Vegan spinach quiche

Fluffy, light and delicious!

Makes 1:
Tofu (200g)
Water (100 ml - or plant-based milk/cream)
Spinach (200g)
Garlic (powder)
Onion (powder)
Olive oil
Black pepper and salt
Shortcrust pastry (250g - this one is wholegrain spelt)

1) Preheat oven to 200 degrees Celcius/392 degrees Fahrenheit.
2) Place tofu, water, garlic, onion, pepper and salt in a food processor and run until you have a smooth mixture, you can taste during this step so you get the seasoning exactly to your liking.
3) Chop the spinach finely. Heat the olive oil in a saucepan, add the spinach and allow to simmer until the water is evaporated. Remove from heat and let cool.
4) Combine the spinach with the sauce, and mix thoroughly. Line the tin with the pie dough and pour the filling into it.
5) Place it in the preheated oven for about 40 minutes, or until firm on the inside and slightly golden on the top.

Vegan mushrooms, spinach and tomato quiche

This recipe uses tofu instead of eggs for a healthy and low-fat meal. As a result you get a light, fluffy and full of flavor quiche!

Makes 1: 
Tofu (200g)
Water (100 ml - or plant-based milk/cream)
Mushrooms (200g)
Spinach (100g)
Dried tomato (100g - chopped)
Olives (50g - chopped)
Garlic (powder)
Onion (powder)
Olive oil
Black pepper and salt
Shortcrust pastry (250g - this one is wholegrain spelt)

1) Preheat oven to 200 degrees Celcius/392 degrees Fahrenheit. 
2) Place tofu, water, garlic, onion, pepper and salt in a food processor and run until you have a smooth mixture, you can taste during this step so you get the seasoning exactly to your liking.
3)  Chop the  mushrooms and the spinach finely. Heat the olive oil in a saucepan, add the chopped ingredients and allow to simmer until the water is evaporated. Remove from heat and had the chopped dried tomato and olives.
4) Combine the mushrooms and spinach mixture with the sauce, and mix thoroughly. Line the tin with the pie dough and pour the filling into it.
5) Place it in the preheated oven for about 40 minutes, or until firm on the inside and slightly golden on the top.

Kale and Spinach Coconut Curry

Serves 2:
Kale (250g - finely chopped)
Spinach (250g - finely chopped)
Carrots (100g)
Green Coconut Milk (200ml)
Tomato Purée (1 tbsp)
Curry powder (2 tsp)
Turmeric (1 tsp - powder)
Ginger (1 tsp - powder)
Olive oil
Salt

1) Heat the olive oil in a pan and sauté the carrots for a few minutes to soften.
2) Add the kale and spinach and sauté until the carrot is tender.
3) Add the turmeric, tomato, curry and coconut milk. Reduce to a low heat and simmer for 5 minutes. Check occasionally and add a splash of water if it looks a bit dry.
4) Season to taste and serve with white rice or naan bread.

Spinach lasagne

Serves 2:
Fresh lasagne sheets (150g)
Spinach (400g - minced)
Garlic (1 - chopped)
Soy Cream (300 ml)
Emmental cheese (50g - grated)
Non-hydrogenated margarine
Olive oil
Salt
Pepper

1) In a sauce pan add the spinach, garlic and a drizzle of olive oil and cook for 15 minutes. Season to taste.
2) Cover the bottom of a oven proof dish with a bit of the margarine then place some of the pasta strips over the top. Follow this with some spinach and a bit of soy cream. Repeat this step twice until all the ingredients have been used up. Finnish with the soy cream and sprinkle with emmental cheese .
3) Cook in the oven (180C) for 30 minutes, or until golden-brown on top and completely cooked through.

Savory Spinach Cake

Serves 4:
All purpose flour (100g)
Baking powder (2 tsp)
Soy drink (plain - 100 ml)
Soy margarine (15g)
Eggs (2)
Salt
Pepper
Grated Cheese (70g)
Spinach (100g - cooked and chopped)

1) Preheat the oven to 160C.
2) In a blender, mix margarine, soy drink, eggs, flour, baking powder, salt and pepper until combined.
3) Pour it into a large bowl, add spinach and cheese..
4) Bake until a toothpick inserted comes out clean, 30 to 35 minutes.

