Everyone knows that spinach is a power food (remember Popeye?), but sometimes it can be hard to figure out new and exciting ways to incorporate spinach into meals. This past weekend, I discovered two new recipes FULL of spinach.
Doing the Daniel fast has really stretched me as far as incorporating veggies into my diet goes. When you can’t eat meat, dairy, sugar, processed foods, deep fried foods, or most carbs, you are forced to fill up on TONS of vegetables, Spinach being one of them.
The first recipe, the Curried Tofu Scramble, is adapted from Susan Gregory’s book, The Daniel Fast:
You will need the following:
1 teaspoon or so of Olive oil
1 large white onion chopped
3 cloves of minced garlic (or more if you want)
2 tomatoes chopped
1 whole bag of baby spinach
1 block of extra firm tofu diced
1 tsp curry powder
1/2 tsp turmeric
1/2 tsp cumin
salt and pepper to taste
1. In a large skillet, cook the onions and garlic in the oil until they start to become translucent
2. Add the tofu, spices, and tomato and cook for 5 minutes until the tofu is cooked through and the spices are all combined. (You will have to stir occasionally)
3. Add the entire bag of baby spinach and stir. Cook until the spinach is wilted (this only takes about 1 minute).
4. Add salt and pepper to taste
Isn’t it amazing how much spinach wilts down when it’s cooked? I’m always nervous that I’ve added too much but it never is! An entire bag can fit into 1 small bowl!
Recipe #2 is SO easy I’m not even sure you can call it a recipe. I got this one from my mom and it’s genius.
You will need:
1 package of frozen spinach
1/2 cup pine nuts (pignoli nuts)
crunchy onion bits (optional)
1. Defrost the frozen spinach in the microwave until it is warm
2. While the spinach is defrosting, toast the pine nuts in a small skillet over low heat. Watch them closely because they burn easily. They are done when they are slightly brown and start to release some of their oils.
3. Drain the spinach
4. Put the spinach in a bowl, drizzle with a small amount of balsamic vinegar (you can always add more, start off with 1/4 teaspoon or so), add the toasted pine nuts and the crunchy onions to the top.
You will not believe how good this was! Who knew that spinach and balsamic vinegar were such a good combination?
I hope these recipes have inspired you to cook with more spinach! Tonight I’m going to attempt to create a Daniel fast version of a favorite of mine, Palak Paneer (with no dairy)!