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!

Lemon Parsley Lentil Piccata

This is kind of a riff on a classic piccata. I was going for the similar taste. Not really a replica, but more of an homage.

We're going to make a deep broth and them we'll cook our lentils in that broth. We'll finish with some bright lemon and grassy parsley.

1 large carrot, chopped
3 stalks celery, chopped
1/2 pint sliced white mushrooms
1 bunch scallions, sliced
1 poblano, diced
1 jalapeno, diced
1 habernero, minced
5 cloves garlic, sliced
4 cups water
1/2 cup nutritional yeast
2 tbls olive oil
1 tbl spicy mustard
2 tbls capers
1/4 cup beer
2 1/2 tsps salt
2 tsps black pepper
1 tsp cumin seed

1 lemeon, zest and juice
1 punch fresh parsley

1/2 cup dry lentils

Add all of the first set of ingredients to a large pot. Bring to a boil uncovered and then simmer for 15 minutes. Add lentils. Continue simmering until lentils are tender. Stir in lemon zest, juice and parsley. Turn off heat, but allow pot to rest on hot burner to steep the parsley and lemon.