- 1 tbsp olive oil
- 1 c chopped sweet onion
- 1 1/2 tbsp water
- 6 large eggs
- 1 1/2 c ricotta cheese
- 1 c finely shredded Gruyère cheese
- ½ c pitted oil-cured olives, finely chopped
- 2 cloves garlic, finely chopped
- 1 tsp anchovy paste
- ¾ tsp ground pepper
- 1 lb leafy greens, such as spinach, chard and/or kale, stemmed and coarsely chopped
- Heat oil in a medium skillet over medium-high heat. Add onion and cook, stirring occasionally, until starting to brown, about 10 minutes. Add water and reduce heat to medium-low. Cover and cook, stirring occasionally, until very tender and brown, about 15 minutes more. Set aside to cool.
- Preheat oven to 350 degrees F. Generously coat a 8 inch springform pan with cooking spray.
- Whisk eggs in a very large bowl. Add ricotta, Gruyère, olives, garlic, anchovy paste (or anchovies), pepper and the cooled onion; mix well.
- Finely chop greens in a food processor. Mix into the egg mixture to combine, pour into pan.
- Bake until set, 25 to 30 minutes. Let cool in the pans for 5 minutes. Loosen the edges with a knife and removed springform. Serve warm or at room temperature.
- Severe 6 – 8.
- 1/2 onion, sliced thin
- 1 tbsp oil
- 1 lb mushrooms, sliced thin
- 1 tbsp fish sauce
- 3 bunches baby bok choy, chopped
- 8 oz spinach
- 2 c shredded carrot
- 2 tbsp grated ginger
- 1 lb shrimp, sliced down the middle
- 3 scallions sliced thin
- 1/4 daikon radish, sliced thin
This Frittata is so easy and so yummy! Vegetarian use almond milk and skip the cheese!
- 1 bunch of green onions, sliced thin
- 15 oz artichoke hearts, chopped
- 8 large eggs
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 1/2 creme fraiche
- 1/2 c shredded Parmesan
- 1 tbsp olive oil
- 6 c spinach
Whisk together eggs, oregano, salt and pepper, creme fraiche abs cheese.
Heat oven to 400.
Heat oil over medium heat in a cast iron skillet, sauté spinach till starting to wilt, add remaining ingredients, stir to combine.
Bake for 10 – 12 minutes until set and golden. Let rest 10 min and serve.
This recipe is from Bon Appetite and it is wonderful! I bit of work for a weeknight but so worth it. I love using feta, if you are vegan use tofu.
- ¼ c plus 2 Tbsp. ghee or olive oil
- 2 Tbsp. coriander seeds
- ¼ tsp. ground cardamom
- 1 small onion, chopped
- 1 garlic clove, finely chopped
- 1 1½” piece ginger, peeled, chopped
- 1 lb. baby spinach (about 12 cups)
- 1 small serrano chile, coarsely chopped
- 1½ tsp. fresh lime juice
- 6 oz. feta, or tofu, cut into 1″ pieces
- 1 tsp. cumin seeds
- ¼ tsp. asafetida (optional)
- ¼ tsp. red chili powder
- Naan or rice (for serving)
Heat ¼ cup ghee in a large skillet over medium. Cook coriander seeds and cardamom, stirring constantly, until starting to brown, about 2 minutes.
Add onion and cook, stirring occasionally, until translucent and slightly browned, about 5 minutes. Mix in garlic and ginger and cook, stirring, 1 minute.
Add spinach by the handful, letting it wilt slightly after each addition before adding more. Cook until all of the spinach is just wilted, about 3 minutes. Remove pan from heat and add chile and lime juice; season with salt. Let cool 5 minutes.
Transfer to a blender (reserve skillet) and blend until a coarse paste forms, about 1 minute. Return spinach mixture to pan and set over low heat. Stir in ½ cup water, then gently fold in feta, being careful not to break up. Cook until feta is slightly softened and has absorbed some of the sauce, 5–7 minutes.
Meanwhile, heat remaining 2 Tbsp. ghee in a small saucepan over medium-high, 1 minute. Add cumin seeds. As soon as cumin seeds start to pop, sputter, and brown, remove from heat, 1 minute tops.
Immediately add asafetida, if using, and chili powder. Pour ghee mixture over spinach mixture. Serve with roti or rice.
