Compassionate Kitchen Crew’s cookery class and what a great evening it was! The Compassionate Kitchen Crew are made up of Becky and Sarah, two beautiful ladies who are doing a great job of making plant-based cooking accessible to those who are either looking to incorporate more plant-based meals into their lives or who are thinking of making the transition to a fully vegan lifestyle.

Vegan Creamy Mushroom Carbonara

Vegan Creamy Mushroom Carbonara

As I drove up the road, I was on the look out for a village hall, but Sarah hosts the class in her beautiful home in Farnham Common, Buckinghamshire. With her family around her, and gorgeous spaniel, you’re soon made to feel very at welcome gathered around their kitchen island. Becky does a great job taking you through the process of cooking a couple of dishes, based around one ingredient. The class I went to focused on cashew nuts, and we were treated to a delicious Creamy Mushroom Carbonara (see recipe below) made with a cashew creamy sauce, and a beautiful Blueberry Cheesecake. Ingredients that might be a bit unusual are explained, and questions are totally encouraged! Class sizes are limited to six, so there is no hiding at the back, and you’ll come away having had a lovely evening, having spent it with some wonderful people, having eaten some delicious food – and got some new recipes up your sleeves to try out in your own kitchen! And a total winner was we were given an extra slice of cheesecake to take home!

Vegan Creamy Mushroom Carbonara

If plant-based eating is all a bit new to you then this is perfect for you! Make sure you book early because classes get full quickly. October classes are looking at Chickpeas, November – Tofu and December – Cranberries. And I’m sure there will be plans for classes in 2018!

Here’s the recipe for the delicious mushroom carbonara. 

Vegan Creamy Mushroom Carbonara

Creamy Mushroom Carbonara
Serves 4 

Mushroom marinade:
1/3 cup tamari
2 tbsp maple syrup
2 tbsp apple cider vinegar
2 tbsp olive oil
1 tspn liquid smoke
4 large flat mushrooms (sliced)

Cream sauce:
2 tbsp olive oil
4 cloves garlic (crushed)
1 cup cashews (soaked)
1 cup plant milk
1 cup silken tofu
1/4 cup nutritional yeast

1 cup of frozen peas
400g pasta
Rocket
Vegan parmesan

  • Combine all marinade ingredients in a bowl and coat the sliced mushrooms
  • Tip bowl contents into a wok and fry (no need for oil)
  • Take out and set aside for later
  • Blend soaked cashews, milk, tofu and nutritional yeast in a food processor
  • Heat the oil in the wok and add the crushed garlic, fry gently so as not to burn the garlic
  • Add the creamy mixture and stir in with the garlic oil
  • Add the cooked pasta and stir in well in coat the pasta in the sauce
  • Add in the peas and mushrooms and stir for 3-4 minutes until peas are cooked through
  • Serve with rocket leaves and grated vegan parmesan.

Enjoy!

Veronica x

 

Pasta alla Trapanese [vegan]

Pasata alla Trapanese

A couple of years ago my boyfriend and I went on holiday travelling around Italy for a couple of weeks – it was pretty awesome. We went to Rome, Naples, Sorrento and then took a night ferry over to Sicily. I ate A LOT of pizza and serious amounts of tomato pasta, there wasn’t too many vegan options, but it didn’t matter because pizza and pasta are fine by me! When we got to Sicily, their speciality took a seriously good turn – Pasta alla Trapanese. It’s basically tomato almond pesto and tastes so good.

Occasionally I buy the expensive pasta in the supermarket, because it reminds me of that holiday. 

Pasta alla Trapanese

Pasta alla Trapanese [vegan]
Serves 2

140g pasta
50g almonds
250g cherry tomatoes
2 garlic cloves
1 tbsp olive oil
Salt and pepper
Handful of basil

  • Blanche the almonds in boiling water for a few minutes. Cool and peel as much of the skin off as you can.
  • Bring a pan of water to the boil and add the pasta and cook for 10 minutes.
  • Meanwhile, in a food processor, blitz the almonds, along with the garlic. Add the cherry tomatoes and blitz together for a few seconds, you don’t want it to go to watery. Stir through the olive oil and season with plenty of salt and pepper.
  • Once the pasta is cooked, drain the water and add the tomato almond pesto and make sure the pasta is coated.
  • Serve with the basil leaves.

Enjoy!

Veronica x