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!

Vegan Recipe: Ultimate Creamy Mushroom Risotto

When you think vegan, you don't typically think of creamy. Nevertheless, there are tricks we use to recreate that texture and sensation because it is a great one. Just because we forgo dairy doesn't mean we should miss out on the pleasures it has to offer. We just have to get creative.

Vegan mayo is the secret in this case. I purchased some to see what it's like. I'd never had it before. I was really amazed at the flavor and texture. Spot on in both respects.

Normally, you'd add cheese to risotto to finish it and give it that rich, creamy texture. In our case, vegan mayo offers the same results without the dairy.

3/4 cup arborrio rice
1/2 medium red onion, diced
1 pint white mushrooms, sliced
1 red bell pepper, diced
1 can black beans and the can brine
1/2 cup white wine
1/4 cup brandy
1 jalapeno pepper, minced
5 cloves garlic, sliced
1/2 a poblano pepper, diced
2 heaping tbls vegan mayo
2 tsps salt
2 tsps black pepper
1 tsp dry basil
1 tsp crushed pepper flakes
2 handfuls fresh parsley, finely chopped
2 tbls olive oil
room temp water as needed

Saute the onion, mushroom garlic, jalapeno, salt and black pepper in the oil on medium. Cook until mushrooms are nicely darkened. Deglaze with the wine. Cook down until wine is evaporated. Add brandy. Cook 2 more minutes. Add rice. Toast rice for 3 minutes. Add beans/brine and a1/2 cup water.

Simmer on high. Stir often. Continue adding water in 1 cup increments as needed. Stirring often.

When rice is only slightly crunchy, about 3 cups water later, add bell pepper, poblano, basil, pepper flakes. Continue simmering. Adding water in 1/2 cup increments now, until rice is tender and creamy.

Turn off heat. Stir in parsley and vegan mayo. Let rest for 5 minutes.