#97 The Case of Spaghetti Low Carbonara Footprint and What it's Like to be the Sidekick in an Amateur Sleuthing Duo

enough spaghetti for four people (I have a bright yellow spaghetti measure, do you?)
3 cloves garlic, minced
1/2 teaspoon rosemary
1 tablespoon olive oil
3 eggs
1/2 cup Parmesan, grated
salt
pepper
1/2 cup simulated bacon chips (or 1/2 that amount if using simulated bacon bits or 1 Tofurky Italian-style Tofu Sausage with Sun Dried Tomatoes minced in a blender)
2 tablespoons chopped fresh parsley

Cook the spaghetti.

Whisk together the eggs, Parmesan, salt and pepper to taste.

Just before the pasta is al dente, sauté the garlic and rosemary in the olive oil.

Drain the pasta (saving 1/4 cup pasta water) and toss it in the fragrant oil.

Whisk the reserved hot pasta water into the egg mixture.

Toss with the spaghetti until the sauce thickens.

Mix in the simulated bacon chips.

Check seasoning then plate and sprinkle with the parsley.

Serves 4.

PS I know I'm going to make my vegan version from now on. I simply substitute egg style liquid for the eggs. My Simply Eggless equivalent for 3 eggs is 3/4 cup. Plus I substitute Pine Nut Parmesan for the Parmesan.

PPS "What it's Like to be the Sidekick in an Amateur Sleuthing Duo" is on Dru's Book Musings. Click on the screenshot below.

♥ Becki

Comments

#39 The Case of Yogurt and Honey Ranch Salad Dressing and Dip

H ow to make a traditional tossed salad your own? Use the freshest greens, the crispest cucumbers, the most succulent tomatoes, and MAKE YOUR OWN DRESSING! Yogurt and Honey Ranch Salad Dressing and Dip 1/2 cup 2% yogurt (or vegan yogurt) 70g (about 1/2 cup) feta, chopped (or vegan feta) 1/3 cup light mayonnaise (or vegan mayo) 1/8 teaspoon garlic powder salt pepper honey (or agave syrup) Blend together all the ingredients, including salt, pepper and honey to taste. Thin with water if needed for that perfect pour. Serves 3-4. ♥ Becki

Welcome Foodies!

Wonderful to meet YOU ! At Vegetarian Detective, I share with you some of my favourite veggie, vegan and raw recipes. I know you’ve noticed that eating meat-free is a popular trend everywhere. Even going veggie just once a week. There are many reasons why. This is how. You're also invited to get to know me (Cynthia's favourite character) better by reading the mystery novels I'm in: A Purse to Die For and A Killer Necklace . Yours, Becki Green (Vegetarian Detective)

#110 The Case of Poutine

" P outine is a typical Canadian dish (originally from Quebec ), made with French fries , topped with brown gravy and curd cheese ."— Wikipedia N utritionists worldwide may be screaming in horror that poutine has captured the world by storm but, proud Canadian that I am, I'm shouting, "Yippee!" To be sure, vegetarians are reputed to eat more along the lines of tofu, broccoli and brown rice but an occasional poutine won't kill us. In fact, fast-food poutine makes quite a comforting indulgence! Did you know that poutine gravy, which is generally made from a mix, is vegetarian? Valerie of McCormick Canada Inc. confirmed to me by phone that Club House Brown Gravy Mix contains no meat products. Silly to write out a recipe. All you do is sprinkle French fries with cheese curds then pour brown gravy over top. For a vegan version, crumble vegan feta on French fries then pour vegan brown gravy over top (Bisto Instant Gravy...

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