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!

All Fresh Vegan Curry


Made entirely from fresh produce... no canned tomatoes. I used a mortar and pestle to create a paste to season the curry. I had been wanting to try this technique since I saw it used on Masterchef UK.

While I love a coconut milk powered curry, I wanted something lighter and with more protein power. Tofu was the answer.

Seeds from 10 cardamom pods or 1/12 tsps ground
5 whole cloves
2 tsps coriander seed
2 tsps cumin seed
2 tsps paprika
2 tsps turmeric
2 tsps salt
1 tsp celery seed
1 tsp crushed pepper flakes
3 cloves garlic, chunked
1 inch ginger, grated
2 tsps olive oil

Grind all until a fairly smooth paste is formed. Set aside.

1/2 block silken tofu, drained
1/4 cup brine from 1 large jar of roasted red peppers
1 roasted red pepper from the jar
2 tsps sriracha

Puree in a blender until smooth. Set aside.

3 medium vine tomatoes, diced
3 large white mushrooms, diced
1/4 sweet onion, diced
1 can chick pea and the brine
1 poblano pepper, diced
1 jalapeno pepper, diced
1 serrano pepper, diced
1/2 cup white wine
1 tbl asian chili garlic sauce
2 tsps sugar
zest and juice from 1 lime
1 tsp salt
1 tsps black pepper

Add all ingredients, including those which were set aside, to a large pot. Bring to a boil and then simmer for 30 minutes. Allow to cool for 10 minutes off the flame and the sauce will thicken considerably.