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!

Tofu Hummus

I was looking for an easy way to incorporate the protein power of tofu into snacks and meals without having to actually figure a way to fit it into each individual dish.

I love hummus because it's so versatile. I use it in place of mayo, butter, salad dressing, sauce and even occasionally as a dip.

Typical hummus is already pretty nutritious. Which is another reason why I love it so much. Tofu hummus just takes it a step further to pack a huge hit of protein into a simple smear or dollop that works with pretty much whatever else I feel like eating.

I used red beans because that's what I had. Any bean would work.

1 package silken firm tofu, thoroughly drained if packed in water
1 can red beans, drained, not rinsed
4 tbls olive oil
1 tbl sriracha
3 cloves garlic
1/2 a jalapeno
few handfuls fresh cilantro leaves
3 tsps salt
2 tsps garlic powder
2 tsps onion powder
2 tsps paprika
1 tsp dill
1 tsp black pepper

Puree all ingredients in a food processor until smooth. Refrigerate for at least half an hour to firm up and allow flavors to marry.