Penne with Creamy Spinach Sauce

Serves 2:
Penne (200g)
Spinach (300g)
Soy Cream (200ml)
Garlic (1tsp - powder)
Onion (1tsp - powder)
Tomato Pulp (1 tbsp)
Gouda cheese (50g - grated)
Olive oil
Salt
Pepper

1) Cook the penne "al dente", drain and reserve.
2) In a saucepan cook the spinach with a drizzle of olive oil until soft. Add the garlic, onion and tomato pulp and mix until combined.
3) Add the soy cream and simmer for 2 minutes.
4) Pour the sauce over the pasta and toss to coat and mix the spinach into the pasta. Season to taste with salt and pepper.
5) Sprinkle with cheese and serve.

Tofu with Spinach and Mushrooms

Serves 2:
Tofu (200g)
Spinach (200g)
Mushrooms (100g - sliced)
Grated cheese (100g)
Salt
Pepper
Olive oil

1) Cut the tofu into small cubes, sauté in olive oil. Season with salt and pepper and reserve.
2) In a large frying pan, add the spinach and mushrooms in a little olive oil and cook until they are soft.
3) Add the tofu to the spinach and rectify the seasoning.
4) Sprinkle with grated cheese.

Sauteed Spinach with Raisins and Pine Nuts

Serves 4:
Spinach (500g)
Garlic (2 cloves - minced)
Raisins (50g)
Pine Nuts (50g)
Olive Oil (1 tbsp)

1) Cook the spinach and drain well.
2) In a frying pan add olive oil, garlic, raisins and pine nuts. Sauté until the pine nuts are golden.
3) Add the spinach, mixing well.
4) Serve warm.

Spinach and Mushrooms Soba Noodles

Serves 2:
Japanese soba noodles (200g)
Soy sauce (2 tbsp)
Olive oil (1 tsp)
Grated ginger (1 tbsp)
Spinach (100g - cooked, drained and chopped)
Mushrooms (100g - sliced)
Red onion (1 - sliced)

1) Boil the noodles in salted water until al dente. Drain, rinse in cold water and drain again.
2) Mix the soy sauce with 1 tbsp of water.
3) Heat the oil in a large wok and add the ginger. Stir for a few minutes and then add the onion and the mushrooms. Cook until softened, about 3 minutes, then add the spinach and the noodles.
4) Stir-fry for a few more minutes until warmed through and then add the sauce. Continue mixing until everything is hot.

Spinach Patties

Makes 12:
Spinach (200g - cooked and chopped)
Egg (1)
Whole Wheat Flour (150g)
Baking powder (1 tsp)
Garlic (1 clove - minced)
Onion (1 - chopped)
Pepper
Salt
Nutmeg
Olive oil (for frying)

1) Place all the ingredients in large ball and blend until combined.
2) Heat olive oil in a frying pan and shape the paste into small patties with the help of a spoon. Carefully lower the patties into the hot oil, in batches.
3) Fry until crisp and brown, turning once during cooking. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining patties.

Soy and Spinach Cannelloni

Serves 2:
Fresh lasagne sheets (200g)
Soy TVP (50g - minced)
Spinach (50g)
Mushrooms (50g)
Onion (1 - chopped)
Garlic (1 - chopped)
Ginger (1/2 tsp - fresh)
Tomato Purée (2 tbsp)
Soy Cream (300 ml)
Olive oil
Salt
Pepper

1) Rinse the soy in warm water.
2) In a sauce pan add he soy, onion, garlic, tomato, ginger and a drizzle of olive oil and cook for 5 minutes.
3) Add the mushrooms, spinach and if necessary a little bit off water and cook for 10 minutes.
4) Season and allow to cool for a few minutes.
5) Fill the lasagne sheets with the misture and roll like a cannelloni.
6) Cover with the soy cream and bake (180C) about 30 minutes.

Vegetable Broth

Seves 2 to 4:
Carrot (150g - peeled and cut into slices)
Water (800 ml)
Bay leaves (2)
Cardamom (2)
Spinach (60g - chopped)
Green Peas (100g)
Salt and pepper
Olive oil

1) In a saucepan, add the carrots, the bay leaves, the cardamom and the water and cook for 5 minutes.
2) Add the spinach and the green peas and simmer gently for 10 minutes, until the vegetables are just tender.
3) Season with salt, olive oil and black pepper to taste.