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. 


Not Your Grandma's Lentils and Barley

Looking to sort of reinvent my own repetitive preparations of lentils and barley I went for monster flavor on this one. I threw every punch of flavor I could scrounge up at it.

The result was a rich porridge laced with heat and spices.

Sauteing the vegetables really brings out their flavors so that they're much more present in the final dish.

1 poblano pepper, sliced
1 jalapeno, sliced
3 cloves garlic, chopped

1/2 cup garlic puree
1 cup cucumber gazpacho pulp

1/2 cup dry pearl barley
1/2 cup dry lentils

1/2 cup white wine
Several cups water

1 tsp salt
1 tsp black pepper

Saute the poblano in a large skillet with a touch of oil and a pinch of salt. This will really accentuate the flavor and the heat. When poblano is tender add jalapeno and garlic. Saute a few more minutes. Add wine, salt and pepper. Simmer 3 more minutes.

Add lentils, barley and 2 cups water. Cover. Simmer until water is absorbed. Continue adding water as necessary to cook the lentils and barley until tender.

Stir in garlic puree, gazpacho pulp, salt and black pepper. Heat through.