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. 


Cucumber Salsa 2.0

I've done cucumber salsa recipes before. This new version takes a cleaner,  more refined approach.

By now it's no secret that I love spicy cuisines like Mexican, Indian and Thai. For me the complex heat and spice profiles they provide are the perfect way to make vegan food really pop.

This version of cucumber salsa is simpler,  but actually packs a bigger flavor punch into a less fussy recipe. This definitely takes a less is more approach.

Bright acid from the lime, a little heat from the peppers and fresh diced summer tomato and cucumber dance on the palate.

1 large cucumber, diced
1 large tomato, diced
1/2 medium red onion, diced
1 poblano, diced
1 jalapeno, minced
3 cloves garlic, minced

2 1/2 tbls olive oil
1 1/2 tbls hot sauce
1 lime, zest and juice

2 1/2 tsps salt
1 tsp black pepper
1 tsp crushed pepper flakes

Combine all ingredients in a bowl. Toss gently to mix well.  Allow to chill for a few hours in the fridge.

After their stay in the fridge, the cucumber and tomato will have released their juices. Stir again before serving to thoroughly incorporate those flavors into the salsa dressing.

A refreshing and hydrating summer salsa with a touch of heat. Simple to make. Excellent to eat.