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. 


Caramelized Mushroom Steak with Brandy Cream Sauce Vegan

Completely inspired by the umami of mushrooms and the culinary clout of French brandy cream sauce.

The mushrooms are dark and deeply caramelized like little slices of vegan steak.

The mushrooms, caramelized onions along with the other ingredients in the pan come together to create the rich and creamy French style savory brandy sauce.

It's easy too. All the magic happens inside one large frying pan.

1 pint sliced white mushrooms
1/4 medium yellow onion, sliced
1 poblano, julienned
1 jalapeno, sliced into rings
1 serrano, sliced into rings
3 cloves garlic, sliced thinly

1 can red beans/brine
1/4 cup brandy
3 tbls olive oil
3 tbls vegan mayo
1/4 cup water

2 tsps celery seed
2 tsps paprika
1 tsp cayenne
2 tsps salt
1 tsp black pepper

Saute mushrooms and onion in 2 tbls of the olive oil and 1 tsp of salt until nicely caramelized. About 10 minutes. When mushrooms and onions are nicely browned on one side, turn over and brown the other side. It's this deep browning that will provide flavor and depth for our pan sauce and give the mushrooms their meaty flavor..

Deglaze with brandy. Cook off for 5 minutes.  If you're not using non-stick, you could try flambeing the brandy.

Add beans, brine, garlic, peppers, spices, remaining salt,  water and remaining oil. Simmer briskly, stirring often until sauce begins to tighten. Careful not to over reduce. When sauce is somewhat thickened, but not quite true sauce consistency turn off heat and stir in vegan mayo. Stir thoroughly to fully incorporate. Let rest several minutes to thicken up til it coats the back of a spoon.