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“It’s all about the flavor!”
beams the formerCupcake Warscontestant.
What you won’t find at the cute-casual cafe is cholesterol, since animal-free foods contain none.
you’re free to have your cake and eat it, too!
And forget being reduced to rabbit food.
That’s the age-old myth surrounding meatless cuisine.
She claims the latter “has come to my craving rescue all too many times!”
She adds, “Spaghetti and Meatballs is without a doubt one ofmyfavorite things in the universe.
Try [eating vegan] once in a while to get started.
See if you like it and don’t get caught up in labels.”
Serves 46
INGREDIENTS
Meatballs:
2 tbsp.
olive oil
1 onion, finely chopped
8 oz.
dried basil
1 1/2 tsp.
sea salt
1 tsp.
freshly ground black pepper
1/4 tsp.
nutritional yeast flakes
1/2 tbsp.
sea salt
1 tbsp.
Add garlic and cook a few more minutes.
Reserve the skillet for later use.
Pulse until the mixture just comes together.
If necessary, transfer the mixture to a large bowl and mix with your hands.
Season to taste and let cool slightly.
Form the mixture into 1- to 2-inch balls.
Rotate the meatballs in batches with a wooden spoon so they are very well done.
They should be browned on all sides with a nice crust.
Remove meatballs from the pan using a slotted spoon and drain on paper towels.
For pasta:Bring a large pot of salted water to a boil.
Add spaghetti and cook according to package directions.
Drain and return to the pot.
For the sauce:Combine marinara sauce, nondairy milk, and brown sugar in a medium pot.
Stir over medium heat until heated through.
Season with salt and pepper.
Drizzle in maple syrup, and pulse until incorporated.
In a large pot, heat 2 tbsp.
oil over medium high heat, and saute onions until soft.
Season generously with salt, add garlic, and let cook a few more minutes.
Add broth, nondairy milk, and broccoli.
Spoon out a small amount of broccoli florets and reserve.
In batches, transfer the remaining contents of the pot to a blender and puree.
Return pureed soup to the pot and add the reserved broccoli florets.
Over low heat, stir in nutritional yeast until incorporated.
Add lemon juice and season with salt and pepper.
Slice the tops off each sourdough bread; and using a spoon and/or knife, hollow out the inside.
Cut or tear the removed bread into bite-sized chunks and set aside.
Remove from oven and place each bread bowl into a soup bowl.
Ladle the soup into the bread bowl and serve with the bread chunks.
Add linguine and cook according to package directions.
Drain and set aside.
Season generously with salt and pepper.
Toss pasta with pesto.
For an extra touch of color and flavor, top pasta with cherry or sun-dried tomatoes.
Divide pasta among serving bowls and garnish each serving with a basil leaf.
All recipes courtesy of chef Chloe Coscarelli, chef/partner of by CHLOE.
Photo Credit: Photo of Chloe Coscarelli by Mikey Pozarik @ Paperwhite Studio; Recipe photos courtesy of Chloe Coscarelli
