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!

Dead Again

I love red cabbage. It's a great vegetable. It requires little to no preparation and taste great and is full of nurtients like vitamin c and vitamin a. It's also quite attractive. Red cabbage can be eaten completely raw, which is always convenient. Or it can be cooked or pickled. It's great braised or sauted. Picling really makes it tender and tart. While the raw version is crisp and a unique combination of bitter and sweet.

I find red cabbage is a great salad base comparable to any lettuce incarnation. It takes quite a lot of chewing to consume.... so it's ideal for overeaters. It wears me out just trying to finish it.

I realy simple and delicious red cabbage salad is easily composed with chooped cabbage, chopped green pepper, chopped carrots and sauted sliced garlic. It's nicely dressed with a little bit of vinaigreette salad dressing thinned with white vinegar. Finish with fresh cracked black pepper. and top with a few generous spoonfuls of black beans.

It's interesting how vegetables are evolving in cuisine. Once side players they are gaining prominence. The current trend suggests meat will become the side dish and vegetables areo to become the star.. I'm oaky with that. Although I can do without the meat altogether. I understand the transition is harder for some.

But people need to wake up. Dinining on dead flesh is disgusting.