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. 


What Am I Eating?

When will the restaurant world finally catch on? Vegetarian dishes are a must for any respectable dining facility. Full disclosure is also necessary. Does it have eggs. Does it contain milk. Is it really vegetarian? Putting chicken stock in it is decidedly non-vegetarian. So don't try to fool us with a vegetable filled description.

If 2-3% of the population is vegetarian why is it that 2-3% of restaurant menus are not? And why, oh why, must they fill every meatless thing with tons of cheese?

Beans people! Beans are what we want. Beans are what we crave. We love us some beans.

I swear... restaurants need to hire me as a consultant. They have absolutely no clue when it comes to vegetarian and vegan menu choices. You can't just smother everything in cheese. That won't work. Not all cheese is vegetarian.

I don't understand. Because there are so many wonderful dishes that can be made without meat. and without cheese and without eggs. I don't understand their reluctance.

All vegetarian are not the same. There are one who don't eat egg. There are ones who don't consume milk. BUt none of us want a lettuce and tomato sandwich. That's just a cop out. We deserve something more. If you can afford to give omnivorse chicken and steak you can splurge for some beans and tofu for us non-meat eaters.

Is it so very much to ask that there be grilled tofu or lime black bean salad? It doesn't seem like an insane request. I don't understand what the big deal is. Black beans are delicious. So is tofu. If it isn't, you're doing it wrong.

Everything on the menu is always chicken and steak and shrimp and tons of cheese. If your food is of such poor quality that you need to smother it in cheese to make it palatable for the masses then maybe you should consider altering your recipes.

I for one am tired of waiting for the food service industry to catch up with the time. Meat is evil. Get over yourself and learn how to make vegetarian and vegan dishes. We're tired of ordering the french fries and the baked potatoes. We'd like an entree or two. It's the least you can do.

It saves you money and makes us happy.

And some clear labelling might be nice. Does it have eggs in it. Does it contain milk. Is there chicken broth in there. Inquiring minds want to know.