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!

Tofu Three Ways

When people find out that you like tofu they often express their distaste or poor experience with the product. It's not something most people are familiar with or taught how to utilize - at least not in the western hemisphere.

I am fortunate enough to have very nearby a chinese takeout place that makes delicious tofu in several varieties. There's deep fried tofu (or as they refer to it, bean curd) with mixed vegetables in garlic sauce. It's hot and spicy and awesome. Deep frying the tofu really alters the texture and brings it to a place where 90% of average american would truly enjoy. Not only that, it imparts it with a deep and rich flavor of oil, soy sauce and spices.

They also offer szechaun style bean curd too. This is not deep fried, but rather traditional wok stir fried, but in my opinion just as delicious. It does keep  that classic tofu texture most people associate with the product. Pillowy soft. But this restaraunt is smart. They cut it up much smaller, so it readily absorbs more of the delicate flavors.

Not only that, they have sesame crusted tofu. It's not vegan, but it is vegetarian and really very good. They take strips of the bean curd and dip them in egg and coat them with sesame seeds and spices and deep fry them in peanut oil. It's served with a luxurious assortment of stir fried vegetables and a rich sauce. It's unlike any tofu you'd expect. It's crunchy on the outside and soft and tender within, like a well made pretzel or bagel. It's salty and sweet and herbacious. A must try.