VEGAN CREAMY SPINACH RECIPES

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CREAMY GARLIC, LEMON & SPINACH SALMON RECIPE - BBC GOOD FOOD



Creamy garlic, lemon & spinach salmon recipe - BBC Good Food image

Cook our 20-minute salmon supper for two and serve with sweet potato mash. It takes just a handful of ingredients to make and delivers two of your 5-a-day

Provided by Cassie Best

Categories     Dinner, Main course

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 2

Number Of Ingredients 8

2 sweet potatoes
1 tbsp olive oil or rapeseed oil
2 salmon fillets, skin removed
2 garlic cloves, thinly sliced
170g baby spinach
1 lemon, zested and ½ juiced, ½ thinly sliced
75g mascarpone
5 tbsp milk

Steps:

  • Heat oven to 200C/180C fan/gas 6. Pierce the sweet potatoes a few times each and microwave on high for 5 mins until soft (alternatively, bake for 35-40 mins). Keep warm until ready to serve.
  • Heat half the oil in a frying pan and lightly brown the salmon on both sides – don’t worry about it being cooked through at this point. Transfer the salmon to a plate, wipe out the pan and heat the remaining oil. Cook the garlic for 30 seconds, without letting it brown, then add the spinach, lemon zest and juice and some seasoning. Stir in the mascarpone and 2 tbsp of the milk and cook until the spinach has wilted.
  • Tip the spinach mix into an ovenproof dish and top with the lemon slices and salmon fillets. Bake for 5-8 mins until the salmon is cooked through.
  • Meanwhile, scoop the sweet potato flesh from the skins and mash with the remaining milk and some seasoning. Serve the sweet potato mash alongside the salmon and creamy spinach.

Nutrition Facts : Calories 721 calories, FatContent 44 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 34 grams carbohydrates, SugarContent 19 grams sugar, FiberContent 7 grams fiber, ProteinContent 43 grams protein, SodiumContent 0.5 milligram of sodium

CREAMY VEGAN POLENTA WITH MUSHROOMS, TOMATOES AND SPI…



Creamy Vegan Polenta with Mushrooms, Tomatoes and Spi… image

When you add coconut milk to the cooking liquid and whisk in miso at the end, you get an ultra-creamy, slightly “cheesy” polenta.

Provided by Alexandra Shytsman

Categories     Main dish    Dinner

Total Time 4200S

Prep Time 600S

Cook Time 3600S

Yield 4

Number Of Ingredients 15

1 (about 13-ounce) can light unsweetened coconut milk
2 1/2 cups water, plus more as needed
1/4 teaspoon kosher salt, plus more as needed
1 cup polenta or coarse or medium grind yellow cornmeal (not quick-cooking)
2 tablespoons white miso paste
1/2 teaspoon freshly ground black pepper, plus more as needed
12 ounces cremini mushrooms
1 pint grape or cherry tomatoes (about 2 cups)
3 cloves garlic
2 tablespoons olive oil
1/4 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
2 teaspoons balsamic vinegar, plus more as needed
5 ounces baby spinach (about 5 packed cups)
Chopped fresh parsley or basil leaves, for serving (optional)

Steps:

  • Place 1 (about 13-ounce) can light coconut milk, 2 1/2 cups water, and 1/4 teaspoon kosher salt in a medium pot or large high-sided saucepan. Cover and bring to a boil over medium-high heat.
  • Uncover and reduce the heat to low. While continually whisking, gradually stream in 1 cup polenta or yellow cornmeal and whisk until smooth. Cover and simmer gently until a thick porridge forms, whisking every 2 to 4 minutes to keep it from sticking to the bottom, until the polenta no longer tastes gritty or chalky, 35 to 40 minutes total. If it starts to get too thick, add a bit more water. Meanwhile, cook the vegetables.
  • Trim and quarter 12 ounces cremini mushrooms. Halve 10 ounces cherry tomatoes. Mince 3 garlic cloves. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the mushrooms and cook, stirring occasionally, until golden brown, 6 to 8 minutes.
  • Reduce the heat to low. Add the tomatoes, 1/4 teaspoon kosher salt, and a few grinds of black pepper. Cook until the tomatoes release their juices and are totally collapsed, stirring occasionally, 6 to 8 minutes.
  • Add the garlic and cook until fragrant, about 1 minute. Add 2 teaspoons balsamic vinegar. Add 5 ounces baby spinach a handful at a time, stirring each handful to wilt before adding the next. Remove the pan from the heat. Taste and season with more balsamic vinegar, kosher salt, and black pepper as needed. Cover to keep warm.
  • When the polenta is ready, add 2 tablespoons white miso paste and 1/2 teaspoon black pepper. Whisk until the miso is incorporated. Remove from the heat and taste and season with more kosher salt and black pepper as needed.
  • Divide the polenta among bowls and top with the mushroom mixture. Sprinkle with chopped fresh parsley or basil leaves if desired.

Nutrition Facts : SaturatedFatContent 18.6 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 45.9 g, SugarContent 5.4 g, ServingSize Serves 4, ProteinContent 9.2 g, FatContent 28.0 g, Calories 450 cal, SodiumContent 593.6 mg, FiberContent 4.3 g, CholesterolContent 0 mg

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CREAMY GARLIC, LEMON & SPINACH SALMON RECIPE - BBC GOOD FOOD
Cook our 20-minute salmon supper for two and serve with sweet potato mash. It takes just a handful of ingredients to make and delivers two of your 5-a-day
From bbcgoodfood.com
Total Time 20 minutes
Category Dinner, Main course
Calories 721 calories per serving
  • Meanwhile, scoop the sweet potato flesh from the skins and mash with the remaining milk and some seasoning. Serve the sweet potato mash alongside the salmon and creamy spinach.
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