By Ralph Hagy
HQ 117 | SPRING 2022
Going meatless is a trend that seems to be gaining momentum across the country. With the release of films like Forks Over Knives, The Game Changers, Eating You Alive and more, vegans are no longer seen as hippie outsiders. Numerous celebrities have turned to plant-based diets including Beyonce, Zac Efron, Michelle Pfeiffer, Miley Cyrus, Bill Clinton, Venus Williams, Joaquin Phoenix and dozens more. Even former heavyweight boxing champ Mike Tyson and Marshall University President Brad Smith are vegans.
With that in mind we decided to ask our friend Ralph Hagy over at La Famiglia to send us a vegan recipe for this edition of the magazine. Ralph chose Pasta Ciambotta, his take on a southern Italian dish that is typically prepared as a summer vegetable stew. What’s great about the dish is that it can be customized based on what fresh vegetables you have on hand. Buon appetito!
ingredients
EVOO
Onions
Garlic
Capers
Zucchini
Sweet peppers
San Marzano tomatoes
Salt and Pepper
Pasta of choice
directions
Start with EVOO and sauté onions, garlic, capers, zucchini and diced sweet peppers. Once veggies are heated through, add San Marzano tomatoes and season with salt and pepper. Bring to a simmer for about 3-5 minutes and toss with your pasta of choice.
Amounts of ingredients based on number of servings desired.
