One 18 - ounce tube polenta 1 1/2 tablespoons olive oil 1 tablespoon reduced - sodium soy sauce 1 pound seitan, cut into bite - sized pieces or strips 4 large or 6 medium stalks bok choy with leaves, sliced crosswise 5 to 6
ounces fresh baby spinach 4 scallions, green and white parts, sliced 1 tablespoon balsamic vinegar, or more to taste 1/4 cup sliced oil - cured sun - dried tomatoes, optional Salt and ground pepper to taste
Not exact matches
Add handful
fresh, raw
baby spinach to approximate 24 -
ounce container.
1 poblano chile 1/2 pound
fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and deseeded 1/2 medium yellow onion, roughly chopped 4 garlic cloves, chopped 1 cup roughly chopped
fresh cilantro, plus more for serving 1/2 cup roughly chopped
fresh parsley 1
ounce baby spinach leaves (about 1 cup) 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground allspice 6 cups vegetable broth 1 - 29
ounce can hominy, rinsed and drained 1 - 15
ounce can black beans, rinsed and drained 2 tablespoons
fresh lime juice Coarse salt Grated Monterey Jack cheese, shredded purple cabbage and crumbled tortilla chips for serving
dried parsley 1/2 cup
fresh green and red peppers 1 — 2 cups mushrooms, sliced 2 cups
baby spinach leaves 10 — 12 leaves of
fresh basil, chifonade 15
ounce can diced tomatoes, drained 1 — 2 cups marinara sauce 1/2 - 3/4 tsp.
2 cups lightly packed
baby spinach leaves (about 2
ounces) 1/4 cup pine nuts, toasted 2 tablespoons
fresh lemon juice 1 to 2 teaspoons grated lemon peel 1/3 cup olive oil Salt and freshly ground black pepper to taste 1/3 cup freshly grated Parmesan
2 - 3 Cups Hummus, store bought or homemade 12
Ounces (2 Bags)
Baby Spinach Leaves, Shredded 10
Ounce Container Grape Tomatoes, Quartered 1 Medium English Cucumber, Diced 3 Tablespoons
Fresh Mint, Chopped 2 Tablespoons
Fresh Flat Leaf Parsley, Chopped 1 Tablespoon Lemon Juice 1 Tablespoon Lemon Zest Freshly Ground Sea Salt Freshly Ground pepper 4
Ounces Feta Cheese, Crumbled Cup Green Onions, Sliced Cup Pitted Kalamata Olives, Chopped
2 large garlic cloves 1/2 teaspoon kosher salt Pinch of saffron threads 2 teaspoons roughly chopped
fresh ginger 2 teaspoons sweet paprika 1 teaspoon smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 1 cup canned crushed tomatoes (BPA - free brand) 2 tablespoons extra virgin olive oil 1 large onion, halved lengthwise and thinly sliced 1/2 cup dry white wine or dry vermouth 3 cups cooked chickpeas 2 cups chickpea cooking liquid 12
ounces baby spinach (or chopped
spinach) 1/4 cup raisins 2 tablespoons sliced Spanish green olives (optional) Sherry vinegar and olive oil, for drizzling
Vegetarian Mushroom Soup with Greens Recipe 1 tablespoon olive oil 1 large onion, chopped 1 package (10
ounces)
fresh crimini mushrooms, sliced 1 jalapeno chile pepper, seeded and finely chopped 3 cloves garlic, finely chopped 4 cups water 1 pound sweet potatoes or yams, peeled and cut into 1 - inch chunks 1 - inch piece
fresh ginger, peeled and cut into matchstick pieces 1 teaspoon fine sea salt 1 to 2 tablespoons tamari (soy sauce) 2 to 3 handfuls
baby hearty greens (such as Power Greens with kale,
spinach and chard) Sambal oelek chili sauce
ingredients ONE - POT GREEN CHILE CHICKEN ENCHILADA BAKE 2 tablespoons olive oil 1 red onion (peeled, small dice, divided) 2 cups corn (shucked,
fresh, cut off the cob) 1 container
baby spinach (5 -
ounces) 2 teaspoons cumin 1 tablespoon chili powder 1 rotisserie chicken (skin and bones discarded, shredded) 10 6 - inch corn tortillas (divided) 3 cups store - bought green enchilada sauce (divided) 1 cup Monterey Jack cheese 1/4 cup cilantro (to garnish) Kosher salt and freshly ground pepper (to taste) 1 lime (cut into wedges, to serve)
Slow Cooker Vegetable Soup Recipe (vegetarian) 1/2 cup chopped onion 1 medium green or red bell pepper, chopped 2 cloves garlic, finely chopped 12
ounces small white new potatoes, halved or quartered into bite - size chunks 1 can (15
ounces) chickpeas, rinsed and drained 1 can (14.5
ounces) diced tomatoes or fire - roasted diced tomatoes 4 cups vegetable broth (homemade or purchased) 3 teaspoons smoked paprika 1 teaspoon ground coriander 1/2 teaspoon kosher salt or fine sea salt 1/2 teaspoon ground cumin 1 tablespoon tamari (gluten free soy sauce) 1 package (5
