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!

Warm Pepper Slaw with Black Beans

A very simple,  but extremely tasty entree salad. Veg is tender, but still has bite. A dark, briny broth ties it all together.

1 large red bell pepper, sliced
1 poblano pepper, sliced
1 jalapeno pepper, deseeded, julienned
3 shallots, sliced
3 cloves garlic, sliced
1 cup spinach
1 can black beans and brine
brine from 1 can garbanzos
2 tbls asian garlic chili sauce
3 tbls olive oil

2 bay leaves
2 tsps cumin seed
2 tsps coriander seed
2 tsps salt
1 tsps black pepper

Saute shallots, peppers and garlic in olive oil until somewhat tender. About 10 minutes. Add black beans/brine, garbanzo brine, spices, chili sauce. Simmer 5 more minutes. Turn off heat. Stir in spinach and allow to wilt down for a few minutes.

Serve with barley or rice.