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Beet Greens and Spinach Saag with Tofu
From Statesboro Market2Go
<p>A spicy, healthy, and vegan Indian dish! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: forksoverknives.com (Entered by Ariana Giddens)
Serves: 8 cups
1/2 teaspoon Cumin seeds
2 cups Onion (finely chopped)
8 cloves Garlic (finely minced)
2 Dates (pitted)
1 tablespoon Grated fresh ginger
1 1/2 inch Piece serrano pepper (finely chopped)
1 cup Tomato (chopped)
1/2 teaspoon Ground turmeric
1/8 teaspoon Cayenne pepper
1/8 teaspoon Cinnamon
1/8 teaspoon Ground cloves
Salt & pepper to taste
5 or 6 cups Beet greens & stems (finely chopped)
6 cups Spinach (finely chopped)
12 ounces Extra-firm tofu (drained, pressed, and cut into ¾-inch cubes)
1 cup Corn
1/4 cup Unflavored plant milk of choice
1 tablespoon Lime juice
1 tablespoon Finely chopped fresh cilantro
Step by Step Instructions
- Toast the cumin seeds in a skillet over medium heat for 1 minute. Add the onion, garlic, dates, grated ginger, serrano pepper, and 1/4 cup of water, cover, then cook for 10 to 15 minutes, stirring occasionally and adding tablespoons of water if necessary to prevent sticking.
- Stir in tomato, turmeric, cayenne pepper, cinnamon, cloves, and ¼ cup water. Cook for 5 minutes and season with salt & pepper to taste.
- Add the beet greens and 1/2 cup water. Cook for 10 minutes, then add the spinach and cook for 2 or 3 more minutes. Remove the pan from heat to cool, then put the vegetables into a blender and blend until smooth.
- Return the blended vegetables to the skillet, add the corn & tofu and heat through. Stir in the plant milk & lemon juice, season to taste, then garnish with cilantro.
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