Deconstructed Pasta Florentine Recipe Vegan

Garlic pasta and a creamy spinach puree create a vegan italian epicurean delight. Spinach Puree Recipe
1/2 bag spinach
1/2 box silken tofu
3 cloves garlic
2 tbls olive oil
1 jalapeno
1 serrano
2 tsps salt
1/2 tsp black pepper

Steam the spinach in a covered pot with 1/4 water in the bottom.  

Cook for about 5 minutes or until dark green and wilted down. 

Puree all ingredients  in food processor until smooth. Let rest in the fridge to thicken. 

Garlic pasta recipe
1/2 box fettuccine, cooked al dente in heavily salted water
1/4 cup olive oil
2 tsps italian seasoning
1 tsp crushed pepper flakes
5 cloves garlic, minced
1/2 cup frozen peas

Cook pasta and use tongs to remove from the water. Set aside in a medium sized heat safe bowl. Keep the pasta water in the pot. Drain off some until you're left with about 2/3 cup. 

Add remaining ingredients, except peas. Simmer for 3 minutes until fragrant. 

Pour hot oil/water/spice mixture over cooked pasta. Stir to coat. 

Stir in peas. 

Let rest 2 minutes. 

Enjoy!

Fake Hamburgers

Sometimes I eat those Morning Star Farms fake hamburgers. They're good. What's bizarre though, is that the cheddar ones have less fat than the plain. What's up with that?

All I have to say is always. ALWAYS. cook them in a pan. DO NOT MICROWAVE. The taste difference is astonishing. A few minutes on each side and they're done. No utensils required. Just toss pan to flip.

To check for doneness feel the patty. It should be sort of soft. A little give and hot to touch. Top with pickles and ketchup. Eat on a slice of bread cut in half or a toasted english muffin.

They are really delicious if you cook them correctly.

They are packed full of soy protein. Good for most of us, but bad for some people on certain medications.

Eat hearty. Eat safe.