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!

Asian Carrot Fettuccine

I found myself inspired by all those vegetable versions of noodles and pasta. I think they're silly. Pasta is delicious. Zucchini noodles are not. Carbs are awesome.

Still, ribbons, are a great way to quickly process carrots for easy cooking. It's also pretty.

I don't want to spend time julienning carrots. Sliced take too long to cook. So shaved seemed like a perfect marriage of both aesthetics and function.

Normally, I don't peel carrots. I just wash them and slice. With this method, you do peel, but you just keep peeling the entire carrot right down to the core. Don't discard the outer peels. All of the peels are usable. Besides being great for quick cooking, they're also good for texture as a raw garnish.

When you get down to the carrot cores, reserve them for snacks or stocks.

2 large carrots, shaved into ribbons
1 pint white mushrooms, sliced
1 bunch scallions, sliced on the bias
1 poblano, diced
1 jalapeno, minced
7 cloves garlic, microplaned
2 inches fresh ginger, microplaned
1 can garbanzos and can juice
2 1/2 tbls low sodium soy sauce
2 tbls sriracha
1 lime, zest and juice
1 tsps fresh black pepper

1 pint orange grape tomatoes, sliced
2 handfuls fresh basil chiffonade

1/4 cup red wine
2 tbls olive oil

2 tsps crushed pepper flakes
2 tsps celery seed
1 tsp cayenne powder
1 tsp cumin seed
5 whole cloves

Put the first group of ingredients into a large stock pot or deep dish skillet. . Bring up to  medium heat and simmer 2 minutes. Add oil. Stir to coat contents of pot in the oil. Simmer 5 more minutes. Add wine. Cook off wine and scrape pan to deglaze carmelized bits.

Add dry seasoning. Simmer 15 miinutes.

Turn off heat. Stir in tomatoes and basil. Let rest 5 minutes.