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!

Spicy Spanish Veggie Medley - Vegan Recipe

This is inspired by the traditional vegetables and spice palette of Spain.

It's a multi-layered one pan stew that builds depth of flavor from earthiness, acidity, sweetness, herbaceousness and heat. It yields a complex sauce that tastes as good as it looks.

1 pint button mushrooms, sliced
1 pint grape or cherry tomatoes, halved
1/2 a medium red onion, diced
1 orange bell pepper, sliced
1 red bell pepper, diced
1 poblano pepper, diced
1 jalapeno pepper, sliced
1 serrano pepper, sliced
3 cloves garlic, thinly sliced
1 can chick peas, plus the can liquid
1/4 cup white wine
2 tbls olive oil
1/2 bunch fresh parsley

2 tsps paprika
2 tsps cayenne powder
1 tsp oregano
1 tsp thyme
1 tsp coriander seed
2 tsps salt
2 tsps black pepper

Saute mushrooms and tomatoes in oil and salt until mushrooms begin to darken. Add wine. Simmer for 5 minutes. Add chick peas, garlic, remaining seasonings. Simmer 5 more minutes. Add all peppers. Simmer a few more minutes. Until bell peppers are just barely tender. Turn off heat. Leave pan on warm burner. Stir in parsley. Let sit a few more minutes to wilt the parsley slightly.

The sauce will still be thin when it's hot, fresh off the stove. Thanks to the starches in the chick pea can liquid it will thicken to a nice consistency after cooling a bit.