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.”
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.
2 cans (15 oz. each) pumpkin
1 c. sugar
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.
The recipe for Cranberry Goodin Puddin originally came from Gramma Von Hofe’s collection of cranberry recipes about 30 years ago. We’ve always loved it and made it for the holidays.
As recipes do, this year it morphed into a deeee-lish nut-rich dessert. Those of you who love the original cranberry goodin puddin will find this version less sweet, more cake-like, less gooey, and denser.
2 c. fresh cranberries
1/4 c. sugar
1/2 c. pecan pieces
1 c. walnuts ground ever so briefly in spice grinder
1/2 c. sugar
1/4 c. butter
1/4 c. pecan pieces
1 c. brown sugar
1. Spread cranberries over bottom of greased 8 ” pie plate.
2. Sprinkle with 1/4 c. sugar, 1/2 c. pecan pieces and ground walnuts.
3. Beat egg and add 1/2 c. sugar, then beat well with flour and melted butter.
4. Spoon over cranberry mix in the pie plate.
5. Sprinkle top with about a cup of brown sugar and the 1/4 c. pecan pieces.
6. Bake 325 degree oven for 45 minutes.
7. Serve warm or cold with vanilla ice cream or sweetened whipped cream.