Punjabi Kadhi

Ingredients
3/4 c. short-grain brown rice
1 onion
4 garlic cloves
1 oz. fresh ginger
1 jalapeno
8 oz. baby spinach
2/3 c. garbanzo bean flour
1/4 c. non-dairy yogurt
1/4 tsp. baking powder
2 tsp. curry powder
11.5 oz. can coconut milk
2 tbsp. mango chutney (pre-made)

Directions
Add the brown rice, 1¾ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed, about 30 to 35 minutes. Peel and finely dice the onion. Peel and mince the garlic and ginger. Halve and deseed the jalapeño, then thinly slice. Roughly chop just half the baby spinach.

Place a medium saucepan over medium heat. Add the chopped spinach and 2 tbsp water and cook, stirring occasionally, until bright green, about 1 to 2 minutes. Drain the spinach and transfer to a medium bowl. Add just 2 tbsp diced onion, garbanzo bean flour, Cashewgurt, baking powder, 2 tbsp vegetable oil, and ¼ tsp salt. Mix until just combined.

Return the saucepan to medium heat with 2 tsp vegetable oil. Once hot, add the remaining diced onion, minced garlic, and minced ginger. Cook until aromatic, about 1 to 2 minutes, and then add the curry powder and stir. Add the coconut milk, ¼ cup water, ½ tsp salt, and bring sauce to a simmer. Cook until slightly thickened, about 2 to 3 minutes.

Once the curry sauce has thickened, reduce heat to low. Using a spoon, drop heaping spoonfuls of the dumpling mix into the sauce. You should get 8 dumplings. Cover and gently simmer dumplings until they expand and are firm to the touch, about 5 to 7 minutes.

Place a large skillet over medium-high heat with 1 tsp vegetable oil. Add the sliced jalapeño, remaining baby spinach, and a pinch of salt. Cook until the spinach is bright green and wilted, about 2 to 3 minutes.

Divide the brown rice between large bowls. Top with sautéed spinach and punjabi kadhi. Pour coconut curry broth around the kadhi. Dollop with the mango chutney.

Chickpea Crepes with Spinach Yogurt & Cilantro Chutney

Ingredients
1/2 c. mung beans
1 red onion
2 garlic cloves
1 serrano pepper
1 lemon
2 oz. sundried tomatoes
1/2 tsp. cumin seeds
1 tsp. mustard seeds
6 oz. baby spinach
3/4 c. garbanzo bean flour
1/4 c. rice flour
5.3 oz. plain nondairy yogurt
1/4 c. cilantro chutney (pre-made)

Directions
Place the mung beans in a small saucepan with 1 1/2 cups cold water over high heat. Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until the mung beans are tender and begin to break down, about 20 to 25 minutes. Drain the mung beans and return to the saucepan, off the heat.

Peel and dice the red onion. Peel and thinly slice the garlic. Trim, deseed, and mince the serrano pepper. Halve the lemon. Drain and roughly chop the sundried tomatoes. Add just 1/4 cup of the diced onion to a medium bowl with cold water.

Place a large nonstick skillet over medium-high heat with 2 tsp vegetable oil. Once hot, add the sliced garlic, minced serrano pepper, cumin seeds, and mustard seeds. Cook, stirring frequently, until sizzling, about 1 to 3 minutes. Add the remaining diced onion, spinach, and a pinch of salt and pepper. Cook until wilted, about 2 to 3 minutes. Transfer spinach to a medium bowl and chill in the fridge until the last step.

Add the garbanzo bean flour, rice flour, 1¼ cup cold water, and a pinch of salt and pepper to a medium bowl and whisk until smooth. Return the skillet to high heat with 2 tsp olive oil. Once hot, pour in half of the batter and tilt to coat the bottom of the pan. Cook, undisturbed, until the batter sets, about 4 to 6 minutes. Carefully transfer to a plate and repeat with the remaining batter.

Drain the diced red onion. Once the mung beans are finished, add the sun-dried tomatoes, diced red onion, and a pinch of salt and pepper to them. In a medium bowl, combine the lemon juice, sautéed spinach, yogurt, and a pinch of salt and pepper and stir the spinach yogurt raita to combine.

Divide the chickpea crepes, mung beans, and spinach yogurt raita between large plates. Serve with cilantro chutney on the side.

