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!

Boca Turk'y Veggie Burgers

I often check the frozen vegetarian section of shoprite for boca vegan burgers. They usually only have the chick'n patties or the very large box of vegan burgers.

I wind up buying the chick'n patties because I don't want a box of ten. The chick'n patties are really good, but occasionally I want that more traditional veggie patty feel.

Last time I checked, I found the turk'y burgers four pack. I was pleased because they were labelled as vegan.

I had no lofty expectations. I've always been satisfied with boca products and assumed they'd be at least satisfactory..

They were actually very good. Better than I expected. Good taste and texture. A very pleasing sandwich.

Should they stick around, I'd definitely purchase them again. They're low cal and high protein. The taste is good. The texture is moist, but not mushy.

Very good vegan patty.