This is more of combining than a recipe. I was quite surprised at the Wonder Noodles – they were quite tasty! The serving size is ridiculously small – who is going to eat 1 oz of noodles? I added TJs shelf stable roasted tomatoes, some leftover mushrooms, spinach and Daiya’s Alfredo sauce. Hey sometimes I need a night almost off!
- 7 oz pack of Wonder Noodles, rinsed
- 1 package Daiya Alfredo Sauce
- 1 7 oz bag spinach
- 4 oz sautéd mushrooms
- 1/2 container TJs toasted tomatoes
In a large skillet over low heat, heat the sauce, stir in the remaining ingredients stirring until heated through, about 5 minutes.
These are a healthy alternative to tortillas – so good! Keep them in the fridge and heat slightly when you are ready to eat them.
- 4 medium zucchinis
- 3 cups spinach
- 1/3 cup ground flax
- 1 tsp salt
- Pepper to taste
- Chop the zucchinis into large chunks and add them to a high speed blender. Blend until it is running smoothly through the blades.
- Add the spinach and blend again until smooth.
- Add the flax, salt, and pepper, and blend briefly to combine.
- Pour onto parchment-lined dehydrator trays, and spread into 6-8 inch circles with a spatula, leaving the edges thicker than the center.
- Dehydrate at 115 degrees for approximately 8 hours, or until they lift off the parchment paper and are dry throughout.
- Turn the dehydrator off and leave the wraps inside overnight. They should be soft.
This may be my new go to pasta – the sauce is rich and creamy, it’s packed full of veggies and is the perfect winter comfort food! The recipe comes from Vegan Comfort Classics.
- 1 1/2 c raw cashews soaked in hot water for 20 min
- 1 c water
- 1 tsp Apple cider vinegar
- 2 tbsp lemon juice
Place in a blender and blend until smooth
- 2/3 c raw cashews, almonds or pistachios
- 1/4 c nutritional yeast
- 1 tsp salt
Pulse in a food processor until it resembles fine meal.
- 6 oz pasta
- 1 onion, sliced thin
- 2 tbsp olive oil
- 2 portobellos, sliced thin
- 10 oz cremini mushrooms, sliced thin
- 4 cloves garlic, minced
- Salt and pepper
- 1/2 c dry white wine or stock
- 1/4 c chopped basil
- 1 tsp dried parsley
- 4 c baby spinach
- 1/4 c the parm
Cook pasta according to package.
Heat oil in a 12 skillet over medium heat, cook the onion till soft. Add the mushrooms and cook until they release their moisture. Add the garlic and season with salt and pepper, cook for 3 – 4 more minutes. Once mushrooms have started to shrink, stir in wine or stock and simmer for 7 minutes. Reduce to low and stir in the basil, parsley, spinach and cashew sauce, stirring slowly. Cook until heated through and spinach is wilted.
Add pasta and stir to coat, cook for 2 minutes.
Serve with The Parm.
This soup is so yummy and it’s vegan!
- 6 c water
- 6 cloves garlic, minced
- 1 bay leaf
- 1 sprig of sage and thyme
- Salt an pepper
- 4 oz shiitake mushrooms, sliced thin
- 8 oz spinach
Combine water, garlic, bay leaf, herbs and salt in a large pot and bring to a boil. Reduce to simmer, cover and simmer for 20 minutes. Remove the bay leaf, stir in mushrooms and spinach and cook for 5 minutes on low heat.
Serve with croutons.
Serves 4 – 6.
I just toss everything in the Vitamix for this one – why waste the fiber? So good!
- 1 green apple, cored
- 1/2 English cucumber
- 1 rib celery
- 1 c firmly packed spinach
- 1/2 lemon peeled
- 1/2 inch piece of ginger
- 1 c filtered water
Toss in the blender and process till smooth.
Serves 1 – 2.
These vegan tacos are amazing and perfect for a weeknight dinner!
- 1/3 c wing sauce
- 2 1/2 c drained, rinsed Chickpeas
- 1 recipe vegan ranch
- Olive oil
- 2 peppers, sliced thin
- 1 onion, sliced thin
- 8 oz baby spinach
- Sliced avocado
Place Chickpeas and wing sauce in a small pan over medium heat and bring to a simmer.
In a large pan, heat some oil and cook the peppers and onion until soft over medium heat. Add the spinach and cook till wilted.
Warm the tortillas.
Divide the pepper mixture amount tortillas, top with Chickpeas, ranch and avocado.