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. 


Garlic Cilantro Pesto

12 cloves garlic
1 large bunch fresh cilantro
1 lime, zest and juice
2 tbls mayo or vegan mayo
1 tbl olive oil
2 tsps salt
1 tsp black pepper

Slice the larger garlic cloves in half and pan fry them in a little bit of olive oil until fragrant and lightly browned.

Add all ingredients to a food processor and blend until a creamy emulsion is formed.

Shown with pretzel bread adapted from Alton Brown's recipe. Make my vegan variation of his soft pretzels, but shape into small loaves or buns instead. Cook at 50 F lower to avoid burning the outsides before the centers are done.