Spinach with Parmesan

This dish is an excellent way to use leftover greens of any sort, or if you are in a pinch for time and want to use frozen chopped spinach, that works well too. Of course fresh, baby spinach is the number one choice if time allows!

yeld: 4 Servings  |  prep time: 10-15 minutes  |  cooking time: 20 minutes

---

ingredients

• 2 pounds baby spinach, cleaned (or 1 12 oz. bag frozen chopped spinach )

• 1 small onion, diced

• 1-2 tablespoons olive oil

• 2 cloves garlic

• ¼ teaspoon nutmeg

• 3 eggs, beaten

• ¾ cup (or more) grated fresh Parmesan

• Salt and pepper to taste

directions

1. Steam the fresh spinach over rapidly boiling water until tender, about 10 minutes. Immediately transfer to a strainer and run cold water over the spinach so it retains its green color and stops cooking. If using frozen spinach, thaw the completely. In either case, drain the spinach and squeeze out extra water by hand or by placing it in a dish towel, drawing the towel up around the ball of spinach and twisting to extract the water. Chop the spinach.

2. Heat the oil in a large skillet over medium heat until hot, but not smoking. Add the chopped onion and toss to coat with oil. After about 30 seconds, turn heat to medium low) and cook, stirring often, until onions are soft and translucent, about 8 minutes.

3. Add the spinach to the skillet and toss. Using a garlic press add the garlic to the pan and mix in. Add the nutmeg and a little salt and pepper and continue to cook for about 5 minutes.

4. Turn the heat to medium high and add the beaten eggs. Cook, stirring constantly, until the eggs are fully cooked and the spinach is heated through, about 4 minutes.

5. Sprinkle about ¼ cup of Parmesan over the spinach. Taste and adjust the seasonings with salt and pepper, then turn out into a serving dish. Serve hot with additional Parmesan along side.

Pickled Ginger Tofu Sauté

This simple bean preparation is perfect for summer as a side dish or a main course and is perfectly complimented if served along with crusty French bread, fresh grilled vegetables or a salad.

yield: 4-6 servings  |  prep time: 25 minutes  |  cooking time: 20 minutes

---

ingredients

• 1 pound extra firm tofu

• ¼ cup low-sodium tamari

• 2 tablespoons minced pickled ginger

• 1 tablespoon pickled ginger pickling juice

• 2 teaspoons brown rice vinegar

• 2 teaspoons toasted sesame oil

• 2 teaspoons vegetable oil

• 1 small red bell pepper cut in julienne slice

• 1 small green bell pepper cut in julienne slice

directions

1. Drain the tofu and cut it into ½ inch thick slices. Place the slices side by side, not touching, at one end of a clean kitchen towel. Fold the opposite end of the towel over the tofu, place a cutting board on the towel and weight down the board with a heavy skillet. Allow the tofu to drain for 30 minutes.

2. Remove the weights from the tofu and stack slices neatly then cut into ½ inch cubes. Place the cubed tofu in a mixing bowl. Add the tamari, pickled ginger and its juice, rice vinegar and sesame oil. Place a plate over the bowl to cover and toss the bowl to distribute the marinade. Refrigerate, covered for at least 30 minutes. Toss tofu several times as it marinates so that all of the pieces are marinated evenly. The tofu may be prepared up to 24 hours in advance to this point, remembering to toss occasionally in order to marinate evenly.

3. Heat the vegetable oil over medium high heat until hot, but not smoking. Add the peppers and toss to coat with oil. Reduce heat slightly and continue to cook, stirring frequently, until softened, about 8 minutes. Transfer to a mixing bowl and set aside while cooking tofu.

4. The peppers may be prepared ahead to this point up to 24 hours in advance if refrigerated in an airtight container.

5. Heat a 10 inch skillet over medium high heat until just hot. Pour the tofu and remaining marinade into the skillet and cook, tossing frequently, until lightly browned and cooked through. Add the cooked peppers to the skillet and continue to cook, tossing gently, until the peppers are warmed through and the mixture is evenly heated. Turn out onto individual plates or one large serving dish and serve immediately.

---

notes

As the tofu cooks it is best to toss it by moving the tofu against the side of the skillet and flipping the pan gently rather than using a cooking utensil as the tofu is delicate and the cubes can be easily broken. This tossing motion is a bit intimidating to the novice cook, but is a great technique to master and can be used for sautéeing vegetables or tofu or even for cooking omelets and crépes.

