An Italian Night with Delectables with Dan: Garlic & Olive Oil Vermicelli

Going Vegan has really helped me to explore foods that I never would have otherwise. I was really stuck in a food rut. Always the same boring things, too picky and really scared to try new recipes and ideas. I'm working on getting over it, starting with eggplant, okra and trying to spices in dishes. My biggest issue with going vegan was the cheese. A lot of people say that. "I'd go vegan if it wasn't for the cheese!" I was the same way. I don't eat cheese in the same way that I used to, mainly because I've kinda lost the taste for sitting down too much on cheese and crackers; for me, vegan cheese doesn't offer that same sort of satisfaction, but many of the vegan cheese and other subs are great in dishes! Growing up, we made a lot of Italian dishes; mum was proud of her Italian blood and let everybody know it, so when I went vegan I wondered how I'd be able to make some of my favourite childhood dishes fit into my new diet without losing the flavour that I loved. It was a lot easier than I thought it would be. (So far, anyway, there are a few things that I haven't tried to re-create as a vegan version, but we'll see as the year progresses.) 

Tonight we'll be making one of my favourites Garlic & Olive Oil Vermicelli! Some people like to add broccoli to it and simply call it ziti and broccoli or and broccoli. Some people like to add baked chicken or a chicken cutlet fried in olive oil with it. Some people add meatballs. Tonight, I'll be pairing it was some tasty vegan meatballs and broccoli! I've also paired it with a nice salad and some ultra cheesy garlic bread. 

Slurp on This Noodle 

1 pound of fettuccini noodles (or you can use spaghetti if you want)

low sodium salt 

5 tbsp extra-virgin olive oil

10 minced garlic cloves
1 tsp red pepper flakes 

1 tsp lemon juice 

1 tsp parsley

1 tsp oregano

1 tsp basil

1/4c. vegan parmesan cheese 

2 tbsp nutritional yeast 

a sprinkling of vegan mozzarella cheese (if desired) 

In a large pot, bring water to a boil, add a pinch of salt and break the fettuccini noodles or spaghetti noodles in half before adding to the pot. Stir often and cook until the noodles are al dente. While the noodles are cooking, in a deep skillet or frying pan, heat 3 tablespoons of the olive oil,  half of the garlic, the red pepper flakes, a pinch of salt and the Italian seasonings. Continue to stir over low heat until the garlic begins to sizzle. The garlic should become sticky. When your pasta is done cooking, drain and set to the side two tablespoons of the cooking water. Once the garlic is cooked (it will start to smell amazing.) add in two tablespoons of the water you used to boil the pasta in, the rest of the olive oil, the lemon juice and pasta. Mix well. Some people like to do this in a separate bowl, but I don't. Makes more dishes. Remove from heat and stir in the vegan parmesan, nutritional yeast and if you desire the vegan mozzarella. Serve hot. I like to top it with a little bit of extra seasoning, it's all about presentation (not to mention taste) with me.

Why Nutritional Yeast? 

Simple. It helps make the parmesan a little cheesier. It adds a little bit more depth to the flavour and the overall texture of the dish. You may be asking what the hell is it? It' a golden flake or powdered that is deactivated yeast. It's a great source of complex B vitamins, in addition to other important minerals and vitamins. Its a great source of protein, fibre and all nine amino acids that our bodies cannot produce. You can get it both as fortified and unfortified; the fortified is the best one providing more iron and higher amounts of other vitamins.  It has a cheesey flavour which adds to the flavour of dishes made with cheese. It's very popular with vegans, vegetarians and those who don't or can't consume cheese. Do note that nutritional yeast is not the same as yeast extract and the two cannot be substituted for each other. It's generally gluten-free as well. 

Some studies note that nutritional yeast may help prevent oxidative damage, lower cholesterol and boost the body's natural immune defences.

While your noodles are noodling and your garlic is cooking up nice, in a small saucepan, pour in some water and about 2 cups of fresh (or frozen) broccoli to cook. If you are pairing it with vegan meatballs you can cook them up now, using your own preference or doing the vegan chicken, you can do that now. It may take a little bit more time with the chicken tenders, depending on how you are cooking them, so factor that in when preparing your meal.

Cheese Me, Vegan Daddy 

If you don't want to use a loaf of bread, you can use a small sandwich roll like I did for it. Or if you're wanting to make smaller servings, once the cheese has melted break the sandwich rolls in half and serve each with the main. Nothing wrong with that! 

1-2 tsp vegan butter 

1 tbsp nutritional yeast 

1/4 c. mozzarella cheese 

1 tsp garlic salt

1 tsp basil 

In a small bowl mix together the vegan butter and garlic salt. Split the bread or roll down the middle. Evenly spread the garlic butter mixture over the inside of the roll or bread. Sprinkle the nutritional yeast on top of the garlic butter. Evenly sprinkle the mozzarella cheese over it and top with the basil. Put into bake for about 5-8 minutes or until the cheese is melted.  

Serves great with a salad too. This should serve 4 people, depending on your portion sizes. I'm really enjoying doing a full meal spread type blog, so I think I'm going to do a few more of them in the future. What do you guys think?