Ghanaian Spinach and Chickpea Stew

 Ingredients:

2 tablespoons oil
1 onion, chopped
3 cloves garlic, minced
2 tablespoons ginger, minced
1/2 teaspoon chili powder
1 teaspoon turmeric
2 tomatoes, chopped
passata
chopped frozen spinach
chickpeas
salt, to taste

Cook onion, garlic, and ginger in the oil. Add the seasonings followed by tomatoes. When tomatoes simmer, add the spinach and chickpeas. Cover and cook for 10 minutes. Season with salt.

Serve with brown rice and plantains or yam.

Patod ki Sabzi

Ingredients:

1 cup chickpea flour
2 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon chaat masala
1/2 teaspoon sugar
1/2 teaspoon salt
2 cups water

1 teaspoon coconut oil
1/2 onion, finely chopped
2 cloves garlic, minced
1/2 inch ginger, minced
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon coriander
1/2 teaspoon turmeric
1/2 teaspoon agave
salt, to taste
1 package spinach blended with some water
1/2 teaspoon garam masala
1/3 cup vegan yogurt or cashew cream
1/3 cup almonds, soaked and blended with some water

Combine chickpea flour and remaining dry ingredients. Gradually whisk in the water and set aside for a few hours. Pour the mixture in a nonstick pan and stir constantly on meduim heat until the mixture thickens. Press the mixture into an oiled plate and allow to cool. Cut into diamonds and fry with coconut or mustard oil until golden on both sides. Set aside.

Cook the onion and coconut oil in a skillet and add the ginger and garlic, followed by the spices. Stir until aromatic and add the spinach and garam masala. Bring to a simmer and add the yogurt and almond. Season with more salt as needed and stir in the chickpea patod.

Garnish with cilantro, if desired and serve with naan, chapati, red rice, or millet.

Spinach and Tofu Stir Fry

Ingredients:

1 teaspoon peanut oil
2 cloves garlic, minced
6 cups chinese water spinach, stems removed
1 cup tofu sheets, cut into strips
3 teaspoons soy sauce or teriyaki sauce
1 tablespoon sesame seeds, toasted
1 teaspoon sesame oil

Cook the garlic in the the oil. Add the spinach and cook until wilted. Add the tofu and soy sauce. Remove from heat and stir in sesame seeds and sesame oil.

Spinach Basil Plum Salad

Ingredients:

1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon orange juice
1/2 tablespoon balsamic vinegar
1/2 teaspoon orange zest
1/2 teaspoon lime zest
coarse salt
black pepper
baby spinach
basil leaves
red plums, cut into wedges

Combine dressing ingredients and toss or arrange remaining salad ingredients together. Sprinkle with the dressing.

Spaghetti with Spinach and Pea Pesto

Ingredients:

8 ounces spinach (or plain) spaghetti
1 bag baby spinach
1-1/2 cup peas
2 tablespoons vegan parmesan
2 tablespoons nutritional yeast
2 tablespoons pine nuts
1/4 cup walnuts
1/4 cup olive oil
2 cloves garlic
salt and black pepper, to taste
2 tablespoons fresh basil, chopped
1 tablespoon pine nuts, toasted

Cook the spaghetti in salted water. Strain the pasta, reserving its water, and set aside.

Cook the peas and the spinach in the reserved water and transfer to a food processor along with the remaining ingredients. Pulse until ingredients are finely chopped. Stir the pesto into hot pasta. Garnish with basil and pine nuts.

Spinach Zucchini Soup

Ingredients:

1 tablespoon coconut oil
1 leek, chopped
1 green chile, minced
2 cloves garlic, chopped
1-2 teaspoons curry powder
1 teaspoon cumin
1 teaspoon turmeric
1 medium potato, peeled and diced
4 cups vegetable stock
1 large zucchini, diced
1 bag baby spinach
1 cup coconut milk
salt and black pepper, to taste

In a saucepan, cook the leek in the oil and add the chile and garlic, followed by the curry, cumin, and turmeric. Add the potatoes and stock. Cover and simmer for 10 minutes, then add the zucchini. Simmer until the potato and zucchini are cooked and add the spinach. When the spinach is wilted, pour the mixture into a blender with the coconut milk and puree until smooth. Transfer the soup back to the saucepan and season with salt and pepper.

Serve with garlic croutons and a drizzle of coconut milk.