Coconut Vegetable Curry

At Yoga Thailand (Samahita Retreat) where we teach every year, the meals are a highlight; served in the open air dining area in a leisurely manner after practice and at the end of each day. One of the mainstays is their coconut curry. This recipe is inspired by that served at Samahita. The vegetable combination listed below has a nice balance to it, but you can use any seasonal vegetables that appeal—it’s best if there is a variety of texture and color in those you choose. Serve with piping hot jasmine rice.

yield: 6-8 servings  |  prep time: 40 minutes  |  cooking time: 20 minutes

---

ingredients

• ¾ pound firm tofu

• 2 tablespoons tamari

• 1 tablespoon lime juice

• 2 teaspoons agave (divided)

• 1 small carrot, roll cut

• 1 small sweet potato, sliced

• 2 cups broccoli florets

• 1 small crookneck squash, sliced

• 1 cup sugar snap peas, trimmed

• 2 tablespoons coconut oil

• 4 cups coconut milk

• 1 cup vegetable stock or water and bouillon

• 1 tablespoon minced ginger or 4 slices galangal, smashed

• 2-3 tablespoons green curry paste (available at natural foods and Asian markets)

• Salt to taste

• ⅓ cup chopped fresh basil

directions

1. Slice the tofu into ½ inch thick slabs. Place on a clean kitchen towel, cover with a second towel and press to remove excess water by putting a cutting board and a weight (heaving frying pan works well) on top of the board. Allow the tofu to drain for about 20 minutes.

2. In a medium mixing bowl combine the tamari, lime juice and 1 teaspoon of agave. When the tofu has been thoroughly pressed, cut it into cubes and toss the cubed tofu in the tamari marinade. Set aside for at least 10 minutes.

3. As the tofu is being pressed and marinated, prepare the vegetables, trimming and slicing each. Set aside. The vegetables may be prepared and refrigerated in an airtight container for up to 8 hours before finishing the dish.

4. In a sauté pan, heat the coconut oil over medium heat. Add the marinated tofu and cook, tossing frequently, until the cubes are browned on a couple of sides. Set aside. The tofu may be pressed, marinated and sautéed up to 24 hours in advance if refrigerated in an airtight container.

5. To prepare the curry, place the coconut milk, stock, ginger and curry paste in a large sauté pan or saucepan. Bring to a simmer over medium heat, stirring occasionally. Add the vegetables in the order of porousness—those that will take longer to cook, such as carrots and potatoes added first, those that need just a few moments to cook like the sugar snaps added just at the end. Allow enough time for all vegetables to cook until just tender, in total for this particular mixture about 15 minutes. After about 10 minutes of simmering the curry, add the tofu to the mixture. Be sure to carefully stir the mixture once the tofu is added as it is very delicate.

6. Once all vegetables are cooked and the tofu is warmed through, immediately remove the curry from the heat. Stir in salt to taste along with the basil. Turn into serving bowls with jasmine rice along side or pour the curry directly over the rice for each serving.

Vegan Carrot Prune Tea Cake (Wheat Free)

Sounds too “healthy” to taste good — carrots and prunes are bad enough, but vegan and wheat free? Might as well eat cardboard, right? Not so fast. Actually these are really great! They’re moist, balanced in flavor, and pretty easy to make. (And check out my other recipe post with dehydrating instructions and photos of the prunes we made from Mansing’s generous gift of plums!)

yield: 8 small cakes  |  prep time: 30 minutes  |  baking time: about 30 minutes

---

ingredients

• ¾ cup diced pitted prunes

• 1 cup almond milk, warmed

• ¼ cup agave nectar

• ¼ cup maple syrup

• 3 tablespoons coconut oil, softened

• 1 cup brown rice flour

• 3 tablespoons tapioca flour

• ½ cup potato flour

• ¼ cup almond meal

• ¼ cup oatmeal

• 2½ teaspoons baking powder

• ½ teaspoon salt

• ½ teaspoon baking soda

• 2 teaspoons grated orange zest

• ½ cup orange juice

• 1 cup grated carrots

• ¾ cup chopped walnuts

directions

1. Preheat the oven to 350° F. Lightly oil 2 small loaf pans, or 8 10-ounce soufflé dishes.

2. Place the diced prunes in a small bowl and cover with almond milk to soak and soften for 20 minutes.

3. In a separate small bowl, combine the agave, maple syrup and coconut oil. Set aside

4. In a larger mixing bowl, combine the rice flour, tapioca flour, potato flour almond meal and oatmeal. Stir in the baking powder, salt, baking soda and grated orange zest.

