Spinach and Tofu, Saag Paneer

Spinach & Tofu (barefoot photos)

In my continual quest for GREEN dishes, I have been enjoying this fairly simple spinach and tofu meal. Saag aka Palak Paneer, is a delicious and satisfying staple of vegetarian Indian cuisine. Unfortunately, we live over an hour away from the nearest Indian supermarket, so don’t often have fresh Paneer (a type of Indian cheese) available. Tofu is substituted in this recipe, and while it is not a taste equivalent, it is nonetheless delicious in its own right.


3 cloves minced garlic

1 chopped onion

2 T. canola oil

1/2 tsp. turmeric

1 lb. chopped fresh spinach

2 tsp. ground cumin

2 tsp. ground coriander

1/2 tsp. ground ginger

1/4 tsp. cayenne

1 lb. frozen spinach

14 oz. tofu, cubed in 1/2 inch cubes

2 tsp. arrowroot p[owder

1 C. rice milk


Saute 3 cloves minced garlic with 1 chopped onion in 1 T canola oil and ½ t. turmeric until soft.

Add 1 lb. chopped fresh spinach. Continue to sauté.

Add 2 t. ground cumin, 2 tsp. ground coriander (freshly ground preferred), ½ tsp. ground ginger, and ¼ tsp. cayenne.  Cook until spinach wilted.

Add 1 lb. frozen spinach and continue to cook on low heat.

Meanwhile, sauté 14 oz. (container) of firm  tofu,  sliced into ½ inch cubes in 1 T. canola oil in no-stick frying pan until brown. Combine with spinach mixture. Cook 2-3 minutes  for flavors to meld.

Mix 2 tsp. arrowroot powder in 1 C. rice milk and stir into spinach mixture. Cook an additional 3 minutes.

Serve alone, or with fragrant basmati rice, or heat up a couple of spicy papaduum to eat alongside the “curry.”

Pumpkin Pie

Pumpkin (barefoot photos)

A Yogin’s Cuisine

Pumpkin pie is loaded with Vitamin A, delicious, and easy to make, so why  not enjoy it beyond the holidays?

My version focuses on a deep dish of pumpkin but sometimes I go one step further for a gluten-free version, and make it crust-less. Delicious for dessert or breakfast. Some say it’s better the next day. Let us know how and when you like your pumpkin and if you have a picture, we’d love to post that too.


Pumpkin Pie (barefoot photos)

2 cans (15 oz. each) pumpkin

1 c. sugar

2 eggs

1 can evaporated milk

a dash or 2, depending on your taste, ground

cinnamon, ginger, & cloves

1 unbaked pie shell ~ optional


1. Mix all ingredients except pie shell until smooth

2. Pour into pie shell. Omit this step if going gluten-free

3. Bake in 350 degree oven until center is set (doesn’t jiggle when pie is moved)

4. Cool on rack. Pie will continue to form cracks as it cools. That’s perfectly normal.