Posts tagged spinach

Sauces! Pt.1 Hollandaise

Sometimes all you need is a little sauce to turn a vegetable (or two or seven) into a meal! Even better, many sauces can be jarred and saved for future use! In this section I’ll explore how to transform your bare naked vegetables into easy culinary delights.

Hollandaise sauce is a creamy, yellowy, buttery sauce French in origin that is a little sweet and a little sour to the taste. It is traditionally used on eggs benedict but also tastes great on a variety of vegetables.

What goes with hollandaise sauce? What vegetables can I put hollandaise sauce on?
The following vegetables taste wonderful with hollandaise sauce. Unless otherwise specified, we recommend steaming these vegetables if you plan to use them with hollandaise:
-Artichoke hearts
-Baked or Fried Potatoes
-Brussel Sprouts

How do I make it?
You can make hollandaise sauce from scratch or buy it in a flavoring packet that is sold in most grocery stores in the section for packaged sauces. Below are two recipes for hollandaise including a vegetarian lacto-ovo version and a vegan version.

Lacto-ovo Original Vegetarian Hollandaise Sauce Recipe

* 4 egg yolks
* 1 tablespoon freshly squeezed lemon juice
* 1/2 cup unsalted butter, melted (1 stick)
* Pinch cayenne
* Pinch salt


Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Recipe from Foodnetwork

Vegan Hollandaise Sauce Recipe
1/2 c. plus 1/4 c. unflavored soymilk or other nondairy milk (3/4 c. total)
2 T. Earth Balance or Soy Garden Natural Buttery Spread, melted and kept warm (or butter flavored non-dairy margarine)
1 and 3/4 T. cornstarch or wheat starch
*Note: Do not substitute arrowroot, tapioca starch, or kuzu— I tried these and the results were not satisfactory.
1 T. fresh lemon juice
1/2 tsp. salt
pinch of white pepper or a dash of hot pepper sauce
tiny pinch of tumeric (less than a 1/16th of a tsp—more makes a phony-looking color)

Heat the 1/2 c. soymilk until not quite simmering—pour into the blender container along with the salt, pepper or hot sauce, and cover to keep hot while you melt the Earth Balance and go on to the next step.
In a small (2 c.) saucepan or microwave-proof bowl, mix together the first 1/4 c. of soymilk and the cornstarch and tumeric, and whisk together well.
If making in a pot on the stovetop, stir constantly over high heat until thick and translucent, shiny yellow, not a dull yellow — OR:
Microwave option: Use the microwave-proof bowl for the mixture, and microwave on HI 20 seconds. Whisk. Repeat two times, or until thick and translucent, shiny yellow, not a dull yellow.
Scrape the yellow cornstarch mixture into the blender container containing the hot milk mixture, and add the lemon juice. Blend well, adding the melted Earth Balance slowly through the hole in the lid while the machine is running. Blend until the mixture is pale yellow and frothy and emulsified (you can’t see any oil globules).
Serve immediately, or, if it has cooled down too much, heat briefly in the microwave at a low setting, or in a small pot on the stove over low heat, or keep hot on an alcohol burner briefly before using. The cooled mixture may be reheated gently, as well.
Recipe from Bryanna’s Vegan Feast


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Vegetarian Bibimbap

Easiness: ****
Greenness: lacto-ovo (can be made vegan w/out egg)

Cook’s notes: This direction may SOUND complicated as it involves a lot of cooking items separately and a lot of ingredients. In reality, the more ingredients you have the better, but you can get by with just the big ones: rice, spinach, carrot, bean sprouts, and mushrooms. You should definitely make the effort to try and find the paprika paste as this is a great item to have in your kitchen and really makes or breaks this dish. As for cooking the items separately, you can do it all in one pan if you’ve got a big frying pan. Honestly the effort is worth it as this was one of my favorite dishes when I lived in S. Korea, and remains one of the best today!

1 cup cooked rice per bowl
2 handfuls bean sprouts
10 mushrooms (shitake or button)
1 cup cooked seaweed
1 carrot
1 bundle spinach
2 tbsp sesame oil
soy sauce to taste
paprika to taste
white or rice vinegar to taste
Korean Paprika Paste
kimchi (optional)
sesame seeds (optional)
1 egg (optional)
Cooked and marinated tofu (optional)

1. Cook and prepare the mushrooms in a tsp of sesame oil, tossed with sesame seeds and a few drops of soy sauce.
2. Meanwhile, slice the carrot into small slivers about 2″ long as seen in photo. Toss these with a little vinegar and store in fridge to keep cool.
3. Remove mushrooms from pan and set aside.
4. Cook the beansprouts in a little paprika and sesame oil to give them a little kick.
5. Separately, cook the spinach in a little sesame oil and sesame seeds.
6. Now comes the easy part! Spread some rice to fill 1/2 of the bowl. On top of the rice arrange small portions of the cooked and refrigerated ingredients as illustrated in the picture.
7. Fry an egg and throw it on top or use kimchi OR tofu. Mix with a little paprika paste if you managed to find it and mash until all the ingredients are combined together and you have a delightful selection of tastes! Eat with a spoon as trying to use chopsticks would be foolish.

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Easy Veggie Lasagna

Easiness: ***
Greenness: lacto-ovo vegetarian

1 lg. jar spaghetti sauce
1 lb. broccoli, well drained
1 lb. spinach, well drained
Mushrooms, well drained
1 lg. carton cottage or ricotta cheese
1 egg
Parmesan cheese
Lasagna Noodles

Spread a layer of spaghetti sauce in bottom of 9 x 13 inch pan, then a layer of noodles. Mix together broccoli, spinach and mushrooms. Spread over noodles. Mix together cottage cheese, egg and 1/4 cup Parmesan cheese. Spread over vegetable layer. Another layer of noodles. Spread remaining spaghetti sauce, sprinkle Parmesan cheese over top. Cover tight with foil and bake 45 minutes at 325 degrees. Remove foil and bake 15 minutes. Let stand 10 minutes before serving.

Recipe from,1735,148175-248194,00.html

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Easy Quiche

Easiness: ***
Greenness: vegetarian (contains dairy)


  • 1/2 cup light mayonnaise
  • 1/2 cup milk
  • 4 eggs, lightly beaten
  • 8 ounces shredded reduced-fat Cheddar cheese
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup chopped onion
  • 1 (9 inch) unbaked pie shell


1. Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil.
2. In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil.
3. Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.

Recipe from:
Also see: for a home-made pie crust recipe!

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QUICK Bean Burrito

Easiness: *
Greenness: vegetarian (can be made vegan if sour cream is omitted)

2 small flour tortillas
1/2 cup vegetarian re-fried beans (*note: most re-fried beans contain lard, yuck, so check the can!)
1/4 cup salsa
2 TBS chopped green onions
1/4 cup shredded cheddar
1 handful of baby spinach torn up
2 large spoonfuls of sour cream
diced black olives (*can be omitted)


Place each tortilla on a plate. Spread 1/4 cup of beans over the middle of each. Pour the salsa over that and spread it out. Sprinkle each with green onions and cheddar. Microwave for 45 seconds.

Spread spinach over the top and dollop each with a spoonful of sour cream. Fold up one end and the two sides.

Recipe from:

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