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!

Green Tea Cucumber and Tomato Salad

As summer is coming to a close I'm inspired by the lingering heat. Cucumbers have such a hydrating and cooling appeal. Gorgeous multicolored heirloom tomatoes are an ingredient to snatch up while still available.

When it's hot it can be hard to get yourself to eat anything hearty. This dish feels light, but packs plenty of nutrients. Just sprinkle in some beans on top and you're good to go.

Crisp granny smith apples add crunch and sweetness. The cucumber is refreshing and crunchy. Tomatoes add acid.

1 large cucumber, sliced into quarter circles
2 pints heirloom grape tomatoes, halved
1 granny smith apple, diced
1 jalapeno, quartered, then sliced
3 tbls olive oil
1 tbl white vinegar
2 tbls hot sauce
1/4 cup diet citrus green iced tea
3 tsps dry dill
2 tsps salt
2 tsps black pepper

Toss everything in a bowl and gently stir to combine. Let rest an hour or two in the fridge. Done and done.