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. 


Quick Vegan Risotto Recipe

Here's an easy little ristotto dish taht gives that creamy sensation vegan food usually lacks.

2 pints multi color grape tomatoes, halved
1 pint white mushrooms, sliced
2 large shallots, diced
5 cloves garlic
1 jalapeno, minced

1/2 cup arborrio rice
1/3 cup white wine
2 tbls olive oil
1 can garbanzos, plus liquid
1/2 bunch fresh parsley
water, as needed

1 tsp salt
2 tsps black pepper

It's pretty simple, but results in a complex flavor profile. Saute the veg, salt and pepper in the oil, omitting the tomatoes. Add the wine. Cook down. Add the beans, tomatoes and rice.

I wanted to refrain from cooking the tomatoes for too long to retain their texture and color. Their acid and juices still flavor the broth, but they stay alive for the final result.

Add water as needed until rice is creamy. When rice is done, stir in parsley.

It's really easy, but tastes like it was very difficult.