Oh Ikea. How much I love thee. Where else can you buy a new futon and go home with elderflower syrup?! I’ve always wondered what the Swedish must think of Ikea… Anyhoo, I digress. Recently, my friend Mariko Corella told me that Ikea carries a vegan version of caviar. After picking my jaw up off the floor, I immediately dashed over to Ikea to check it out and sure enough it exists and for only $1.99!!! Seriously! $1.99, are you out of your mind!? I immediately picked up 5 jars and made Ina Garten’s recipe for lemon capellini with caviar. I used spaghetti instead of capellini as I love the texture of it much better and I added thinly sliced fried lemons to make it a real party. 🙂 Zak claimed this as his new favorite and has asked me to make this 3 nights in a row. As it’s amazingly easy & light, I had no problems fulfilling this request from the hubby! I hope you all go get your TANGKORN (I will never get used to the product names at Ikea or at least say them without a chuckle) today and try this dish out! 🙂
Time from start to plate: 25 minutes
1 bag of spaghetti (16 oz)
1 stick of butter (Ina’s recipe calls for 2 sticks but I found that half the amount works just fine)
3 lemons (2 to zest & juice for the pasta & 1 to slice very thinly to fry up)
Tangkorn (vegan caviar from Ikea)
1/4 cup of flour
Salt & pepper to taste
This is how we do:
Here is Ina’s original recipe for the pasta. While your water is boiling & your pasta is cooking, you can fry up your lemon slices. Quick tip for cooking pasta – add a lot of salt after the water has started boiling. Adding salt before it’s boiled makes the water take longer to act up! Also, my other domestic hero, Nigella Lawson always says that “the water you cook pasta in should be as salty as the Mediterranean” and I completely agree!
In a small bowl, add your flour, salt, pepper and garlic powder and mix. Coat your thinly sliced lemon slices in the mixture and in a pan, heat up some vegetable oil. Throw your lemon slices & and let them get brown & crispy!
When you’ve put together your pasta & caviar dish, add your crispy lemons and enjoy!
This is a quick & easy but super flavorful pasta that I make when I have little time or am craving something savory with a kick! The ingredients are very simple & basic (hence the “keep it simple” idea) and you can totally add to it like lemon zest or other fresh herbs. Because it’s super simple, there are no exact measurements for the ingredients. Enjoy with a glass of red vino!
Servings: about 6-8 (depends on how much pasta you like as a serving ;))
1 package of spaghetti (16 oz)
4-5 cloves minced or 1-2 tbsp of garlic powder
Crushed red pepper
Handful of fresh parsley, chopped
This is how we do:
Start by cooking your pasta until it’s al dente. Whenever cooking pasta, I always add a a few dashes of salt into the boiling water as it adds flavor to the noodles. I also stir the pasta quite frequently to prevent it from sticking. I used to add oil to the boiling water as I once heard that it helps the pasta from sticking together, but it actually just creates really oily noodles.
Once the pasta is done, drain it but reserve about a 1/4 cup of the water. In the same pot, toss the pasta with the pasta water & olive oil over medium heat and saute. Add more salt, pepper & the garlic and continue sauteing. Add the crushed red pepper a dash at a time (be careful not to add to much of this as it can make your pasta VERY spicy). Turn the heat off and add the fresh parsley and toss everything together some more. Plate & enjoy! 🙂
I came across this VERY easy and super delicious “alfredo” recipe from Vegan Yum Yum by my wonderful and talented friend, Dianna. Vegan Yum Yum is an AMAZING blog/cookbook writer! I have LOVED everything I have ever made from her.
I wanted to somehow incorporate these beautiful mushrooms and chard I just received in my farm box from Farm Fresh To You.
I don’t know how you love to eat your alfredo pasta but I’m not a huge fan of mixing veggies into the sauce. So, I decided to crisp the veggies and place them on top to add some fun texture! Zak has claimed this to be his new favorite….hmmm….I’m starting to wonder how much I can trust him as an actual critic….
Time from start to plate: 40 minutes
Here is the recipe & ingredients list for the alfredo sauce from Vegan Yum Yum.
Ingredients for the crispy toppings:
4-5 stalks of King Trumpet Mushrooms
Salt & pepper
Onion or garlic powder
1 small onion
3 leaves of swiss chard
This is how we do:
Preheat the oven to 250 degrees F. Thinly slice the mushrooms, onions and chard. Drizzle the mushrooms in the olive oil and spread out on a baking sheet. Drizzle the chard with olive oil and spread on a separate baking sheet. Make sure that all of the slices are laying flat. Sprinkle salt and pepper and garlic/onion powder on top. Place in the oven. Keep in there for about 30 minutes but keep an eye it as you don’t want to burn your veggies, just make them crispy. Once crispy and browned, remove from oven. Your mushrooms should come out tasty buttery & according to Zak, like bacon!
In a pan, sprinkle some salt and add olive oil. Sautee the sliced onions at a medium-low heat, stirring often until the slices are browned & soft.
While you’re waiting for your veggies in the oven to brown, you can boil your pasta and make your alfredo sauce. Top with your crispy veggies & serve! Make sure to add tons of black pepper before serving. Mangia mangia! 🙂