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 Thai Red Curry

I wanted a coconut milk free curry. So I went with a tomato base and rounded it out with a little vegan mayo. Slightly creamy, but mostly  lighter.

Some pickled granny smith apple to finish.

1 pint sliced white mushrooms
3-4 vine tomatoes, roasted, peeled, crushed
1/2 medium yellow onion, sliced
3 cloves garlic, thinly sliced
1/2 can or 3 tbls Thai red curry paste
1 can red beans, plus brine
Liquid from 1 can black beams *
2 poblano peppers, diced
1 serrano pepper, sliced
1 jalapeno pepper, sliced
3 dry shishito peppers
2 chile de arbol
2 tsps vegan mayo
1 tsp dry basil
3 tbls olive oil
2 tps salt
1 tsp black pepper

Brush tomatoes in olive oil and roast at 450 F for 15 minutes. Set aside to cool.

Saute mushrooms and onions in olive oil, salt and pepper until nicely darkened.

Peel tomatoes. They should be easy to peel by hand. Crush into mushroom/onion mix using hands. They're not pretty, but I like to put the peels and cores into the pot for extra flavor.

Simmer until tomatoes give up most of their juice. Add black bean liquid, red beans/liquid, dry chiles and curry paste. Simmer 10 minutes.

Add garlic, serrano, jalapeno, poblano. Continue to simmer until reduced by 1/3. Stir in basil and mayo. Take off heat. Allow to cool for 5 minutes.

* Save the can liquid from your beans when you don't use it. It's a great flavoring agent. It also has a lot of starch for thickening sauces.