This recipe is my veganized version of the popular Indian dish, 'Palak Paneer'.I worked on this recipe especially for my son Sahil, who loves the dish and used to say when he was a little boy :) ,"Palak Paneer is my most favorite foods in the whole wide world"!! I have replaced Paneer (cottage cheese) with organic tofu and the heavy whipping cream with raw cashews. Palak Tofu and Aloo Palak have become staple in my kitchen. Now this recipe has become Sahil's most favorite food and my family insists that I make it at least once a week! :)

Ingredients:

• 10 oz. box / 2 bunches - Fresh Organic Spinach OR Power Green Blends (baby spinach, baby kale and baby chard)
• 14 oz. pack - Organic Extra Firm Tofu (for Palak Tofu recipe) OR
• 2 medium - Potatoes (for Aloo Palak recipe)
• 2 handfuls - Raw Cashews Nuts - soaked in water for at least 1 hour
• 1 inch piece - Ginger
• 3-4 cloves - Garlic
• 1-2 - Green chilies (optional / to taste)
• 1 small - Onion
• 1/2 teaspoon - cumin seeds
• 1/2 teaspoon - Cinnamon powder
• 1/2 teaspoon - Garam Masala powder
• 1 pinch - Baking Soda
• 1 tablespoon + some quantity for lightly shallow frying tofu / potatoes - Oil
• Salt to taste

1. For Palak Tofu: squeeze out all the water from the tofu and pat it gently with paper towel. Cut the tofu into medium size cubes. Shallow fry / lightly saute these pieces in little oil until they get a beautiful light brown color. Set aside.
2. For Aloo Palak: peel and cut the potatoes into medium size cubes. Shallow fry / lightly saute these pieces in little oil until they get a beautiful light brown color and are almost cooked. If you want to avoid the shallow frying step - boil the potatoes making sure they are firm to the bite and not overcooked. Peel and cut the potatoes into medium size cubes. Set aside.
3. Add water to a big 4-5 quarts stock pot and bring it to a rolling boil. Add 1/4 teaspoon salt and a pinch of baking soda to the boiling water.
4. Add the green leafy vegetables to the boiling water and stir lightly. Leave them in the boiling water for 3-4 minutes. Turn off the heat.
5. Drain out the hot boiling water and add the green leaves to a big bowl of ice cold water. This process of blanching, lightly cooks the leaves and helps retain their fresh green color and nutrients. Set aside the leaves in ice water for 10-15 minutes.
6. In a blender (I use my Vitamix) add the blanched green leaves, soaked raw cashews, ginger, garlic and green chilies. Add little water if needed, to blend these ingredients into a smooth puree, which is not too thick, nor too watery.
7. Heat 1 tablespoon oil in a non stick or heavy bottom pan. Add the cumin seeds and let them sizzle for 1 minute.
8. Add the finely chopped onion and saute for 3-4 minutes, until it becomes transparent and the raw smell goes away.
9. Add the smooth green puree and mix well. Cover and let simmer for 2-3 minutes.
10. Add the cinnamon powder, garam masala powder and salt to taste. Mix well. Cover and let it simmer for 5 minutes.
11. Add the tofu / potato pieces and mix gently. Cover and let it simmer for 2-3 minutes.
12. Serve hot with roti / paratha / rice.

A fantastic side dish with the earthy flavors of roasted eggplant and garlic. 

Ingredients:

• Eggplant - 1 large - cut both ends and slice vertically in the center
• Garlic - 6-8 cloves
• Green Onions (Scallions) - 10-12 stalks - medium chopped
• Peanuts (dry roasted) - 1/2 cup
• Olive oil - 2 1/2 teaspoons 
• Mustard seeds - 1 teaspoon
• Asafoetida - 1/4 teaspoon
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 3/4th teaspoon / to taste
• Salt - to taste
• Cilantro - 1/4th cup - finely chopped

1. Wash the eggplant and slice both ends. Slice the eggplant vertically in the center. Make few incisions with the sharp tip of a knife on the outer side (skin) of the eggplant.
2. Grease a baking dish with 1 teaspoon oil.
3. Place whole garlic cloves in the baking dish.
4. Place the sliced eggplant on top of the garlic cloves with the skin side facing up. Rub the skin with 1/2 teaspoon oil.
5. Roast the eggplant in a pre-heated oven at 400 degrees F. for approximately 45 minutes. Test with a knife to see if the eggplant is cooked soft. Remove the baking dish from the oven & let the eggplant cool.
6. Once the eggplant is cool enough to handle, using a spoon scoop out the soft cooked eggplant and the roasted garlic cloves from the skin. Discard the skin.
7. Mash the soft eggplant and garlic well with a spoon or a fork. It should resemble like a paste with little texture to it.
8. Heat 1 teaspoon oil in a pan. Add the mustard seeds and allow them to pop. Add the asafoetida and turmeric powder. Stir for 30 seconds.
9. Add the chopped green onions (scallions). Stir for 3 minutes.
10. Add the peanuts. Stir for 2 minutes.
11. Add the red chili powder and stir.
12. Add the mashed roasted eggplant and garlic paste.
13. Add salt to taste and stir well. Let the mixture heat well for about 4-5 minutes.
14. Turn off the heat. Garnish with chopped cilantro. Serve hot with roti.

Time saving tip: You can roast 3 - 4 eggplants at a time. Scoop out the roasted eggplants and garlic cloves, mash well, divide them into individual portions and store in separate ziplock freezer bags. The individual portions can be frozen for up to 2 months.  The frozen mashed eggplants can be thawed overnight in the refrigerator or on the kitchen counter for a few hours.

Ingredients:

• Dudhi (Opo Squash) - 1 large - peeled and diced into 3/4th inch cubes.
• Moong Dal - 1/2 cup - washed and soaked in water for at least 1 hour.
• Olive oil - 1 teaspoon
• Cumin seeds - 1/2 teaspoon
• Asafoetida - 1/4th teaspoon
• Turmeric powder - 1/2 teaspoon
• Salt - to taste
• Jaggery - 1 teaspoon (optional)
• Cilantro leaves - 1/2 cup - chopped

To be ground into paste:

• Coconut (fresh or frozen) - 2 tablespoons
• Garlic - 3 cloves
• Green chilies - 2 / to taste

1. Heat the oil in a sauce pan.
2. Add the cumin seeds and let them turn light golden brown in color. Add the asafoetida and turmeric powder. Stir for 1 minute on low-medium heat.
3. Add the soaked and drained moong dal. Stir for 2 minutes.
4. Add the diced Dudhi (opo squash) pieces. Stir well.
5. Add 1 cup of water, cover and cook for 5 minutes on medium heat.
6. Add the above paste (coconut, garlic, green chillies), jaggery and salt to taste. Stir well.
7. Cover and cook on low-medium heat stirring occasionally until the dudhi & dal are cooked. You may need to add little additional water. 
8. Do not overcook. The dudhi pieces should retain their shape and not be mushy. The subzi should not be too dry nor too watery.
9. Garnish with chopped cilantro. 
10. Serve hot with roti, rice or quinoa.