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!

Alton Brown's Soft Pretzels with Vegan Tweaks

I decided to make Alton Brown's pretzel recipe. I've been a Good Eats fan for years and there are many things he's cooked that I've always wanted to try myself. Pretzels were pretty high on that lengthy list. Since I had all the ingredients, it seemed the perfect time to finally give it a try. I've made yeast breads before, but never pretzels.

I wanted to keep it vegan though, because it didn't seem like it would be difficult to do or that it would cause a major shift in flavor or texture. So I used vegetable shortening instead of butter. I also switched out the egg wash with flavored olive oil.

Another minor change was the kind of salt. I did not have pretzel salt, but I did have a pink himalayan salt grinder. I used regular table salt in the dough. But in the seasoned olive oil I used the fancy salt. I also finished each pretzel with a little more of the fancy salt, since it was a fine grind.

It was easy and fun to do. The results were amazing! Incredible taste and texture.

Thanks yeast and thanks Alton.