Potato Malai Kofta

Ingredients

1 russet potato

1 onion

2 garlic cloves

1 oz. fresh ginger

1 carrot

1/4 c. green peas

1 tsp. curry powder

5.5 oz. coconut milk

1 can diced tomatoes

1/4 c. chickpea flour

4 oz. baby spinach or other green

1/4 c. tomato chutney (pre-made)

Directions

Peel and chop the potato into bite-sized pieces. Add the chopped potato to a medium saucepan and cover with 1 inch salted water. Bring to a boil and cook until fork-tender, about 10 to 12 minutes. (Do not drain the potatoes yet!) 

Peel and chop the onion. Peel and slice the garlic. Peel and mince just 2 tsp. ginger. Peel and grate the carrot on the largest side of a box grater. Once the potatoes are fork-tender, add the shredded carrot and green peas to the saucepan with the potatoes and cook for 1 minute. Drain potato carrot mixture and place in a large bowl. 

Return the empty saucepan to medium heat with 2 tsp. olive oil. Add the chopped onion, sliced garlic, and minced ginger. Cook until the vegetables soften, about 3 to 5 minutes. Add the curry powder, coconut milk, about a cup of tomatoes, and 1/2 tsp. salt, and bring to a simmer. Cook until malai sauce is slightly thickened, about 2 to 3 minutes.

Add the chickpea flour and 1/4 tsp. salt to the large bowl with the potato carrot mixture. Lightly mash the potatoes and vegetables until there are only a few lumps. Form the mixture into six 2-inch round patties. 

Place a large nonstick skillet over medium-high heat with 2 tbsp. olive oil. Once hot, add the potato kofka and cook until browned and crisp, about 1 to 2 minutes per side. Transfer the potato kofka to a plate. 

Return the skillet to medium heat with 1 tsp. olive oil. Once hot, add the baby spinach and sprinkle of salt and pepper. Cook until just wilted, about 2 to 3 minutes. Transfer the malai sauce to a blender and blend on low until smooth. Divide the malai sauce between shallow bowls or plates and top with sauteed spinach and potato kofka. Serve with tomato chutney for dipping. 

Serves 2.

Superfood Bowl with Sweet Potatoes & Ginger Almond Sauce

Ingredients
1 sweet potato
1/2 c. red quinoa
1 lemon
1 oz. fresh ginger
3 tbsp. almond butter
1 tbsp. chile garlic sauce
1 grapefruit
4 oz. baby spinach or other green
1/4 c. walnuts
2 tbsp. hemp seeds, flax seeds, or pepitas
2 tbsp. blueberries

Directions
Preheat the oven to 425 degrees. Cut the sweet potato into 1-inch thick wedges. Place wedges on a baking sheet and toss with 1 tbsp. of vegetable oil and a pinch of salt and pepper. Roast until crisp in places and lightly browned, about 20 to 25 minutes.

Combine the quinoa, 1 cup of water, and a pinch of salt in a small saucepan. Bring to a boil, reduce to a simmer, and cover. Cook until the grains burst and all of the water is absorbed, 12 to 15 minutes.

Halve the lemon. Peel and mince 1 tbsp. ginger. Add just half the lemon juice, minced ginger, almond butter, as much chile garlic sauce as you'd like, 3 tbsp. water, and a pinch of salt to a medium bowl. Whisk the ginger almond sauce to combine.

Supreme the grapefruit by trimming the ends and cutting away the peel and white pith. Working over a medium bowl, remove the segments with a knife and drop them into the bowl. Squeeze the remaining juice out of the membrane into the bowl. Add the spinach and toss with a pinch of salt and pepper.

Add the remaining lemon juice to the quinoa and toss. To serve, place the spinach salad in shallow bowls and top with quinoa, roasted sweet potato wedges, walnuts, hemp seeds, and dried blueberries. Drizzle with ginger almond sauce.

Serves 2.

Calories = 640

Lemon Chickpea Orzo Soup

Ingredients
2 tbsp. olive oil
1 medium onion, diced (I've used shallots)
2 large carrots, halved lengthwise and finely sliced
3 celery stalks, diced
3 garlic cloves, minced
1/2 tsp. dried thyme
6 cups vegetable stock + 1 cup water
1 can chickpeas, rinsed and drained
1 sprig of rosemary (or 1 tsp. dried)
1 c. orzo
1 bay leaf
1/8 c. lemon juice, freshly squeezed
1 bag of baby spinach
Parmesan cheese, freshly grated

Directions
Heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic. Cook for about five minutes, until vegetables have softened. Add the thyme and some freshly ground black pepper. Add the vegetable stock and water and bring to a boil. Add the chickpeas and orzo, as well as the rosemary and bay leaf (I put these into a spice ball for ease of removal later). Reduce heat to a low simmer and cook for 10 to 12 minutes, or until orzo is cooked through. Reduce heat to low, stir in lemon juice, then add the spinach. Serve with freshly grated Parmesan.

