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…

Charred Cabbage

Cabbage was abundant and cheap recently because of St.Patrick's Day. So I found myself with a lot of it to somehow make enjoyable. Normally I'll just use it raw. But I've been watching this show from the UK. Masterchef Professionals UK Season 9 and on it one of the chefs did roasted cabbage.

He quartered the head, drizzled it with olive oil, seasoned and roasted it on a sheet pan in a pretty hot oven. It sounded like a brilliant idea, so I thought I'd give it a try. For the sake of having more charred bits of cabbage I decided to roughly chop it first.

I then tossed it with some olive oil, salt, pepper and paprika. Into a 450 F oven on a rack one step up from the bottom it went.

The first time I tried it I set the timer for 10 minutes. It wasn't really browned much at that point. So stir and return to oven. I let it cook another 7 minutes and it was pretty nicely done. Not every piece with be browned. Some will be really darker, others golden and still more just wilted. It's actually a nice combo of textures and flavors. The darker bits are very nutty.

I love this stuff on sandwiches. I haven't been using cheese on my sandwiches lately and this really fills that void. The less cooked pieces are almost creamy in texture. The darker pieces have a nice carmelized, nuttiness that ranges from mild to deep.