We’re in those “Lazy, Hazy, Crazy Days of Summer” and although we welcome the heat, it often leaves us drinking more and wanting to eat light. The two recipes featured this month are on the lighter side, but still satisfying.
I first fell in love with lemon pasta after trying a chilled version with tomatoes at my local deli. This warm version of the recipe is a beautiful dish that can be enjoyed for lunch or elegant supper. For a simple pasta dish using only a couple ingredients, it’s bursting with flavor and very gratifying. The Mediterranean sandwich complements the pasta well or serves nicely as hors d’oeuvres. It hits the spot when you’re craving a snack and is packed with nutrients.
Although, plant-based eating isn’t new, many of the products that have come on the market in the past five years have revolutionized vegan eating and the market continues to grow. If you’re interested exploring this culinary world, I highly recommend taking advantage of the delicious vegan cheese/meat options available. They help with transitioning and are very enjoyable. There are degrees of vegan eating and not all vegans eat the same. The good news… You have many options.
Every *Substitute I recommend meets my Triple A Standard, which means it’s 1. Appetizing 2. Available nationwide 3. Affordable.
If you can’t find the recommended Substitute at your store…Ask.
Sometimes it’s a matter of locating which depts. carry the products where you shop, it varies store to store.
Asking is legit because stores constantly move their inventory around.
Asking also states customer interest in buying plant-based products.
Stores want your business and are interested in what you Acquire.
If you’re familiar with plant-based products and have found items you love and prefer… and it works for the ingredient in the recipe, feel free to use your product of choice. Please note that not all plant-based/vegan products are created equal and the ones I have recommended will ensure that you have a culinary experience that is pleasing to the palate.
Let’s get acquainted with the delicious substitutes we’re using for these recipes.
Substitutes are the plant-based products we’ll be using instead of the animal-based products traditionally used. The substitutes listed here are both plant-based and gluten free. *Indicates organic.
| BRAND | PRODUCT | WHERE TO FIND IT |
| Kelly’s | Breadcrumbs & Nutritional Yeast | https://kellyscroutons.com |
| Bragg | Nutritional Yeast | Spice or baking section |
| *TINKYADA & *Jovial |
Brown Rice Spaghetti Noodles |
Pasta aisle or gluten-free section |
| VIOLIFE | Non-dairy Parmesan Cheese | Refrigerated section |
| *Miyoko’s | Non-dairy Butter | Refrigerated section |
| Follow Your Heart | Non-dairy feta cheese | Refrigerated section |
Did You Know:
Nutritional Yeast is great to thicken soups and makes everything taste cheesy. It’s an essential for your pantry as it’s a complete protein, offers fiber, contains beta glucan that can lower cholesterol, fortified with vitamins, & MSG free. You’ll reach for it over and over as it’s frequently used in vegan recipes. I also reach for it as the final seasoning to sprinkle on my plate instead of salt & pepper.
Bucatini pasta is a thicker spaghetti noodle with a nice bite. I’ve found an organic product but unable to find a gluten-free version. If you want a thicker gluten-free noodle, try using Jovial fettuccine for this recipe.