VEGAN CARBONARA | RECIPE?! EP #19 (hot for food)

VEGAN CARBONARA | RECIPE?! EP #19 (hot for food)



Perfect do not rinse. Oh my God!

And all my pasta’s in the sink!
Hey y’all it’s Lauren from hot for food duh, okay? Guess what we’re doing today
Recipe??? It’s been a while, but I’m feeling inspired
This is the segment where I
Have no clue what I’m doing
I literally just turn on the camera
and then I’m going to go through my fridge and my pantry and pull out some stuff get inspired to make something and
Something I’ve never made from scratch
Don’t know what I’m doing
and this is the whole recipe development process from start to finish and
Hopefully and more often than not we get a pretty tasty dish on our hands, so I’m real excited
I’ve been wanting to just cook on the fly for a while and
Let’s just go to the fridge
Now for me, this pretty slim pickins
usually the fridge is bursting with stuff
I feel like I always pull this out, but I always have spinach
I have these from when we were doing the zucchini corn Fritters corn zucchini Fritters, so I should probably use up the zucchini
yes, a
piece of a sweet potato I have…
have a — I
Have a little bit of coconut milk
Left over from something I made. I do have to use these because look at this one. It’s getting awfully wrinkly
Mmm. I don’t know nothing else in here
Speaking to me. I have this is like.. oh that’s–
Hmm
Okay, so the inspo is zucchini. zucchini zucchini zucchini um
well actually
You guys saw that I just went to italy and in italy I saw these long
motherfucking zucchinis
That were like real long. They were like, I am not even exaggerating, they were like from the fridge to the end of this counter
they were like the longest thinnest zucchini I’ve ever seen and
I’ve never seen them before except in italy and everywhere they use them to make
sauces and stuff and a couple of times John
And I actually ate pastas that were vegan and the sauce base was a cream zucchini sauce. sauwce
so so that’s what we’re going to do because
because if I can make a sauce out of these
And we’ve really hit next level hot for food here, but because this skin is not really looking too hot
I am gonna peel it and then we’ll have a nice white sauce instead of a green sauce
But you could probably cook this with the skin on and then have a green sauce
Maybe add basil and make it more of like a pesto cream
But I’m going to try and keep this like white
I’m just going to eat cucumbers because they really should get eaten
All right, we’re going to peel these the zucchinis. Now this this is just where I put all my food scraps
This isn’t really anything exciting
Peeler’s kind of crappy
So I guess you know
I’m making a pasta because that’s what we ate the zucchini cream Sauce on
And while the pastas we had in italy were very good
There’s like 50 things I would have changed about them. So that’s what we can do today
is this turning you on?
Okay, so we’re not making a raw zucchini cream sauce. you have to cook the zucchini
Mainly to get a lot of the moisture out of it
Get your pan going
Get it on a medium-high, so this is not to be perfect since we are going to blend it
Just cut this relatively all the same size so that it cooks evenly
now add some olive oil to your pan
just a little bit
and saute this — add some salt – okay, so
Just going to take a bit. I’m thinking like okay
Let’s see what kind of pasta have cuz I don’t even know I don’t think it’s a Soba noodle thing I
Think it’s more of yeah like a spaghetti
Methinks we’re also going to need to the nutritional yeast?
Just don’t know what kind of pasta. This is going to be
like
Can’t just be a cream sauce I guess we could add garlic
And then we can blend that all up – we want to cook the garlic down. Maybe some onion, I don’t know
I’m going to do a lot of garlic like Maybe three or four cloves
Because it’s pasta and it’s Italian. We’re doing an Italian inspired Dish
You all know this you all know how to do this
Now because we are blending it anyway, you don’t really need to mince this you can just chop the clove in half
What the heck five cloves?
Don’t stir this too much you want to get some little bit of browning happening
I think you don’t really want them to just steam in there
So one of the pastas we had in italy we had vegan
Carbonara if you watch the vlog I get very excited about it
but then we’re kind of disappointed because it wasn’t really a carbonara because they put freaking curry powder in it and
As far as I know carbonara is not a curry pasta
It was still good, but it was not a true carbonara a true carbonara has egg. Yolk in it
creamy full of Parmesan cheese and bacon
So you’re looking at creamy Smoky tangy cheesy?
Pretty creamy no curry taste, so I would be pretty stoked to recreate that with this
Sauce base because we can’t add obviously an egg yolk
but I think we can recreate like the texture the creaminess and the mouthfeel of an
Egg-based sauce right or at least I’m praying I can do that. So let’s go for that. Let’s go for a vegan Carbonara
we’re going to need some type of Bacon like Smoky things and
for that, I do have a little
Thing in the fridge that I got in italy we haven’t used these yet
But we have some sausage [said funnily]
This is classical Chorizo, so it’s a bit spicy
This is ham like sausage. So that would be like bacon and this one is Mediterranean
Spicy Mediterranean
either Ham or Mediterranean, not this chorizo
Oh, and we also have, now I know this might be cheating cause I’m using all these products you can’t find but we have some hard parm
We can shave
We may not need this we may just garnish with this because the sauce itself is going to be the-
