When I was testing recipes for the Berkshires Farm Table Cookbook, I frequently had to work on meat, vegetarian, and vegan versions of the same recipe. There is even a recipe in the “Meat” section of that book, collard leaves stuffed with meat, in the fashion of stuffed cabbage, that has a vegan version!
Ever since then, I have been mindful of ways I might adapt a recipe for different dietary needs. Although there are fierce debates over what makes a true pasta all’amatriciana, and I am under no illusions that the vegetarian and vegan versions below would ever be considered such by any Italian, I do think the adaptations I’ve devised here provide a quick and easy and delicious pantry recipe, whether you are cooking for meat-eaters or not. And it can certainly be gluten-free as well with your favorite brand of gluten-free pasta!
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