Almond Avocado Spinach Salad

Ingredients:

1/2 cup almonds
2 teaspoons sesame seeds
2 teaspoons honey or maple syrup
2 teaspoons teriyaki sauce

1/2 teaspoon ginger, minced
1 tablespoon peanut oil
juice of 1 small lime
1/2 tablespoon soy sauce
1 teaspoon tamarind sauce
1/2 teaspoon crushed red pepper

4 cups baby spinach
1-1/2 cup quinoa
1 red bell pepper, diced
1/4 cup cilantro, roughly chopped
1 avocado sliced or diced

Combine almonds, sesame seeds, honey, and teriyaki sauce. Bake at 350 for 15 minutes.

Combine dressing ingredients and set aside.

Toss spinach, quinoa, bell pepper, and cilantro. Add the dressing and top with the almonds and sliced avocado.

Pesto and Pea Pasta Salad

Ingredients:

rotini pasta
1-1/2 cup peas
1 package baby spinach
2 tablespoons olive oil
2 tablespoons pesto sauce
juice of half a lemon
vegan parmesan

Cook the pasta to al dente, adding the peas during the last two minutes, rinse, and set aside.

Meanwhile, pulse the spinach in a food processor until fine. Squeeze liquid out and transfer to bowl along with olive oil, pesto, and lemon. Stir in the pasta and peas. Garnish with the vegan parmesan. Serve at room temperature.

Spanakopita Cigars

Ingredients:

flax egg
spinach, chopped
cashew cream
vegan feta cheese
vegan mozzarella cheese
oregano
nutmeg
salt and black pepper
dill
green onion, chopped
phyllo dough, 2-3 inch long rectangles
olive oil
sesame seeds

Prepare flax egg and stir in the spinach, cashew cream, cheeses, oregano, nutmeg, salt, pepper, dill and green onion. Set aside.

Brush sheet of dough with olive oil and layer with a second sheet. Brush the second sheet and place the spinach mixture inside on the edge. Roll the dough up and place on a baking sheet with the seam on the bottom. Repeat. Brush each cigar with more olive oil and sprinkle with the sesame seeds.

Bake at 400 for 20 minutes or until golden brown and crispy.

Spinach and Mushroom Pita Flatbread

Ingredients:

6 thick whole wheat pitas
6 ounces tomato pesto
1 bunch baby spinach
2 roma tomatoes, diced
1 package button mushrooms
feta cheese
parmesan cheese
black pepper
oilive oil

Place pita on parchment paper and spread with the pesto. Top with a generous portion of the spinach, tomatoes, mushrooms, and cheeses. Sprinkle with the black pepper.

Broil for 10 minutes until bread is golden and spinach is wilted. Drizzle with the olive oil and cut into quarters before serving.

Lentil and Spinach Soup

Ingredients:

1 tablespoon oil
2 carrots, medium dice
1 onion, chopped
2 cloves garlic, minced
1 teaspoon aleppo pepper
2 teaspoons cumin
2 teaspoons paprika
1/4 cup tomato puree
2 roma tomatoes, diced
1-1/2 cup red lentils
3-4 cups vegetable stock
baby spinach
salt and black pepper, to taste
1 lemon, cut onto wedges
1/2 cup greek yogurt
1 teaspoon garlic powder
1/2 tablespoon olive oil

Cook carrots, onion, and garlic in the oil and add aleppo pepper, cumin, paprika, and tomato puree. Cook until aromatic and add the tomatoes, lentils, and stock.

Simmer until lentils are tender. Season with salt and pepper.

Combine yogurt with garlic powder, olive oil, and a pinch of salt and pepper.

Divide spinach among the bowls and ladle the soup over. Top with a dollop of the yogurt and lemon wedges.

Hummus Spinach Puffs

Ingredients:

1 teaspoon oil
1/2 onion finely chopped
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon dill
salt and black pepper
2 bunches baby spinach
zest of 1 lemon
puff pastry
1 cup hummus (optional)
3 ounces vegan feta cheese, crumbled

Cook onion in the oil and add the seasonings. Add the spinach a little at a time and cook until wilted. Set aside.

Roll out puff pastry. Spread hummus and sprinkle the feta cheese. Squeeze liquid out of the spinach mixture and spread a generous amount of spinach on top. Roll the pastry and place onto a flat plate seam side down. Place in the freezer until slightly firm.

Cut the pastry into 2 inch slices and place on parchment lined baking sheet. Cook at 375 for 30 minutes or until golden.

