"October is Vegetarian Awareness Month, and as a flavorful introduction to this plant-based lifestyle, I tested a three-course vegan meal that sings the plant milk's praises. Beyond its many nutritional benefits, coconut milk adds a subtle sweetness to cooking, making it the star of any dish. October to December is also peak season for coconut, so it's the throughline for the pasta dinner that starts with a spicy tom yum salad and concludes with no-bake coconut-chocolate doughnuts for dessert."
"When I had the first bite, I knew immediately that I would be getting seconds and maybe thirds. I was enticed. The dish is a Jamaican play on Italian alfredo pasta. Think jerk seasoning, Scotch bonnet peppers, ginger and thyme. Right away, I wanted to understand how to replicate it in a way that suited my dietary needs as a vegetarian leaning toward veganism who also avoids dairy products."
Rasta pasta is a Jamaican adaptation of Italian alfredo that layers jerk seasoning, Scotch bonnet peppers, ginger and thyme into a creamy sauce. A home cook adapted the dish for vegetarian and vegan diets by replacing dairy with coconut milk, crediting the plant milk for the dish's richness and subtle sweetness. Coconut milk also offers nutritional benefits and peaks from October to December, making it a seasonal centerpiece. A three-course vegan menu paired a spicy tom yum salad, the coconut-based pasta, and no-bake coconut-chocolate doughnuts, highlighting culinary links between Thai and Caribbean cuisines rooted in Indian migration.
Read at Boston Herald
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