Plant-based carbonara pasta with Doppio Zero Pizza
Videos
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Plant-based carbonara pasta with Doppio Zero Pizza
06:00 | February 3, 2020
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Edmonton cookbook celebrates staying connected through food
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Edmonton high school student wins gold in cooking at Skills Canada 2022
01:40 | June 20, 2022
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Chef Brad Smoliak whips up local asparagus and morel mushroom dish
06:13 | June 13, 2022
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Chef’s challenge with Scott Iserhoff of Pei Pei Chei Ow
18:44 | May 22, 2022
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Chef Brad Smoliak whips up mac and cheese with local products
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Chef’s Challenge: prosciutto arugula pizza from Villa Bistro
16:34 | October 10, 2021
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Eat your veggies: Making garden harvest soup with chef Brad Smoliak
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What to do with all that zucchini: Edmonton chef serves up recipe
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Chef Lynn Crawford serves up butter chicken
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04:49 | December 19, 2020
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06:24 | December 17, 2020
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Plant-based carbonara pasta with Doppio Zero Pizza
06:00 | February 3, 2020
-
Truffle Pigs Bistro and Lodge in Field, B.C. showcases menu in Global Edmonton kitchen
18:20 | April 21, 2024
-
La Prosciutteria restaurant offers a unique Italian experience in Edmonton
15:10 | April 20, 2024
-
From African civil war refugee to environmental entrepreneur
05:50 | April 10, 2024
-
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05:04 | March 7, 2024
-
Edmonton cooking experience Secret Ingredient YEG shares flavours of the world
05:43 | October 4, 2023
-
Civic Matters: Edmonton looking at increase in violence
06:46 | April 3, 2023
-
‘Go To Grandma’ has Easter dinner suggestions for the whole family
05:12 | April 3, 2023
-
Edmonton-area restaurants to explore in the new year
04:58 | February 2, 2023
-
Teaching kids how to cook from scratch
05:19 | January 10, 2023
-
Best of Bridge: Meatballs for every occasion
05:40 | January 3, 2023
-
U of A food microbiologist offers tips for cooking turkey safely
05:15 | December 19, 2022
-
Edmonton cookbook celebrates staying connected through food
04:35 | December 2, 2022
-
Edmonton high school student wins gold in cooking at Skills Canada 2022
01:40 | June 20, 2022
-
Chef Brad Smoliak whips up local asparagus and morel mushroom dish
06:13 | June 13, 2022
-
Chef’s challenge with Scott Iserhoff of Pei Pei Chei Ow
18:44 | May 22, 2022
-
Chef’s Challenge: Meuwly’s
18:34 | March 27, 2022
-
A Cappella Catering’s mac ‘n cheese bar
04:39 | January 23, 2022
-
Holiday cooking on the morning news: Vinesh Pratap’s lovely leftover stir fry
07:51 | December 20, 2021
-
Christmas Eve BBQ ideas with Maddie & Kiki
03:33 | December 18, 2021
-
Holiday Cooking on Global News Morning Edmonton: Daintre’s brussels sprouts
08:37 | November 29, 2021
-
Chef Brad Smoliak whips up mac and cheese with local products
05:24 | November 15, 2021
-
Chef’s Challenge: prosciutto arugula pizza from Villa Bistro
16:34 | October 10, 2021
-
Eat your veggies: Making garden harvest soup with chef Brad Smoliak
06:22 | September 6, 2021
-
What to do with all that zucchini: Edmonton chef serves up recipe
06:41 | August 9, 2021
-
Chef’s Challenge: Chef Cindy Lazarenko
18:22 | July 25, 2021
-
Chef’s Challenge: Adam Stoyko’s mushroom eggs Florentine and side breakfast salad
19:07 | June 27, 2021
-
Tropical chicken recipe brings beach vibes to your backyard
06:15 | June 12, 2021
-
Chef Lynn Crawford serves up butter chicken
04:31 | March 16, 2021
-
New executive chef and menus at Fairmont Hotel Macdonald
04:20 | January 30, 2021
-
Scaling down Christmas dinner
04:49 | December 19, 2020
-
Refugees share traditional recipes in ‘Tastes from Home’ cookbook
06:24 | December 17, 2020
Plant-based carbonara pasta with Doppio Zero Pizza
Description
February 3, 2020
Plant-based diets are becoming quite popular and restaurants are adjusting their menus to include more meat-free options. Doppio Zero Pizza chef Michael O'Neill and general manager Patrick Smith joined Global News at Noon to show how you can make a plant-based carbonara pasta — traditionally containing bacon or pancetta, egg and cheese — with mushrooms, peas, tofu bacon and cashew Parmesan.
