Tag Archives: spinach

herby green spinach soup in a beige bowl

Herby Green Goddess Soup with Avocados and Feta

We all know we need to eat more greens, and oftentimes that means eating lots and lots of salads. But as the weather cools down, a raw salad just doesn’t cut it anymore. It’s time to blend up those greens into a refreshing and creamy soup, and we have just the recipe. The fresh herbs add a wonderful aromatic scent and flavour, while the avocado lends the soup a gorgeously creamy texture. Don’t forget to top with feta for the perfect salty finish!

herby green spinach soup in a beige bowl

Herby Green Soup

Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 22 minutes
Servings: 2-4

Ingredients:
1 Tbsp extra virgin olive oil
1 onion, diced
5 oz or 1 small box of baby spinach
1½ cups fresh parsley, leaves and stems
1 cup fresh mint, leaves
½ cup fresh basil, leaves and stems
Sea salt and pepper to taste
2 cups vegetable stock
2 avocados, 1 reserved for garnish
½ lime, juiced
¼ -⅓ cup crumbled feta

ingredients for herby green soup on a white countertop

Directions:
1. Heat a soup pot over medium heat, pour in the olive oil and swirl around the pot.

2. Add in the onions and cook until translucent.

3. Next, add in the spinach, parsley, mint and basil. Mix around until slightly wilted. Season with a pinch of sea salt and pepper.

Related: This Yummy Vegan Spinach and Artichoke Dip is the Perfect Appetizer

ingredients for herby green soup in a stock pot

4. Pour in the vegetable stock, bring to a boil and simmer for 15 minutes.

5. Carefully blend the soup with 1 whole avocado, squeeze in the juice from half a lime, re-season with sea salt and pepper to taste.

Related: This Creamy Green Hummus is Made for Avocado Lovers

6. If it’s too thick, add more broth to get your desired consistency.

7. To serve, pour into individual bowls and garnish with crumbled feta, diced avocado and cracked pepper.

herby green soup topped with feta and avocado in a bowl

Love Tamara and Sarah’s herby green soup? Try their sourdough toasties next!

Vegan spinach dip in bowl with toasted pita chips next to it

This Yummy Vegan Spinach and Artichoke Dip is the Perfect Appetizer

You definitely won’t miss the cheese in this Can You Vegan It? spinach and artichoke dip. The traditional asiago cheese is swapped out for creamy pureed cashews and flavoured with garlic, Dijon and bell peppers. It’s a perfect crowd pleaser (and so quick to whip up!).

Vegan spinach dip in bowl with toasted pita chips next to it

Vegan Spinach and Artichoke Dip

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2-4

Ingredients:

1 ½ cups unsalted roasted cashews
1 Tbsp olive oil
1 small onion, diced
½ yellow bell pepper, chopped
1 tsp garlic powder
1 ½ cups unsweetened almond milk
2 Tbsp chickpea flour
Juice of one lime
1 Tbsp whole grain Dijon mustard (optional)
2 tsp sea salt
½ tsp ground black pepper
4 cups fresh spinach
¾ cup canned artichoke hearts, drained

Vegan spinach dip ingredients on countertop

Directions:

1. Preheat the oven to 425°F. Soak cashews in 2 cups of boiled water for about 5 minutes. Strain and set aside.

2. Heat a skillet over medium-high heat and add olive oil. Saute onion, bell pepper and garlic powder until softened and fragrant, about 2-3 minutes. Turn the heat off and transfer the mixture into a blender.

Related: Party-Perfect Vegan Appetizers That Anyone Can Make

3. In the blender, also add in cashews, almond milk, chickpea flour, lime juice, Dijon, sea salt, pepper, spinach and artichokes. Pulse until semi-smooth.

Vegan spinach dip ingredients in blender

4. Transfer the puree into a 9-inch round baking dish. Bake for 20 minutes until golden brown around the edges. Serve with toasted pita chips or veggies.

Vegan spinach dip in bowl with toasted pita chips next to it

Like Valerie’s vegan spinach and artichoke dip? Try her air fryer corn “ribs” (that are trending on TikTok) or her sweet chili chicken wings.

PinaColadaSmoothie

Immune-Boosting Green Smoothie to Start the New Year

By Regina Braun

Being pregnant with my daughter first got me into drinking green smoothies.

Did you know that getting over a cold is much harder when you are pregnant? I had no clue until I was pregnant and fighting the longest cold of my life. Why does it take so long? Well, first of all, the pregnant body gives the growing baby highest priority. Healing mom is not as important. Secondly, there is hardly any cold medication approved for use during pregnancy. So I was left dealing with this extended cold without any meds.

I realized that I had to take a proactive approach to boosting my immune system. That’s when I started to make green smoothies part of my routine. I still didn’t like the thought of a green-tasting drink, so my very first green smoothie creation ended up tasting like a cocktail instead. The tropical flavours of pineapple and coconut do an amazing job at masking the taste of leafy greens.

