They say you shouldn’t put any cream or milk in your carbonara, and we agree, but nobody said anything about plant-based milk. (Actually, we’re sure that many people have said exactly that—many times.) By using smoky tofu bits as the main meat alternative and creating a sauce from silken tofu flavored with nutritional yeast (for a cheesy component) and kala namak (for an eggy flavor) we tried a risky take on spaghetti carbonara, and it worked. To hell with authenticity, it’s delicious!
Author: Chef M
The crumbly texture makes for an unexpectedly excellent alternative to use in tacos, burritos, or on salads. You can also sprinkle it over your favorite pasta dish to add that extra crunch.
This salad, in one iteration or another, has made an appearance at school more than once over the years. The real secret is the addition of rice “flour” (read: ground rice), which creates something absolutely creamy and slightly textured in the dressing. But the most important thing about the origins of this salad? It’s a precursor to the never-missed Goal4Kids dessert.
A strong flavor Italian pesto sauce with pine seeds.
White sauce made with nuts and oyster mushroom sauce, a rich taste that can be served warm or cool.