I have a difficult time using commercial foods with my food intolerances. Over the years I have discovered shortcuts and simple recipes that are every bit as good as their dairy counterpart. This is an excellent Carbonara substitute, however I do warn those who are looking for a milk alternative with that milky taste that this is far from it.
Ingredients:
Bacon rashes
1 cup soy milk
1 teaspoon Tahini
2-3 cloves of Garlic
Cornflour
Cooked Pasta
Preparation: Peel and crush the garlic. Dice the Bacon rashes. Heat the Garlic at a low temperature. Bring the pan to a med-high heat and begin the fry the diced bacon. As the bacon browns mix in a little cornflour - not too much as this is the thickening agent for the sauce. Stir in the Soy Milk and Tahini. It is important this is done over a low heat as soy milk curdles easily. After a few minutes if the sauce is not yet thick enough, add more cornflour and allow the sauce to thicken. Strip through cooked pasta.
No comments:
Post a Comment