Spinny Dip*
This green-and-white spinach dip can be made with dairy or non-dairy
sour cream.
1 cup (lightly packed) spinach
8 oz can sliced water chestnuts
1 cup sour cream
1 tsp. Spike or veg. seasoning
1/4 tsp. nutritional yeast
Pinch of salt and pepper
Thoroughly wash spinach and pat dry. Drain the water chestnuts
and chop into small pieces.
Combine all the ingredients in a bowl and mix well. Chill for
an hour or two. *From Salt Spring Island Cooking. Published by
Macmillan Canada.
Spinach with Garam Masala*
2 bunches fresh spinach
1 small onion, diced
2 tsp. canola oil
3/4 tsp. garam masala
1/2 tsp. coriander
1/4 tsp. garlic powder and salt
1/2 tsp. lemon juice
1/4 cup diced firm tofu
Steam spinach until just wilted. Sauté onion in oil until
soft. Add spices and stir frequently.
In a food processor, puree cooked spinach, onion mixture and
lemon juice until smooth.
Mix in tofu and bake in a 325 degree F oven for 10 minutes. *From
Cooking Vegetarian. Published by Macmillan Canada.
Spinach, Kiwi and Grapefruit
Salad with Cilantro Sherry Vinaigrette*
2 tbsp. fresh squeezed orange juice
1 tbsp. olive oil
2 tsp. sherry vinegar (use any flavorful vinegar)
1/4 tsp. Dijon mustard
Pinch salt
2 tsp. grated red onion
1 heaping tsp. minced cilantro leaves (optional)
1 medium grapefruit, chilled
2 medium kiwis, chilled
In a small bowl, whisk together the orange juice, olive oil,
vinegar, mustard, and salt until well combined and creamy. Stir
in the red onion and cilantro and set aside at room temperature.
Carefully wash the spinach, discarding the stems. Dry
thoroughly and set aside in the refrigerator.
Peel the grapefruit an divide it into individual sections.
Discard any seeds, and break the fruit into bite-size pieces. Set
aside in the refrigerator. Peel the kiwis and cut crosswise into
thin slices.
Arrange a bed of spinach on each of 4 chilled salad plates.
Artfully arrange portions of grapefruit and kiwi on top of the
spinach. Drizzle each salad with dressing. Enjoy! *From The Vegan
Gourmet. Prima publishing.
Greek Spinach Rice Balls*
2 pounds fresh spinach
1 cup chopped leeks
2 tsp. olive oil
2 cups cooked brown rice
2 tbsp. finely chopped fresh dill (2 tsp. dried)
1 1/2 tbsp. fresh lemon juice
salt and ground pepper to taste
1 cup plain or herbed bread crumbs
Steam the spinach until just wilted, 2 or 3 minutes. Drain,
chop and set aside. Sauté leeks in the oil for about 5 minutes
until softened or browned.
Preheat the oven to 350 degrees. In a large mixing bowl,
combine the spinach, leeks, rice, dill and lemon juice.
Add salt and pepper to taste. Stir well, mashing the rice
mixture against the sides of the bowl with the back of a large
spoon until the mixture holds together.
Prepare a greased baking sheet. With dampened hands, pack a
heaping 1/4 cup of the rice mixture into a firm, round ball. Roll
the ball in the bread crumbs and place it on the baking sheet.
Bake for 20 to 25 minutes, until the balls are heated through and
crisp on the outside. *From Moosewood Low-Fat Favourites.
Clarkson Potter Publishers.
Tofu Spinach Pie*
1 bunch fresh spinach
1 1/2 lb tofu
1 1/2 c onions
3 garlic cloves, minced
2 tbsp. lemon juice
1/2 t sp. salt
1 9" pie shell
Preheat oven to 400 degrees.
In large pan over medium flame, cook spinach in canola oil,
until spinach completely wilts (ie. it will shrink and turn a
darker green).
In another pan, sauté onions and garlic until onion softens.
Mix in the cooked spinach, sauté for a minute or two more.
Crumble in the tofu.
Add lemon juice and salt. Pour mixture into pie shell. Bake at
400 degrees about 30 minutes, until pie shell is golden.
Serve the wild rice and salad and you've got a great veggie
meal.
*From Tofu Cookery by Louise Hagler. Published by The Book
Publishing Company.
Tofu Manicotti*
1 lb manicotti
2 lb tofu (firm or soft) -- patted dry and mashed
2 garlic cloves -- minced
1/2 cup soy milk
2 tbsp. olive oil
2 tbsp. lemon juice
1 tbsp. sugar
salt and pepper -- to taste
2 tbsp. parsley
1 cup chopped fresh spinach
4 cup Millina's spaghetti sauce
Prepare the manicotti according to package directions. Gently
drain and rinse the noodles. Preheat the oven to 350 F degrees.
In a large mixing bowl, stir together the mashed tofu, garlic,
soy milk, olive oil, lemon juice, sugar, salt, pepper, parsley
and spinach, if using.
Line a 9 x 13-inch pan with 2 cups of the spaghetti sauce. Gently
spoon the tofu mixture into each manicotti until they are all
full. Place the filled manicotti noodles in one layer on top of
the spaghetti sauce. Pour the remaining sauce over the stuffed
noodles.
Cover the pan tightly with aluminum foil and bake for 30 minute,
or until the sauce bubbles. *From The Compassionate Cook by
Ingrid Newkirk
Middle Eastern Chickpeas
with Spinach*
Sauce:
1/2 cup plain nonfat yogurt (could also use silken tofu) 1 small
garlic clove, minced or pressed
1/2 tsp. dried mint
dash of salt
Beans:
1 medium onion, chopped
2 tsp. olive oil
2 tsp. ground coriander
1 tsp. ground cumin
pinch of saffron
1 1/2 cups canned chickpeas, with liquid reserved (16-ounce can)
10 ounces spinach, rinsed and coarsely chopped
2 tbsp. fresh lemon juice
salt and ground black pepper to taste
Combine the yogurt, garlic, mint and salt in a bowl and set aside
to blend the flavours. In a skillet, sauté the onions in the oil
on medium heat until softened. Add coriander, cumin, and saffron
and continue to sauté for another 2-3 minutes, stirring often.
Stir in the chick-peas and 1/4 cup of their liquid and simmer for
about 5 minutes.
Add the spinach and cook, for 2-3 minutes until it is bright and
wilted. Stir in lemon juice, salt and pepper. *Adapted from
Moosewood Restaurant Low-Fat Favourites. Clarkson Potter
Publishers.
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