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. 


Garlic Apple Puree

Garlic and fruit go surprisingly well together. It's not all that different from the pairing of salty and sweet.

If you like garlic, you'll like this combination. It's something different for you taste buds. It's garlicky and it's a little bit sweet. It's a granny smith apple though, so it also has a tart backbone to it. The wine, lemon and salt give it additional flavor dimensions.

It also works well with pear instead of apple.

It's a very French inspired puree, but it definitely has an American influence as well. It's also totally vegan.

3 heads of garlic, peeled, chunked
1 granny smith apple, peeled, cored, diced
1 lemon, zest and juice
1/4 cup white wine
1 tbl olive oil
2 tbls almond milk
2 tsps salt
1 tsp black pepper

Use a kitchen towel and a meat mallet to quickly peel all that garlic. Hold the towel over a head and whack it a few times. It will release most of the shells. I saw this trick on Worst Cooks in America. Tyler Florence had LaToya Jackson do this to make fast work of a garlic puree.

Cook garlic, apple, wine, lemon juice, lemon zest, olive oil, salt and pepper in a small saucepan over medium heat. Simmer mildly until garlic and apple are tender.

Add mixture and almond milk to a blender or food processor and puree until smooth. You can also use an immersion blender to puree it in the saucepan.

Depending on the speed at which you work, you may want to have your lemon juice ready in a bowl before you start peeling and dicing your apple. That way you can throw the pieces in there as you go, so they don't turn brown.

If you have white pepper, that would give a slightly cleaner appearance.