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!

Mediterranian Lentils and Barley

3 stalks chopped Celery
1/2 medium Onion diced
5 cloves sliced Garlic
1 Jalapeno minced
1/2 Habernero minced
1/2 cup Broccoli stems chopped
Water as needed
1 tbl Spicy Mustard
1 tbl Butter
3 seeds Allspice
3 Bay Leaf
Salt and pepper
1/2 cup dry Lentils
1/2 cups dry pearl Barley

In 2 cups water simmer butter, allspice, bay leaf, salt, pepper, celery, onion and 2 ribs/seeds from jalapeno and 1 small rib/seeds from habernero. Simmer 10 minutes.

Remove pepper ribs, bay leaf, allspice.

Add mustard, diced pepper flesh, garlic, broccoli, lentils and barley. Add 2 cups more water. Cover and simmer until lentils and barley are tender, adding more water as needed.

Remove to heat safe storage container. Refrigerate overnight.

Depending on how much liquid is left, add more water to come half way up and let sit at least one hour.