Vegan Saag "Paneer".....Indian Spinach and Tofu

 I often wonder why more people do not cook Indian food.  Maybe the cuisine is perceived to be difficult to cook?  Or maybe people have the misconception that it is mostly fried or full of oil?  Or could it be because they are scared to try something new or simply just don't know the what name of the dish actually is?

Well, this recipe is far from difficult to make, contains insanely little oil and is packed with flippin spinach for petey sakes!  A traditional saag paneer contains paneer, which is a fresh cheese.  It is very mild and has similar texture to firm tofu.  So using tofu to replace paneer is perfect!

This is perfect to serve with fresh, homemade naan or rice.  I prefer naan because, well, I enjoy eating with my hands.  And yes, I am a messy little one.  It would be an accomplishment to get through a meal without some sort of evidence on my face or clothing.

Vegan Saag "Paneer"

Ingredients: (yield

6 cups tightly packed fresh spinach

fenugreek (if you can find, if not- no worries!)

1 tomato chopped

1/2 yellow onion diced

1 turmeric root grated (or powdered turmeric)

1 tbsp ginger minced

2 garlic cloves minced

2-3 tsp garam masala (or curry powder)

1 tsp cayenne pepper

1 tbsp evoo

2/3 c almond milk (or preferred vegan milk)

1-2 tbsp vegan plain yogurt or vegan sour cream

salt to taste

Directions:

Boil a pot of water and cook spinach/fenugreek for about 3 minutes.  Strain and press to release excess water.  Transfer to blender and puree.   Set aside.  

In the meantime, heat evoo in a large saute pan and saute garlic, ginger, turmeric root, and onion for roughly 3 minutes.  Add in tomatoes, pureed greens, almond milk, vegan yogurt or sour cream, and seasoning.  Mix thoroughly and add salt to taste.  Turn to low and cover for about 15 minutes.  Serve with naan or rice.