I had spinach. I had tofu. Then I had this.

I had frozen spinach that needed to leave the freezer. I had some tofu in the fridge. I googled this and made it with the ingredients on hand. Some homemade chapati on the side, perfection.

Palak Da Saag with Tofu 

INGREDIENTS: 
2 C frozen spinach
1 t. sugar
8 green chilis – small Indian variety
1 onion – finely chopped
1 t. ginger-garlic paste
1 t. garam masala
15 cashews (soak in hot water for two hours and grind into thick paste)
15 tofu cubes (grilled or pan-fried to light golden)
2 T. lime juice
1/2 t. turmeric
Salt to taste
1 T. oil and 1 T. ghee

PREPARATION: 
Thaw frozen spinach. Bring water to boil in saucepan. Add spinach and little salt and sugar. Boil for 5-7 minutes. Drain water and let spinach cool. Once cooled, puree in food processor or blender with little water and chilis. Grind to coarse paste by adding a pinch of salt and sugar. In skillet heat oil and ghee.

Add chopped onion and sauté to golden brown. Add and fry ginger-garlic paste for few seconds. Add pureed spinach-green chili and 1/2 cup water. Stir in cashew paste, garam masala, turmeric and salt. Mix thoroughly. Cover and simmer for about 10 minutes on medium-low heat. Before turning off the heat, add tofu and sprinkle in lime juice.

 ***I made this without the chilis, ginger-garlic paste and cashews, and it tasted delicious!

Tomato Walnut Basil Pasta

My friends Kristin and Eric made this sauce while I was visiting them in Boston recently.

This recipe comes from the "Oh She Glows" blog, the home of many delicious vegan recipes.

This is so easy to make that I could go without buying another jar of tomato pasta sauce.

My version

Tomato Walnut Basil Pasta
Yield: 3.5 cups sauce 

INGREDIENTS:
One 28oz can crushed tomatoes
2 T. extra virgin olive oil
1/2 medium onion, diced (1 C. diced)
3 garlic cloves, minced
1 t. dried oregano
Pinch red pepper flakes
1/2 C. packed fresh basil leaves (one package of basil, like Jacob's Farm Organic)
1 t. kosher salt, or to taste
Freshly ground black pepper, to taste
1/2 C. nutritional yeast
2 large handfuls spinach, roughly chopped
1/2-3/4 C. walnuts, roughly chopped
Pasta of your choice

DIRECTIONS:
Chop onion and garlic. In a large skillet, heat olive oil. Add the onion and cook over low-medium heat for about five minutes. Add minced garlic and cook on low for another 4-5 minutes until the onion is translucent. Add oregano, red pepper flakes, salt and black pepper. Stir well. Cook on low for a few minutes. Add crushed tomatoes, chopped basil and nutritional yeast. Stir. Bring to a low boil and then simmer on low for about five minutes. Start the pasta. Stir in chopped walnuts and spinach. Cook for about 10 minutes on med-low. Serve over pasta and garnish with basil leaves and additional walnuts.

Makes about 3.5 cups sauce (equivalent to one jar of pasta sauce plus a serving).