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. 


Creamy Lemon Basil Lentils

I'm on a mushroom binge lately. Totally obsessed with different ways to combine them with other flavors and find all their earthy potential.

It's pretty amazing how something as humble as the mushroom can be the star of so many wildly different dishes.

Chicken piccate was my inspiration, but obviously some tweaks were required to meet my standards. I also played a little fast and loose with the rest of the traditional piccata. Just using the general idea as a jumping off point for something lemony, spicy and a little bit creamy.

1/2 cup dry lentils
1 cup frozen peas
3 cups white mushrooms, sliced
1 cup yellow onion, diced
3 cloves garlic, sliced
1 jalapeno, sliced
1/2 a serrano, minced
1/2 cup fresh parsley, minced

3/4 cup white wine
2-4 cups water
1/4-1/2 cup half and half or cream
1 tbl spicy mustard
2 tbls butter
1 tbl olive oil
2 lemons, zest and juice

2 tsps dry basil
2-3 tsp salt
1-2 tsp black pepper

Heat oil in a large skillet with deep sides on medium high. Saute mushrooms with 1 tsp salt until lightly softened and mildly darkened. Add onion and cook until translucent. Add garlic, jalapeno, serrano, 1 more tsp salt and 1 tsp black pepper. Cook 3 more minutes. Add wine and mustard. Stir to incorporate. Simmer for 5 minutes.

Add lentils and 2 cups water. Cover and simmer until lentils are just about tender. Add more water as needed to cook lentils. When lentils are almost tender add enough water to give a generous amount of sauce in the pan. The sauce/liquid should come about 1/3 up the sides of the pan.

Uncover. Add basil and lemon juice. Cook 2 more minutes.

Lower heat to medium low. Add butter. Stir to melt and combine. Taste. Add more salt and pepper if desired.

Add parsley, peas and half and half. Add 1/4 cup half and half at first. This will yield a light sauce with a touch of creaminess. Add more if a richer sauce is desired.

Raise heat to medium. Simmer 3 minutes stirring to combine.

Turn off heat. Finish with lemon zest and some more uncut parsley leaves.