Sunday, January 24, 2016


By Katie G.

If I could write a love song to Italian food, I would. Growing up in an Italian household, pasta was basically a food group. So, when I made the switch a clean eating lifestyle, I had to say goodbye to many of the things I was accustomed to eating: prosciutto, pasta, bread, mozzarella, you name it.  I have been on the quest to discover and create Italian dishes that are vegan-friendly, gluten-free, and dairy-free. Phew, do I sound like a cliche or what? Luckily, there are so many delicious alternatives out there. And, with a little creativity and playfulness, you can create meals that taste just as good as the "real thing." Like my Vegan Pasta All'Amatriciana. Which is super-delicious and easy to make. So, as they say in Italy, andiamo!
The Amatriciana is a traditional sauce that originates in Roman province of Lazio and is one of the best-known sauces in Italian cuisine. Its ingredients are simple: guanciale (or pancetta, which is basically bacon), onion, hot pepper, pecorino romano and tomato sauce. So, needless to say, it's not really very vegan-friendly. But, with a few simple substitutions, it can be completely plant-based. And trust me when I say, you won't miss a thing.

Buon Appetito!
Extra Virgin Olive Oil
1 Medium Yellow Onion
1 Package Original Fakin' Bacon Tempeh
1/2-1 Tablespoon Red Pepper Flakes
1 Carton (26 oz) Pomi Chopped Tomatoes
1 Box Gluten-Free Pasta (preferably penne rigate)
Rice Milk Mozzarella to taste

Cooking Instructions:

Step I. The Prep
  • Chop the onion (they can be longer, thinner slices)
  • Measure the hot pepper
  • Cook the Tempeh Bacon in a medium skillet (note: help it cook by adding a little extra virgin olive oil to the pan so it doesn't burn or stick); once done, place the strips on a paper towel to soak the oil
Step II. The Base
  • Coat a large saucepan with olive oil over medium heat
  • Add onions and red pepper flakes; saute until the onions have softened
  • Add the tempeh bacon, breaking it up into bits, and stir until the onions are translucent
  • Add the Pomi tomatoes (yes, the whole carton)
  • Reduce heat and stir; add a pinch of Kosher salt (note: do NOT salt tomato sauce too much as the sauce naturally gets a little saltier as it cooks); let simmer for about 20 minutes
Step III. The Pasta
  • In a large pot, bring water to a boil
  • Once boiling, salt the water to taste 
  • Cook the whole box of pasta until al dente (meaning that the pasta should have a slight firmness in texture)
  • Drain the pasta and add to the simmering saucepan
Step IV: The Garnish
  • Coat the pasta throroughly with sauce
  • Grate rice milk mozzarella and serve; Enjoy

 Serves 4; Approximate Cook/Prep Time: 40-45 minutes

Related Posts Plugin for WordPress, Blogger...