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. 


Low Carb Plant Based Brownies with Peanut Butter Mousse

For Thanksgiving I wanted to create a dessert that both myself and my brother could enjoy. He's type 2 diabetic and low carb. I'm plant based.

He loves brownies, but doesn't know how to create a low carb version. I"m a foodie and figured I'd see what I could do.

It was actually pretty easy. Just swap out the flour with cocoa powder. Swap out the eggs with flax seed. Swap out the sugar with Stevia.

I'm not much of a baker, but I still remember how a brownie batter should look and feel. I used that to guide me.

This yields a small portion. About 4 fairly generously sized brownies.

1 cup cocoa powder
1/4 cup almond meal
12 packets stevia
1/4 cup olive oil
2 tbl flax seed
1 tsp salt
1 tsp baking powder
water as needed

Put everything into a mixing bowl except the water. Stir it up well. Slowly add the water until you have a thick, rich brownie batter.

Let the batter rest a few minutes. The flax seed will thicken and create a similar texture to an egg based batter.

To get my almond meal, I ground whole almonds in a coffee grinder and sifted out the chunks.

A looser batter will yield a cakier brownie. A denser batter will give you a fudgier version.

Lightly grease four small ramekins and distribute the batter evenly between them.

Put then on a quarter sheet pan. Bake at 375 F for 15-18 minutes.

They should be mostly firm, but slightly moist in the middle. It's better to under cook them than to overcook them. They're plant based... so you don't need to worry about destroying the salmonella from eggs. Err on the side of under.

Let them cool at room temp for 20 minutes and then cover each brownie with plastic wrap and let chill in the fridge. They firm up and become scrumptiously gooey after a nice long rest in the fridge.

I embellished the brownie with peanut butter mousse, chopped almonds and espresso salt. To make the peanut butter mouse just combine equal parts silken firm tofu and regular peanut butter. Use a food processor or stick blender to emulsify.

Who doesn't love peanut butter and chocolate? No one. That's who.