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 Cheddar Biscuits Recipe 2.0

So I took another crack at my vegan cheddar biscuit recipe. I thought it could be improved and/or tweaked for the better.

I add some olive oil to the mix for flavor and fat. I also added some panko breadcrumbs for a different texture. They are moist and tender on the interior, but there's a pleasant crunch on the outside. The textural contrast adds an unexpected dimension beyond just the flavor sensations.

Also ditched the sugar and the baking soda. Changed out the water for almond milk. Tweaked the spice mix.

Extremely pleased with the results.

2 cups ap flour
3 tbls nutritional yeast
1/4 cup panko
3 tbls olive oil
3 tbls vegan mayo
1 tbl baking powder
2 tsps salt
1 tsp garlic powder
1 tsp dry basil
1 tsp dry thyme
2 tsps crushed pepper flakes
1-2 cups almond or soy milk as needed

Add all ingredients except almond milk to a medium sized mixing bowl. Add 1 cup milk. Gently stir. Add additional milk in 1/4 cup increments until a dense, yet moist dough is formed. Try not to stir too much. The less you stir the more tender the biscuit will be. Add just enough liquid so that all the dry can be incorporated into the dough. You're shooting for the same consistency as classic bisquick drop biscuits.

Drop by rounded mounds onto a non-stick or lubed baking sheet. You should get 6-8 biscuits.

Preheat oven to 450 F. Let the biscuits rest at room temp while the oven preheats. I like the dough to rest before putting it in the oven. So I don't preheat before I start mixing. This allows some of the starches to soak up some of the moisture. They stay tall and fluffy as they bake instead of spreading.

Cook at 450 F for 12-15 minutes or until lightly browned.

Cool for 10 minutes before serving.