This Thousand Pea Pasta Was A Best Seller At My Deli

This was one of the best sellers at my old deli. https://dereksarno.com/
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

This salad is a winner. Cold or hot, you get to make [Applause] it. I’m going to finish that in peace. I’m just going to enjoy my [Music] coffee. I decided to wear a nice shirt for this one. It’s a little bit wrinkly, but I’m wrinkly, too. All right. Today I’m going to use this chickpea pasta. I’ve used it before. I like it. If you overcook it, it breaks apart. So, 20 g of protein, 8 g of fiber for those that care. It is 8 ounces. What are you doing, beautiful? Oh, come here. Give me I love Give me another kiss. Yeah. Okay. Good girl. No drooling. Now I got to wash my hands so people don’t think I just touch you and then touch the food like some people do. And who cares? It’s my house. Tomorrow is Amanda’s birthday. So twice a year I honor Amanda and just reflect because she she helped me change everything about my life for no other reason than just being this recipe. Today I want to do one that was from that era. So I used to own a business. It was a deli catering company/rest. It had seats. We had a tea bar in it. It was pretty awesome. It’s called Mizuna. And that was right when Amanda was we were together. And this was one of her favorite salads. She would always ask me to bring home. So, I’m going to share it today. I’m going to adapt it because it wasn’t vegan then. And I’m going to make it vegan now. So, this is inspired by Amanda. Start with an onion. [Music] [Applause] onions. Don’t worry, Frankie. Just the onions. There’s five cloves of garlic here. five. And I’m just going to slice and dice and mince. Minced garlic. Just a light little wash, a little bit of soap and water does the trick. Clear up that garlicky flavor in case I don’t want it on anything else. For all you uh like pro chefs who’ve worked in restaurants, just so you can see what I did in in the kitchen. I put in the floor mats. Yes, these are the best things. If you’re into like house designing and stuff like that, you probably wouldn’t want that. But I’m a guy and I live alone, so I like my mats. Easy to clean, wash up outside, all the crap falls between them, blah blah blah. If you’re a kitchen guy or gal, you know, if you know, you know. Parsley. And this parsley has seen some better days. What I’m going to do is probably save a couple of these for garnish. Any of the good ones in the middle. I’ll save a few of these. Just pick out the best ones. These ones are good. A wet paper towel. Put them in here. And then I’m just going to put this in the refrigerator until I’m ready to use them. And for the rest of these, I’m going to make sure we pull out the lumber like these big things. Nobody wants to be chewing on this big stuff. So if it’s too big, I just take it right out and take the leaves right off it. I’m going to cut the bottom of this right off. This part doesn’t need it. And only the really big ones. I’m not concerned with the small ones, but the really big things that you could actually use as firewood, I don’t want them in my dish. So, I’m going to discard this, but I like to just take it and scrunch it in a little ball like this. And you really, it really helps you hold your fingers together because you definitely don’t want to be cutting them. Precise and then I turn it and do it the other way. parsley. And so you’re aware, I put my trash down here. I’m not sponsored by these guys. It’s called my bacon. Ingredients: my mushroom mycelium, organic coconut oil, organic sugar, natural flavor, and salt. Boom. So, I did go and see these guys when they and they’re out of based out of Albany, New York. It’s amazing what they’re doing and how they do it. Grow the mcelium, making it into bacon. It’s like a really cool process and uh I was super impressed and I loved it. So, now I’m back in the States. Now, I can start trying all the products that I used to go and visit and see. Let’s try it. Little vacuum sealed pack. I’m just going to take it out and it looks super cool. It smells delicious. Looks awesome. The original recipe it has like I wrote them in the two quarts of pasta, half a half a cup of bacon fat flavor of the bacon in that fat. Bacon is fatty. I don’t expect companies to go out there and make these non-fat lowfat vegan things. Why bother? We need the most flavor as possible making the transition. I’ll do two stacks. It’s a little messy. Like that. And then I’m just going to dice it. Doesn’t have to be perfect. None of this has to be perfect. Do whatever you feel you can do. Try to get better every single time. That’s it. That’s the whole mission is just try to get better every single time. My fourth bacon right there. Cubed. I’m just going to let that come to a boil. Oh, Frank, is it snack time? loves her peanut butter cons. There you go. Good girl. While that water’s boiling, I wanted to share another book that I was reading. It’s called The Good Life by Helen and Scott Nearing. before I started the farm that I had with a friend of mine way back 2003 to 2005. Roatilled pretty much all of it front side back made these amazing all naturatural compost all because of this book these guys Helen and Scott Nearering and they were homesteaders back in the 20s and 30s. These guys are legends and they did it twice. This book is super good and it’s got a great chapter on health. It’s a big recommendation. I’ve read it probably three times. This is my fourth time I’m reading it now. I’ve probably given this book away a dozen times. Going to add a little bit of salt. I have to figure out how to do this with a stove against the wall cuz in England I had the luxury of having the stove on on an island and this is different for me. So, check out what I’ve had to do. I’ll just video this. See? Check out this cool rig. Sticks on there. I actually got it for the van, but I’m going to play with it in the house