Our Weekly Recommendations and a Spring Pasta Recipe!

See the vegetable peeler we both love!

Welcome to our Friday Weil Nutrition Corner Newsletter™! Every Friday, we do a quick rundown of items we actually recommend when it comes to all things cooking. Every item is a product we use in our kitchens, on our tables, when shopping, etc. Things that can make cooking, serving, and clean-up easier! We also will have a brand new recipe every Friday for our paid subscribers - this week is Spring Pasta with Peas, Asparagus, and Nutritional Yeast. Delicious, satisfying, and bright!

This week, we focused on plant-based eating: Diana’s journey to becoming a vegetarian, some plant-based alternatives to meat, our take on how important buying organic is, and more! In keeping with this theme, below are three recommendations for meat alternatives plus our favorite vegetable peeler - something everyone can use in the kitchen.

Plus, don’t miss the delicious new recipe, Spring Pasta with Peas, Asparagus, and Nutritional Yeast. Nutritional yeast is often fortified with B12 and is considered a complete protein source, making it a good option for vegans and vegetarians; also, it’s tasty. Have a wonderful weekend, everyone!

High-Protein Super Firm Organic Tofu from Trader Joe’s

“It’s not packed with water, so you don’t have to press it. Makes cooking tofu super easy and quick, especially for tofu beginners.” - Diana

OXO Vegetable Peeler

“These are my favorite vegetable peelers. They hold up really well and are easy to use. I've tried different brands in the past, and they don't work well. I love these.” - Dr. Weil

“I also have this vegetable peeler set and agree that it’s the best!” - Diana

Unreal Deli Unreal Plant-Based Deli Slices

“I like that these are made with wheat gluten instead of soy protein isolate. They are a good option for a plant-based meat substitute and taste delicious on a sandwich or sliced up in a salad.” - Dr. Weil

We want to know: Do you eat meat alternatives? What are your favorites? Become a paid subscriber to join the conversation!

Spring Pea Pasta with Peas, Asparagus, and Nutritional Yeast

This bright and flavorful spring pasta highlights some of our favorite seasonal ingredients in a delicious, plant-based dish. Shiitake mushrooms and asparagus add depth and texture, while nutritional yeast gives it a rich, umami, and cheesy flavor without the dairy. A squeeze of fresh lemon and tender peas make this dish comforting and refreshingly light.

This recipe calls for about a cup and a half of pasta water and vegetable broth. It might seem like a lot at first, but give it a few minutes - it thickens beautifully, coating the pasta in a velvety, flavorful sauce. Just be sure to undercook your fettuccine slightly, as it will continue cooking in the sauce. We used frozen petite peas, which are smaller and sweeter, but fresh peas work just as well!