Have a good photo of one of these recipes? Contact us to submit it!
Spinach Saag (Creamed Greens)
- 4-6 garlic cloves, bruised and minced
- 1 medium onion
- 2 cups chopped greens (spinach, chard, beet greens, etc.)
- 1/4 cup soy sauce
- 3 tbs. tomato tapenade
- 4 ounces tofu, cubed
- 1/4 cup sesame tahini
- Optional – a dash of Thai fish sauce
This is one of my favorites at the Indian Restaurant, but sadly, it is made with tons o’ dairy, cheese and cream. I have discovered the secret of non-dairy saag.
Gently saute onion & garlic 10-15 minutes. Add everything but the tahini. Cover pan and let steam for 5 minutes.
Mix tahini with water and 2 Tbs soy sauce. Stir all together until you have a creamy consistency. Add more liquids or tahini for more sauce.
Stir sauce into pan, simmer for a few more minutes and serve hot with rice or chapatis.
From The Tao of Chow by Jewell Starsinger, 1997
Contributed by Tucson CSA member Paige Winslett