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. 


Spicy Lemon Dill Sauce

In the throes of my new blender obsession I toyed with yet another saucy concoction. This time I purchased some fresh dill and a lemon in addition to my usual arsenal of garlic and onion.

The sauce is pictured here atop a bed of fresh chopped kale and spanish onion. That is then topped with extra runny, garlic mashed potatoes with jalapeno, corn and green peas. Over that are some black beans. The dill sauce is the crowning touch.

It's food like this that really reinforces my love for vegetarian eating. There are just so many tastes and textures to experience.

Here's how I made the dill sauce...

4 handfuls fresh dill
5 cloves garlic
1/4 cup sliced sweet onion
Zest and juice from one lemon
1/4 cup dill pickle juice
1 small jalapeno
1/4 cup kale
1/4 cup water
1 tbl olive oil
1 tbl plain cream cheese
Fresh ground black pepper, Ground cumin and Paprika to taste

Buzz it all up until pretty smooth. Let chill in fridge for at least 2 hours before using.

Use on everything. Salad, sandwiches, baked potatoes, soup, rice, beans, and more.