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. 


The Best Vegan Meatballs, Really

Who doesn't love spaghetti and meatballs?

I've had store bought vegan meatballs and they're pretty tasty, but my vegan meatballs are orders of magnitude better. 

They're easy to make. Pretty fun actually. 

They have a  texture very much like classic meatballs. 

The flavor is not meat like (which is a good thing), but it is very rich and unctuous. These are craveable. I have a hard time not just devouring them all in one sitting. 

1 can black beans, drained and rinsed
3/4 cup old fashioned oats
1 jalapeno
1 serrano
1 tbl garlic powder
2 tbls nutritional yeast
1/3 cup olive oil
2 tsps paprika
1 tbl salt
1 tsp black pepper

Bizz it all up in your food processor. It should be a thickish paste.  Moist, yet easily moldable. Let it chill in the fridge for 30 minutes.

Use a a spoon and your hands to roll into equal balls. Approximately 2 inches in diameter. You should wind up with about 15 balls. 

Place them on a baking sheet either lined with a silpat or greased aluminum foil 

Bake at 400 F for 18 minutes. 

Allow to cool for at least 10 minutes before removing from the baking sheet. 

They're really delicious. Slight texture on the outside and tender in the middle. Bursting with flavor.