Serves: 4-6
Highly nutritional, yet you’ll feel like your “cheating” with this grounding and filling dish. No bloating or tiredness, instead you will feel fulfilled. Women, this one is even better when our friend comes to visit for the month. It’s filled with iron to keep you balanced and energized!
Needs
Rice: (optional)
1 ½ tsp turmeric
pinch of saffron threads
1 cup rice (white or brown)
pinch of salt
2 cups water
Sauce:
1 cup walnuts – soak overnight if possible
1 ½ cup fresh spinach
6 small tuscan kale leaves
1 cup canned coconut milk – unsweetened (stir well before measuring)
¼ cup oat milk
salt – to taste
½ tsp turmeric
½ tbsp onion powder
½ tbsp garlic powder
1 tsp garam masala
1 tsp ground coriander
1 tsp ground cumin
Goodies:
2 small purple potatoes – (optional) dice into medium size squares
½ tsp salt
2 bags (12 oz) frozen chopped spinach
½ tbsp crushed red pepper – optional
*1/2 tsp coconut oil needed for cooking
Getting Started
If you decide to make the turmeric rice, start there! Place all rice ingredients listed above in with the water and cook your rice until soft and water has dissolved.
Next is your sauce. All sauce ingredients listed above should be placed into a blender. Blend until smooth but still thick. You should have to scoop most of this sauce out of the blender.
Now clean your potatoes, chop, and steam. It’s much better if your able to steam them instead of boiling to keep as much nutrients as possible. Even just using a small amount of water until soft in a sauce pan would be good! Once soft, take off the heat and set aside.
In a medium sauce pan on medium heat, place in your coconut oil. Once it has had time to heat up, toss in your frozen spinach. Let this cook for 5 minutes and add in your blended sauce. It will seem like you have way too much frozen spinach and not enough sauce, but don’t worry! Your frozen spinach will start to thaw and cook down. Stir the sauce in along with salt and crushed red pepper. Let this cook on medium heat, covered until your frozen spinach is cooked through and sauce is hot!
Lastly, turn your heat off. If you decided to add the purple potatoes, toss them in and stir. Now you’re ready to serve!
Leftovers also make a great dipping sauce (without the potatoes). Sometimes I will scoop some out of the pan before placing in the potatoes. Saving it for lunch to dip your vegetables in is a wonderful add! Tastes great cold and heated.
If you love the way this recipe turned out for you, post a story and tag @carrotlifeandlove. Excited to see your recreations!
Love & Carrots,
- B
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