Name of Recipe: Sauteed Spinach and Tomatoes
(Adapted from Veganomicon by Isa Chandra Moskowitz & Terry Hope Romero)
Number of People: Serves 4
Ingredients:
1 bunch spinach, roots discarded, washed well (about 6 cups, loosely packed)
30g peanut oil
1 small onion, halved
3 cloves garlic
2cm cube ginger
1/2 tsp salt
2 plum/Roma tomatoes, seeded and finely diced
Juice of 1/2 lemon or lime
Preparation:
1. Place onion, garlic and ginger in TM bowl. Chop for 5-10 seconds, speed 7.
2. Add peanut oil and salt, saute for 2 mins and 30 secs, 100C, speed 1.
3. Add the tomatoes and saute for 2 mins, 100C, reverse speed 1.
4. Add spinach and cook until wilted, 1-2 mins, 100C, reverse speed 1. Add splashes of water through the lid if the mixture looks too dry, to help the spinach cook faster without burning.
5. Sprinkle with lemon or lime juice and serve.
Tips/Hints:
This is delicious as a side dish for an Indian meal. You can make it an Italian side dish instead by omitting the ginger, adding toasted pine nuts, and using olive oil instead of peanut oil.