ounces)
fresh baby spinach leaves
2 large zucchini 2 small yellow squash 1 beet 2 large red onions 1/2 cup pitted Kalamata olives 1 pint orange grape tomatoes 2 large cloves of garlic large handful of
fresh basil a few tablespoons of olive oil 1/2 cup dry white wine 1/2 teaspoon crushed red pepper flakes Good pinch Kosher salt Lots of
fresh black pepper 5
ounces baby spinach (about 2 cups) Feta, for serving
Vegan Stuffed Peppers Recipe 1 tablespoon olive oil 1 package (8
ounces)
fresh crimini mushrooms, coarsely chopped 2 green onions, sliced 3 cups
fresh baby greens (I used a mix of
spinach and arugula) 1 cup cooked rice (I used Jasmine rice) 1 tablespoon tamari (soy sauce) 2 teaspoons sambal oelek chile sauce 2 medium red and / or yellow bell peppers 1 teaspoon toasted sesame seeds
1 1/2 teaspoons (7 mL) extra-virgin olive oil 1 red onion, diced 3 cloves garlic, minced 1 orange bell pepper, diced 1 red bell pepper, diced 1 jalapeño, seeded, if desired, and diced fine - grain sea alt and freshly ground black pepper 1/2 cup (125 mL)
fresh or frozen corn 1 (14 -
ounce / 396 - g) can diced tomatoes, with their juices 1 cup (250 mL) tomato sauce or tomato puree 2 to 3 cups (500 to 750 mL) chopped kale leaves or
baby spinach 1 (15 -
ounce / 425 - g) can black beans, drained and rinsed 3 cups (750 mL) cooked wild rice blend or brown rice taco shells
* 2 (9
ounce) packages cheese tortellini * 1/2 cup extra virgin olive oil * 1/4 cup lemon juice * 1/4 cup red wine vinegar * 2 tablespoons chopped
fresh parsley * 1 teaspoon dried oregano * 1/2 teaspoon salt * 6 eggs * 1 pound
baby spinach leaves * 1 cup crumbled feta cheese * 1/2 cup slivered red onion
Ingredients: 1 store - bought frozen pastry shell, such as Wholly Wholesome brand 2 1/2 teaspoons olive oil, divided 2 shallots, peeled and thinly sliced 1 (5 -
ounce) package prewashed
fresh baby spinach 1/2 teaspoon salt, divided 1/4 teaspoon pepper 1 (4 -
ounce) package assorted mushrooms 2⁄3 cup freshly grated Parmesan (about 3
ounces), divided 1 cup plain soy milk 1 large egg 3 large egg whites
Ingredients: 1 medium yellow onion, diced 3 ribs celery, diced 2 medium carrots, peeled and diced 4 cloves garlic, smashed, peeled and minced 1 TBSP grated
fresh ginger 1 pound red lentils, sorted and rinsed 1 tsp turmeric 1 tsp coriander 2 quarts organic vegetable broth 1 bay leaf 1/2 (5 -
ounce) box
baby spinach, roughly chopped (about 2 cups, chopped) Freshly... Read More»
2 cups lightly packed
baby spinach leaves (about 2
ounces) 1/4 cup pine nuts, toasted 2 tablespoons
fresh lemon juice 1 to 2 teaspoons grated lemon peel 1/3 cup olive oil Salt and freshly ground black pepper to taste 1/3 cup freshly grated Parmesan
Sauce: * 2 Tablespoons oil * 1 medium to large yellow onion, chopped * 2 teaspoons finely grated
fresh ginger or ginger paste * 7 cloves garlic, minced * 2 Serrano chile peppers, seeded and finely chopped * 1 teaspoon ground cumin * 1 teaspoon ground coriander * 1/2 teaspoon garam masala * 13
ounce can coconut milk (approximately 1-2/3 cups) * 1-1/2 cups packed
fresh cilantro leaves and stems * one or two handfuls
baby spinach (optional) * 1 teaspoon salt * 1 teaspoon apple cider vinegar
1 cup frozen or
fresh corn 2 carrots, diced 3 green onions, chopped 4 mushrooms, sliced 1 8 -
ounce can chopped pineapple, or
fresh if available 2 cups
baby spinach 1 red chile, seeded and diced 1/2 cup chopped cilantro 1 small head broccoli, diced 2 cups uncooked brown jasmine rice
1/2 cup
fresh bread crumbs (I make crumbs from Ezekiel bread) 6 large potatoes 1/2 cup soy milk, unsweetened, plain salt and pepper to taste 4 tablespoons oil - free vegetable broth 1 large onion, minced 6
ounces zucchini, diced 2 15 -
ounce cans of lentils, drained, rinsed (or equivalent cooked from scratch) 2 tablespoons dry red vegan wine 2 tablespoons soy sauce or Bragg's Liquid Aminos 4 tablespoons of prepared chili sauce (I use Organicville brand) 1/2 teaspoon cumin dash of Cajun seasoning, or seasoned salt (optional) salt and freshly ground pepper, to taste 8 to 10
ounces baby spinach or arugula leaves, chopped