-
Plant-based carbonara pasta with Doppio Zero Pizza06:00 | February 3, 2020
-
Truffle Pigs Bistro and Lodge in Field, B.C. showcases menu in Global Edmonton kitchen18:20 | April 21, 2024
-
La Prosciutteria restaurant offers a unique Italian experience in Edmonton15:10 | April 20, 2024
-
From African civil war refugee to environmental entrepreneur05:50 | April 10, 2024
-
Alberta chef wins bronze at Canadian Culinary Championship05:04 | March 7, 2024
-
Edmonton cooking experience Secret Ingredient YEG shares flavours of the world05:43 | October 4, 2023
-
Civic Matters: Edmonton looking at increase in violence06:46 | April 3, 2023
-
‘Go To Grandma’ has Easter dinner suggestions for the whole family05:12 | April 3, 2023
-
Edmonton-area restaurants to explore in the new year04:58 | February 2, 2023
-
Teaching kids how to cook from scratch05:19 | January 10, 2023
-
Best of Bridge: Meatballs for every occasion05:40 | January 3, 2023
-
U of A food microbiologist offers tips for cooking turkey safely05:15 | December 19, 2022
-
Edmonton cookbook celebrates staying connected through food04:35 | December 2, 2022
-
Edmonton high school student wins gold in cooking at Skills Canada 202201:40 | June 20, 2022
-
Chef Brad Smoliak whips up local asparagus and morel mushroom dish06:13 | June 13, 2022
-
Chef’s challenge with Scott Iserhoff of Pei Pei Chei Ow18:44 | May 22, 2022
-
Chef’s Challenge: Meuwly’s18:34 | March 27, 2022
-
A Cappella Catering’s mac ‘n cheese bar04:39 | January 23, 2022
-
Holiday cooking on the morning news: Vinesh Pratap’s lovely leftover stir fry07:51 | December 20, 2021
-
Christmas Eve BBQ ideas with Maddie & Kiki03:33 | December 18, 2021
-
Holiday Cooking on Global News Morning Edmonton: Daintre’s brussels sprouts08:37 | November 29, 2021
-
Chef Brad Smoliak whips up mac and cheese with local products05:24 | November 15, 2021
-
Chef’s Challenge: prosciutto arugula pizza from Villa Bistro16:34 | October 10, 2021
-
Eat your veggies: Making garden harvest soup with chef Brad Smoliak06:22 | September 6, 2021
-
What to do with all that zucchini: Edmonton chef serves up recipe06:41 | August 9, 2021
-
Chef’s Challenge: Chef Cindy Lazarenko18:22 | July 25, 2021
-
Chef’s Challenge: Adam Stoyko’s mushroom eggs Florentine and side breakfast salad19:07 | June 27, 2021
-
Tropical chicken recipe brings beach vibes to your backyard06:15 | June 12, 2021
-
Chef Lynn Crawford serves up butter chicken04:31 | March 16, 2021
-
New executive chef and menus at Fairmont Hotel Macdonald04:20 | January 30, 2021
-
Scaling down Christmas dinner04:49 | December 19, 2020
-
Refugees share traditional recipes in ‘Tastes from Home’ cookbook06:24 | December 17, 2020
-
Plant-based carbonara pasta with Doppio Zero Pizza06:00 | February 3, 2020
-
Truffle Pigs Bistro and Lodge in Field, B.C. showcases menu in Global Edmonton kitchen18:20 | April 21, 2024
-
La Prosciutteria restaurant offers a unique Italian experience in Edmonton15:10 | April 20, 2024
-
From African civil war refugee to environmental entrepreneur05:50 | April 10, 2024
-
Alberta chef wins bronze at Canadian Culinary Championship05:04 | March 7, 2024
-
Edmonton cooking experience Secret Ingredient YEG shares flavours of the world05:43 | October 4, 2023
-
Civic Matters: Edmonton looking at increase in violence06:46 | April 3, 2023
-
‘Go To Grandma’ has Easter dinner suggestions for the whole family05:12 | April 3, 2023
-
Edmonton-area restaurants to explore in the new year04:58 | February 2, 2023
-
Teaching kids how to cook from scratch05:19 | January 10, 2023
-
Best of Bridge: Meatballs for every occasion05:40 | January 3, 2023
-
U of A food microbiologist offers tips for cooking turkey safely05:15 | December 19, 2022
-
Edmonton cookbook celebrates staying connected through food04:35 | December 2, 2022
-
Edmonton high school student wins gold in cooking at Skills Canada 202201:40 | June 20, 2022
-
Chef Brad Smoliak whips up local asparagus and morel mushroom dish06:13 | June 13, 2022
-
Chef’s challenge with Scott Iserhoff of Pei Pei Chei Ow18:44 | May 22, 2022
-
Chef’s Challenge: Meuwly’s18:34 | March 27, 2022
-
A Cappella Catering’s mac ‘n cheese bar04:39 | January 23, 2022
-
Holiday cooking on the morning news: Vinesh Pratap’s lovely leftover stir fry07:51 | December 20, 2021
-
Christmas Eve BBQ ideas with Maddie & Kiki03:33 | December 18, 2021
-
Holiday Cooking on Global News Morning Edmonton: Daintre’s brussels sprouts08:37 | November 29, 2021
-
Chef Brad Smoliak whips up mac and cheese with local products05:24 | November 15, 2021
-
Chef’s Challenge: prosciutto arugula pizza from Villa Bistro16:34 | October 10, 2021
-
Eat your veggies: Making garden harvest soup with chef Brad Smoliak06:22 | September 6, 2021
-
What to do with all that zucchini: Edmonton chef serves up recipe06:41 | August 9, 2021
-
Chef’s Challenge: Chef Cindy Lazarenko18:22 | July 25, 2021
-
Chef’s Challenge: Adam Stoyko’s mushroom eggs Florentine and side breakfast salad19:07 | June 27, 2021
-
Tropical chicken recipe brings beach vibes to your backyard06:15 | June 12, 2021
-
Chef Lynn Crawford serves up butter chicken04:31 | March 16, 2021
-
New executive chef and menus at Fairmont Hotel Macdonald04:20 | January 30, 2021
-
Scaling down Christmas dinner04:49 | December 19, 2020
-
Refugees share traditional recipes in ‘Tastes from Home’ cookbook06:24 | December 17, 2020
Plant-based carbonara pasta with Doppio Zero Pizza
Description
February 3, 2020
Plant-based diets are becoming quite popular and restaurants are adjusting their menus to include more meat-free options. Doppio Zero Pizza chef Michael O'Neill and general manager Patrick Smith joined Global News at Noon to show how you can make a plant-based carbonara pasta — traditionally containing bacon or pancetta, egg and cheese — with mushrooms, peas, tofu bacon and cashew Parmesan.
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