I used to get this every year at the Renaissance Festival with my mom so it was very nostalgic to make these myself. The boys liked it too although they would have liked just a little bit of cheese added. Getting them to eat tofu and say that they liked it in any capacity is a feat so I am chalking this up to a success.
Vegan Spinach Pie
1 onion, medium diced
2 1/2 cloves garlic, finely minced
Two 16 oz. packages frozen spinach
1/8 tsp nutmeg
1/8 tsp pepper, black or white
1 Tbs of nutritional yeast (or cheese if you eat dairy)
1 block tofu, extra extra firm
1/3 C. vegetable stock + more for sautéing (this replaced oil in the original recipe so you can do full stock, half and half or oil, whichever you prefer)
1 Tbs. low sodium soy sauce or Tamari
1 large lemon, juiced (or more, to taste)
1 tsp. salt
Earth balance butter (or your choice)
1/2 Tbs. soymilk (you can sub skim if you eat dairy)
20 sheets phyllo dough (found in the freezer section)
1. Preheat oven to 375 degrees.
2. Saute onion and garlic using vegetable stock (or oil) in skillet. Add spinach, sauté 5 minutes. Add nutmeg and pepper. Remove from heat.
3. In food processor, pulse tofu, vegetable stock, soy sauce, soymilk, lemon juice, nutritional yeast, and salt until the tofu looks crumbly. Add seasonings to taste. Set aside.
4. Spray a baking dish with cooking spray (or oil if you don’t have the spray), line it with 10 or so sheets of phyllo dough. Spread melted butter on top of dough then spread a layer of tofu mixture. Spread spinach mixture evenly on top of tofu mixture then add a few sheets (about 5) on top of the spinach mixture and spread with melted butter. Repeat once more until you reach the top of the dish and layer with 10 sheets of dough finishing it off with a swipe of melted butter (this will make it golden brown and crispy on top).
5. Bake for 35-40 minutes at 375 degrees, or until the phyllo turns slightly brown. Remove from oven and let cool for 30 minutes.
So I have been wanting to try bok choy since our Whole Foods Leaders made it for us at our cooking class a few weeks ago (here). This turned out even better than I had hoped and was a nice change from the usual greens. Even better, it was beyond easy to make. Bok choy is a type of cabbage common in Asian dishes. Bok choy is thought to lower your risk of cancers and improve eye health. It is rich in vitamins and is low in calories and has zero fat.
1 tablespoon sesame oil
1 tablespoon garlic, minced
1 head bok choy, trimmed, halved lengthwise, and halved again
1 cup vegetable stock
3 tablespoons soy sauce
1. Chop bok choy like so:
Cut the bottom off and discard
Cut stalk in half
Then chop into small pieces - leaves and stalk
2. Heat the oil in a large skillet over medium-high heat. Add the garlic and ginger and stir-fry for a minute or two, until fragrant. Add the bok choy, and cook, turning once, until it begins to brown and soften, about 2 minutes. Add the stock and soy sauce.
Cover, reduce the heat to medium, and simmer until the bok choy is tender, about 5 minutes. I served it on top of a bed of grilled corn, baked onion, and a veggie-stuffed tomato.
Cut a thin slice off the top of each tomato. Leaving a 1/2-in. shell, scoop out and reserve pulp. Invert tomatoes onto paper towels to drain. (Optional – reserve tomato tops)
Meanwhile, chop the veggies, garlic, oregano, basil and reserved pulp. Heat 1/2 cup of veggie broth (or you can use oil to saute) in large skillet on medium heat. Saute vegetable mixture until tender. Add more broth as needed; simmer, uncovered, for 2 minutes or until liquid is reduced by half. Remove from the heat; cool slightly. Stir in the bread crumbs.
Stuff tomatoes and sprinkle parmesan cheese if desired on top; replace tops. Place in a shallow baking dish coated with cooking spray. Bake, uncovered, at 350° for 15-20 minutes or until heated through.