Sautéed Spinach, Riced Cauliflower, and Shallots


This straightforward facet dish begins with frozen greens so it’s excellent this time of 12 months when your favourite recent veggies may be both more durable to search out – or just costlier. And it’s an particularly good choice when wintery climate simply makes staying at house extra tempting.

This week in Ann Arbor, we’re experiencing frigid winter climate with an arctic blast, sub-zero wind chills, icy roads, and a number of other inches of snow. Our wind chills have been round minus 20 levels! So having an adequately stocked freezer and pantry might be price their weight in gold.

Virtually magically, this comes collectively in a snap. The shallots develop into golden, the frozen veggies cook dinner by, and the moisture from the veggies cooks off…and all in nearly the identical period of time.

This recipe has truly develop into a year-round staple for us. And it’s scrumptious over baked or mashed potatoes, over Ezekiel toast, and added to pasta, rice, or quinoa.

Oh, and should you don’t occur to have any shallots, a small onion works too. : )

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SAUTÉED SPINACH, RICED CAULIFLOWER, AND SHALLOTS

1 massive shallot, finely sliced
12 ounces frozen spinach
12 ounces frozen riced cauliflower
kosher salt and black pepper, to style
sprint Cajun seasoning, to style

Directions

Warmth a big nonstick sauté pan (my new kitchen favourite is Zavor Noir) over medium excessive warmth. Add shallots, and over the shallots, add the still-frozen spinach and frozen riced cauliflower, and distribute nicely.

Dry sauté collectively, till shallots develop into golden, scraping the pan as wanted whereas it cooks till all moisture from the greens has been absorbed. Take away from warmth. Season with salt and pepper, and a touch of Cajun seasoning. Serve scorching.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen



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