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…

More Vegetarian Blender Magic

Since getting a blender for a Christmas present I've been experimenting heavily with purees. I make all manner of toppings for my salads and other foods. My latest effort was quite successful if I do say so myself.

I kinda took a hint from an episode of "Chopped" and cooked some of the ingredients before adding them to my blender. Actually a lot of the components took cooking, but it turned out great.

I made an onion broth. I also sauteed some kale, broccoli and garlic. There were a few other things added too.

Onion Broth Ingredients:
Skins from one medium sweet onion
3 cloves broken garlic
1/4 cup dry white wine
1 pat butter
1/4 tsp coriander
2 tsps soy sauce
2 green tea bags
1 tbl sriracha
1 cup water
1/2 tsp salt
Several turns fresh cracked black pepper

Bring all ingredient to a boil and then simmer over low heat for 15 minutes. Use a tongs to squeeze and remove tea bags. Continue to simmer 5-10 more minutes or until the broth is dark and rich. Again use your tongs to discard the onion skins. Add the broth to your blender.


In a separate frying pan saute in a dash of olive oil  1/2 cup chopped kale, 1/4 cup chopped broccoli and several cloves of chopped garlic. When kale and broccoli are bright green and garlic is aromatic add to blender.

Add 1/4 tsp cumin, 2 tsps olive oil, 1/2 tsp paprika. 1/4 tsp cayenne. 2 tbls sriracha. 1 tbl cream cheese.

Puree.

Let cool and enjoy right away or let sit in the fridge for a few hours to intensify the flavors.