Spinach Sesame Salad

5-minute Japanese style salad.  Healthy and very tasty.

INGREDIENTS 

2 bunches of spinach

1 tsp salt

water

Salad dressing:

2 tbsp toasted sesame seeds

4 tbsp mirin 

1 tbsp rice vinegar 

1 tbsp sugar

4 tbsp soy sauce

1 tbsp sesame oil

PREPARATION

  

Wash the spinach -DO NOT CUT ANYTHING YET!

Add 1 tsp salt to boiling water.  Cook the spinach for 2 minutes.

Prepare salad dressing (while cooking the spinach): 

Mix all the ingredients in a bowl.  Reserve.

Turn off heat and strain spinach.  Rinse with cold water.

Squeeze gently with your hands, not too much.

Cut off the stem ends (1/2 inch).

Form a "ball" with the spinach and cut in 2-inch-long pieces.

Add salad dressing.  Mix well.

Enjoy!

VARIATION: Add tofu cubes to this salad... it's delicious!

Spinacheese Linguine

Quick. Easy. Tasty. Creamy. Nutritious. Yum!

INGREDIENTS (for 2)

300g linguine* 

2 cups spinach leaves

4 garlic cloves

Extra virgin olive oil

Salt

1/2 tsp sage

1/2 tsp oregano

1/2 tsp thyme

1/2 tsp Aleppo pepper**

"Cheese" sauce:

- 1/2 tofu block (soft)

- 150g Cheddar style vegan cheese***

- 1 garlic clove (small)

- 1/2 cup soy milk

- salt to taste

*I really like "Barilla". Use rice pasta for GLUTEN-FREE.

**If you don't have it, use chili flakes or black pepper (but really, consider getting some Aleppo pepper someday... it's sooo good!)

***I used "Vegan Gourmet" for this recipe.

PREPARATION

  

Cook the linguine (follow package instructions). 

While you cook the pasta, prepare the sauce and the spinach:

Spinach:

Wash the spinach.

Peel and mince garlic cloves.

Place a skillet over medium heat and add 2 tbsp olive oil. 

Add garlic and stir for 1 minute. 

Add spinach and stir for 1 minute. 

Add salt to taste.

Ready! Turn off heat and reserve. 

"Cheese" sauce:

Place all the sauce ingredients in a blender and blend until smooth. 

Place a pot over medium heat and add 1 tbsp olive oil. 

Add sage, thyme and oregano and stir for a few seconds. 

Add "cheese" sauce and stir. 

Cook it for 3-5 minutes, keep stirring. Turn off heat.

Serve the plates and sprinkle Aleppo pepper over the sauce and spinach. I always add a little raw extra virgin olive oil to all pasta dishes... Enjoy!

Enoki Spinach Soup

10-minute light and tasty soup

INGREDIENTS (for 2)

Soup broth:

4 cups water (or vegetable stock)

1 1/2 tbsp vegetable boullion paste* (skip this if you are using vegetable broth)

2 tbsp soy sauce

1 tsp sugar

1 tbsp sesame oil

1 tsp rice vinegar

1 cup fresh spinach

1 green onion

1/2 pack enoki mushrooms

1 pack udon noodles**

*I usually use "Better Than Boullion".

**Use soy, sweet potato or rice noodles for GLUTEN-FREE.

PREPARATION

Place water and vegetable bullion paste (or vegetable stock) in a pot over medium heat. Mix well.

Add soy sauce and sugar. Stir.

Wash the spinach and remove the stems. Add leaves to soup.

Add noodles and cook for 5 minutes.

Cut the green onion into thin slices and add. Stirring occasionally.

Add sesame oil, enoki mushrooms and rice vinegar. Stir and serve immediately.