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. 


Reverse Beer Batter Tofu Dumplings over Spicy Ramen

First you'll need to marinate the tofu. Depending on what tofu you purchase you may need to drain and press it. If your tofu is sold stored in brine, then this step is very important. Drain it and press it between some paper towels and kitchen towels using cans for weight. Leave it drain for 1 hour.

For this application I recommend firm, but not extra firm tofu.

1/4 cup low sodium soy sauce
3 tbls sriracha
1/4 cup canola oil

One 12-14 ounce package tofu

Cut tofu into one inch cubes. Marinate overnight in the fridge. Small pieces more easily absorb more of the marinade. After the tofu has marinated mash it with a fork until the tofu and marinade form a smooth, loose batter.

1-2 cups all purpose flour
1 tsp baking powder
1/2-3/4 cup beer
All of the the tofu/marinade batter

Lightly whisk together 1 cup flour and baking powder. Pour in 1/2 cup beer. Whisk lightly to form a batter. Gently fold in tofu/marinade mixture. Stir as little as possible. You don't want to create gluten in the flour as this will turn your dumpling chewy. We want the end result batter to be somewhat loose, but just barely able to retain its shape. Add additional flour or beer as needed to achieve the correct consistency. Still stirring as little as possible.

My original thought was to fry these guys, but they turned out much better sauteed in a barely greased, non-stick skillet.

Drop by big spoonfuls into a hot pan and brown on both sides. You can use a ring cutter to make them pretty after they've cooled some.

3 oz packet dry ramen noodles, soy flavored
1 cup water
3  chile de arbol, broken, deseeded
1 guajillo pepper, broken, desseded
3 cloves garlic, thinly sliced
1/4 diced white onion
1 tbl minced jalapeno
1/2 cup kale, torn into small pieces

Cook noodles, flavor packet and all other ingredients except kale in the water in a small pot. Bring to a boil and simmer 2 minutes. Add kale and simmer 1 more minute.