One of the most vivid memories I have from my early days as a vegan, is a friend of mine asking me how I'd ever make pasta alla carbonara ever again. I remember mentioning tofu and mumbling something about chickpeas instead of the bacon in response, feeling slightly hurt - and puzzled.
Well - here's my glorious come back. Totally satisfying, with all the creamy/chewy qualities a good carbonara should have, completely cruelty free and totally delicious. A true ode to pasta.
Alberto's mum makes the best gnocchi in Italy (we Italians like to exaggerate like that). No really, she does! We were feeling nostalgic so we cooked this little beauty up. It's satisfying, filling, comforting and ridiculously tasty. It reminds us of a dish we used to eat when we went up to the Dolomites for our winter holidays, called "Gnocchi, Panna Rucola e Speck" - the original recipe doesn't call for mushrooms, but we added them in to add some extra tastiness.
Pancakes are one of those things that people generally file in the 'unveganisable' cabinet and forget about. These fluffy little babies require no eggs, no milk, no butter and, most importantly, they're incredibly easy to whisk up in a few minutes for breakfast. This recipe will make about six (really big) or twelve (petite), basically fat free, calcium and fibre rich pancakes. You're welcome!