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. 


Vegan Red Wine Mushroom Ragout

Red wine and mushrooms are a classic combination. It's a pretty basic recipe for lots of flavor without a lot of ingredients.

There are, in my mind, several standard methods for getting depth of flavor without using meat.

Heat, alcohol, and nutritional yeast. That's pretty much the vegan trifecta of flavor depth.

You can use one or all.

In this case, I utilize alcohol and heat from chile peppers. The heat is mild. The caramelized onion and mushrooms are sweet. As is the reduced red wine.

Salt and fat are non-optional. They must always be present.

Using this method, I vary veggies, spices, beans and grains, but always end up with something I really enjoy eating.

The dish pictured is bascially mushrooms in red wine sauce. Easy to prepare. Mostly just waiting for the mushrooms and oinoins to caramelize.

1 pint mushrooms of choice, sliced
1/2 red onion, diced
3 cloves garlic, sliced
1 jalapeno, sliced
1 long hot pepper, sliced
1 poblano, diced
1/3 cup red wine
1/2 cup water
2 tbls olive oil
2 tbls hot sauce
1 tbl white vinegar
2 tsps salt
1 tsp dry roesmary
1 tsp celery seed
1 tsp black pepper

Saute mushrooms and onion in oil until nicely caramelized. About 15 minutes. Deglaze with wine. Cook off wine for 5 minutes. Add remaining ingredients. Continue to simmer for 10-15 minutes or until sauce is tightened up nicely.