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!

Dark Mushroom Curry - Vegan Recipe

This is a vegan mushroom curry  that features a dark, rich, thick mushroom gravy. It's mildy hot, but mostly mushroom and ginger forward. It's got an Indian backbone, but a little bit of American muscle.

2 cups button mushrooms, sliced
3 large cloves garlic, sliced
1 inch fresh ginger, grated
1 charred jalapeno, diced *
1/4 can black beans/liquid
1/4 can pinto beans/liquid
1/4 can garbanzo beans/liquid
3 tbls olive oil
1/4 cup water

2 tsps turmeric
2 tsps paprika
1 tsp onion powder
1 tsp garlic powder
1/2 tsp crushed pepper flakes
1/2 tsp cayenne powder
1/2 tsp celery seed
2 tsps salt
1 tsp black pepper

Did you know that you can use the liquid in your canned beans to add both salt and starch to your homemade soups, stews and sauces. This is especially helpful for vegan dishes since we don't want to add butter to thicken our sauces. We could use vegan roux or corn starch slurry, but the brine from the bean can has a nice salinity to add and a good hit of the bean essence to impart as well. I find it adds depth in a similar way that bones and meat add depth to traditional preparations. It also utilizes something you might otherwise discard.

Cook down the mushrooms in the oil.  When mushrooms are soft add garlic, ginger, jalapeno, beans, water, spices. Simmer until sauce is thickened.

 * Char the jalapeno over an open flame. Deseed/derib and then dice. It adds a smoky flavor and additional depth.