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!

End of Summer Corn and Mushroom Yellow Curry

Big, beefy mushrooms are the star of this dish. Thick-sliced, meaty and accompanied by a rich sauce full of crunchy aromatics and herbaceous accoutrements.

2 tsps coriander seed
2 tsps cumin seed
1 tbl olive oil
1 tsp salt

8  ounces crimini mushrooms, sliced large and thick
1/2 cup tequila

2 ears corn, kernels removed from the cob
2 poblano peppers, diced
1/4 of a large white onion, diced
5 small cloves garlic, sliced
1 jalapeno, minced
1 serrano, minced

1 14-15 ounce can coconut milk
1 lime, zest and juice
2 tbls habernero hot sauce
1 tbl classic hot sauce

large bunch parsley, minced
2 tsps salt
2 tsps black pepper
2 tsps paprika
2 bay leaves
1 tsp oregano
1 tsp turmeric

Toast the coriander and the cumin in the olive oil for several minutes, until fragrant. Add 1 tsp salt and mushrooms. Cook a few minutes, until mushrooms are slightly softened. Add tequila. Cook 5 more minutes until mushrooms darken and release their juice. Add onions, poblanos, corn. Continue cooking over fairly high heat, stirring often until corn is cooked through. Add coconut milk, hot sauces, jalapeno, garlic, serrano and remaining spices. Simmer over medium heat until liquid is reduced by 1/3 and a nice sauce is formed. Turn off heat. Add lime zest and juice and parsley. Let sit a few more minutes. Remove bay leaf. Serve with rice.