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!

Vegan Dirty Lentils and Barley

I made some 'dirty' lentils and barley tonight. I was trying to capture a Cajun style flavor. Dirty rice kinda feel without the discarded animal parts. I like the whole Cajun flavor profile and I think this is a good permutation.

Ingredients
1/2 cup dry lentils
1/2 cup dry pearl barley
1 14 ounce can vegetable broth
1/3 cup frozen chopped collard greens
1/3 cup frozen diced red and green bell peppers
1/2 cup soy sauce
1 tbl spicy mustard
1 tsp Louisiana hot sauce
1/4 cup carrots
1 jalapeno pepper diced
7 cloves garlic sliced
water as needed
2 tsps vegan margarine
garlic powder, onion powder, Cayenne powder, chili powder, thyme and basil to season

Add broth, barley and lentils to a large sauce pot and bring to a boil. Let simmer covered for 10 minutes.

Add collards, carrots, soy sauce and mustard and more water in 1/4 cups increments as needed. Continue simmering 5 more minutes.

Add jalapeno, garlic, and hot sauce. Simmer 3 more minutes.

Add some of each spice and more water if needed. Just enough water to keep stuff from sticking. Simmer 1 minute longer and taste. Adjust spices to your preference. Add pepper and margarine. Turn off heat. Stir to melt margarine, thaw peppers and combine all ingredients. Taste. Adjust spices.

Serve immediately sprinkled with some nutritional yeast and sprinkled with additional hot sauce if desired. It's great with a side of roasted potatoes.

Or let cool and store in fridge overnight to let flavors mingle. It makes a great sandwich on a bagel or roll with some pickle slices.