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. 


Vegan Cheddar Biscuits

These are a riff on Red Lobster Cheddar Bay Biscuits. It's a pretty simple recipe as I'm not much of  a baker beyond yeast breads. But drawing on my experience with Bisquick biscuits and the like this idea came together pretty easily.

2 cups ap flour
2 1/2 tsps baking powder
1 tsp baking soda
2 tsps salt
1 tsp sugar
2 tbls vegan mayo
2 tsps dry dill
1 tsp garlic powder
2 tbls nutritional yeast
water, as needed

Stir together all ingredients except water. Add 1 cup water and mix. Continue adding water in 1/4 cup increments until a tick, yet sticky dough is formed.

Let rest in the fridge for 30 minutes.

Drop by heaping spoonfuls onto a greased baking sheet. Leaving at least 1 inch between each. You should wind up with 5 or 6 biscuits.

Preheat oven to 450 F.

Let rest again for 30 minutes in the fridge.

Bake for 12-15 minutes. Or until lightly golden brown.

Cool for 10 minutes.