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. 


Around the World in 40 Lentils

I've always wondered about the whole fusion thing they're always going on about on various food network programs. There are no such style restaurants around here. They're all just one cuisine at a time.

But I took it upon myself to give some fusion a try in my own kitchen. Mostly just because I love ginger so gosh darn much. I'd pretty much put that stuff in anything at all. I love the smell. I love the taste. I even love the name.

My fusion was an admittedly odd confluence. It was cajun/asian/mexi and little bit of kosher. I know. I know. What the? But honest to goodness, it came out tasting great. Yes, I was shocked by this. Some of the best lentils I've ever eaten. And I've eaten a lot of lentils. The very reason I'm writing this post is so I can replicate the dish in the future. I don't want to forget how I did it.

1/2 cup dry lentils
1/4 pearl barley
1/4 cup kosher garlic pickle juice
6 cloves minced garlic
1 cup frozen collard greens
1/2 can mexicorn
1 small finger finely grated ginger
3 tbls cajun spice mix
1 tsp ground ginger
2 tsps butter
water as needed

Add your pickle juice, 1 cup water, 1 tbl of the cajun spice, your lentils and your barley to a large pot. cover and bring to a boil. Then lower the heat and let it simmer for 10 minutes.

Add your collards, another tbl of the cajun spice and another 1/2 water. Allow to simmer 5 minutes longer.

Add your garlic.

Taste your lentils and barely to determine if more water is required. Add water in 1/4 cup increments until they are the texture you desire.

When your lentils and barley are where you want them kill the heat, but leave the pot on the hot burner. Add your butter, corn (including some of the liquid) and grate in the fresh ginger. Stir and cover. Let sit 2 more minutes.

Add your ground ginger. Stir. Taste and add more of the cajun spice if desired until it's just right for you.

It sounds crazy, but it tastes great.