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 Beer Flat Bread

I wanted to make a bread that didn't require baking in the oven and also didn't need an hour to rise. Flat bread can be yeast leavened or not. I googgled some flat bread recipes. I kind of took a few hints from several and worked the rest out on my own.

Dough is intuitive. You can't blindly follow the recipe. You have to feel it out along the way. It's not complicated though. A little salt, a little fat and suss out the right proportion of flour to liquid.

2 cups flour, plus more for dusting
1/4 cup beer
1/2 cup seltzer, maybe more
1 tsp salt
1 tsps dry parsley
2 cloves garlic, grated
1/2 tsp black pepper
1/2 tsp crushed pepper flakes
2 tbls olive oil

Add dry ingredients, including garlic, to a mixing bowl. Add oil, beer and 1/2 cup seltzer. Stir to combine. Add more seltzer as needed until all the dry is incorporated into the dough.  Cover and let dough rest for 30 minutes in fridge.

Turn onto a floured surface. Knead, incorporating more flour as needed to make the dough less sticky. Knead for a while until dough begins to stiffen.

I prefer a chewier bread. So I like to knead and create gluten. It's personal preference. Knead less for a more tender final product or more for a denser result.

Portion dough into single servings. Press into flat shapes. Brush with more olive oil.

Cook in a hot skillet until both sides are golden and dough is cooked in the middle. Press with a spatula in the pan to get a thinner, crisper result. Keep it a medium heat. Give the bread a chance to cook through before it's too browned.

The more you knead it, the chewier your end result. The thinner you flatten it, the crispier your bread.

It's an easy and tasty way to make bread.