Is it any surprise, that my daughter already loves green smoothies? She insists on sharing my smoothies with me and loves it when I make them into mini popsicles for her.

Green Piña Colada Smoothie, Courtesy of Regina Braun, leelalicious.com, Calgary

Tropical flavours mask the taste of the leafy greens for a smoothie that is delicious and nutritious.

PinaColadaSmoothie

Prep time: 5 min
Yield: 2 servings (2 1/2 cups/625 mL)

Ingredients
1 cup (250 mL) coconut milk
2 tbsp (30 mL) organic shredded coconut (optional)
1 cup (250 mL) packed fresh spinach
1 cup (250 mL) frozen pineapple chunks
½ frozen banana
shredded coconut (for garnish, optional)
fresh pineapple (for garnish, optional)

Directions
1. In blender or food processor, combine coconut milk, shredded coconut, spinach, frozen pineapple and banana. (Layering ingredients from liquid to frozen makes for easier blending.)
2. Garnish rim of serving glasses with shredded coconut and piece of pineapple, if desired.
3. Serve immediately, or freeze leftovers to make green popsicles.

Leelalicious
I am a busy mom of one little girl who is already a great eater and future kitchen helper. On my blog, Leelalicious, I like to share nutritious and delicious recipes for the entire family!

A Baked Goat Cheese and Spinach Dip That Can’t Be Beat

By Jo-Anna Rooney

Winters in Calgary are long and very cold, but we try to embrace the season by enjoying all it has to offer. This means that during those long winter months our family can often be found outdoors, taking part in great Canadian activities like pond hockey, snowshoeing, skiing and tobogganing.

After all of the fun, we look forward to heading indoors to gather around a crackling fire and enjoy warm drinks and comforting eats. There is just nothing like filling your belly with hearty, homemade food on a cold, wintery day. This Baked Goat Cheese and Bacon Spinach Dip is perfect for such an occasion! I like to prepare it ahead of time, and have it ready to go as soon as we come inside. Serve it bubbling hot with loads of crusty bread and your favourite red wine.

Baked Goat Cheese and Bacon Spinach Dip, Courtesy of Jo-Anna Rooney, aprettylifeinthesuburbs.com, Calgary

This make-ahead treat is the perfect reward after a day of winter fun.

BakedGoatCheeseBaconSpinachDip

Prep time: 15 minutes
Cook time:
30 minutes

Yield: 8 servings

Ingredients
2 Tbsp (30 mL) olive oil
8 oz (225 g) fresh spinach, chopped
1 onion, diced
1–2 cloves garlic, minced
5 oz (140 g) goat cheese
¾ cup (175 mL) sour cream
¼ cup (50 mL) chopped marinated artichoke hearts
8 slices cooked bacon, crumbled
salt to taste
pepper to taste
crusty bread or crackers for dipping

Directions
1. Preheat oven to 350°F (180°C).
2. In skillet heat olive oil over medium-low heat. Sauté spinach, onion and garlic until onion is translucent and spinach is wilted. Remove from heat.
3. Stir in the goat cheese, sour cream, artichoke hearts and bacon. Season with salt and pepper to taste.
4. Scrape mixture into ovenproof dish and bake for 25 to 30 minutes, or until mixture is bubbling.
5. Serve with crusty bread or crackers for dipping.

A Pretty Life in the Suburbs
Jo-Anna is the editor, director, chief, main cook, dishwasher and home decorator on the site A Pretty Life in the Suburbs. She created the site as a way to share her love of a simple home life through uncomplicated home tips and fresh and easy recipes. Her hope is that by spending some time on A Pretty Life in the Suburbs, you are inspired to add some simplicity and deliciousness into your home and life.

Chicken, Spinach and Ricotta Cannelloni

This creamy chicken, spinach and ricotta-filled pasta is packed with a flavourful tomato sauce and walnut pieces for some crunch. With its cheesy, crisp crust on top and moist and tender interior,  you can’t go wrong with this satisfying baked pasta dish.