Spinach and Black Eyed Pea Curry

Ingredients:

1 teaspoon coconut oil
2 red chilies, minced
2 teaspoons coriander
1/2 teaspoon cumin
1/2 teaspoon mustard seeds
1/4 teaspoon black pepper
1/2 teaspoon turmeric
1/2 cup coconut, grated
2 cloves garlic, minced
1/2 onion, chopped
2 tablespoons tamarind
2/3 cup black eyed peas, presoaked
3 cups spinach
salt

Cook red chilies, coriander, cumin, mustard seed,, black pepper, and turmeric in the oil until aromatic. Add the coconut, garlic, and onion. Stir until onions are softened. If desired (for a smoother sauce) puree this mixture with a bit of water and return to the pan. Add tamarind, black eyed peas, and more water. Simmer until beans are tender and add the spinach. Season with salt.

Garnish with fried onion if desired and serve with basmati rice, roti, or naan.

Spinach Calzones

Ingredients:

10 ounces spinach, chopped
8 ounces ricotta cheese
4 ounces mozzarella
1 ounce parmesan
2 cloves garlic, minced
1 teaspoon oregano
red pepper, to taste
1/2 recipe pizza dough

Combine spinach, cheeses, and seasonings.

Divide dough into two pieces and roll into circles. Divide spinach mixture between both pieces of dough and fold dough over the filling. Press edges together to seal. Cut slits into the top.

Bake 20 minutes on baking stone or until edges are golden.

Spanish Chickpea and Spinach Stew

Ingredients:

1 tablespoon olive oil
3 cloves garlic, minced
1 red onion, finely chopped
3 teaspoons cumin
1-1/2 teaspoons smoked paprika
1/4 teaspoon cayenne pepper
salt and black pepper, to taste
2 teaspoons brown sugar
2 roma tomatoes, chopped
1/2 cup tomato puree
2 tablespoons tomato paste
1-1/2 cup chickpeas
3 cups spinach
1/4 cup slivered or sliced almonds, toasted

Cook onion and garlic in the oil. Add spices. When aromatic, stir in tomatoes and bring to a simmer. Add water if needed. Add brown sugar, chickpeas, and spinach and cook until spinach is wilted. Garnish with almonds.

Serve with long grain rice.

Palak Paneer

Ingredients:

4 bunches spinach
1 onion, chopped
2 cloves garlic
1 teaspoon ginger
1 teaspoon chili powder
1 teaspoon coriander powder
1/2 teaspoon cumin
1 bay leaf
1/2 teaspoon turmeric
1/4 cup fenugreek
1 serrano chili, seeded
1 teaspoon garam masala
2 teaspoons coconut oil
2 tomatoes, finely chopped
1 cup half and half
yogurt
10 ounces paneer, cut into cubes
salt, to taste
lemon wedges

Blanch the spinach for 1 minute and place on ice. Drain the spinach and add to a food processor with ginger, garlic, and serrano pepper. Puree the mixture and set aside.

Heat the oil and add cumin and bay leaf. Add the onions and cook until golden, then add tomatoes. When the tomato softens, stir in turmeric, chili powder, and coriander and cook until aromatic.

Reduce heat and stir in fenugreek, spinach, and garam masala. Remove bay leaf.

Add paneer, half and half, and enough yogurt to reach desired thickness.

Serve with naan or basmati rice and lemon wedges

Asian Spinach Pasta Salad

Ingredients:

8 ounces whole grain pasta (penne, farfalle, or shells), boiled and drained
1/4 cup dried cranberries
3 mandarin oranges or clementine, peeled and parted into sections
1/4 cup parsley, chopped
2 green onions, chopped
2 tablespoons sesame seeds
1/4 cup honey roasted peanuts
4 ounces baby spinach

1-1/2 tablespoon teriyaki sauce
1 tablespoon rice vinegar
salt and white pepper, to taste

Combine all ingredients. Toss in dressing. Garnish with won ton strips if desired.

*Variation: use trader joes "sesame soy ginger vinaigrette" instead of the teriyaki dressing recipe. 

Spinach Penne

Ingredients:

12 ounces spinach, fresh or frozen
12 ounces penne pasta
1 clove garlic
1 cup vegan cream
1/4 cup almond milk
1/4 cupvegan parmesan cheese
1 teaspoon basil
salt and pepper, to taste
roasted red peppers, chopped (optional)

If spinach is fresh, blanch in boiling water for 1 minute. Cook pasta in reserved water. If using frozen, allow to thaw and squeeze out liquid.

Place garlic in food processor and mince. Add spinach, cream, and milk. Process until blended. Add parmesan and seasonings. Toss with pasta and red peppers.