#savoryspinach

This recipe combines the sweetness of baked sweet potatoes with the savory flavors of spinach chana masala, creating a wholesome and satisfying meal that is both vegan and gluten-free.

Ingredients: 2 large sweet potatoes. 1 can 15 oz chickpeas, drained and rinsed. 2 cups chopped spinach. 1 can 15 oz diced tomatoes. 1 onion, finely chopped. 3 cloves garlic, minced. 1 tbsp ginger, minced. 1 tbsp olive oil. 1 tsp cumin. 1 tsp coriander. 1 tsp turmeric. 1/2 tsp chili powder. Salt and pepper to taste.

Instructions: Turn on the oven and heat it up to 400F 200C. Clean the sweet potatoes. Use a fork to make several holes in each sweet potato. On a baking sheet, put the sweet potatoes. Bake for 45 to 60 minutes, or until they are soft. Warm up the olive oil in a big pan over medium-low heat. Put in the ginger, garlic, and onion. Saut for about 5 minutes, or until the food smells good and turns clear. Put the chili powder, coriander, cumin, and turmeric in the pan. Go on and cook for two more minutes. Add the chickpeas and diced tomatoes and mix them in. Let the flavors blend for 10 minutes while you cook. Add the spinach pieces and cook until they wilt. Add pepper and salt to taste. The sweet potatoes should be split open and fluffed with a fork after they are done cooking. The spinach chana masala mix should be put on top of each sweet potato. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 60 minutes

This creamy and flavorful dip combines sautéed mushrooms and fresh spinach with Parmesan cheese, sour cream, and mayonnaise. It's a delicious accompaniment to slices of mushroom spinach frittata, adding extra depth and richness to each bite.

Ingredients: 1 cup sliced mushrooms. 2 cups fresh spinach, chopped. 1 tablespoon olive oil. 1/2 cup grated Parmesan cheese. 1/2 cup sour cream. 1/4 cup mayonnaise. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: In a skillet, heat olive oil over medium heat. Add sliced mushrooms and cook until tender, about 5 minutes. Add chopped spinach to the skillet and cook until wilted, about 2 minutes. In a mixing bowl, combine cooked mushrooms, spinach, grated Parmesan cheese, sour cream, mayonnaise, minced garlic, salt, and pepper. Mix until well combined. Transfer the mixture to a serving dish. Serve the Mushroom Spinach Frittata Dip with slices of frittata for dipping.

Prep Time: 10 minutes

Cook Time: 10 minutes

The tangy flavors of lemon go well with the creamy brie cheese, soft spinach, and salty artichoke hearts in this delicious pasta dish. It has just the right amount of richness and freshness, so it's a great meal for any event.

Ingredients: 12 oz penne pasta. 2 tbsp olive oil. 3 cloves garlic, minced. 1 cup artichoke hearts, chopped. 4 cups fresh spinach. 8 oz brie cheese, rind removed, cubed. Zest and juice of 1 lemon. Salt and pepper to taste. 1/4 cup grated Parmesan cheese. Fresh parsley for garnish.

Instructions: Cook penne pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant. Add chopped artichoke hearts to the skillet and cook for 2-3 minutes. Stir in fresh spinach and cook until wilted. Add brie cheese cubes to the skillet and stir until melted and creamy. Toss cooked penne pasta into the skillet with the creamy spinach and artichoke mixture. Add lemon zest and juice to the skillet, season with salt and pepper to taste, and toss to combine. Sprinkle grated Parmesan cheese over the pasta and toss again. Garnish with fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

There is melted Swiss cheese on top of these tasty crepes, which are filled with crispy bacon, sauted mushrooms, and fresh spinach. They're a great choice for breakfast or brunch.

Ingredients: 1 cup all-purpose flour. 2 eggs. 1/2 cup milk. 1/2 cup water. 1/4 teaspoon salt. 2 tablespoons melted butter. 6 slices of bacon, cooked and crumbled. 1 cup mushrooms, sliced. 2 cups fresh spinach leaves. 1/2 cup shredded Swiss cheese. Salt and pepper to taste. Butter or oil for cooking.

Instructions: In a mixing bowl, whisk together the flour and eggs. Gradually add the milk and water while continuing to whisk until the batter is smooth. Stir in the melted butter and a pinch of salt. Let the batter rest for 30 minutes. Heat a non-stick skillet over medium-high heat and add a small amount of butter or oil to coat the bottom. Pour a ladleful of batter into the skillet, swirling it to create a thin, even crepe. Cook for about 2 minutes until the edges start to lift. Flip the crepe and cook for an additional 1-2 minutes on the other side. Repeat with the remaining batter, placing cooked crepes on a plate and covering with a clean kitchen towel to keep warm. In the same skillet, add sliced mushrooms and saut until they release their moisture and become tender. Season with salt and pepper. Add the fresh spinach leaves to the skillet and cook until wilted. Place some of the cooked bacon and a spoonful of the mushroom and spinach mixture in the center of each crepe. Sprinkle shredded Swiss cheese over the filling. Fold the sides of the crepe over the filling to create a pocket. Serve the crepes hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes