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. 

Po…

Ras El Hanout Vegan Rice Pudding Recipe


There are plenty of vegan rice pudding recipes already out there.

Ones that start from scratch and many more that use leftover rice. 

Rice pudding is one of my favorite desserts. I've always loved it. 

What sets this one apart is the ras el hanout. 

I had lots of almond milk and lots of leftover rice, but I didn't have any  cinnamon or nutmeg on hand, so ras el hanout seemed like a really interesting substitute. 

I used leftover chinese takeout rice. I had a pint and I added it to a medium sauce pan. I added enough almond milk to cover the rice. 

Let that simmer for a bit until it begins to thicken some. 

Then, I added 1/4 cup truvia sweetener, 1/2 cup quaker brown sugar oatmeal squares cereal buzzed to dust in a spice grinder, 1 tsp salt, 1 tsp ras el hanout and 1/2 cup more almond milk. 

I used original flavor almond milk.  Vanilla flavor would also work. 

Continue to simmer over low heat. Stirring often. It's done when the rice is creamy and the overall texture is somewhat thick and pudding like.

Keep adding almond milk in 1/2 cup increment until the rice is soft. 

Keep in mind that cooling will thicken it further. Don't over thicken it on the stovetop. You want it a little loose.

The spice mix does not turn it savory, but rather adds a new and unexpected dimension to complement the sweetness. 

If you're saving some for the next day, add 1/3 cup more almond milk before storing overnight in the fridge in an airtight container.