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Spinach

Udon Noodles with Spinach-Miso Pesto

Udon Noodles with Spinach-Miso Pesto

In this recipe, the Asian flavor of miso fuses with the peppers, tomatoes, and olives of Italian cuisine. This fusion pasta dish makes a luscious meal all year round. It’s good served warm or even at room temperature. Serve these Udon Noodles with Spinach-Miso Pesto with a bountiful salad of greens and tomatoes. Photos by Evan Atlas. Continue Reading…

Mediterranean Spinach with Pine Nuts and Raisins

Mediterranean Spinach with Pine nuts and raisins

Spinach with pine nuts and raisins is a traditional Mediterranean side dish recipe that’s both elegant to serve and easy to make. Its mild and slightly sweet flavor provides a nice counterpoint to boldly-flavored Italian pasta dishes. But really, this Mediterranean side dish goes well with most any kind of meal, including those featuring grain dishes and curries. Continue Reading…

Vegan Green Vegetable Pad Thai

Vegan Green Vegetable Pad Thai

Serve this healthy Vegan Green Vegetable Pad Thai recipe with some lime wedges and edamame. It’s perfect as a main course or as a hearty side dish.

Vegan Green Vegetable Pad Thai
Serves: 2
 
Ingredients
  • 7 oz rice noodles
  • 1 tbsp olive oil
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 2 cups spinach
  • ½ cup edamame
Sauce
  • ½ cup water
  • 2 tbsp lemon juice
  • 2 tbsp maple syrup
  • 1 tsp hot sauce
  • 3 tbsp tamari sauce
  • 1 tsp garlic powder
Instructions
  1. Chop the vegetables and bring a large pot of water to a boil for the rice noodles.
  2. When the water is boiling, turn off the heat and add the rice noodles. Stir and leave in the water until cooked (about 5 minutes). Drain noodles and rinse under cool water.
  3. In a wok or a nonstick skillet over medium-high heat add 1 tablespoon of oil. Add green pepper and onion; cook for about 5 minutes.
  4. Add the spinach and edamame and cook for another 3 minutes.
  5. Mix all the sauce ingredients together.
  6. Add the cooked rice noodles and the sauce to the vegetables. Mix well and cook until the sauce is mostly absorbed, about 3 minutes.
  7. Serve.

 

Avocado and Chocolate Smoothie

A fast breakfast for a busy morning—we have to admit, it’s the ideal smoothie!

The texture of avocado is the secret to smooth, creamy smoothies, and avocado combines perfectly with chocolate. In addition to its digestive properties, the avocado has another quality: the fatty acids it contains quickly gives the satiety signal to the brain of the person who eats it!

 

Avocado and Chocolate Smoothie
Serves: 2
 
Ingredients
  • 1-2 mature avocados
  • ½ cup spinach
  • 2 cups vegetable milk of your choice
  • 3 tablespoons of good quality cocoa
  • 3 tablespoons maple syrup or honey
Instructions
  1. Mix all these ingredients together in the blender.
  2. That's it!

 

Green Smoothie Bowl

With this green smoothie bowl recipe you will find the perfect balance between a healthy breakfast that keeps you from snacking between meals and a delicious breakfast that is absolutely tasty!

 The idea of a green smoothie bowl is to mix together a variety of greens and super foods to boost the nutrition of the smoothie. The green smoothie allows you to get a head start on your daily intake of fruits and vegetables. Because the consistency is so thick, you can eat it with a spoon. Don’t forget to sprinkle all sorts of ingredients on top, to vary the textures and flavors!

  • Prep time: 10 minutes
  • Servings: 1

Ingredients

  • 1 banana
  • 1 avocado
  • 1 handful of young spinach leaves
  • 1/2 lime
  • 1 tablespoon of cashew puree
  • ¼ cup of rice milk
  • 1 tablespoon blueberries
  • 1 tablespoon raspberries
  • 1 tablespoon hemp seeds

Preparation

  1. The day before, peel the banana, cut it, and place it in the freezer.
  2. The next day, peel the avocado and cut the flesh into pieces. Rinse the spinach leaves.
  3. Place the banana, avocado, spinach leaves, lime juice, cashews, and rice milk in the blender jar.
  4. Blend the preparation until it is homogeneous.
  5. Serve the banana and avocado mixture in a bowl and sprinkle with hemp seeds, blueberries, and strawberries.

