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!

Curryish Barley and Lentils

I've never bought ground turmeric before, but I recently purchased some. I love the flavor. It's the magnificent backbone of all the world's great curries. And it has the awesome power to transform ordinary ingredients into something exciting and exotic.

This isn't a true curry. It's more of a indian inspired minimalist approach. It's got a little heat and a lot of flavor. But it's not quite as assertive as a true curry.


1/2 cup dry pearl barley
1/2 cup dry lentils
12 ounce package frozen broccoli and cauliflower mix
2 cups onion broth (see instructions below)
3 large garlic cloves sliced extra thin
1-2 small jalapenos minced (retain the seeds and ribs)
1 tsp turmeric
1 tsp ground cumin
1/2 tsp ground cayenne pepper
1 tsp salt
1/2 tsp fresh ground black pepper


To make the broth...
2 cups water
1/2 cup dry white wine
2 green tea bags
Skins, roots and tops from 2 large spanish onions
3 cloves garlic roughly chopped
Ribs and seeds from 2 jalapenos
1/2 tsp salt
1/2 tsp fresh ground black pepper
1/4 tsp turmeric
5 dashes hot sauce
1 tbl butter

Bring all ingredients to a boil, then lower heat and let simmer for 15 minutes. Remove tea bags. Simmer 5 more minutes.

This completes your broth.

To your broth add the barley and lentils and simmer for approximately 20 minutes. Check often and add more water as needed to keep cooking the barley and lentils until they are mostly tender.

When the barley and lentils are fairly tender add the sliced garlic, minced jalapeno, the rest of the spices and cook just 2 minutes more over a low flame.

Kill the heat and add the frozen veg mix. Stir to combine. Cover and let sit 3 minutes to heat the veg through.

Serve immediately for a hot dish or let cool and refridgerate for a chilled experience.