Kathys Spinach Salad Food

BERRY SPINACH SALAD WITH SPICY MAPLE SUNFLOWER SEEDS

Steps:

• To prepare the sunflower seeds, warm a small non-stick skillet over medium heat and add the sunflower seeds. Let the sunflower seeds warm up a bit, then pour in the maple syrup, a pinch of salt and a tiny dash of cayenne pepper, if desired. Toast the seeds while stirring constantly until most of the maple syrup has evaporated and the sunflower seeds are turning lightly golden on the edges, about 3 to 5 minutes. Transfer the seeds to a plate to cool.
• In a serving bowl, combine the spinach, berries, crumbled goat cheese and sunflower seeds. In a small measuring cup or bowl, whisk together the vinaigrette ingredients until emulsified.
• Just before serving, drizzle in enough vinaigrette to lightly coat the leaves (you might have leftover dressing) and gently toss (careful with those delicate raspberries!). Serve immediately.

SPINACH PASTA SALAD RECIPE | KATHY'S VEGAN KITCHEN

Steps:

• INSTRUCTIONS.
• ASIAN TOFU.
• Press Tofu according to directions, cut into two equal pieces and place in a container.
• Add all marinade ingredients together, whisk and pour over tofu.
• Cover and place in the refrigerator for at least 1 hour.
• MUSHROOMS.
• SLice mushrooms thin.
• Place in a container.
• Whisk marinade ingredients together.
• Pour over mushrooms.
• Cover and refrigerate for at least 1 hour.
• GRILLING TOFU (OR BAKE, AIR-FRY OR SAUTE).
• Preheat grill to medium-low.
• Place tofu pieces directly on the grill or on a grill mat or in a grill basket.
• Then cook 7-8 minutes on each side.
• Remove from grill; wait until cool to the touch, and then cut into bite-sized pieces.
• Set aside, or place back into the container with the leftover marinade and refrigerate until ready to use.
• VEGETABLES.
• Dice white onion.
• Drain and chop water chestnuts.
• Cut ends off lettuce and clean.
• In a large non-stick skillet, over medium-low heat, cook onions until translucent.
• Add mushrooms with the marinade and cook until marinade dissipates.
• Then, add water chestnuts and cook for a few minutes.
• Then, add cooked tofu.
• Toss with vegetables until heated through.
• https://www.kathysvegankitchen.com/spinach-pasta-salad/.

KATHY'S WILD MUSHROOM AND SPINACH LASAGNA

Steps:

• Wash spinach leaves well in three changes of cold water; shake dry. Melt 1 tablespoon butter in large pan over medium heat. Add half the garlic; sauté until light golden, about 2 minutes. Add half the spinach leaves, cover, and cook, stirring occasionally, until wilted, 4 to 5 minutes. Drain spinach in a colander. Repeat with another tablespoon butter and remaining garlic and spinach. When spinach is cool enough to handle, squeeze to rid it of liquid. Roughly chop spinach; place in medium bowl. Add ricotta, 2 teaspoons salt, 1 teaspoon pepper and the 1/2 teaspoon of ground nutmeg.
• Melt 2 tablespoons butter in a large skillet over medium heat. Add a third of the mushrooms; season with 1 teaspoon salt and 1/4 teaspoon pepper. Sauté until mushrooms are softened and browned, about 10 minutes. Deglaze skillet by pouring 1/4 cup Madeira into hot skillet with mushrooms and using a wooden spoon to loosen bits cooked onto skillet. Cook mushrooms until liquid has almost evaporated. Transfer cooked mushrooms to medium bowl. Repeat with another 2 tablespoons of butter, another third of the mushrooms, and 1/4 cup Madeira. (Reserve the final third of mushrooms and Madeira for topping.) Add two-thirds of the chopped parsley to bowl with cooked mushrooms; stir.
• Add 4 cups of the milk to 2 jars of alfredo sauce reserving last 1/2 cup for the sauce.
• Heat oven to 350°. Set aside 1/2 cup sauce. Assemble lasagna: Spread 1/2 cup sauce in bottom of 9-by-13-inch baking pan. Place layer of lasagna sheets in pan, trimming to fit; spread 1 cup spinach mixture, 1 cup mushroom mixture, and 1/2 cup sauce on top of lasagna sheets. Repeat layers several times. For last layer, place a layer of lasagna sheets on top; spread 1/2 cup sauce over lasagna sheets. Sprinkle with 1/2 cup grated cheese. Bake lasagna until top is golden brown, 1 to 1 1/4 hours. Let stand 20 minutes before serving.
• Just before serving, melt remaining 2 tablespoons butter in the skillet over medium heat. Add remaining third of the uncooked mushrooms; season with the remaining teaspoon salt and 1/4 teaspoon pepper. Cook until golden and tender, about 10 minutes. Deglaze skillet, with mushrooms in it, with the remaining 1/4 cup Madeira. Stir in the remaining third of fresh parsley.
• In a small saucepan, combine reserved 1/2 cup sauce with remaining 1/2 cup milk. Over medium heat, whisk until warm and smooth. Spoon cooked mushrooms over each serving, or serve on the side. Serve lasagna with warmed sauce.