The like sort of cheese sauce so ham it says like ham sausage
It is wheat protein and I think if we crumble it up and saute it make it like bacon bits
So they packaged this thing just like a– Oh, it’s not going to look nice, but just bear with me.
Okay, everything in this video looks sexual as it should
This looks disgusting, but I bet you it’s going to be good in the pasta.
Oh my God
That’s gonna be good when we brown it up. Okay, rather than crumble it. Let’s cut it like it is pancetta
pan-cetta, Pancetta
Okay, so people right now are probably gonna be like that’s not vegan you’re using real meat
Just looks it
Just looks kind of– I mean I guess it doesn’t look real because it looks processed, but oh damnit. what they’re dealing with the hell is that in there
meat within meat
for this if you don’t want to use a product
You could use
Tofu and
Make our tofu bacon crumbles, okay. That’s a really good
substitute
which you’ve seen me make in the
Recipe where I made the chicken Caesar wrap just search bacon on the blog and you will get all of the substitutions
But I think because I got this product in italy on my adventures the only appropriate that it go in this recipe
So how many times have I made cream sauces for you many a times?
I don’t know what I’m going to add, but we are going to add a little bit of nutritional
yeast not going to add too much because sometimes
Less is more. I was just contemplating moving away from using lemon juice
to use pickle brine, so I’m just just sampling to pickle brine
Because it’s sour and garlicky. It’s not dill life or anything. I feel like it could work as the acid in there
Let’s just start with two tablespoons
We’re going to add a little bit of almond milk. Maybe a third of a cup. We’re going to add black pepper
Which we’ll also add a lot more when we actually toss it with the pasta
So now that I have this black salt. I’ve been using it quite a bit remember I did the breakfast lasagna?
I’m going to go with half a teaspoon okay, so the pan’s at a medium-high
We’re going to throw this
So-called Vegan ham and we’re going to brown it and while that’s browning. We’re going to blend up this sauce
Okay, so this stuff is
Not really browning a whole lot
It’ smells smoky
It’s gonna to give us what we want, but I’m going to add a little bit of smoked Paprika so like a quarter teaspoon
even less really
One thing, I don’t know if we need a thickener like a tapioca
Did I just nail that on the first try? I’m gonna run it a little longer cause I’m feeling the texture of the zucchini in there?
Just didn’t process it long enough. It’s great
I’m going to do one more tablespoon of nutritional yeast and I think we could even like we could go a little
heavy on this black salt which the black salt’s salty
Just don’t want to go overly salty. So maybe it’s like — what did I already add?. I did half a teaspoon
I think it’s like three quarters of a teaspoon
I’m going to do a little bit more pickle juice
It seems weird, but when you’re vegan, you just got to do what you got to do. This is like going to be Carbonara for two
You me and you and you
Oh, we’re boiling over here perfect
200 grams of spaghetti, that’s good for two
And really Carbonara doesn’t have other veggies in it
So I’m not going to use the leeks or the spinach and all the stuff I had before
Don’t over cook the pasta just al dente
So I think all we really need to do is toss the noodles in the sauce
I mean, I don’t even think we need to cook this sauce anymore, so let’s just
Let’s just put that in
and put this in oh
snap
Keep it on low heat and give it a good oh my god. Oh my God is this not carbonara
people
What’s going on?
Whoa, we got it. We got it. I’m just showing the Italians how it’s done over here
Now you got to add a lot more pepper to this that seemed to be the key seeing in all of the regular recipes on
The internet. pepper pepper. I mean that was the perfect amount of sauce the perfect amount of pasta
I’m really good at doing that. I don’t know how I do that. I always have the exact amount of everything I need
That’s a skill you just got to keep cooking and you’ll figure it out. Okay. I think that’s it
I think we plate now and we eat because I am so over this kitchen
Well, there’s the Vegan Carbonara Pasta which I think looks
ethically
delicious and
Exactly like the Google image search I did
I’m so excited it smells amazing
This is better than the carbonara I had in that restaurant in Italy
tasting it at all
It’s really good. It’s so good
Granted I don’t think I’ve ever had a real carbonara, so I don’t know
But it’s really good
Everything’s nice, and Subtle like it’s not overwhelmingly
Smoky from the from the smoked Paprika or from the pepper
Take the right amount of pepper
right amount of tang for like that cheesiness and sharpness
Okay, well
That’s another successful
“Recipes?”
and I
Think I kept track of it well enough that I’ve documented it and posted it to the blog so it’s linked below
Go get the recipe try it out
Let me know any modifications you make
what you use for your
Pancetta substitute and how it turns out, but this is fantastic
Hmm
Okay
Hope you learned a thing or two or learned what not to do like dump your pasta in the sink
I’m here every Wednesday subscribe
We do “Recipe?” from time to time and I’m on social Media at Hopper Foods at Lauren Toyota
I post my own blogs and Whatnot more vegan content on my personal channel
So follow along subscribe to that channel as well cuz I also post there every Wednesday
and
I’m going to carb-load
Ciao


VEGAN CARBONARA | RECIPE?! EP #19 (hot for food)


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