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 Corn Salsa Recipe

Charred corn is a brilliant thing. A little oil, a little spice and something magical happens to a simple ear of corn.

All winter long I wait for corn season to begin again. When it finally does, I waste no time snatching up all that goodness.

The charred corn and blistered tomatoes are deep and savory. A granny smith apple adds some complex sweetness. Peppers, lime and vinegar add heat and acid.

It's only mildly hot, a little sweet and the range of textures are amazing. As usual, it's vegan.

Roasted Corn
3 ears corn
2 tbls olive oil
1 tsps salt
1/2 tsp each: black pepper, paprika, garlic powder, cayenne

Tomato Mixture
1 pint grape tomatoes, halved
1 poblano, diced
1 jalapeno, minced
5 cloves garlic, minced
1 tbl olive oil
1 tsp salt
2 tsps white vinegar

The Rest
1/2 a medium onion, diced
1 granny smith apple, peeled and diced
2 tsps hot sauce
1 lime, zest and juice
1/4 cup basil chiffonade
2 tsps olive oil
1/2 tsp salt
1/4 tsp black pepper

Dehusk and desilk corn. In a small ramekin combine the remaining roasted corn ingredients. Brush ears of corn generously with the mixture.

Place a large sheet of foil on an oven rack close to the broiler. Place corn on the foil. Broil on high until nicely charred a several sides. Turning as needed to nicely char evenly. About 10 minutes per side.

You can do this on a grill instead. That will add another layer of smoky flavor.

Set aside corn to cool.

Cook tomatoes in oil, salt and vinegar until they begin to soften. Add remaining tomato mixture ingredients and cook until poblanos just barely begin to soften.

Remove to a large bowl with the prepared onion in it. Toss to combine. Let cool 5 minutes and then cover and put in the freezer to cool. Remove after 10 minutes and place in fridge.

Slice corn off the cobs.

Add corn and basil to bowl of tomato mixture. Add the rest. Stir to combine everything. Rest in fridge for at least 30 more minutes.

This is a corn salsa worth waiting all winter for.