5. Drain the almond mild from the prunes into the bowl containing the agave mixture. Add the orange juice and stir well. Gradually stir this wet mixture into the dry ingredients, and mix thoroughly.

6. Stir in the carrots and prunes and mix well. Turn out into prepared pans and bake until a skewer inserted into the center comes out clean. For the smaller cakes, this will take about 25 minutes, for the larger loaves it will take about 45 minutes. Watch carefully and when the breads are lightly browned on top and around the edges and are pulling away from the edge of the baking pan, test for doneness.

7. Remove from oven and place baking pan on a cooling rack for 10 minutes. Invert onto the cooling rack and cool completely.

Mixed Nut Paté

This type of raw “paté” can fool even seasoned foodies into thinking the dish is not one of these new-fangled raw concoctions. Having training in “classic French” cooking (with a little mandatory residue of any French chef’s mental state that it is the only real culinary art–a tendency towards fundamentalism is, after all, part of human nature) it actually took me a while to experiment with raw foods myself. More on that in a future post, but for now, check out this recipe for an interesting alternative to hummus or a paté.

yield: 5 cups  |  prep time: 30 minutes  |  cooking time: raw

---

ingredients

• 1 cup almonds

• ¾ cup macadamia nuts

• 1 cup sunflower seeds

• ⅓ cup sesame seeds

• 1 small red bell pepper, chopped

• 1 stalk celery, chopped

• 1 carrot, chopped

• ½ cup minced scallions, minced

• 2 tablespoons lemon juice

• 3 tablespoons soy sauce

• ⅓ cup minced parsley

• 1 ½ teaspoons minced rosemary

• 1 teaspoon minced thyme

• ½ teaspoon minced oregano

• 1-2 cloves garlic, minced

• Salt and pepper to taste

• 3 tablespoons brewer’s yeast

directions

1. Soak the nuts and seeds overnight in enough filtered water to cover. Drain and then place the nut and seed mixture in a food processor fitted with the metal chopping blade or into a blender. Add enough fresh filtered water to come about 1/8 of the way up the height of the nut mixture. Blend until the nuts are very evenly ground, scraping down the sides of the bowl adding more water as necessary in order to obtain an even consistency. Depending on the size of your processor or shape of your blender bowl, you may need to puree the mixture in more than one batch. Transfer this paté mixture to a large mixing bowl.

2. Place the bell pepper, celery and carrot in the processor and, using a pulse action and scraping down the bowl as necessary, chop very finely. Stir this into the paté mixture along with the scallions, soy sauce, parsley, thyme, oregano, garlic, nutritional yeast and salt and pepper. Taste and adjust the seasonings.

3. The paté may be served immediately or stored in an airtight container in the refrigerator for up to 5 days. You may serve it as a dip or shape it into a loaf (see directions below) and then serve sliced in a more formal fashion.

---

notes

To make the paté into a loaf shape, line a 5-cup bread pan with wax paper. To do this, brush the inside of the pan with oil. Cut a piece of wax paper long enough so that it wraps from long side to long side around the outside dimension of the pan. (Using standard wax paper, it should also be exactly the right width to cover the pan end to end as well).

Place the pan in the center of the paper as a measuring tool and cut an angle from each of the four corners of the paper to the bottom corners of the pan. Place the paper in the pan, covering the bottom and sides then wrapping the trimmed ends so the fit neatly into the ends of the pan and the entire pan is covered with wax paper. Trim and discard excess paper.

Transfer the paté mixture into the pan. Smooth out the top of the paté and drop the pan gently onto the countertop to remove air bubbles. Cover with an additional piece of wax paper and refrigerate for at least an hour or up to 5 days.

To serve, peel off the top layer of wax paper. Place a plate over the paté and invert. Holding both plate and edges of the bread pan, give the paté several firm downward shakes and the paté should fall right out of the pan. Serve whole or in slices, garnished with fresh herbs.