Category: Vegan Spinach

by betsy

Spinach-Onion Quiche with Savory Press-In Crust (vegan/plant-based/gluten-free)

Yield: 6 to 8 servings

This super simple vegan quiche is summer personified, but enjoy it all year since spinach is traditionally a winter green.

Never struggle with rolling out a temperamental crust again, as this one simply presses into a pie or tart pan and emerges tender but sturdy. Plus, I think a crust should taste as good as the filling, so mine is subtly savory.

You can use it myriad ways, but this recipe calls for a tofu-based spinach and onion filling that is as light and lovely as can be.

Press-In Crust (recipe follows)
1 tablespoon olive oil
1 medium onion, diced
Pinch salt
3 cups tightly packed spinach (basically, 2 big handfuls)
14 ounces extra firm tofu
1 tablespoon nutritional yeast
1 teaspoon Liquid Aminos
1 teaspoon mustard (any kind, e.g. whole grain, yellow, etc.)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sea salt or to taste
1/4 teaspoon freshly ground pepper
Highly recommended garnish: 1 teaspoon Everything Bagel Seasoning

Prepare crust according to directions below and remove from oven. Leave oven on. Meanwhile, heat oil in large skillet over medium, add onion and a pinch salt, and sauté, stirring frequently, until softened. Add spinach, and continue sautéeing and stirring occasionally until wilted. Remove from heat. In large bowl of food processor, process tofu and remaining ingredients, except garnish, until smooth, scraping down sides of bowl as necessary. Remove blade, and gently stir in spinach mixture. Spread filling evenly in baked crust and gently smooth top. Sprinkle with Everything Bagel Seasoning. Bake about 20 minutes or until firm.

Press-In Crust:

2 cups gluten-free 1:1 baking mix (if not gf, you can use all-purpose flour)
2 tablespoons chia seeds
1 1/2 teaspoons sea salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
8 tablespoons vegetable oil
Approximately 4 tablespoons non-dairy milk

Preheat oven to 400°. In a medium bowl, stir all ingredients together with a fork, adding more milk if necessary to create a soft but not sticky dough. Crumble evenly over an 8-inch tart pan and press evenly onto bottom and sides, using the floured bottom of a glass to help press if desired. Place tart pan on a baking sheet and bake for 10 to 12 minutes or until lightly golden brown.

#vegan #veganism #veganrecipes #plantbasedrecipes #thebloomingplatter #foodstylist #recipedeveloper #foodphotography @veganchefs
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by betsy

Cheesy Creamed Spinach (vegan & plant-based healthful decadence)

I created this flavorful holiday-colored recipe last year for a Christmas brunch, and plan to reprise it this year, maybe with a sprinkle of pomegranate arils on top.

Cheesy Creamed Spinach

1 tablespoon olive oil or plant-based butter
1 medium yellow or white onion, diced
Pinch sea salt
1/4 cup water
2 large cloves garlic, minced
12 ounces fresh baby spinach leaves, processed in batches, until finely chopped (process and add as onions are finishing their sauté)
1 tablespoon flour whisked with 1 tablespoon cold water in a small container to make a slurry-paste
1/2 cup (4 ounces) Tofutti Better Than Cream Cheese (Plain or Smoked)
2 ounces plant-based cheese of choice (such as smoked gouda slices, torn into pieces, or shredded parmesan)
2 tablespoons nutritional yeast or 1 more ounce plant-based cheese
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
Optional garnish: sprigs of fresh rosemary or thyme

In large skillet, bring olive oil to shimmering over medium heat. Add onion and a pinch of sea salt, and sauté for about a minute. Add water, and continue cooking, stirring occasionally, until water evaporates and onion is very tender, about 3 minutes. Add garlic and sauté, stirring, for another 30 seconds to a minute.

Reduce heat to medium-low, process first batch of spinach leaves, and add to skillet, stirring well. When wilted, add second processed batch, and continue until all spinach is used. It will take about 3 to 4 batches in a large food processor.

