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. 


Random Concoctions

Here's a really great vegetarian sandwich that you probably won't find elsewhere.

Toasted onion bagel. Spread low fat cream cheese on both sides. Add black beans. Roasted garlic slices. Roasted red pepper strips. Romaine lettuce. It's really good. I promise.

Another interesting meal I created recently combined cajun garlic butter rice and canned vegetarian chili. I just made the rice as the package indicated adding some mustard greens to it. Then heated the chili with a little bit of cumin seed. Then I filled the bottom of a bowl 3/4 with the rice and 1/4 with the chili. Keeping them separate inside the bowl. So that I could combine them as desired while eating.

Yet one more good one is cheddar broccoli rice mix with potatoes. I made my finely diced potatoes in a pan. They are really geat. Setting them aside in a heat safe storage container. I topped them with fresh cracked garlic pepper seasoning. I prepared the cheddar broccoli rice according to the package. Adding a few cloves of sliced garlic and frozen broccoli near the end of the cooking.

I'm a bit of stickler when it comes to cooking vegetables. I hate when they get overcooked and turn that sallow shade of green. With the frozen variety the key is to add them right at the end of the cooking process and make sure to remove the contents from the hot pan before they seem done. Carryover will finish the job. Frozen veg can be bright and crisp if you make the effort.

Then I dumped my rice mix on top of my cooked, previously set aside, diced potatoes and stirred to combine it all. Served a few spoonfuls of the rice combo topped with some black beans and previously oven roasted chunk potatoes. It was really, really good. Simply hit the spot.