My new cookbook, The Vegan ABCs Cookbook, is coming out on June 1st! It’s a fun introduction to 26 all-star ingredients – from A to Z – get it? The ABCs! Each chapter focuses on one ingredient with nutrition info, fun facts, how-tos and answers to your FAQs. I curated the list of ingredients, not just because they are vegan, but because they are awesome. Guess what Y is for?
Y is for yogurt!
Yogurt is really healthy. It’s rich in protein, fiber and vitamins. And, live active cultures are good for gut health and good digestion. Vegan yogurt has come a long way in the last decade and comes in all kinds of formulations. It’s made from every plant-based milk you can think of—coconut, cashew, almond, oat and soy—as well as pea protein, cassava root and pili nuts.
Yogurt is featured in several recipes in my new book including an upside down cake, stroganoff and flatbread (one of my favorite recipes I’ve ever created!)
But you can get started using yogurt in your cooking now. Try this spring pasta dish featuring shallots, peas and asparagus. It is so light and creamy and delicious!
Order The Vegan ABCs Cookbook today!
Creamy Spring Pasta
- 2 servings uncooked pasta
- 1 tablespoon olive oil
- 1 clove garlic, pressed
- 2 shallots, thinly sliced
- 1 cup vegan white wine
- 12 asparagus spears, cut into 1/2" pieces
- 1 cup frozen peas
- 1/2 cup vegan yogurt
- Pinch of salt
Get the pasta going.
Heat the oil in a pan with sides over low heat. Add the garlic and shallots and a pinch of salt. Cook until the shallots are translucent and the garlic is fragrant, about 5 minutes.
Deglaze the pan with the wine. Cook until the wine has mostly evaporated.
Add the asparagus and peas. Cook until the asparagus and peas are bright green.
Add the yogurt and mix into the vegetables. Add some pasta water to thin it out.
Add the pasta to the vegetables and use tongs to toss around to coat the noodles.
Serve and enjoy!