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This Thousand Pea Pasta Was A Best Seller At My Deli

Byamazingfoodstv


This was one of the best sellers at my old deli.
Served hot or cold. It’s a great salad, side or main meal on its own. Or top with grill tofu, mushroom steaks, tempeh or whatever you fancy.

V-Bacon, Thousand Pea Pasta Salad

1 Baby Shells or pasta of choice (standard retail box) 8oz Gluten Free chickpea pasta was used here.
1 Package V Bacon, diced (or make your own recipes in Wicked Healthy Cookbook)
1 Onion, diced
4 garlic cloves, minced
1 Smaller bag frozen peas
Handful of pitted kalamata olives, chopped
1 -2 Tablespoons small capers
1 bunch parsley, picked and chopped
¾ cup v mayo or plain unsweet vegan yogurt (forager or kite hill)
Drizzle of olive oil
Salt and black pepper to taste.
Method is in the video until I get my act together and then all recipes will be on my new website linked above.
Thank you to those who email, I will respond in due time.
You got this! Much Love.
D & F

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44 Comments

  5. Hi New Sub here, the algorithm did something right. I see food, pup, love and tattoos! 🔔 👍 and a comment for the algorithm! 😁
    * With peace and love, Do you keep the onion scraps and parsley stalks etc for stock or compost? Again, I'm new here, not asking for a friend 😁

  8. Sir, I just found your channel today and this was my first video of yours that I’ve watched but I just wanted to say this… please oh please don’t listen to the haters, don’t even waste energy on addressing them. Your tattoos are cool and make you uniquely you. You don’t have to explain to me about the cleanliness of your kitchen, or if you wash you hands after touching your dog, or if you wash you cutting board after each ingredient, that’s a given, anybody who has worked in a commercial kitchen knows that those things are the norm. You are clearly a professional and I could tell before you even mentioned the multiple endeavors you’ve had in the past. I’m also very new here so I don’t know when you lost Amanda and I’m very sorry to hear about it because you seem so sweet natured and deserving of love. Your remembrance was beautiful. Keep being you because it’s so authentic and refreshing. I’ve never pressed the subscribe button so fast. You are a gem.

  12. Frankie is the best! Dogs in the kitchen watching me cook is very endearing! They of course want something delicious to be tossed their way! I’m an old boomer that loves to cook as it is better therapy and very consoling than sitting in the therapist’s chair (although she is very nice and very good). Never forget those you loved…❤

  25. After washing and scrubbing all my vegetables, I bag and freeze the trimmings. Including overgrown herbs and their scrubbed roots from my garden. Nothing goes to waste. When I have a potful, I make a vegetable broth, and after scrubbing some potatoes with their skins on, I simmer them right along the broth ingredients. Those potatoes will be used for a potato salad. I also hard boil some eggs while the broth is simmering. That broth is always different. I save, bag and freeze fruit peel and pits, add cloves, nutmeg, cinnamon sticks, star anise and fresh ginger peel. Makes the most refreshing summer drink over ice with a squirt of lime. In either case, the spent veg and fruit wind up in the compost pile or at the bottom of a hole where I transplant seedlings.

  30. Where did you get that cool knife? It’s pretty. I use my pappaw’s butcher knife. It has a similar shape and I love it. The handle was burned (on purpose) years ago. Which makes it water resistant.

  31. This dish looks excellent. Thank you for kindly sharing this recipe.
    Those unkind and spiteful comments at the beginning…ought be ignored. There is no need for it. The world needs much more real kindness. Rather than, people mistaking others kindness for weakness.
    I am not a vegan, but these vegan dishes you make, I know, have to be truly delicious. The Kalamata Olives have to perfect this dish. Though, I don't know if I can resist making it with pork bacon 🙄.

  34. I made this for my meat and potatoes wife and my daughter who loves meat and they absolutely flipped. Big kudos to the mybacon people. That is more bacon flavored than bacon. So much bacon y goodness. This recipe and the video are perfect examples of why I am so grateful for your work. Thank you!

  35. Did not even notice the tats … too distracted by Frankie, food, and new floor mats 😂… oh ya and raw talent presented by a real vegan chef. Thank you for sharing your talents with us. And happy birthday to Amanda ❤

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