Vegan Recipes and Plant Based Cooking

I'm just mixing up cultures as I see fit. All cuisines, from all over the world, have the human palate in common. They can blend in some amazing ways.  This has a really fresh and clean flavor. It's light, but filling. Ideal for the end of summer. It just needs a little bread or rice to go with it.  Make sure when you serve it to coat the bread or rice with some of that scrumptious sauce! Salsa Recipe Ingredients 2 broccoli crowns, chopped small 1 can small black olives, halved 2/3 cup frozen corn 1/2 cup frozen peas 2 shallots, diced 1 jalapeno, minced 1 poblano, diced 3 cloves garlic, minced 2 tlbs olive oil 1 tbl hot sauce 2 tsps spicy mustard 2 tsps salt 1 tsp black pepper 2 tsps dry thyme Add all the ingredients to a large mixing bowl and stir to combine. Let rest overnight.  The broccoli cooks in the acid and the frozen ingredients thaw without losing their color or flavor.

  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