2 cups refrigerated unsweetened coconut milk (we used the So Delicious brand)
2 Tbsp. Thai green curry paste (we used Thai Kitchen brand)
1/4 tsp. crushed red pepper (optional) (we used it)
2 (15-oz. each) cans no-salt-added garbanzo beans, drained (we used regular cans of garbanzo beans)
2 cups thinly sliced fresh spinach
1/4 cup chopped fresh cilantro
2 cups hot cooked brown rice
Optional garnishes: fresh cilantro, lime wedges, sliced green onions, and/or toasted cashews (we used them all)
Take a large saucepan out and set it over medium heat. Add the onion, sweet pepper, and garlic to the skillet, stirring now and then for 3 to 4 minutes or until the vegetables are tender. During those 3 to 4 minutes, add one to two tablespoons of water into the skillet when needed so the food doesn’t get stuck to the skillet (we had to do that repeatedly). Once the vegetables are tender, mix in the coconut milk, curry paste and (if you’re it) the crushed red pepper. Bring the sauce up to a boil, adding in the garbanzo beans. Once it’s at a boil again, stir in the spinach and cilantro until all of the spinach has wilted. Serve the curry over rice, adding on your choice of garnishes.
This tastes good but we’re going to add more crushed red pepper next time since we really didn’t get any spiciness from the dish. All of the toppings made this dish even better but it was the cilantro and green onions that we thought added the most.
This recipe came from Forks Over Knives.
We weren’t paid in any form to promote So Delicious, Thai Kitchen, or Forks Over Knives.
Pour the oil into a large skillet and set the heat to medium. Once the oil’s hot, toss in the onion, stirring constantly for 4 minutes or until softened. Add the garlic in, continuing to stir for another 30 seconds. Pour the broth in, seasoning to taste with salt and pepper. Let the broth simmer for 5 minutes before taking the skillet off the heat.
Take the mixture from the skillet and place it in a high-speed blender. Add the following ingredients to the blender, putting the lid on afterwards and processing until smooth: cashews, lemon juice, nutritional yeast, paprika, basil, and salt and pepper to taste. Add as much of the ½ cup of nondairy milk to the sauce as needed to reach your preferred sauce consistency (we poured ¼ cup in and blended it just to combine). Take a taste and see if you need to add any more salt and pepper (we did)
Add the pasta to a large pot of salted water, stirring now and then until it reaches al dente. One minute prior to the pasta getting to the al dente phase, add in the spinach, stirring to combine. Drain the pasta and spinach, returning it to the pot afterwards. Pour the sauce in afterwards, tossing it gently to coat the pasta and spinach. Serve immediately, adding on a few grinds of pepper afterwards (we didn’t add the extra pepper).
This is supposed to serve 4 but it tastes so good you may want to double this so you can get the portion size that you’ll really want ! It’s so important to season this, the salt really brings out the cheesy, slightly smoky flavor in the creamy sauce. Don’t know if the spinach adds a lot of flavor but the pop of color it brings to the dish is really nice. Hope you enjoy this as much as we did !
This recipe came from Robin Robertson.
We weren’t paid in any form to promote Colavita, Swanson, Silk, Ronzoni, or Robin Robertson.
1 pound firm or extra-firm tofu, drained* (we used firm tofu)
½ teaspoon turmeric
1 teaspoon paprika (we used smoked paprika)
1 teaspoon dried thyme
1 teaspoon ground cumin
½ teaspoon Italian seasoning
½ teaspoon red pepper flakes
½ teaspoon sea salt
2 to 3 handfuls baby spinach (about 2 cups) (we went with the 2 cup measurement)
1/3 cup nutritional yeast
Pour the oil into a large skillet, setting the heat to medium. Once the oil’s hot, toss in the minced shallot, stirring for a minute. Add the mushrooms and garlic to the skillet, continuing to stir constantly for another minute.
Take the tofu and crumble it into the skillet (the tofu should be crumbled into a small or medium size). Once all the crumbled tofu is in the skillet, add the following ingredients to the skillet, stirring until the tofu is coated in these ingredients: paprika, turmeric, thyme , cumin, Italian seasoning, red pepper flakes, and the salt.
Continue stirring for another 5 to 10 minutes or until the tofu has reached your desired texture.
Add the spinach into the skillet, stirring just long enough for the spinach to get wilted (they say this will take between 2 to 3 minutes). Turn the heat off and add in the nutritional yeast, stirring until it’s equally distributed throughout the dish. Serve immediately.
*When you drain your tofu, make sure to leave a little bit more water in the tofu than you normally would. This extra water is supposed to help the tofu absorb the flavors from the herbs, spices and seasoning.
This is going in our favorites, it tasted that good ! You definitely get some heat in this but you also taste a cheesy flavor in this thanks to the nutritional yeast. This was filling, delicious and will definitely be something we make again in the future for breakfast ! Hope y’all will enjoy this as much as we did !
This recipe came from the cookbook “Quick & Easy Vegan Comfort Food” by Alicia G. Simpson.
We weren’t paid in any form to promote the cookbook.
¼ cup white wine or chicken broth (we used chicken broth)
12 oz. chopped fresh spinach, coarsely chopped (we used baby spinach)
½ tsp. seasoned salt, divided
¾ cup water
¼ cup lime juice
1 Tbsp. chicken bouillon granules
1 Tbsp. garlic powder
1 ½ cups (12 oz.) sour cream
½ cup minced fresh cilantro
12 corn tortillas (6 in.), warmed (we only ended up using 8*)
1 ½ cups (6 oz.) shredded Monterey Jack cheese (we used pepper jack cheese)
Crushed red pepper flakes, optional
Preheat your oven to 350 degrees. Take a large skillet out and add the butter to it. Once the butter’s melted, add in the mushrooms and onion, stirring them around occasionally until tender. Toss in the garlic, cooking for an additional minute. Take half of the mushroom mixture out and leave off to the side for the sauce.