Serves 4 to 6.

NOTE: I replaced the thyme, rosemary and bay leaf with 1 tsp. of Laurie's Tuscan Spice Mix with great results. I recommend adding an extra cup of water (for a total of 2) to reduce the sodium overall.

Roasted Garlic & Squash Lasagna

Ingredients
For the sauce: 
3 heads garlic, tops cut off
olive oil
3 tsp. salt, plus a pinch, divided
2 lbs. butternut squash, peeled and cubed
1 tsp. dried Italian herbs, like oregano, basil, parsley and marjoram
½ tsp. black pepper, freshly ground
3/4 c. vegetarian stock, warmed
1-1/2 c. half and half, warmed
3 oz. mascarpone cheese or cream cheese
3 tbsp. Parmesan cheese, freshly grated

For the lasagna: 
Olive oil
1-14 oz. pkg. Gimme Lean Veggie Protein, ground beef style
1 small onion, diced
1 tsp. dried Italian herbs, like oregano, basil, parsley and marjoram
½ tsp. salt
¼ tsp. black pepper, freshly ground
2 tsp. fresh sage leaves, chopped
12 whole wheat lasagna noodles, cooked
4 c. fresh, baby spinach leaves
4 c. shredded mozzarella cheese

Directions
Preheat the oven to 400 degrees, and line a baking sheet with parchment paper or foil. Drizzle a little olive oil over the 3 heads of garlic, and sprinkle a couple of pinches of salt over top; wrap each head of garlic tightly in foil, and place the heads directly onto the rack of the oven to roast. After 10 minutes, toss the butternut squash with about 3 tablespoons of olive oil, a teaspoon of the salt, and the black pepper and roast alongside the garlic for 30 to 35 minutes, or until the squash is very tender.

Once the squash is tender, remove from the oven, along with the heads of garlic, and allow the squash and garlic heads to cool slightly, so they can be handled; once slightly cooled, squeeze the cloves of garlic from the whole heads, and mash lightly with a fork (they should be very tender and sweet), and set aside. Next, use a food processor, immersion blender or Ninja to puree squash and garlic together.

In a saucepan, gently heat the squash puree. Add in the stock and the half and half, and carefully whisk to completely incorporate; next, add in the mascarpone cheese, the Parmesan and the remaining 3 teaspoons of salt, and once again stir/whisk to combine, until the mascarpone and Parmesan are blended in completely; remove the sauce from the heat and set aside until ready to use for the lasagna. (If making ahead, cool the sauce completely, and refrigerate until ready to assemble the lasagna, at which time you can gently reheat.)

Place a large, non-stick saute pan over medium-high heat, and add about 2 tablespoons worth of olive to the pan; once the oil gets hot, add the ground veggie protein into the pan, and break it up with a spatula or spoon. Add in the Italian seasoning, salt and pepper. Cook the protein for a few minutes until heated through and slightly browned. Remove from heat, and set aside to slightly cool.

To assemble the lasagna, begin by adding about a cup of the butternut squash sauce to the bottom of the baking dish. Add lasagna noodles to cover the sauce, and then more sauce over top of the noodles. Add about half of the veggie protein, followed by two cups of the baby spinach leaves. Drizzle lightly with  some olive oil and then sprinkle about a cup of the mozzarella cheese. Repeat the layering process and finish the lasagna by adding the remaining lasagna noodles and the remaining sauce over top. Smooth out the sauce over the noodles and finish by sprinkling the remaining mozzarella cheese over the top. Grind black pepper over the cheese and place the lasagna into the 350 degree oven to bake for roughly 30 to 35 minutes, or until the cheese is melted and lightly golden; serve while hot.


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Sesame-Almond & Avocado Spinach Salad

Ingredients

For the almonds:

½ c. raw almonds

2 tsp. sesame seeds

2 tsp. honey

2 tsp. soy sauce

For the dressing:

1 tsp. ginger, minced

2 tbsp. olive oil

2 tbsp. lime juice

1 tbsp. soy sauce

1 tbsp. honey

1 tsp. tamarind paste

½ tsp. crushed red pepper

For the salad:

4 c. baby spinach, packed

1 c. cooked quinoa

1 roasted red pepper, diced

¼ c. cilantro, minced

1 ripe avocado, cubed

Directions

Preheat oven to 325˚. In a bowl, toss together almonds, sesame seeds, honey, and soy sauce until almonds are well coated. Spread out into a single layer on a parchment covered sheet tray. Roast for 14 to 16 minutes until sesame seeds are starting to brown. Remove and set aside, letting cool completely.

