Each issue of Vegan Journal runs a column called Vegan Cooking Tips, by Chef Nancy Berkoff, EdD, RD. In one column Nancy focuses on spinach and offers many ideas for preparing spinach-focused dishes that are quick and easy. For example, Nancy states, “Use spinach anywhere you normally use lettuce—on sandwiches, chopped in wraps or tacos, or in salads. Fresh spinach is a hearty base for entrée salads. Toss fresh spinach with finely diced pineapple, sliced strawberries, chopped pistachios, sunflower seeds or soy nuts, and nutritional yeast. Create a dressing with balsamic vinegar, pineapple juice, and touch of mustard.

“To quickly (and we mean quickly) cook spinach, spray a frying pan with vegetable oil, sprinkle in some chopped fresh or dried garlic, and get the pan hot. Toss in the spinach and flash sauté, turning constantly. This should take one or two minutes, tops.

“Use your stove-sautéed spinach as a hot or cold vegetable with your entrée, as part of a sandwich filling, to top pizza, or added to a tofu scramble. If you would like to make “creamed” spinach, whisk crumbled silken tofu or vegan sour cream into the sautéed greens, just as you are removing them from the stove. If you have leftover cooked spinach, you can purée it and add it to hummus, salad dressings, or soups.”

Read this entire column here: https://www.vrg.org/journal/vj2020issue2/2020_issue2_cooking_tips.php

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