Cook, stirring frequently, until most of moisture is released and evaporated. Add flour slurry-paste, stir well, and cook for a couple minutes, raising heat if desired. Add dollops of Tofutti Better Than Cream Cheese and the plant-based cheese of your choice, cooking, and stirring until completely melted and incorporated. Stir in nutritional yeast, black pepper, and garlic powder.

Serve immediately garnished, if desired, with a sprig of herbs, or cool, cover tightly, refrigerate until serving time, and reheat for 2 to 3 minutes in microwave.

*Created exclusively for #Tofutti Brands, Inc.

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by betsy

West African Peanut Stew with Butternut Squash, Chickpeas, & Spinach (vegan & plant-based)

West African Peanut Stew with Butternut Squash, Chickpeas & Spinach (vegan & plant-based)

With temperatures falling, I find this, my newest recipe, absolutely addicting. It checks all my autumnal culinary boxes and I hope yours.

Yield: approximately 8 servings

1to 2 tablespoons olive oil
1 medium onion, diced
1 teaspoon sea salt
4 large cloves garlic, thinly sliced
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
Approximately 21 ounces peeled and cubed butternut squash
1-8 oz can diced tomatoes with juice (I used a variety with cilantro and jalapeno)
4 cups vegetable stock
1/4 cup smooth peanut butter
4 cups semi-firmly packed baby spinach
Garnishes: Fresh cilantro, whole or chopped roasted and lightly salted peanuts, and finally diced bell pepper (I like a tri-color blend)

In Dutch oven or large stockpot, heat oil over medium to medium high. Add onion and sea salt and saute, stirring frequently, for a few minutes or until onion is softened. Add garlic and saute, stirring, for another 30 seconds to 1 minute. Add spices and butternut squash and sante, still stirring frequently, for several minutes or until squash is softened and just starting to break down. Add remaining ingredients, except garnishes, and simmer gently until thick and creamy and flavors are married. Add spinach and stir until wilted and completely incorporated. Serve topped with cilantro, peanuts, and and bell peppers, as desired.

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by betsy

Beer Battered Onion Ring Cups with Cream Cheese Spinach (vegan & plant-based)

Yield: 2 servings

I have always loved the edible bowl concept, especially miniaturized. Thick beer battered and deep fried onion rings make the perfect cups for fresh garlicky cream cheese spinach. This is a rich dish, so a serving of 3 to 4 is about perfect as a meal.

Beer Battered Onion Rings

1 cup flour (I use white whole wheat)

1 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/2 teaspoon baking powder

1/2 teaspoon sea salt

12 ounces beer (search online for a vegan brand you like)

1 large yellow onion

Cream Cheese Spinach Filling (recipe follows)

Garnish: cherry tomato halves

Preheat deep fat fryer or a large pot of oil to 375 degrees and oven to warm if desiresd. In a medium mixing bowl, whisk together dry ingredients and then whisk in beer. Set aside. Peel onion and slice off both ends, reserving flesh for spinach. Cut onion in half crosswise and separate into rings. Dip into batter, coat well, and fry a few at a time, just until golden brown. Drain on paper towel and keep warm in oven if desired. When all rings are fried, arrange on serving plates, fill with spinach mixture, garnish with cherry tomato halves, and serve immediately.

Cream Cheese Spinach Filling

Pinch sea salt

2 tablespoons finely diced onion (I use the onion flesh around the trimmed ends)

4 large cloves garlic

10 ounces fresh baby spinach leaves (or favorite baby greens; I like the Harris Teeter Power Greens)

4 ounces plant-based cream cheese

Cover bottom of a 10-inch skillet with water and a pinch sea salt. Add onion and garlic and simmer, stirring frequently, until softened. Add spinach and wilt, stirring occasionally. Stir in cream cheese until melted and fully combined.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn
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