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!

Mango Salsa

A little bit of heat and a little bit of sweet. This simple little condiment really wakes up salads, sandwiches and rice. A little bit packs a big punch of flavor.

I don't usually choose fruits to work with in my dishes, but recently I've begun to explore the savory applications of sweet fruits. I've discovered that it's a dynamic taste combination that has a lot of satisfying and exciting flavor sensations to offer.

Go fruit!

Salsa
1 large mango, diced
1 cup red onion, diced
1/2 cup colorful bell pepper, diced
1 jalapeno, minced
3 cloves garlic, sliced thin

Dressing
1/4 cup hot sauce
2 tsps spicy mustard
1 tbl olive oil
1/2 cup fresh cilantro
2 tsps salt
2 tsps dry basil
1 tsp black pepper

Whisk together dressing components. Add salsa components. Toss to coat. Refrigerate several hours before serving.