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!

Corn Salsa

A very simple, very tasty version of corn salsa. Just a few ingredients that are really allowed to shine.

Put a big batch of it together quickly and enjoy it for days.

It's also really pretty.

2 ears fire roasted corn
1 large tomato, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 poblano, diced
1 jalapeno, diced

2 tbls olive oil
2 tbls hot sauce
2 tsps salt
1 tsp black pepper
1 tsp dry dill

Combine all ingredients. Chill. Devour.

It's a supper simple, extraordinarily tasty combination of the freshest fruit and veg the northeastern summer has on offer.

Expermient with your own variations. Apples, mango, pineapple, etc.