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…

Mediterranean Inspired Rice-a-Roni

Those pre-flavored rice mixes are not the healthiest option, but they sure are convenient and inexpensive. I like to augment them for better end result. It's minimal effort for a pretty nice payoff.

But today something really unexpected happened. What I thought would just be pretty good rice, turned out to be awesome! Hit me over the head to stop me from eating it awesome.

It all started with one box of rice-a-roni broccoli au gratin. It's pretty decent straight up. Cheese has that power.

Let me just say, I rarely follow the package direction on rice-a-roni. It's a hassle and only mildly improves the flavor. I usually just cook as I would any plain rice. Add water, little butter, rice and spices to the pot. Cover. Bring to a boil. Lower heat, Let simmer for about 20 minutes or until rice is tender.

What the rice-a-roni and carolina brands have over the knorr brand is that they take longer to cook. This may seem like a pitfall, but it's an asset when you want to add lentils to the equation. Lentils also take about 20 minutes. So this affords us the opportunity to add protein and use the premade seasoning packet to also flavor our lentils.

So I add the amount of water called for on the box, plus a 1/2 cup, 1 small pat of butter, 1/4 cup dry lentils, seasoning packet and the rice all to a large pot. Cover and bring to a boil. Lower the flame and let it simmer until it's still somewhat soupy. About 15 mintues.

To that I add 1 minced jalapeno, 7 cloves minced garlic and a about 1 tablespoon fresh minced ginger.

Cook a few more minutes, until the liquid remaining resembles a sauce. Kill the flame and add 6 ounces frozen broccoli/cauliflower blend. Stir. Cover and let sit on the stove for 3-5 minutes. Until veg is just barely defrosted.

Transfer to a heat safe storage vessel and let cool at least 15 more minutes or until the veg is completely thawed.

Cheese, garlic, jalapeno and ginger are a drool worthy flavor combination.