Pour the broth into the skillet and cook for 2 minutes, stirring constantly. Add in the spinach and ¼ tsp. seasoned salt, continuing to stir just long enough for the spinach to wilt and the liquid to evaporate (we add in some kosher salt to bring out the flavors more).
Take a large saucepan out and add to it the water, lime juice, chicken bouillon, garlic powder and the remaining seasoned salt, stirring to dissolve the bouillon. Turn the heat up high enough for boiling to occur. Once boiling, stir in the sour cream, cilantro and the mushroom mixture you had put off to the side (we actually turned our heat down because we were afraid of the sour cream breaking). Stir until the sauce is heated through.
Get a 13- x 9-inch baking dish out and grease the inside (we used nonstick cooking spray). Take 3 tablespoons of the spinach mixture and place it down the middle of the tortilla. Roll it up and place it seam side down in the greased baking dish. Repeat with remaining tortillas until the filling is all used up. Pour the sauce over the filled tortillas, sprinkling the cheese on afterwards. Stick it in the oven for 14-18 minutes or until it’s heated through. Add pepper flakes on if you’d like.
*We don’t know if we packed our 3 tablespoons of filling more than they did but for some reason we only had enough filling for 8 tortillas.
As you can see from the first picture, this is a very cheesy dish. It was hard to get a good picture because this was oozing with all the cheese and the creamy sauce. While it may not be the prettiest looking, this is so delicious ! The sauce has a tanginess to it and two enchiladas were enough to have us feeling full. The enchiladas are great on their own but adding the crushed red pepper flakes brings a heat to the dish and makes it that much more scrumptious !
1 package (4.6 ounces) hard taco shells or 12 soft corn tortillas (we used hard taco shells)
2/3 cup crumbled farmer cheese or queso blanco (we used queso fresco)
Take a large nonstick skillet out and pour the oil in, setting the heat to somewhere between medium to medium-high. Once the oil’s hot, toss in the zucchini and scallions, cooking for 5 minutes. Add in the chili powder, cumin, oregano, salt and pepper, stirring constantly for one minute.
Add the beans, corn, spinach and salsa to the skillet, stirring to combine. Continue to stir for 3 to 4 minutes or until the spinach has wilted (ours took less than 3 minutes)
While the spinach is getting wilted, heat up your taco shells or tortillas in the microwave for 45 seconds or however long the package they came in says to. Spoon roughly 1/3 cup of the vegetable mixture into each taco shell, sprinkling the cheese on afterwards and squeezing the lime wedge over the taco. Only thing left to do now is to eat it !
We did have to season this with some kosher salt to bring out the maximum flavor in the dish. This really does taste the best once you have the cheese and lime juice with the taco filling. Choosing to go with the hard tacos shells gave the dish a crunch that’d be missing otherwise.
2 packages (10 oz. each) frozen chopped spinach, thawed and squeezed dry
1 ½ cups spreadable chive and onion cream cheese (we used Philadelphia Chive & Onion Cream Cheese Spread) (we had to buy 2 (7.5 oz. each) packages in order to get 1 ½ cups worth)
1 cup grated Parmesan cheese
1 cup shredded part-skim mozzarella cheese
¼ cup butter (we used salted butter)
¼ tsp. pepper (we used freshly ground black pepper)
Kosher salt, to taste (the original recipe never calls for salt but we think adding it helped make it even tastier)
Take a large saucepan out and add the butter and pepper to it, setting the heat to medium. Once the butter’s melted, add in everything but the salt, stirring for 8 to 10 minutes or until everything’s heated through. Add salt to taste. Serve immediately.
This is the first time we’ve had creamed spinach so we don’t know how this recipe compares to other versions but it’s got us sold on creamed spinach ! This tasted pretty good on its own but with some salt added to it, the flavors were even more pronounce ! You have to eat this immediately or else the cheese starts to solidify again. It’s gonna be tasty enough that you’ll want a big helping of this but it fills you up quicker than you’d think.
Recipe source unknown.
We weren’t paid in any form to promote Philadelphia cream cheese.
1 Tbsp. olive oil (we used Colavita extra-virgin olive oil)
2 tsp. butter (we used 1 Tbsp. salted butter)
¼ tsp. crushed red pepper
5 garlic cloves, thinly sliced
2 (9 oz. each) pkgs. fresh spinach
¼ tsp. kosher salt
Take a non-stick skillet out and add the oil and butter to it, setting the heat to medium-low. Once the butter’s melted and the oil’s hot, toss the crushed red pepper and garlic into the skillet, cooking for 5 minutes, stirring now and then (we’ve never made it to the 5 minute mark and we stir continuously so the garlic can turn golden brown without getting burnt). Turn the heat up to medium-high and gradually add the spinach into the skillet, tossing the spinach constantly until all the spinach is in there and wilted (should take around 2 minutes). Add the salt in at the end, stirring to combine. Serve immediately.
This is such a simple, easy side dish to make. The flavor of the spinach, the heat from the crushed red pepper, the garlic flavor that definitely comes through (without making you feel like you need a breath mint afterwards) and the buttery feel in the mouth when you eat this, it’s awesome.