Serve Some Spinach
From Dr. Fuhrman’s book Eat to Live:
Spinach and Mushroom Sauce
Tofu Spinach Pot
Spinach and Mushroom Sauce
2 lbs. spinach, washedSteam the spinach with half of the mushrooms for 10 minutes, then remove it from the pot and drain. Take the other half of the mushrooms and gently heat in a pot with the soymilk, onion, garlic, and flour for 15 minutes. Blend the heated mixture in a blender, food processor, or a Vita-Mix and pour each separate serving of steamed spinach and mushrooms.
1 lb. white mushrooms, divided
¼ cup light soymilk
1 white onion, chopped
½ tsp. garlic powder
2 tbsp. whole-wheat flour
Tofu Spinach Pot
1 lb. firm or extra-firm tofu, cubedSaute all the ingredients in the vegetable broth. Any type of bean may be substituted for the tofu.
1 (10-oz.) box frozen spinach, thawed
3 tomatoes, chopped
2 tbsp. lemon juice
1/8 tsp. cayenne
1/8 tsp. onion powder
½ cup vegetable broth