In a blender, add ginger and pulse until broken into smaller pieces. Add the remaining dressing ingredients and blend until smooth. Alternatively, minced ginger and combine all ingredients in an airtight container and shake until combined. Taste and adjust flavors to your liking (for example, add more honey if the dressing is a bit tart for your taste.)

To assemble salad, combine spinach, quinoa, red peppers, cilantro, and roasted almonds in a bowl and chop together. Add avocado and drizzle dressing over the salad. Lightly toss salad and serve.

Serves 2 as an entree and 4 as a side.

Portobello Mushroom Stroganoff

Ingredients
2 tsp. olive oil
2 tsp. butter
1 large sweet onion, chopped finely
2 large cloves garlic, minced
2 lbs. baby portobello mushrooms, cleaned and sliced thickly
1 tsp. kosher salt, divided
1/4 c. flour
1 tsp. paprika
1/4 tsp. black pepper, freshly ground
3/4 c. white wine or dry vermouth
1/2 c. vegetable broth
1 tbsp. Worcestershire sauce
3 c. baby spinach
1/2 c. sour cream or Greek yogurt

Directions
Melt butter in a large skillet over medium high heat. Add in the onions and garlic and cook until onions begin to soften, about 2 to 3 minutes. Add the mushrooms and salt. Cook until mushrooms begin to soften, about 3 to 4 minutes. Continue to cook until liquid reduces by about half.

Meanwhile, cook egg noodles according to package directions, drain, and set aside.

In a small bowl, combine flour, paprika, and pepper. Sprinkle flour mixture over cooked mushrooms and toss to coat the mushroom mixture. Add broth, wine or vermouth, and Worcestershire sauce to mushroom mixture and stir to combine. Add in spinach, cover and turn heat down or off. The spinach will wilt in just a few minutes.

Just before serving, stir in the sour cream or yogurt and heat on low to bring it up to temperature. Do not boil. Serve over egg noodles, topped with crunchy Chinese rice noodles. Serves 6.

Asparagus Soup with Poached Eggs

Ingredients
2 tbsp. olive oil
1 large leek, well cleaned and sliced
Salt and pepper, to taste
1 bunch asparagus, trimmed and chopped
1 tsp. paprika
3 c. vegetable stock
1 c. spinach

6 to 12 eggs


Directions
Heat oil, add leek, salt and pepper and cook 10 minutes. Add garlic, paprika, asparagus, spinach, stock and cook until tender. Purée soup. Gently poach one or 2 eggs per person (about 4 minutes each). Season eggs with paprika, salt and pepper. Ladle soup into bowls and slide eggs on top. Garnish with parsley and chives. Serves 6. 

Spinach Enchiladas

The is an excellent white sauce for the traditional "Mexican Flag" enchilada dish you might find. 

Ingredients
For the enchiladas:
1 lb. fresh organic spinach (we used the Wegmans 11 oz. organic baby spinach)

2 tbsp. chopped garlic
1 large onion, chopped
1 lb. fresh mushrooms, halved
1 tbsp. butter
2 slices white bread, crusts removed
salt
2 tsp. white pepper
1/4 tsp. nutmeg
1/2 tsp. chili powder
2 eggs, beaten
2 c. grated monterey jack and cheddar cheese blend, divided
6 to 8 flour tortillas

For the cilantro cream sauce:
1-1/2 c. half-and-half
1/8 tsp. cayenne pepper
3/4 tsp. salt
1/2 tbsp. cornstarch, plus 1 tsp. cornstarch, dissolved in a small amount of cold water
1-1/2 c. cilantro, chopped finely

Directions
Wilt spinach in large pot. Combine garlic, onion and mushrooms in food processor, and process until coarsely chopped. Melt butter in sauté pan, and sauté onion mixture until onion is translucent. Remove pan from heat, and set aside.

Make bread crumbs in food processor from sliced bread. Add spinach, salt, pepper, nutmeg, chili powder and eggs. Process until blended thoroughly. Transfer to mixing bowl, and stir in onion mixture and 6 tablespoons cheese.

Preheat broiler. Spoon a portion of filling onto each tortilla and roll it up. Place each enchilada in casserole dish, seam side down. Repeat until you've used up filling. 

For cream sauce, mix half-and-half, cayenne, salt and a little of the dissolved corn starch in medium saucepan, and heat until thickened. The sauce should be creamy, not runny; add more cornstarch mixture as necessary. Off the heat, stir in cilantro. Pour cilantro cream sauce over tortillas, and sprinkle with remaining cheese. Broil until cheese melts and turns a nice golden color.

