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. 


Vegan Southwestern Beans in Dark Sauce Recipe

This one pot wonder yields tender beans and vegetables in a rich, dark sauce. It's spicy, sweet and unctous.

The combination of oregano and paprika has an earthy smokiness that's unique and delicious.

It's very easy. You just chuck everything into an extra large skillet and let it go until the veg is tender and the sauce is thickened.

1/2 yellow onion, sliced
1 lime, zest and juice
1/4 cup scallions, sliced on the bias
1 jalapeno, sliced on the bias into rings
1 serrano, diced
1 habernero, diced
5 cloves garlic, thinly sliced
1 can black beans and the liquid
1 can chick peas and the liquid
2 tbls olive oil
1/4 cup water
1 tbl soy sauce
2 tbls sriracha
1 tbl spicy mustard

2 1/2 tsps oregano
1 1/2 tsps paprika
1 tsp black pepper