before I use it on the van because I definitely don’t want to break in my camera. Anyways, pasta, that chickpea pasta. It’s going right in the water and I’m going to give it a stir. Going to boil this like regular pasta. I’m going to test it. Maybe boil it just a little bit less. I just want it really alante. Next up, I got a cast iron pan. Going to put that on a medium high heat. And then I don’t need this pan to be super hot to add this because I don’t want it to burn right off the bat. I want it to slowly render. A little bit more oil cuz I want this to be crispy and fatty and delicious. Tastes fun. And it’s not completely done, but it’s done enough for what we want. This is going to help with their not having carryover cooking. So, they’re all done and perfect. Actually going to lower that heat just a little bit more. So it’s on a medium low now because I don’t need that burn and I just want to really crisp them up. This is perfect. Helpful tip. Always make sure you have a dry towel. Never use a wet towel to hold anything. The only seasonings are going to be salt and pepper in this, which is perfect. The garlic is going to be great. The parsley, the bacon flavor is really dominant. You can use any kind of vegan bacon for this. You can actually I was going to make make one, but there’s so many different variations of this recipe. I’ll do it in a in a different video, but you can make it out of the soy curls, dehydrated protein pieces if you make it bacon flavored. We have an amazing recipe in our Wicked Healthy Cookbook that my brother and I wrote with Dave. All these bacons, you can make bacon practically out of anything. It’s slowly getting crispy. It’s not there yet. It’s making some noise. It’s bubbling up. And I don’t need it super crispy. But I wanted to get it to that point where it’s like halfway done. And then I’m going to add the onions. Cook it slowly. Enjoy the process. Smell all the delicious aromomas. If you cook it too fast, it’ll burn. I want everything to come up to temperature. We’re going to get the onions nice and translucent. The bacon will crisp up. I’m going to add my garlic in a minute. And it’s it’s that easy. But you just have to take your time and feel through the process. I’m going to add my garlic. And I’m going to leave this on top for a little while before I stir it. I’m going to let the onions continue to cook. Okay, once that’s going, I’m going to get a bowl. I have a lot of the same size bowls, but anyways, I’m going to grab a bowl. the pasta. I’m going to add some of that cracked black pepper. And then I’m going to also add some powdered black pepper. Make sure I’m hitting all the taste buds. Just going to turn off the heat. Bring it over here. Make sure you grab a dry towel cuz this pan is heavy and it’s hot. and just get all that out. Going to rinse this out with a little bit of water. Just like a tiny bit squirt. Wipe it out while it’s still hot. Now I add a little bit of oil and then coat it again. This is how you continually season your cast iron pan and why it lasts forever. Frozen peas. And I want them actually frozen because it’s going to cool it all down for me. half of the parsley. I’m going to add some capers. So, I didn’t add these in my original recipe, so I’m going to add about a tablespoon and a half of capers. That’ll give it a nice twang. And then I also have some calamata olives right here. If you had cups, it’d be a quarter cup full. They are pitted. Make sure there don’t any stems on them. Give them a rough chop. Now, you could leave them whole, but by rough chopping them, I can guarantee there’s going to be no pits because I’ll hit a pit before. But if you add them in whole, you never know. So, just add them right to it. For a salad, you could serve this cold or warm. If I was going to serve it warm, I’d serve it like this. It’s all about building that flavor, though. Saltiness of the capers, the calamanas making my mouth water right now. Super savory umami of the bacon, snap of the peas. And the reason I use baby shells is because all of those diced ingredients now fall into those shells and it it all comes in one mouthful. So everything again is cut so everything can fit on a spoon. If you’re going to serve it hot, you can reheat this just like this. Today I’m just going to add a little bit of this juice from the calamata olives. Not too much. A couple tablespoons. Give it that extra twang with some vegan mayonnaise. Yes, you can make some out of aquafaba. You can do whatever you want. Add a couple tablespoons. And we’re just going to stir that up. Add the rest of the parsley. Adjust any seasoning. I’m just going to add a pinch of salt. Not much, just a little bit. That twang from the scapers and the calamadas really do add that bit of saltiness. So, you don’t need to add a lot. But it’s super, man. It’s just it’s just good. Let me plate this up. [Music] So, at my deli, I used to use these a lot. One, it helps me portion how much I’ll eat in a portion because sometimes I tend to overeat more than sometimes. So, I’m just going to portion these up. So good. Breakfast, lunch, second lunch, and dinner. Oh man, it’s so good. I’m so hungry. That’s so good. It’s like just the perfect amount of acid from the calamados and the cut capers. And just a slight garlic hint. I’ll add more black pepper when I eat it, but I think it’s a good amount in there. You get a hint of it. It’s not too salty. and a tender delicious umami smoky bacon flavor from the my ceiling bacon. It’s been great hanging with you again. Appreciate your time and I appreciate you. Hang in there. I got this. I love you. Good girl. You’re such a good girl. Such a good girl. Hey, if you guys like this video, please check out these videos over here because I got a lot more coming up. Probably more than I’ve done in the past three months. I’m going to start cranking them out. get get into a groove. I appreciate all of you. Cheers, guys. [Music]