Vegan Cacio e Pepe

#kvpkitchen My attempt at Alexa Weibel’s Vegan Cacio e Pepe, which was shared by NY Times Cooking. I used Barilla wheat linguini and Cold Mountain mellow white miso.
Vegan Cacio e Pepe

I am amazed by how much umami you can pack into a paste of miso and cashew butter. I didn’t have nutritional yeast. So I used Parmela Creamery shredded nut cheese. It tasted fine. But I missed that Parmesan bite from the “noosh.”

Eating Green

I gave up red meat and chicken for Lent. My meals revolved around vegetables, tofu and seafood.

The Bay Area makes it easy. I thought it was exciting to explore vegetarian and vegan menus in San Francisco and beyond.

At the new Devil’s Slide Trail, we enjoyed a lovely walk and picnic with portobello mushroom sandwiches from Dinosaurs in Pacifica. I adore the vegan mayo on that crusty bread.

I also found plenty of vegetarian recipes to test in our kitchen.
Vegetarian Cooking for Lent