All posts tagged: spinach

Vegan Saag Paneer | with Grilled Flat Bread

The first time I tried Saag Paneer I thought, “This cheese tastes very tofu-y.” So when I saw a recipe for it onĀ Connoisseurusveg, I wondered why I hadn’t thought of that before. šŸ™‚ She’s a genius. This came out really good, guys. It’s creamy and well flavored. The pan fried tofu works perfectly as a cheese stand in. Indian food just got a whole lot easier around my kitchen! I paired it with a really easyĀ grilledĀ flatbread recipe because making naan would have required some yogurt, and soy yogurt is impossible to buy here. The flatbread kept me on a vegan track! It would also be amazing with some jasmine rice. Vegan Saag Paneer recipe slightly adapted from Connoisseurusveg! Grilled Flatbread recipe slightly adapted from Food52. VEGAN SAAG PANEER Ingredients: 1 chopped onion 1 TBSPĀ grated fresh ginger 3-4 minced garlic cloves 4-5 cups washed,Ā fresh spinach 2 TBSPĀ oliveĀ oil 2 full cupsĀ extra firm tofu, drained and cut into cubes 1 TSPĀ turmeric 1 cup vegetable broth juice of 1/2 a lemon 1 TSPĀ ground cumin,Ā 1 TSPĀ garam masala,Ā 2Ā TSPĀ sugar,Ā Ā½ TSPĀ salt 3/4Ā cup coconut …

Homemade Spinach Tortillas

Yeah. It’s not so hard. That’s the main thought I had while concocting this kitchen experiment. It is just a few main ingredients, some optional add ins for flavor and there you have it, your own spinach tortillas that are not infused with chemicals and preservatives (same same). And, dare I say it, they are so much better. Like so much better, you guys.

Baked Eggs in Spinach

1 1/2 cup Spinach and kale, cooked 3 Eggs 1 tomato, sliced 4-6 heads of garlic, minced 1/2 a yellow onion 1/2 a large carrot, shredded 1/2 cup of red wine salt + pepper to taste 1/2 cup shreddedĀ ParmesanĀ cheese 1 teaspoon chopped fresh rosemary olive oil Saute the spinach/kale mixture separate until most of the water is cooked out…and set aside in a bowl. Add olive oil to a warm pan and drop in the onions, carrots and garlic. Stirring often, cook until onions are translucent. Add salt and pepper. Add the wine and tomatoes. Cook until much of the liquid has been cooked out of the mixture and the tomatoes are soft. Once cooked, add to the spinach with the rosemary and cheese. Lightly grease an oven safe dish. Turn mixture out into the dish. Separate three holes for the eggs. Add your eggs to the holes. You may need to pinch the edges of your mixture together higher to keep the eggs from touching andĀ ruiningĀ yourĀ aesthetic. Bake at 450 degrees for about 10-12 minutes. …