Cheezy Garlic Shells Pasta Florentine Vegan Recipe

It's a little spicy. It's a lot garlicky. It's a little cheezy. It's totally delicious. 

Very easy to make. One pot does it all. 

1/2 box small shells pasta
1 shallot, thinly sliced
5 cloves garlic, minced
1/2 inch ginger, minced
1 jalapeno, minced
2 tbls nutritional yeast
2 tbls olive oil
1/2 an 8 ounce bag of spinach
1 tsp crushed pepper flakes
1 tsp dry basil
2 tsps black pepper
1 tbl salt
Cook the pasta in water seasoned with the 1 tbl salt. 

I use Alton Brown's cold water pasta method. Add pasta to medium large pot. Cover with water an inch over the pasta. Add salt. Bring to  boil and then simmer until al dente. 

When pasta is al dente, remove it from the water into a heat safe storage container. Retain approximately 2/3 cup of the pasta water in the pot and discard the rest. 

Return pot with pasta water to stove. Medium high heat. Add olive oil, garlic, shallot, jalapeno, ginger, yeast, crushed pepper flakes, basil, spinach and black pepper. 

Simmer uncovered for 7 minutes. 


Green and Red Autumn Salad Vegan Recipe


Colorful and satisfying. Sweet and savory thanks to the celery, peppers and corn. 

Brimming with textures, freshness, crunch and meatiness. 

Simple, yet complex. 

100% vegan and 100% delicious. 

No cooking required. Just open, chop, sprinkle and stir. 

2 cans dark red kidney beans, rinsed
5 stalks celery, sliced on the bias
1 long hot pepper, minced
1 green bell pepper, dnced
1 poblano pepper, diced
1 jalapeno, minced
1 shallot, diced
3 cloves garlic, minced
1 cup frozen corn
1/4 cup olive oil
2 tbls hot sauce
2 tsps celery seed
2 tsps dry basil
2 tsps black pepper
1 tbl salt

Mix it all together. Park in the fridge overnight so the corn can thaw.