Eat Your Veggies!

I’m a pretty good cook. And a vegan. Why then, do I still have trouble eating my goddamn vegetables?

Things I’d Rather Eat Than Vegetables
1. Vegenaise out of a jar
2.  Salt caramel ice cream
3. Sour patch kids
4. Potatoes with Vegenaise
5. Plums with Vegenaise
6. Seriously, Vegenaise goes with everything!
7. ps. Why does Vegenaise taste so much like mayonnaise??

But you should eat your vegetables because they’re good for you. I’ll help you get started with two delicious vegetable recipes! The spanakopita tastes like the spinach and cheese dip that you could buy at the grocery store when you weren’t vegan, except stuffed into a delicious flaky crust. It would probably be awesome with artichokes as well…hmmm…ideas! Speaking of which, this spinach filling mixture is good enough to eat by itself, so feel free to serve it as a dip.

Spanakopita
makes 14 | prep time: 30 minutes | cook time: 25 minutes
This features a tangy “feta” cheese made out of rice! Yay!


Ingredients
- 1 1/2 cup cooked white rice
- 4 cloves garlic
- 2 tablespoons olive oil
- 2 tablespoons white miso
- 1/2 tsp salt
- 1 cube fu-yi (optional)
- A WHOLE POUND OF SPINACH or ARUGULA
- 1/4 package of phyllo dough

1. Saute the spinach/arugula in a cast iron over high heat or until everything is wilted. Let cool for 10 minutes. Squeeze all the water you can out of the sauteed spinach.
2. Meanwhile, process the rice, garlic, olive oil, miso, salt, and fu-yi in a food processor until the rice is smooth. It will taste very garlicky, but don’t worry, it will soon cook out.
3. Lightly pulse the spinach into the “cheese” mixture.


4. Roll about 1 heaped tablespoon of the spinach cheese mixture in a long strip of phyllo dough, stacked three layers high, brushed with Earth Balance between the layers if you so choose. I didn’t, because I was a little lazy.

Dandelion Greens with Caramelized Onions
I bought dandelion greens thinking they were tasty, but euggghhh, so bitter! Thankfully, you cannot even begin to taste the bitterness in this recipe, so happy munching on those greens. Dandelion greens are high in Vitamin A, C, and K. That spells ACK! The caramelized onions combined with the meaty bits of seitan make for a stellar combo.

Ingredients
- 1 bunch of dandelion greens
- 1/2 onion, sliced
- 3 green onions, sliced lengthwise
- 3 cloves garlic
- 2  tablespoons olive oil
- small leftover chunks of seitan
- salt

1. Saute the onions, green onions, garlic, and small chunks of seitan in the olive oil for about 20 minutes, or until both sets of onions are caramelized.
2. Meanwhile, blanch the dandelion greens lightly in a pot of salted water, about 1-2 minutes. Evacuate them into the caramelized onion pan and cook for about 2 minutes more, or until everything tastes blended together.

11 thoughts on “Eat Your Veggies!

  1. Laura

    Wow, thanks! Now I know what I will eat this weekend. I could definitely eat that spinach filling with pita chips. Or maybe just a spoon.

    Reply
    1. Thursdays With Wanda Post author

      Or you could wait until St. Patrick’s Day and then mold the mixture into a fun pinch-blocking hat. Or name it a pretentious and French sounding name to sell at an upscale restaurant…Epinard avec fromage, s’il vous plait… Loads of things you can do with spinach dip!

      Reply
    1. Thursdays With Wanda Post author

      Awww, Meave, you warm my heart. I owe you a thousand thanks or a thousand cookies! Which one would you like?

      Reply
    1. Thursdays With Wanda Post author

      seriously, who DOESN’T love Vegenaise. Pretty sure that even omnivores couldn’t tell the difference.

      Reply
    1. Thursdays With Wanda Post author

      Fu-yi is a fermented bean curd typically used in Chinese cuisine. I think that it lends a certain “cheesy” flavor to dishes when used in small amounts, but I think that people who aren’t Asian think it looks like…snot…Anyways! You can buy this cheesy snot at an Asian grocery store; they look like small taupe colored cubes the size of a keyboard key.

      Reply

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