Chard with Pinto Beans

Chard with pinto beans

This simple recipe for chard with pinto beans is inspired by a Native American recipe made with wild greens. It’s an excellent way to use up big bunches of chard when it’s in peak season. You can use any variety of chard — green, Swiss, rainbow — our favorite is the latter. You can substitute other greens in whole or in part, too — kale, collards, spinach, mustard greens, etc. Try this side with tortilla dishes that don’t themselves contain beans, like vegan quesadillas. Continue Reading…

Healthy, Versatile Spinach: 10 Tasty Recipes

Spinach, pineapple, and sprouts smoothie

There are few veggies more versatile than spinach, which adds flavor and nutrition to so many kinds of dishes — soups, salads, sides, main dishes, and even appetizers and smoothies. Here’s just a small sampling of some of our favorite spinach dishes. Also explore Healthy and Delicious Spinach Recipes, where you’ll find even more. Let’s start with Spinach, Sprouts, and Pineapple Smoothie blends the green goodness of spinach and sprouts with the sweetness of pineapple. It offers ultimate refreshment, and the coconut water is immensely hydrating. Continue Reading…

Spring Vegetable Tart

Spring vegetable tart

This spring vegetable tart looks like a work of art, but it’s so easy to accomplish. Puff pastry isn’t the healthiest item in the world, but for special occasions, it transforms simple ingredients into something fun and festive. Use a name brand (these are most often vegan, though it doesn’t hurt to check the ingredients), and make sure to give it a good 45 minutes to an hour to thaw out—not less, and ideally, not much more. This makes two rectangular tarts that are easy on the cook and gorgeous to behold. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.

Continue Reading…

Big Quesadillas with Refried Beans, Spinach, and Avocado

Big quesadillas with refried beans and spinach

A sweet and spicy pineapple salsa adds an intriguing flavor element to these easy vegan quesadillas featuring convenient baby greens, prepared refried beans, avocado, and tomato. If you’re short on time, skip the homemade salsa, and use a prepared pineapple or mango salsa instead. Either way, finish the meal with a simple salad. For heartier appetites, add some cooked quiona or a baked sweet potato. Photos by Evan Atlas.

Continue Reading…

Vegan Spinach-Mushroom Lasagna

Vegan lasagna with tofu and spinach

I almost named this “The World’s Easiest Lasagna” because this dish is super easy to make. Using no-boil noodles and pre-made sauce cuts prep time down so much that you can throw this together pretty quickly and your dinner guests will think you slaved away in the kitchen for hours. I served this at a party once and it was a huge hit, so I can attest to it’s omnivore friendliness. This tastes even better reheated the next day. Contributed by Dianne Wenz, from VeggieGirl.

Continue Reading…

Spinach, Artichoke, and Chickpea Salad

Spinach, chickpea, and artichoke salad

A feast of color and texture, this salad of baby spinach, embellished with other colorful veggies, is quick to prepare and a pleasure to serve. Serve it in larger portions as a main-dish salad, or in smaller portions as a substantial side salad. Delicious served with a pureed vegetable soup and some fresh bread. Photos by Rachael Braun.

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Polenta with Black Beans and Spinach

Polenta with black beans & Spinach

Prepared polenta that comes in a tube provides an easy way to add variety to the dinner repertoire. In a simple combination, polenta topped with black beans and spinach can be a hearty warm appetizer or the main dish as part of a simple dinner. Look for this kind of polenta in natural foods stores or the Italian or gluten-free foods sections of supermarkets. Adapted from Vegan Express by Nava Atlas. See a complete simple dinner, with shopping list, featuring this recipe. Continue Reading…

Lentils with Spinach and Sun-Dried Tomatoes

Stewed lentils with spinach and bell pepper

Since my family loves lentils, I keep a few cans of organic canned lentils on hand to use when we want a meal with this nourishing legume in a hurry. If you prefer to cook your own, the dish will also come together in a snap if you have them cooked ahead of time. To make this dish a little fancier, try using beluga lentils. There diminutive, gleaming black lentils contrast attractively with the greens and dried tomatoes. Green or brown lentils will taste just as good, though they’re not as pretty. This is great served with Cauliflower Rice Pilaf, Quinoa with Cauliflower, Cranberries, and Nuts, or another grain dish, plus a simple salad.
Serves: 4 to 6 as a side dish

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 medium red bell pepper, finely diced
  • 6 to 8 ounces baby spinach, rinsed
  • Two 15-ounce cans lentils, drained and
    rinsed (try using beluga lentils if available)
  • 1/4 cup sliced sun-dried tomatoes (with a little of their oil, if using oil-packed_
  • 2 tablespoon lemon juice, or to taste
  • 1 teaspoon ground cumin
  • 1/4 cup minced fresh dill, cilantro, or parsley, or more to taste, optional
  • Salt and freshly ground pepper to taste

Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until translucent. Add the garlic and bell pepper, and continue to sauté until the onion is golden.

Add the spinach and cover the pat; Cook until just wilted, 1 to 2 minutes.

Add the remaining ingredients and stir until the spinach is evenly distributed with the lentils. Cook just until the mixture is well heated, then serve.

Variation: Replace all or part of the spinach with baby arugula.

Stewed lentils with spinach and bell pepper

Spinach or Arugula and Miso Pesto

Spinach or Arugula and Miso Pesto

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. No matter how you use it, this pesto, made greener with spinach, imparts a rich, briny flavor from the addition of miso.  Continue Reading…

Vegan Recipes by VegKitchen logo
Vegan recipes by VegKitchen