• 6 c. fresh spinach, torn in bite size pieces
• ½ c. mandarin oranges
• 1 c. strawberries, sliced
• 4 oz. soy blue cheese crumbles

Dressing:

• ¼ c. cashews
• 3 tbsp. red wine vinegar
• 3 tbsp. orange juice
• 1½ tbsp. canola oil
• ¼ tsp. dry mustard
• 1/3 tsp. poppy seeds

Mix dressing ingredients and refrigerate. Mix the fruit and spinach together.

Pour dressing over salad and mix well to coat evenly. Divide salad among 4 plates (about 2 cups each plate).

Sprinkle cashews and soy blue cheese over the top of each salad plate.

Makes 4 servings of about 2 cups each.

Via

• 1 tbs sunflower oil
• 1 onion, finely sliced
• 2 tbs mild curry paste
• 400g canned chopped tomatoes
• 600g cauliflower, cut into florets
• 150g baby spinach
• 1 tbs chopped coriander, plus extra leaves to serve
• low-fat yogurt, to serve

Heat the oil in a large saucepan over medium heat, add onion and cook over medium heat for 2-3 minutes until softened. Add curry paste and cook, stirring, for a further 1-2 minutes. Add tomatoes, cauliflower and 200ml water, bring to the boil, then reduce heat to low, cover and simmer for 10 minutes or until cauliflower is tender. Remove from the heat and season with salt and pepper. Add spinach and chopped coriander, then stir through until spinach is just wilted. Serve topped with coriander leaves and yogurt.

Makes 4 servings.

Via

This vegetarian meal is for those who eat eggs.

Ingredients:

• 4 eggs
• 2 (10 ounce) packages spinach
• 1 cup minced onion
• 3/4 cup grated Parmesan cheese
• 3/4 cup butter
• 1/2 teaspoon salt
• 1/2 teaspoon thyme
• 1/4 teaspoon pepper
• 1/2 teaspoon nutmeg
• 2 1/2 cups prepared stuffing (one box)

Beat eggs in a large bowl. Stir in remaining ingredients except stuffing. Add stuffing mix and let stand 20 minutes to firm up slightly.

Shape by rounded teaspoonfuls into balls and arrange in single layers on ungreased baking sheet. Bake 20 minutes at 350 degrees until hot and lightly browned.

Spinach balls may be cooled, wrapped and frozen–reheat 10-15 minutes in 350 degree oven.

Via

• 1 Tbsp. olive oil
• 2 cloves garlic, minced
• 1 medium onion, coarsely chopped
• 2 tsp. ground cumin
• 2 tsp. ground coriander
• ½ – 1 tsp. ground cardamom, as desired
• ground cayenne pepper to taste
• 5 cups vegetable stock
• 3 medium red potatoes, chopped into roughly bite sizes
• 1 (15-ounce) can chickpeas, drained
• 1/2 pound fresh pre-washed baby spinach, rinsed and roughly chopped
• ½ cup cilantro, chopped
• salt and pepper to taste

Heat oil in large pot over medium heat. Stir in garlic and onion. Season with cumin, coriander, cardamom and cayenne pepper. Cook until translucent, 5 minutes.

Mix stock, potatoes and chickpeas into pot. Bring to a boil. Reduce heat. Simmer until potatoes are tender, about 20 minutes.

Stir the spinach and cilantro into the soup. Season with pepper and salt to taste. Cover and turn off heat. The spinach will wilt; be careful not to overcook.

Makes 6 servings.

Via

• 1 bunch of spinach, coarsely chopped
• 1 red capsicum (pepper), thinly sliced lengthwise
• 2 or 3 zucchinis (courgettes) thinly sliced lengthwise
• oregano
• basil
• cracked black pepper

In a heated wok, add water and stir-fry capsicum and zucchini until tender.

Sprinkle mixture with herbs and pepper to taste. Add spinach and combine well. Stir-fry until cooked thoroughly.

Serve as a main meal with sweet Thai rice or as an accompaniment.

Makes 4-6 servings.

Via

Ingredients:

• 1 tablespoon olive oil
• 1/4 cup chopped shallots
• 2 10-ounce bags fresh spinach
• 1-1/2 teaspoons balsamic vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper

Heat oil in a Dutch oven. Add shallots, and cook for 2 minutes. Add spinach, cover and cook for 3 to 4 minutes more, stirring occasionally, until spinach wilts. Stir in vinegar, salt and pepper. Makes 4 servings.

Via

Have you tried Spinach-Tofu “Cheese”

• 1 pkg. large manicotti tubes
• 1 lb. firm tofu, drained and rinsed
• 1 10-oz. box frozen spinach, thawed and squeezed dry
• 1 Tbsp. ‘Italian seasoning‘ (blend of oregano, marjoram, thyme, rosemary, basil, sage)
• 1/2 tsp. salt
• 3 scallions, sliced thin
• 8 oz. white button mushrooms, coarsely chopped
• 28 oz. of your favorite marinara pasta sauce

First of all we boil 10 manicotti shells, but not too long to avoid them falling apart when you’re stuffing them. After that we drain them.

Next we put the tofu into a mixing bowl and crumble with our hands. Then we add the spinach and fold into the tofu with a fork, breaking up the strands of spinach, and mix evenly with the crumbled tofu. After that we stir in ‘Italian seasoning’, salt, scallions, and mushrooms.

Don’t be afraid of using your fingers to stuff the manicotti shells with the tofu mixture until each is plump and full. Lay them in a covered casserole dish (make sure you have one at your disposal in advance) and pour your favorite tomato-based pasta sauce over them.