Ready to be strong as Popeye? Then, eat some spinach! Ok, maybe you have to work a little bit harder for those muscles. But hey, you can’t deny the nutritional benefits of this leafy green. Spinach is loaded with vitamins A, B, and C, and has iron and calcium. (Just remember to eat some vitamin C orange slices or drink some orange juice to help your body absorb the iron!)
This cold-weather loving vegetable can be grown in spring, fall, or early winter. It’s the ultimate versatile green. It can be eaten raw as a salad or cooked into beautiful dishes like this Vegan Spanakopita, a Greek favorite.
If it’s good enough for Popeye the sailor man, it’s good enough for us!
1. Tacos with Spinach, Mushroom, Potato and Caramelized Onions
2. Spinach Tofu Gnudi Balls [Vegan]
3. Baked Spinach with Vegan Ricotta and Nutmeg Dip
4. Spinach Artichoke Dip
5. Creamy Artichoke Spinach Dip
6. Vegan Spanakopita – Greek Spinach Pie
7. Spinach Stuffed Mushrooms (Vegan)
8. Creamy Pumpkin and Spinach Lasagna
9. Savory Whole Grain Spinach Biscuit Muffins
10. Raw Vegan Pizza with Spinach, Pesto, and Marinated Vegetables
11. Sautéed Spinach in Fennel Tomato Sauce
12. Vegan Spinach ‘Chicken’ Curry
13. Flashworthy Alu Palak (Curried Comforting Potatoes with Spinach)
14. Indian Cashew Swiss Chard, Kale or Spinach
15. Cheezy Spinach & Cilantro Rice
16. Ramp and Spinach Pesto Pasta
17. Chickpea Flour Omelette With Spinach, Onion and Bell Peppers [V, GF]
18. Vegan Spanakopita
19. Creamy Spinach Soup in 15 minutes
20. Tofu Scramble (with Spinach and Nutritional Yeast)
21. Colcannon Quesadillas
22. Indian Saag Dip
23. Black-eyed Pea and Spinach Cakes (with Sun-Dried Tomato Tartar Sauce)
Spinach Tofu Gnudi Balls
- One 10 oz. package frozen chopped spinach, thawed and squeezed dry
- One package of extra-firm tofu, pressed and drained
- ½ cup Vegan grated parmesan or nutritional yeast
- 4-6 Tbs. chickpea flour, plus 2 Tbs. more for rolling
- 4 Tbs. chickpea flour mixed with 4 Tbs. water (or the egg replacer of your choice)
- Salt and pepper to taste
- 1 tsp. garlic powder
- 1 tsp. dried parsley
- Pinch of nutmeg
- Bring a large pot of salted water to a boil.
- Put the spinach in a large bowl and separate it with your fingers. Crumble the tofu into the bowl. Add the Vegan parmesan (or nutritional yeast), the 4 Tbs. of flour, and the seasonings. Mix 4 Tbs. of flour with water to form a paste. This is your binder. (Or you can use whatever egg replacer you prefer). Add it to the bowl. Mix with a fork or your hands to form a dough. If it feels too loose, add more flour.
- Pour the 2 Tbs. of flour on a plate. Using a tablespoon, scoop out servings of the mixture and form them into compact, firm balls with floured hands. Gently roll the balls in the flour on the plate.
- Depending on the size you make, you should have between 16 and 20 balls. You can also make these in advance and refrigerate them until you are ready to use them. Bring them back to room temperature before boiling.
- Gently drop the balls into the boiling water. Do not overcrowd them; do them in batches, if necessary. They should cook for about 5 minutes. Remove them with a slotted spoon. Top the Gnudi Balls with your choice of sauce and serve alone or with pasta.
- As an alternative method, you could spoon some sauce into a baking dish, add the Gnudi Balls and top with more sauce. Top with Vegan grated parmesan or Vegan mozzarella and bake for about 10 minutes until they are golden brown and the cheese has melted. Then serve with extra sauce, if desired. This would make an extra decadent dish of cheezy, saucy Gnudi Balls.
- As I mentioned above, I cooked the Gnudi Balls in my Marinara sauce for about 5 -8 minutes. Then I served them atop brown rice pasta, covered with more sauce and Vegan grated parmesan.