I am largely vegetarian myself, and I simply couldn't live without a regular dose of milk and cheese. But I have noticed quite a few friends who are vegan have limited options when it comes to italian meals. Fresh pasta almost always has egg in it, and
its really hard to come by a pasta dish without any cheese. Their only option is often the aglio olio - I incidentally quite like this but only with a generous sprinkling of parmesan on top! :-)
When I decided to try out vegan recipes for pastas and sauces, I was quite skeptical on how it would turn out. I was wondering if the pasta would have any texture - and if the sauces would taste like bland tomato juice. Well, here's the verdict:
The truth is, pasta without egg is hard to make. Its much harder to get a good dough, and requires a lot more kneading and a lot more physical effort. But it is possible to eventually have a good consistency which can be rolled into quite nice pasta. I
added a splash of green by using some spinach - I thought it would be easier for me to avoid any mix ups while packaging or serving. I think it looks quite attractive, and even more exotic when served on a plate.
The vegan pasta sauce, on the other hand has a wonderful fresh tomato flavour to it, spiked with some chilli and herbs. It blends very well with the pasta, and I have had a few hard core meat eaters and cheese addicts declare that this is by far their
favourite dish!
The zucchini and wasabi soup is vegan too - which may surprise you thanks to its creamy texture.
All in all, I am quite thrilled with the results - and vegan or not, I strongly recommend you try it!
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