Cheezy Garlic Shells Pasta Florentine Vegan Recipe

It's a little spicy. It's a lot garlicky. It's a little cheezy. It's totally delicious. 

Very easy to make. One pot does it all. 

1/2 box small shells pasta
1 shallot, thinly sliced
5 cloves garlic, minced
1/2 inch ginger, minced
1 jalapeno, minced
2 tbls nutritional yeast
2 tbls olive oil
1/2 an 8 ounce bag of spinach
1 tsp crushed pepper flakes
1 tsp dry basil
2 tsps black pepper
1 tbl salt
Cook the pasta in water seasoned with the 1 tbl salt. 

I use Alton Brown's cold water pasta method. Add pasta to medium large pot. Cover with water an inch over the pasta. Add salt. Bring to  boil and then simmer until al dente. 

When pasta is al dente, remove it from the water into a heat safe storage container. Retain approximately 2/3 cup of the pasta water in the pot and discard the rest. 

Return pot with pasta water to stove. Medium high heat. Add olive oil, garlic, shallot, jalapeno, ginger, yeast, crushed pepper flakes, basil, spinach and black pepper. 

Simmer uncovered for 7 minutes. 


Filet of Potato with White Wine Sauce

I grilled some potatoes over charcoal the other day. I love potatoes. Grilled potatoes get that delicious crispy, smoky skin. It's almost magical. I was slicing the potatoes and it occurred to me that it looked very similar to the way chefs serve sliced beef. So I decided to plate it in a likewise fashion.

The grilled potatoes are accompanied by a vegetable and bean medley and a tomato and wine based sauce.

5 plum tomatoes diced
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 yellow bell pepper, sliced
1/2 a large yellow onion, sliced
3 cloves garlic thinly sliced
1 jalapeno thinly sliced
1 serrano thinly sliced

1 can chickpeas, plus liquid
1/2 cup white wine
2 tbls olive oil
1 tsp salt
1 tsp black pepper
2 tsps dill

The potatoes are simply grilled whole over charcoal.

All the other components are added to a large frying pan and cooked down until the peppers are barely tender.