Tuesday, July 9, 2013

Palak Soyabina Panira ~ pg. 137

VegCookbookClub July recipes from eat, drink & be vegan by Dreena Burton:

I had alot of spinach I needed to use up and this recipe called for a pound of spinach! Make sure you use a large pot to cook this in. 

I love the spicy-sweet flavors of Indian food and the cumin, coriander, cinnamon, allspice and cloves sauteing were mouth-watering. This is a delicious and easy way to enjoy those Indian flavors. I served  the tofu and spinach with Nava Atlas' Middle Eastern Chopped Salad, naan bread and mango chutney.


  1. I should really go hunting for some vegan naan. I love that stuff so much and it's been a long time since I've had some. I think I found frozen naans in a Loblaws.

    I never noticed that recipe from ED&BV. It looks very good.

  2. Loved all these flavors together. I just happened to spot the naan bread at my Sprouts market. I hope they keep carrying it.