Being a seasoned carnivore means I have to study to get this vegan diet right. So off to the Library I went, where I found Donna Klein. She has several vegan cookbooks and today most of the menu will come from Vegan Italiano.
Featured recipe:
Wilted Spinach with Garlic and Pine Nuts
This recipe also makes an excellent filling for broiled or grilled portobello mushrooms.
1 tablespoon pine nuts
1 1/2 tablespoons extra-virgin olive oil
2 large cloves garlic, finely chopped
1 teaspoon fresh lemon juice
1 (10 ounce) bag washed fresh spinach leaves
Salt and freshly ground pepper
Heat a large nonstick skillet over medium heat. Add the pine nuts and cook, stirring constantly, until lightly toasted and fragrant, about 3 minutes, taking care not to burn. Immediately remove from skillet and set aside.
Add the oil to the skillet and heat over medium heat. Add the garlic and lemon juice and cook, stirring constantly, 1 minute. Add the spinach and increase the heat to medium-high. Cook, tossing constantly, until the spinach is just wilted, about 3 minutes. Remove from the heat and add the pine nuts, salt and pepper; toss well to combine. Serve at once.
Very pretty and very good. Even non-spinach lovers will be curious.
The menu for the day:
Breakfast, last weeks buckwheat cereal because it was easy
Lunch: Stuffed Cabbage with Brown Rice
Cucumber and red onion salad
Sliced Avocado
Dinner: Eggplant Cutlet with tomato sauce and olives
Wilted Spinach with Garlic and Pine Nuts
Green Salad
And for dessert: Watermelon Sorbet - a recipe I found at the food network website.
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