Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
single

SUBSCRIBE TO OUR Newsletter

Food Monster - Recipes

Sautéed Beet Red Greens [Vegan]

LIKE OGP ON FACEBOOK :
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

The recipe is almost too simple to write down, but since I did like this particular combination, it is worth jotting down for my own reference. If you do want ways to use up some winter vegetables, this is a nice and simple way to do just that!

Sautéed Beet Red Greens [Vegan]

This Recipe is :

Dairy Free Vegan

Serves

3 - 4 as a side dish

Cook Time

45

Ingredients

  • 1/4 cup oil (preferably mustard oil)
  • 1 teaspoon panch phoron (Bengali 5-spice blend)
  • 1 teaspoon ginger paste
  • a pinch of asafetida (optional)
  • 2 dried red chilies
  • 3/4 cup tender cubed eggplant
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 red potato, cut into large cubes (with the skin on)
  • 1/2 cup cubes winter squash
  • 2 cups of fresh red spinach or winter beet greens

Preparation

  1. Heat the oil on medium heat for 1 minute and add in the panch phoron.
  2. When this begins to crackle, add in the ginger paste, red chilies and the asafetida if using.
  3. Spinkle the turmeric and salt over the eggplant and the potatoes and add into the oil and spice mixture.
  4. Reduce the heat and cover the wok and let the eggplants cook for about 10 minutes on low heat.
  5. Remove the cover and check to ensure that the eggplants are very soft.
  6. Add in the squash and cover and cook for 5 minutes.
  7. Add in the red beet greens or spinach with 2 tablespoons of water and stir well.
  8. Let the leaves wilt, cover and cook for about 3-4 minutes until the leaves are soft and wilted. Stir well to mix in with the very soft eggplant, and the potatoes and squash.
  9. Check the seasonings and serve.

 

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes and experiences are chronicled on her blog Spice Chronicles. This concept has translated to two cookbooks. The first is a part memoir, part narrative-style cookbook, "The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook. In her second cookbook -- "Spices and Seasons, Simple, Sustainable Indian Flavors" -- Rinku offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!


 

 

Want to read more posts like this? Sign up for our newsletter below!​

Browse through similar recipes below:

Moxarella Cheese [Vegan]

10 Store-Bought Foods That Can Easily be Made at Home

Meyer Lemon Coconut Cream Tarts With Mint and Lavender [Vegan, Raw, Gluten-Free]

To make the crust: put the oats and almonds into a high speed blender and blend until it turns into a thick, slightly crumbly paste. If needed or desired, add a little maple syrup, then press into two tartlet molds or whatever shapes/molds you like. Put in the fridge. To make the lemon coconut cream: put the coconut and cashews into your high speed blender and blend until it turns into a thick paste/butter. Stir in a 1/4 cup lemon juice and the maple syrup until evenly combined (or blend it in). If you'd like more lemon flavour, add more lemon juice! I like mine quite tart - no pun intended, seriously - so I used a full 1/2 cup. Spread this mixture evenly into your crusts, then let them sit in the fridge overnight or for at least a couple hours so the flavours can get to know each other. Garnish with mint, basil, lemon zest, maple syrup or whatever else you like! Life is good!

Spicy Curry Laksa [Vegan]

Curry Laksa [Vegan]

Raspberry Cream Cheese Danish [Vegan]

Baked Chocolate Covered Matcha Mini Doughnuts [Vegan]


Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Sautéed Beet Red Greens [Vegan]”

Click to add comment


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×