These twists on Italian favorites are full of flavor and easy to make on any busy weeknight.
On this week's episode of TODAY All Day's"#Cooking," Samah Dada is putting her own delicious spin on two classic Italian dishes. First up, she makes a lighter, baked version of fried eggplant that's super crispy thanks to a gluten-free breading made with almond meal. Then she whips up a vegan cacio e pepe tossed in a creamy cashew sauce that's topped with homemade vegan Parmesan.
This simplified version is all about the crispy, spiced crust, but requires no frying — plus it's free of dairy and gluten.Cacio e pepe is one of those dishes that everyone loves because it is so simple yet it's packed with flavor thanks to umami-forward cheeses like Parmesan and pecorino Romano. My take on the Italian staple uses nutritional yeast and cashews to create a luscious, creamy sauce that's totally dairy free.
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