888_chicken-spinach-cannelloni2

Prep Time: 45 minutes
Cook Time: 1 hour
Serves: 6

Ingredients:
28 oven-ready cannelloni shells
1 pound ground chicken
1 ½ cups ricotta cheese
6 cups fresh spinach
1 small onion, finely diced
2 large cloves garlic
3 Tbsp olive oil
pinch nutmeg
¾ tsp salt
¼ tsp pepper
1 cup grated 4-cheese blend, divided
½ cup walnut pieces

For the Cream Sauce:
2 cups whole milk
1 cup cream
3 Tbsp butter
3 Tbsp flour
½ tsp salt
¼ tsp pepper
Pinch nutmeg
¾ cups grated Asiago cheese

888_chicken-spinach-cannelloni

Directions:
1. Preheat oven to 350°F. In a large skillet, brown the ground chicken until cooked through and drain any water or extra fat. Add browned meat to a large mixing bowl and set aside.
2. In the same skillet, heat olive oil on medium high and sauté onion until golden brown. Add garlic to skillet and sauté for 1 minute. Add spinach and cook until wilted. Season with the salt and pepper and a pinch of nutmeg.
3. Add onions, garlic and spinach to bowl and allow to cool slightly before mixing ricotta through to incorporate. Mix in walnut pieces.
4. Make cream sauce by melting butter over medium-low heat in a saucepan. Take off the heat and whisk in flour. Heat milk and cream in a separate saucepan or in the microwave, and slowly whisk into butter and flour mixture. Raise heat to medium-high and bring to a light boil, whisking occasionally. Incorporate salt, pepper and Asiago cheese, and set aside.
5. Pour ⅓ of the sauce on the bottom of a 9 x 9” casserole or oven-proof dish.
6. Stuff half the cannelloni shells using an icing bag or a spoon and place in 2 rows on the bottom of the casserole. Cover with ½ of remaining sauce and ½ of 4-cheese blend. Repeat with the rest of the cannelloni, sauce and 4-cheese blend.
7. Cover with tin foil and place on a pan to catch any possible drips. Bake for 45 minutes. Uncover and bake for another 15 minutes, until cheese is golden brown and bubbling.
8. Let cannelloni cool for about 15 minutes before cutting into 6 sections and serving.

9 Ways with Spinach, Feta and Onion

This popular combo is not only delicious, but it’s healthy and super versatile. These dishes are also a wonderful way to get the kids to eat some spinach as they’ll have a hard time saying no to these irresistibly cheesy sides and mains. Check out these simple and tasty recipes using spinach, feta and onion.888_9-ways-with-spinach-feta-onions

1. Robin’s Hash

2. Mediterranean Spinach and Basil Frittata

3. Spinach Feta Rice

4. Spanakopita

5. Spinach and Lemon Risotto

6. Lemon Orzo with Baby Spinach and Feta

7. Spinach Pie

8. Spinach and Paneer Turnovers

9. Crepes with Feta Scrambled Eggs and Salsa

Creamy Vegan Mushroom Fettuccine Alfredo

Sometimes all you need is a big bowl of creamy, comforting pasta for dinner. This week, shake things up with this healthy, vegan and gluten-free take on fettuccine alfredo: it incorporates all the great flavours of white wine and mushrooms, but we’ve replaced the dairy with cashews and veggie stock for the sauce!

Prep Time: 15 minutes
Cook Time: 25 minutes
Makes: 4 servings

888_vegan-mushroom-fettuccine

Ingredients:
400 g brown rice fettuccine noodles
1 ½ cups raw cashews (soaked for 3 hours minimum)
1 cup water
1 tsp apple cider vinegar
1 Tbsp lemon juice
1 cup finely chopped white onion
2 large portobello mushroom caps, thinly sliced
4 cups thinly sliced cremini mushrooms
4 cups fresh baby spinach
4 garlic cloves, minced
1 cup vegetable stock
½ cup dry white wine
2 Tbsp olive oil
1 tsp dried parsley
2 Tbsp fresh basil, finely chopped
½ tsp sea salt
½ tsp ground pepper

Directions:
1. Bring a large pot of salted water to a boil and cook noodles to al dente. If using brown rice pasta, you’ll need to rinse the noodles when draining to keep the firm texture. Just before adding them to the sauce, rinse them again with cold water to prevent them from sticking to the pot.
2. Meanwhile, rinse and drain cashews from soaking water and add to a high-powered blender along with water, apple cider vinegar and lemon juice. Blend until very smooth.
3. In a large pan over medium heat, sauté onion in olive oil for 2 minutes until soft and fragrant.
4. Add mushrooms and cook for 4 minutes. When mushrooms are half cooked and start to release some moisture, stir in minced garlic, sea salt and ground pepper, and cook for another 3-4 minutes.
5. Once mushrooms have shrunk and released all their water, add white wine and simmer for 7 minutes.
6. Reduce heat to medium-low and stir in fresh basil and dried parsley, and cook for 1 minute.
7. Mix in the cashew cream, spinach and slowly stir in 1 cup of vegetable stock, stirring for about 4 minutes.
8. Add noodles to the pan and toss to combine everything well, coating noodles in sauce, for 3 minutes.
9. Top with vegan parmesan cheese and more ground pepper or sea salt as desired. Serve immediately.

Tip: If reheating leftovers, heat in a pan adding small amounts of vegetable stock, a bit at a time, while tossing the noodles to thin out the sauce again.

See more from hot for food on their YouTube channel.