Spanakopita

From Mollie Katzen’s vegetarian Moosewood Cookbook, this spinach pie is less salty and lighter than more traditional recipes.

Ingredients

1 pkg. frozen filo dough
1 tbsp. olive oil
2 c. onion, minced
1/4 to 1/2 tsp. salt
1 tsp. basil
1 tsp. oregano
2 1/2 lbs. fresh spinach, stemmed & finely chopped
5 medium cloves garlic, minced
3 tbs. flour
2 to 3 c. (about a 1 lb.) crumbled feta cheese
1 c. cottage cheese
freshly ground black pepper, to taste
1/3 to 1/2 c. olive oil, for the filo
1 lb. filo pastry leaves (approximately 20 leaves), thoroughly defrosted

Directions

Preheat oven to 375 degrees. Oil a 9x13 inch baking pan. Heat 1 tbsp. olive oil in a large pot or Dutch oven. Add onion, salt, and herbs, and sauté for about five minutes, or until onion softens. Add spinach, turn up the heat, and cook, stirring, until the spinach wilts. Stir in the garlic.

Sprinkle in the flour, stir, and cook over medium heat 2 to 3 more minutes. Remove from heat. Mix in the cheeses. Taste to correct seasonings, adding lots of black pepper. Unwrap the thawed filo dough. Place a sheet of filo in the oiled pan, letting the pastry edges climb up the sides. Brush lightly with oil, and add another sheet. Keep going until you have a pile of 8 oiled sheets. Add half the filling, spreading it to the edges, then repeat with 8 more sheets of oiled filo, followed by the remaining filling. Layer the rest of the filo over the filling, brushing oil in between. Oil the top, tuck in the edges, and bake, uncovered for about 45 minutes, or until golden and crispy. Serve hot or warm.

Baked Spinach Squares

An easy, but filling appetizer for parties!

Ingredients
2 eggs, beaten
1 cup flour
1 cup milk
1 tsp. salt
1/2 tsp. black pepper
2-8 oz. pkg. monterey jack cheese, shredded
1-10 oz. box frozen, chopped spinach

Directions
Defrost spinach for several hours. Press and drain the spinach to remove excess water. Use kitchen shears to snip spinach into fine pieces. Combine ingredients and bake at 350 degrees for 45 minutes in a low, greased baking dish.

Spicy Chickpea & Spinach Curry

I made this for the first time last night and it was AWESOME!!! Very healthy alternative to meat/chicken main course and very tasty!!! Enjoy!

(This recipe uses dried chickpeas, which must be soaked at least 8 hours or overnight. Depending on their age, chickpeas can take more or less time to soften during cooking, so use the cooking time as a guideline, not a rule. Check the chickpeas occasionally — if they seem too dry, add additional water in 1/4-cup increments.)

Ingredients
2 cups dried chickpeas, picked over
8 cups baby spinach leaves
2 (15-ounce) cans diced tomatoes
2 tsp. ground coriander
2 tsp. ground cumin
1 tsp. garam masala
1/2 tsp. ground turmeric
2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 tbsp. fresh cilantro, chopped

SPECIAL EQUIPMENT: Slow Cooker

Directions
In large bowl, combine chickpeas and enough cold water to cover by two inches. Cover and refrigerate 8 hours or overnight.

Drain chickpeas, then combine in slow cooker with 1 cup water. Cover and cook on high, stirring occasionally, until just tender, 3 to 4 hours. Add spinach, tomatoes and their juices, coriander, cumin, garam masala, turmeric, 1-1/2 teaspoons salt, and pepper. Reduce heat to low and cook 1 hour more. Sprinkle in remaining 1/2 teaspoon salt, stir in cilantro and serve.

Sisters' Cafe Peach Appetizer

One of the Compters' jersey shore favorites... While the restaurant in Spring Lake, NJ is now closed, the sisters who owned the restaurant offered this fantastic late summer favorite every August. I've been known to turn it into a spinach salad as well, but it never fails to impress as an appetizer.

Ingredients
fresh baby spinach
peaches
crumbled gorgonzola
chopped walnuts
balsamic glaze

Directions
Blanch peaches in boiling water for 1 to 1 1/2 minutes and then immediately plunge into cold water. At this point, the skins should peel pretty easily. Once peeled, split the peaches lengthwise and remove the pit. Mix gorgonzola and walnuts into a paste and spoon into peach halves. Bake on a pie sheet at 400 degrees for 30 minutes (or until gorgonzola mixture turns golden brown). Dribble balsamic gaze across peaches and serve on a bed of spinach.