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…

Thai Basil Chow Mein

A small grocery recently opened right by my home. It's run by an Asian family and has some great authentic Asian foods as well as a nice assortment of fresh produce. There's also a Thai takeout close by that has the most amazing food. It's wicked spicy and heavy on the Thai basil. Which I love. These were my inspirations to do my own spin on a noodle stir fry.

Veggie Mix
10 ounces white mushrooms, sliced
1 lb red, yellow and orange baby bell peppers, sliced into small strips, veins and seeds removed
1/2 small red onion, sliced into half circles
1/2 cup white wine, divided into 1/4 cups
1/2 cup water
a few bunches chopped fresh Thai basil
1 tsp each salt and pepper

1 six ounce package dry chow mein noodles

Sauce
2 tps soy sauce
2 tsps sriracha
2 tbls canola oil
zest and juice from one large mandarin orange
5 small cloves garlic, sliced thin
1 jalapeno, minced
1 habernero, minced
2 tsps crushed pepper flakes
a few bunches fresh Thai basil, chiffonaded, more for garnish

In a small bowl whisk together the sauce ingredients. Set aside.

Cook noodles according to package directions. Set aside.

Saute mushrooms in 1 tbl  oil and with 1 tsp salt until just tender and slightly darkened. Add 1/4 cup wine and the sauce mix. Continue cooking over high heat until mushrooms turn dark and half of the liquid is absorbed.

Add noodles. Other 1/4 cup wine. Lower heat to medium. Toss noodles to combine with mushroom mixture. Let noodles absorb the sauce for a few minutes.

Add peppers, onions and 1/4 cup water. Toss to mix all ingredients thoroughly. Heat through 2 minutes. Turn off heat. Add Another bunch of basil. Toss. Let sit 2 minutes before serving.

Sweet orange and slight heat combine for a very clean Asian stir fry. I kept the flavors simple and the ingredients minimal, so each component is able to shine. Fresh basil and orange provide the big punch of flavor.