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. 


Sweet and Spicy Mushroom Teriyaki

1 pint white mushrooms, sliced
1 can garbanzo beans
1 cup fresh or frozen broccoli
1/2 medium red onion, sliced
1 small head bok choy, sliced
1 jalapeno, minced
3 cloves garlic, sliced
1/2 cup fresh cilantro

3 tbls soy sauce
2 tbls hot sauce
1 tsp habernero hot sauce
1/2 cup red wine
2 tbls red wine vinegar
1 tbl canola oil

1 tsp salt
2 tsps paprika
2 tsps thyme
1 tsp crushed pepper flakes
1 tsp cayenne
2 tsps black pepper

Saute mushrooms and onions in the oil until tender and darkened. Add jalapeno and garlic and continue to saute for a few more minutes, until fragrant.

Add garbanzos, bok choy, soy sauce, hot sauces, wine, vinegar, spices. Cook for 15 more minutes to reduce the sauce l and marry the flavors.

Turn off heat. Stir in cilantro. Let rest 2 more minutes.