Spinach with Potatoes and Hummus (serves 4)


After a week offline during yet another winter storm, we are still in the process of figuring out how to amend and present this blog. While the decision to go vegan was primarily made for health reasons, we have very quickly become aware of the tremendous ethical and environmental consequences of eating factory produced meat and dairy.

Yesterday I had my first meal “out” at a friend’s house. There were three out of 14 who didn’t eat meat, so we enjoyed the spinach salad and rosemary roasted fingerling potatoes. It was quite good and a grand time was had by all.

This evening I am going to try combining several of my favorite foods in one dish. ~ Glyn

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1 ten oz. pkg. frozen spinach
2 c cubed potatoes
2 tbsp. toasted pine nuts
1 clove garlic minced
¼ c chopped red pepper
¼ c hummus
Salt and Pepper to taste
Dash of nutmeg

Toast the pine nuts and set aside. Cook and drain the potatoes.

Sauté the garlic in the oil. Remove from the heat.

Dry sauté the red pepper. When it begins to char, add the spinach and cook until most of the liquid is evaporated. Add the hummus and the garlic, and stir to combine. Season with the salt, pepper and nutmeg.

Stir in the cooked, drained potatoes.

Garnish with the toasted pine nuts. Serve with an arugula salad.



This entry was posted by Glyn Ruppe-Melnyk.

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