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!

Cucumber Gazpacho

While cucumber gazpacho is nothing new, I thought I'd try my take on it. I went green on green on green for the full green gazpacho experience. As always, it packs some heat.

2 large cucumebrs, sliced and slices halved
1/2 cup celery, sliced
1 large poblano pepper, diced
1 jalapeno pepper, minced
1/2 a habernero pepper, finely minced
5 cloves garlic, sliced
1 slice rye bread with caraway seeds

2 tsps salt
1 tsp black pepper
1 tsp celery seed
1/2 tsp garlic powder
2 tsps dill weed
2 tsps parsley

1/4 cup white wine
1/4 cup water
2 tbls olive oil
2 tbls white vinegar

Cook celery over medium high heat in a large frying pan. When celery begins to soften add wine, oil, salt, black pepper. Cook 5  more minutes. Add all three hot peppers, celery seed and garlic. Continue cooking until all the veg is very tender. Stiring occasionally.

Add sliced cucumber to food processor and puree. Add warm celery mixture, bread, vingear, water and remaining spices. Buzz until roughly pureed. Pass through a mesh strainer.

Chill a few hours before serving.

Don't discard the pulp left in the strainer. Save it to flavor other dishes or to top salads.