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. 


Mexican Chili Vegan

Sweet and spicy. A big dose of complex heat fortifies this deep red broth of peppers, tomatoes and beans. The flavor is as gorgeous as the color.

As with any respectable chili there are a lot of components. But in this case, they all go into one pot to stew and generate their magic. So it's actually quite simple to execute.

1/4 yellow onion, sliced
1 poblano, sliced
1 jalapeno, diced
1 serrano, diced
1 habernero, diced
3 vine tomatoes, chunked
1 can black beans, plus liquid
2 chipotles, plus 1 tbl adobo sauce
2 chles del arbol
1 dry japanese chile
3 cloves garlic, sliced
1 lime, zest and juice
1/2 cup water

2 tsps paprika
1 tsp cumin seed
1 tsp coriander seed
1 tsp garlic powder
1 tsp celery seed
1 tsp black pepper
1 tsp oregano
1 tsp salt
1 tbl olive oil

Add all ingredient to a large pan or pot. Bring to a boil and then simmer over medium heat until veg is tender and a dark, rich, thickened liquid is formed.