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. 


Vegetarian Ramen with Egg

ramen with eggs Normally I'm opposed to eating eggs, as they tend to be so cruelly obtained. However, I found some eggs that are animal friendly and encourage everyone to do so.

Still, even if you find kind eggs, beware of eggs in pre-made foods. Goodness knows where they came from.

This recipe is really quick. Ramen are great. They cook so fast. Top Ramen Oriental Flavor is the only kind I'm aware of that are vegetarian. They also happen to be vegan as well.

If you're wondering what oriental flavor is, basically it's soy sauce and a few spices.

1 pouch Top Ramen Oriental Flavor
1/4 cup frozen multi-color bell peppers
1/4 cup frozen mustard greens
2 cruelty free eggs

Ignore the ramen package directions. They are all wrong. Fill a small sauce pan half way with water. Add ramen flavor packet. Break noodle brick into about 4 pieces. Add noodles and mustard greens to pot. Set on med high.

Bring ramen to a soft boil and then simmer for about 4 minutes.

Meanwhile, crack eggs and whisk briskly with a fork. For a lower fat option use 1 whole egg and 1 egg white. Do not season your eggs. There is plenty of salt and spice in the ramen.

Spray a small, non-stick fry pan with cooking spray and heat to medium. Add your peppers. Let peppers cook until defrosted. Pour in eggs. Stir often and cook until no longer runny.

When satisfied with the texture of your eggs turn off heat, but leave pan on warm burner.

By now your ramen should be ready. Use a fork or sieve to add ramen/greens minus the cooking the liquid to your eating bowl. Add your egg/pepper mix on top of your noodles. Stir a little and enjoy simple and super inexpensive tasty goodness.

Depending on your appetite this could be anywhere from 1-2 servings. I usually get about 1.5 out of it.