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!

Broccoli and Tomato Salad

A simple salad with few ingredients. I came up with this idea as an accompaniment to our Thanksgiving dinner. The main entree was a vegetable lasagna that was heavy on the cheese. The other side dish was oily, buttery, garlic knots. I wanted something to break up the monotony of all the decadence and richness. Something vegetal and acidic seemed like it would be the perfect foil.

I also went very light on the spice to keep this friendly to all types of palates.

The deeply sauted garlic has a lot of flavor, but isn't sharp at all.

One 12 ounce bag frozen broccoli florets
One large package cherry or grape tomatoes ( about 12 ounces)
11 cloves garlic
2 tbls red wine vinegar
1 tbl olive oil
2 tsps hot sauce
2 generous handfuls fresh basil, chopped small
1/2 tsp crushed pepper flakes
2 tsps salt
1 tsp black pepper

Quarter the tomatoes if using grape. Halve if using cherry. Set aside.

Cook the broccoli in a large frying pan. No oil. No water. A pinch of salt. Cook until broccoli is warmed through and bright green. A little bit of char is nice. Remove to an ice bath. Then drain of excess water. Chop small.

Saute whole garlic cloves in a hot pan with a small drizzle of olive oil. Cook until nicely browned on both sides. Mince cooked garlic cloves very small.

Add all ingredients to a large bowl and gently stir to combine.