Cheezy Garlic Shells Pasta Florentine Vegan Recipe

It's a little spicy. It's a lot garlicky. It's a little cheezy. It's totally delicious. 

Very easy to make. One pot does it all. 

1/2 box small shells pasta
1 shallot, thinly sliced
5 cloves garlic, minced
1/2 inch ginger, minced
1 jalapeno, minced
2 tbls nutritional yeast
2 tbls olive oil
1/2 an 8 ounce bag of spinach
1 tsp crushed pepper flakes
1 tsp dry basil
2 tsps black pepper
1 tbl salt
Cook the pasta in water seasoned with the 1 tbl salt. 

I use Alton Brown's cold water pasta method. Add pasta to medium large pot. Cover with water an inch over the pasta. Add salt. Bring to  boil and then simmer until al dente. 

When pasta is al dente, remove it from the water into a heat safe storage container. Retain approximately 2/3 cup of the pasta water in the pot and discard the rest. 

Return pot with pasta water to stove. Medium high heat. Add olive oil, garlic, shallot, jalapeno, ginger, yeast, crushed pepper flakes, basil, spinach and black pepper. 

Simmer uncovered for 7 minutes. 


Warm Chick Pea Salad

I've been trying to come up with more meatless dishes. Even though poultry and fish are low fat, I'd still like to consume less meat. Sometimes I just want some veggies and protein without devouring dead flesh.

I don't know about you, but I love chick peas. I pretty much dislike every other bean in the known world, but chick peas are great. Warm, cold, room temp. They are good no matter what. Tasty, full of protein, low fat and freakin cheap!

I've already laid out a nice recipe for faux hummus previously. So here's a new take on the dynamic and frugal chick pea. It's a sort of warm salad or a meatless stew. It can be an entree, side dish or snack. It can be eaten hot or cold. And it tastes great.


1 can chick peas rinsed
1 can diced garlic and onion flavor tomatoes
1 cup frozen baby carrots
1 cup frozen cauliflower
2 garlic cloves minced
1/4 cup grated Parmesan cheese

Add your can o tomatoes and frozen vegetables to a warm 12 inch frying. Cover and simmer 10 minutes. Stirring occasionally.

Remove cover. Add garlic. Stir to combine and simmer 2 more minutes.

Add chick peas. Stir to coat everything.

Let simmer 8-10 minutes or until tomato liquid has reduced by 2/3. Move pan to a cool burner. Let stand 2 minutes.

Top with grated Parmesan.

Dish is ready to eat as is or can be chilled.

You'll be pleasantly surprised at how hearty and tasty this is. The carrots are crisp and tasty. The cauliflower is sweetened by the infusion of the tomato sugars. And the chick peas are warm and tender. The garlic adds an extra dimension of flavor and bite.

Other fresh or frozen vegetables can be added to create new tastes. Add fresh onions, peppers. Try some broccoli, potatoes or corn. Chick peas are versatile and go well with many other ingredients. Fresh herbs are great too. They always heighten the flavor. Rosemary, thyme or oregano all sound like promising additions.

You could even puree the whole mixture for a delicious soup.

Whatever you do with it, a few more vegetables and a little less meat can't be a bad thing.