These beautiful zucchini blossoms are easy and quick to make, perfect as a snack, appetizer, or side dish.
The almond ricotta, besides being vegan, has a lovely tang that goes beautiful with the herbs and the delicate blossoms.
This the real vegan carbonara made by a real Italian.
I have always loved carbonara, and ate it a lot when I still ate meat. So when I ventured into looking for “the real deal” I knew what I was looking for, and I knew what the carbonara had to feel, smell, and taste like.
I was lucky to have access to an amazing (and fairly healthy / minimally processed vegan bacon), but it’s really all in the sauce.
Let’s start!
This is a rerun of Instagram to Table from June 8th.
This dish is one that my grandmother used to make all the time. It’s a summer classic that can be either an appetizer or an entrée, maybe accompanied by a salad and good bread.
It has it all, it’s tasty, comforting, fresh and sexy. I love it, and it happens to be very easy to make.
This is a rerun of Instagram to Table from May 18th, 2020.
We made amaretto tiramisù and also pasteurized the eggs.
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