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. 


Barbecue Curry

I made a new kind of curry the other day. We had gotten some barbecue sauce free from the a and p. When I smelled my mother cooking her chicken with it I was inspired to utilize it myself.

So since we didn't have any vegetable broth or any cans of tomatoes and I wanted to make some curry lentils I decided the barbecue sauce might make a decent ingredient.

I cooked some lentils and barley in a combo of water and several heaping teaspoons of curry powder. When that had simmered for a while I added the barbecue sauce, some spicy mustard, some Louisiana hot sauce and some frozen mustard greens.

I left that for 10 more minutes or so. Add some more water. More curry powder. A little more barbecue sauce. 5 more minute to cook.

Add some chopped garlic. Paprika. Chili powder. Onion powder. More curry powder. I like a lot of curry. A little more water. A little more hot sauce. Of course I"m tasting as I go.

When the lentils were nearly done I added some frozen bell pepper strips and removed the whole pot from the heat. Tasted again. Added a little more curry powder and paprika.

A strong curry is a good curry. Woulda been better if I had some jalapeno. But the chili powder and the hot sauce made up for it. And the sweet smokiness of the barbecue sauce added a nice dimension. It came out very good. Great on its own or in a sandwich. It's really good with imitation bacon bits