3 pounds of fresh spinach, rinsed and torn
1 pkg of firm or extra firm silken tofu
1 pkg fresh extra firm tofu (not silken)
3 teaspoons lemon juice
4 teaspoons sushi vinegar
1 large onion, diced
1 TB garlic
1 TB minced ginger
salt
olive oil
nutritional yeast (1 cup at least)
1/2 TB turmeric
1 TB cumin
1 TB corriander
1 TB garam masala (optional)
In a large bowl crumble the extra firm fresh tofu, add the 1 cup of nutritional yeast, and 2 teaspoons of salt. Mix together and sample adding more yeast or salt until it tastes similar to cheese. Place in a pan with olive oil an fry on mid-high heat.
In another pan cover the bottom with olive oil and place the onions, ginger, and garlic in it over mid-high heat. Meanwhile add the silken tofu, lemon juice, vinegar, and 1 teaspoon of salt to a blender and blend until smooth. Once onions are golden brown add the blended mixture along with the turmeric, cumin, and corriander.
Add a portion of the the spinach to the pan in batches until it's "cooked down" then add the next portion until all the spinach is in the pan. Once it's all cooked down (no more than 15 minutes total) take it off the heat and cool slightly. Once cooled put the spinach mixture in a food processor and puree. Pour back into the pan and add the fried "cheese". Stir and cook together for another 5 - 10 minutes or so. Serve immediately. It's traditionally served over rice though we eat it straight out of the bowl like a soup.
I've always been a pretty healthy eater, but during my radiation treatments Mike convinced me to kick in into high gear and we stopped eating grain products. As a result from middle of February 2007 to August 2007 I've lost nearly 20 lbs and haven't even been trying. These are some of our favorite recipes. OH, Mike's a vegan so you'll notice there's no dairy. Occasionally I'll cook some fish for Quinn and me.
Vegan Palak Paneer (Spinach & Cheese)
