Ideal for EatingEating ethically while eating great!

Going vegan, I thought I'd never again taste palak paneer, the wonderfully creamy Indian spinach dish with homemade cheese. Thank goodness for Dreena Burton's Eat, Drink and Be Vegan. She has a recipe for "Palak Soyabina Panira" (spinach with cheese of soybean) that I have slightly adapted here. It does taste different from the usual palak (or saag) paneer I used to get at India Garden, but it does taste lovely.

Vegan Palak Paneer — prep time: 40 minutes; serves 4

Ingredients

1/2 package firm tofu, cubed

1 tablespoon lemon juice

1 tablespoon tamari (wheat-free soy sauce)

1/2 teaspoon ground coriander

1/2 teaspoon ground turmeric

2 tablespoons coconut oil

2 teaspoons ground cumin

2 teaspoons ground coriander

1/4 teaspoon cinamon

1/4 teaspoon ground ginger

1/4 teaspoon sea salt

1/2 cup chopped onion

4 cloves garlic, minced

1/4 cup dry vermouth

1/2 teaspoon agave syrup

1/2 cup plain soymilk

1 pound fresh spinach leaves

Directions

Mix lemon juice, tamari, 1/2 teaspoon coriander and 1/2 teaspoon turmeric. Stir in cubed tofu and let marinate for 20 minutes.

Heat 2 teaspoons coconut oil in deep skillet over medium heat. Add tofu and cook for 10 minutes, stirring occasionally, until tofu pieces are lightly browned. Remove tofu and set aside.

In same deep skillet, heat remaining coconut oil over medium heat. Add spices and salt. Sauté for a few minutes. Add onions and garlic. Sauté for several minutes, until onions just start to brown. Add vermouth and agave syrup.

Add spinach and cook for 5 - 8 minutes, until spinach is wilted. 

Stir in soymilk and tofu. Heat through and serve warm.

Enjoy!