Garlic Soup with Spinach

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
  • Croutons

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.

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Green Juice

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.

Buffalo Chickpea Tacos

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
  • Tortillas
  • 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.

Serves 4.

Oyster Mushroom Rockefeller

This vegetarian version of oysters Rockefeller is out of this world!! I was not sure if you could substitute nut milk in a béchamel sauce, so this dish is not vegetarian. I served it on toasted sourdough – so good! It comes together pretty quickly so it is doable on a weeknight.

  • 3 tbsp butter or vegan butter
  • 1 tbsp olive oil (more for drizzling)
  • 1 lb oyster mushrooms, broken into pieces if they are large12 large
  • salt and pepper
  • 1/4 c shallot, minced
  • 3 cloves garlic, minced
  • splash of Pernod
  • 1 tbsp vermouth
  • 1 tbsp flour
  • 1/2 c whole milk
  • 8 oz fresh spinach
  • 1/2 c parmesan, grated
  • 1/4 c bread crumbs
  • 1/4 c chopped parley
  • lemon slices
  • 4 pieces of toasted bread

In a 12-inch frying pan over medium heat, melt 1 tbsp butter and olive oil. Once the oil has come up to temperature, sear the mushroom caps until lightly browned on both sides, season with salt and pepper. Remove from pan.

Add 1/2 tbsp of butter to the pan, stir in shallot and garlic. Cook for a few minutes until softened. Add the Pernod and vermouth to the pan. Once the alcohol has evaporated, remove the shallot and garlic mixture, and set aside in a separate bowl.

Melt the remaining butter in the pan. Add the flour and it starts to brown a little. Whisk in the milk making sure there are no lumps. Once the mixture starts to thicken, add the spinach and the garlic and shallot mixture, cook until spinach starts to wilt.

Mix the parmesan, parley and breadcrumbs together

Turn your oven on medium broil.

Grab a 8×8 baking dish, spread the spinach mixture on the bottom, top with mushrooms and breadcrumbs.

Broil for 3 – 4 minutes or until browned.

Spread on toast and serve.

Serve with lemon slices.

Serves 4.

Baked Risotto with Asparagus and Spinach

This is such an easy risotto recipe – if your vegan just leave out the cheese.

  • 1 tbsp olive oil
  • 1 onion sliced thin
  • Salt
  • 1 c arborio rice
  • 2 c veggie broth
  • 4 c spinach
  • 10 Spears Asparagus, cut unit 1/2 inch pieces
  • 1/4 tsp nutmeg
  • 1/2 c grated Parmesan

Preheat oven to 400.

In a medium pot heat oil over medium heat, add onions and cook until soft. Add rice and stir to coat. Add remaining ingredients and bring to a simmer, stirring a few times.

Pour into a soufflé dish, cover and make for 35 – 40 min until all the liquid is absorbed. Top with a little more parm and serve.

Serves 4.

Baked Eggs in Spinach

This recipe is so a one pan wonder and it tastes amazing. Be sure to take your eggs out before they are fully set as they will continue to cook.

  • 2 leeks, sliced thin
  • 2 jalapeños, minced
  • 2 cloves garlic minced
  • 2 tbsp butter
  • 12 oz spinach
  • 4 oz feta, crumbled
  • 2 c cilantro, chopped
  • 4 eggs
  • Salt
  • Aleppo pepper
  • Hot sauce

Preheat oven to 375.

Melt butter in a 10 inch oven proof skillet. Add leeks, garlic and peppers and cook u til soft over medium heat. Stir in spinach and cilantro, cook until wilted, stir in feta. Break eggs into the spinach and bake for about 7 minutes. Season with salt and Aleppo.

Serves 4.

Salmon Bowl

This is a yummy and healthy all in one dinner. It is a bit of work but well worth it.

  • 2 c brown rice, cooked
  • 12 oz spinach, lightly streamed
  • 2 avocados, halved and sliced thin
  • Pickled ginger
  • Toasted sesame seeds
  • Furikake

Poached Salmon

  • 1 onion, halved
  • 1 carrot, chopped into 4 pieces
  • 1 celery stalk, cut into 4 pieces
  • 1 bunch of parley, chopped
  • 1 bay leaf
  • 1 Arbol Chile
  • 2 lemons halved
  • 1 lb skin on salmon

Combine all ingredients except lemon and salmon in a large pot with 6 cups of water, bring to a boil then simmer for 20 minutes.

Lay salmon in skin side down, add lemons and cook simmering for 8 – 12 minutes. Remove from skillet, allow to cool remove skin.

Miso Dressing

  • 1/4 c sweet miso paste
  • 1/4 c rice vinegar
  • 2 tbsp mirin
  • 1 tsp soy sauce
  • 1/2 tsp salt

Whisk to combine.

To assemble bowls. Divide rice, spinach and avocado among plates, drizzle with miso. Top with salmon and sprinkle with sesame and furikake.

Serves 4.