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!

Lentil and Barley Winter Stew

Lentils and barley are a match beyond reproach in my opinion. Throw in some tomato and leafy greens and never look back.

When I was young my mother would make beef stew. I never cared much for it. Chewy cubes of meat swimming in a soupy mess of mushy carrots and potatoes.

This recipe on the other hand, is what stew should be. All the components still have their textural integrity. They are married together in a rich and complex broth.

It takes some time to make, but it's worth it.

2 shallots, sliced
1 medium red bell pepper, diced
1 poblano pepper, diced
1 jalapeno, minced
3 cloves garlic, thinly sliced
1 cup spinach
1 cup kale

1/2 cup dry lentils
1/3 cup dry pearl barley

1/4 cup white wine
1/4 cup brandy
2 tsps spicy mustard
1 chipotle and 1 tbl adobo sauce
3 tbls olive oil
1 small can low sodium V8 juice
5-6 cups water

1/3 cup nutritional yeast
2 tsps celery seed
2 1/2 tsps paprika
2 tsps thyme
1 tsp oregano
1 tsp cumin seed
1 tsp black pepper
2 tsps salt

In a large sauce pot or stock pot sweat shallots and bell/poblano peppers in oil with salt and black pepper. About 5 minutes. Until softened. Add garlic and jalapeno and continue sweating for 5 more minutes.

Turn up heat to medium high. Add wine and brandy. Cook off for 5 minutes.

Add 2 cups water, yeast, mustard, chipotle, adobo, remaining spices. Simmer 5 minutes.

Add barley and lentils and 1 cup more water.

Simmer uncovered for 10 minutes. Add 1 cup more water, V8. Cover and continue to simmer 5 more minutes. Add another cup of water. Simmer 5 more minutes. Add another 1/2 cup water and kale. Simmer 5 more minutes. Add spinach and 1/2 cup more water if needed. Simmer 5 more minutes.