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!

Mashed Potatoes as a Meal (Vegan or Veggie)

I love potatoes. Chips. Baked. Roasted. Mashed. Potatoes are always delicious. Especially when they are on sale for $2.50 for a 5 lb. bag. But what to do with all those potatoes?

The really cheap potatoes are not good for baking. They are too small and they don't get tender enough inside with that cooking method.

Roasted potatoes are great. And even cheap potatoes come out great. Just use a liberal amount of olive oil and salt to make sure.

But the best course of action for cheap potatoes is mashing. We've all had scrumptious mashed potatoes in our life. Some with heavy cream. Some with mounds of butter. But what about olive oil? Have you tried this? Because if you never have, then you need to do so.

They will not taste like the potatoes you recall from childhood thanksgivings or Christmases with grandma. But they will taste really good and unique. They possess a flavor profile all their own. Very eastern European. Spicy, but no heat.

Ingredients
6-8 small - medium eastern russet potatoes
3-5 tbls olive oil
2-4 tbls soy or animal friendly milk
4 cloves minced garlic
1/2 cup frozen peas
1/4 cup dry white wine
salt, pepper, garlic powder and paprika to season

Wash your potatoes thoroughly, but do not peel. Cut into small cubes, about 1/2 inch. Add diced potatoes to salted, boiling water and cook for 10 minutes.

Strain potatoes (reserving some of the cooking liquid) and add to large cook top safe vessel. Place potato vessel on warm burner, but do not turn the burner back on.

Add 2 tbls of olive oil, 2 tbls of milk, 1 tbl of cooking liquid and wine. Mash and mix with a large fork until only 10% lumps remain.

Add spices, garlic, peas, peppers. Stir lightly. Let sit a few minutes covered while vegetables thaw. Turn on very low heat if neccesary to warm veg. Monitor closely, stirring often.

Taste. Add more oil, cooking liquid, milk or spices if needed to achieve desired taste and consistency. Add in very small increments. You can always add more, but you cannot take out what you've already put in.

Eat as a hearty side dish or add chick peas to make a vegan shepherd's pie. I also like to sprinkle each serving with nutritional yeast. It adds that cheese like dimension that really takes mashed potatoes to another level.