Spinach
Prepared polenta provides an easy way to add variety to the dinner repertoire. I often use it sliced and sautéed as a side dish, but occasionally, it will become an intrinsic part of a recipe, as it is here, topped with a simple combination of black beans and spinach. Look for this kind of polenta in natural foods stores, as well as in supermarkets’ Italian or gluten-free foods sections. Adapted from Vegan Express by Nava Atlas. Read More→
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In this vegan version of creamed spinach, you get the goodness of tofu, but not the bother of cooking a flour-thickened sauce. It’s a feast for spinach fans! Read More→
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This pretty spinach salad can be enjoyed during the cooler months, when small oranges are available. Read More→
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This delicious pesto turns ordinary carbs into special meals. You can use this as suggested below for serving with pasta, pizza, or potatoes. Or skip the carbs as I’ve done here, and toss this pesto with “noodles” made of raw zucchini and/or yellow summer squash made with a spiral slicer (the one I use is by World Cuisine). No matter how you use it, this pesto, made greener with spinach, imparts a rich, briny flavor from the addition of miso. Read More→
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Filled with rich, earthy flavors, this wild and brown rice pilaf is equally welcome as a side dish for everyday meals or special occasions. Read More→
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Here’s a traditional side dish that’s both elegant and easy. Its mild and slightly sweet flavor provides a nice counterpoint to boldly flavored Italian pasta dishes. Read More→
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Here’s a simple, hearty everyday sort of dish; lentils and spinach are natural companions and curried seasonings marries them nicely. See the shortcut below for making this an even quicker dish using canned lentils. Adapted from Vegetariana. Read More→
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Spinach and mushrooms are nicely flavored with vegan cheddar-style cheese in these delectable wraps. Adapted from The Vegetarian 5-Ingredient Gourmet. Read More→
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