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. 


Garbanzo Bean and Barley Salad with Lime

I love lime. It's the bomb. It's way better than any bottled dressing you can buy. Try it and you'll see. Combine fresh lime juice, lime zest, olive oil, salt and pepper and tell me it isn't the best salad dressing you've ever had. Make sure to let all the combined ingredients chill for a little while. It makes a big difference. Sometimes I also like to add some hot sauce and or some basil. You can also switch things up by using lemon instead of lime. I find the lemon to be just as good, but a milder flavor.

A great way to use your lime dressing is on a chilled bean and barley salad. Here's how.

1 can garbanzo beans rinsed
1 lime
5 cloves garlic
1/2 medium red onion
1 cup lightly sauteed broccoli
1 cup cooked pearl barley
6 black olives sliced
olive oil
salt, pepper and basil
hot sauce (optional)
chopped almonds (optional)

Use a medium sized bowl or storage container to combine your salad ingredients. We will both make and store our salad in this container. So use something fridge safe that has a lid. Combine beans, barley, onion, all juice and zest from one lime and 1 tsp olive oil. Stir to combine and lubricate all ingredients. Use a garlic press to add in your garlic. Pressing the garlic really brings out the flavor and adds to the heat. For a milder garlic flavor saute it first and then slice it in.

Season with salt and pepper. Stir and taste. Add hot sauce and basil if desired. Adjust salt, pepper and olive oil to taste.

Finiish with the sliced black olives and chopped almonds as desired. It's a simple salad that's easy to make and tastes really good and fills you up. I love the tang of the lime and the kick of the garlic. The black olives add richness and the almond give it texture. A hearty and flavorful vegan summer salad.