(upbeat music)
All right guys it is me again, Candice the Edgy Veg,
not too long ago, couple of months ago,
did a recipe where I tested one of
Gaz from Avant Garde's Vegan recipes,
I asked you guys who you wanted me to test out next,
and an overwhelming amount of you said, Pick Up Limes.
So today, I'm gonna test out a Pick Up Limes recipe.
So Sadia from Pick Up Limes,
please correct me if I'm saying her name incorrectly,
but she doesn't really say her name in her videos,
so I don't know how to pronounce it.
She's kinda known for making big batch recipes,
a lot of meal prep, that sort of thing.
So, I watched her three pasta,
one pot pasta recipes video,
and I picked out one of the pastas,
and we are going to make it together,
and test it out, see how it is,
see if I would add kind of my own twists on it,
and give you my notes at the end.
As always, my feedback is always honest,
let's get into it.
So I picked the one pot rose pasta,
serves four to six,
and apparently only takes 30 minutes to put together,
so she says everything can go right into the pot,
and then you can serve it up for three days,
I was actually surprised right off the bat,
at how many, like, canned and pre-made ingredients
were in it, for some reason I just thought
that she used more made-at-home
from scratch, but that's fine,
it makes things super easy, I do that as well.
So we have the base of our pasta,
which is tomato sauce, obviously, for making a rose.
To turn it into a rose she says she says to use
some sort of vegan cooking cream,
we don't have that as readily available here,
as you wonderful Europeans do over there,
so I used soy milk instead,
because it has a super high protein content.
So it's very stable to cook in.
For the vegetables she uses
zucchini, canned or jarred artichoke hearts
we have those and then canned or jarred
fire roasted peppers which is actually great
because I fire roast them myself and it does take
a lot of time so just going to the store and buying them
really speeds up the cook time on this.
Oh the other thing that's making this
rose creamy apparently, is hummus
which I have never used in a pasta
so that'll be a new one and then of course nutritional yeast
instead of cheese and then the regular ingredients,
you know, bullion, garlic, oil, chili peppers, onion.
I'm just showing penne, she says you can use
whatever pasta you want.
If you're gluten-free, use gluten-free pasta.
All right, let's get started.
So all this is going into this trusty pot over here.
Come closer.
All right, we have our big pot here.
I have it on medium heat and she says
to just heat the oil, add onions, garlic, chili flakes,
bullion cubes until onions are soft
about three minutes that makes sense,
that's pretty standard stuff.
So I'm going to go in with the oil first.
I'm surprised that there's only this much oil
for a pasta recipe.
I mean maybe because she suggested
to use a pre-made pasta sauce, for me oil is just very key
ingredient in a tomato sauce.
All right, tons of onions, which I love.
Tons of garlic which I also love.
We love a garlic queen.
And we have our chili flakes.
And this is quite a bit of chili flakes
and it's not labeled as a spicy pasta
so I am just doing it exactly how she says to do it
so if this is the spiciest pasta ever,
blame her not me (laughs).
But I'll let you know.
Just gonna go in there and give it a little stir,
a little toss to incorporate the oil.
And today for your ears, I'm using a silicone coated spatula
because y'all are always complaining
about the scraping sound and I listen to you sometimes.
Okay, now she says to add the pasta then the tomato sauce,
one and a half cups water, nutritionally yeasted hummus,
I think it's weird to add pasta first
'caus then it gets stuck to the bottom.
If I was to write it, I would do all the liquid first
and then add the pasta, but each to their own right?
This why we have different people
doing different recipe videos.
She said tomato sauce next.
And this is just a basic charred tomato sauce.
Pasta is definitely sticking to the bottom.
Before I add the rest of the ingredients.
Okay, now we will add the nutritional yeast
and then the hummus.
This is a strange addition to me but I could understand
why this would make it creamy.
And I tried to get the most neutral hummus that I could.
We're gonna give that a good stir
and then I'm partially covering it.
It does look like a rose though.
All right, so after ten minutes she says to add the cream.
This case I'm using soy milk.
Bell pepper, zucchini and artichokes and then cook them
for only five minutes.
Okay, so I have some notes for me, if I was doing
this recipe the way that I would do this
is I would definitely saute the zucchini
with the onions and garlic,
that way they it really brings out all the flavors.
It gets the flavors from like the chilies
and the garlic and the onion but it also cooks this
really nicely whereas I think after only five minutes,
this is gonna be warm but raw.
It's just gonna be kind of like boring and bland
so if I was to do it, I would probably cook all
of these with the onions and the garlic at the beginning
before adding any of the sauce,
before adding any of the pasta.
This I would put on last 'cause this makes sense
and then she has optional toppings that are sea salt,
fresh basil and roasted pine nuts, which I love too.
I would taste after all of this is added
and then do salt, not added as a top.
I mean there's some bullion, so there might be some salt
but I don't see it being enough for the amount
of tomato sauce in there.
The zucchini, artichokes and of course, our red pepper.
So I'm just going to mix it all together, cover it again
and cook it for another five minutes.
All right one of our optional toppings is pine nuts.
I'm just heating up a dry pan.
I'm gonna throw them on and just keep moving them around
until they're toasted.
All right, now I'm going to add about half of the arugula
into the pasta and then use the rest as a garnish.
All right, let's serve.
All right let's plate our pasta.
So add the pasta.
Good hearty amount, I mean it is winter after all.
And then I'm going to garnish it with some fresh arugula
and then some of the toasted pine nuts
and then she does also say salt,
so I have this garlic flake salt
that I think looks really nice.
So I'm just gonna add some of that.
(upbeat music)
All right guys, there is the Pick Up Limes
one pot rose pasta, I'm gonna give it a try.
Spicy mm-hmm.
If you don't like spice, definitely cut that spice down
by at least half.
But you know what, I don't taste hummus.
It actually does add a nice creamy element
to have that hummus.
I would say be vegetables like the zucchini
is a little more raw than I would like,
so like I said before, I probably would cook those first
with the onion, the garlic.
But yeah, it's good, it's a good.
Like basic family pasta, you can make a lot of it.
I would definitely add salt and lots of pepper.
She doesn't mention pepper in the blog post
but I would definitely add lots of pepper.
I mean you can't make an Italian meal without pepper,
that would be crazy.
I think the spice would hold up a lot more if it had
some more oil in it, something fattier
and maybe like a squeeze of lemon.
And then that spice can really hold up,
but right now the spice kind of overwhelms everything else
making it seem kind of bland in the other elements
but nothing a little salt and a little oil can't fix.
So yeah, thank you so much for watching today's episode.
Thank you to Sadia.
I'm so sorry if I'm saying your name incorrectly,
for this recipe and doing what you do on your channel.
If you want to check her out, I'll leave her link
in the description box below and her original recipe
and let me know in the comment section
who you want me to test out next.
Let me know what recipe you want me to try
and if you like this video, give it a big thumbs up
and if you're new here, hit that subscribe button
and I'll see you next time.
Bye.