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. 

Po…

Cabbage Salad

I recently added a new addition to my usual salad fare. Shoprite has been selling green cabbage for $0.49 per pound. So roughly $1.00 per whole head. So I decided to try that to augment the romaine I usually use as that has increased in price to $1.69 per pound.

It tastes great and adds a better texture and crunch factor to the overall salad. I just use a mix of romaine and the cabbage. I use both raw.

Cabbage is great in that it's so much easier to prep. I just discard the outermost leaves in the store. Don't wanna buy what I'm not gonna eat. Then at home I can use a knife to chop the cabbage. It's much heartier than lettuce. So it doesn't wilt from chopping even after 5 or 6 days stored in the fridge.

A lot of people see cabbage and automatically think of cole slaw. To that I say phooey. Cabbage deserves better than to drown in an bowl of mayonaisse. It can stand quite nicely on its own merits.

Nutrionally it's similar to its darker leafy cousins. Boatloads of vitamin c. And a nice amount of vitamin k too. A fair amount of calcium.

Cabbage is so much better uncooked in my opinion. Once you cook it, it becomes smelly, tasteless grandma food. But left in its natural state it really shines. As nicely as any lettuce out there. And so much easier to prep.

It's such a tight head, I don't feel compelled to wash every leaf like I do with romaine. There are never any bugs hidden in there.

And call me crazy, but I like the root. It's crunchy and delicious. Other than the woodiest part, I chop it up and eat it. It's good stuff. So there's very little waste.

The trick to being happy with your produce purchases is buying what's cheapest. The cheaper the produce the better the product. Cheaper produce indicates a better crop. Never buy expensive fresh produce. You'll regret it.