I didn’t feel like cooking today…

As soon as I woke up this morning I told myself I was going to cook something for dinner tonight. I haven’t posted anything since I created this blog and I honestly haven’t been doing a whole lot of cooking on my own either. With my crazy 4th of July weekend behind me and alone at last to my own vegan devices, I decided tonight would be the night. But what to cook? I wasn’t inspired at all, I wasn’t craving anything in particular, and I just really didn’t feel like cooking anything. But a girl’s gotta eat, right?

With work all day and plans for the evening, there wasn’t a whole lot of time to dedicate to my meal tonight. However unfortunate, I decided to go for it anyway. I stopped at the store after work and picked up a few things from the produce section. After finishing Michael Pollan’s book, In Defense of Food, I am fully committed to shopping the periphery of the grocery store. If you’re confused by what I mean by that, you should definitely read the book. Anyway, what transpired after my grocery errand you will find in my previous post. It was honestly the quickest, probably most nutritious meal I’ve made in a while. I hope someday you’ll enjoy it too, whether you’re pinched for time or not.

Advertisements

Sauteed Spinach and Mushrooms with Makeshift Bruschetta

Ingredients

  • Spinach, about half a bag of pre-washed
  • Sliced mushrooms, about a handful or two chopped
  • Scallions, about half a bushel chopped
  • Garlic, one clove chopped and squished
  • Grape seed oil
  • Ciabatta bread, half a small loaf
  • Vegan mozzarella flavored cheese (I used cheddar here)
  • Tomato
  • Balsamic Vinaigrette
  • Fresh Pepper
  • Salt

1. Time to Sauté

  • Pour about a tablespoon or two of oil into a pan
  • Once the oil is warmed, add the garlic and let it brown
  • Add the chopped scallions and mushrooms
  • Once the mushrooms have softened add the spinach to the pan
  • Pile on the spinach
  • Add another teaspoon of oil and some balsamic vinaigrette
  • Cover the pan with a pot cover
  • Check the consistency of spinach periodically
  • Turn heat off once spinach is darker green and the mixture looks ready to enjoy

2. While the spinach cooks…

  • Cut small slices of ciabatta bread
  • Toast them in the oven at 350 degrees or in a toaster
  • Place small vegan cheese slice on bread after it has toasted for a bit, but has not browned
  • Allow the cheese to melt, then remove from the oven
  • Thinly slice tomato or chop if you prefer
  • Place tomato on the cheesy bread
  • Sprinkle with chopped scallions
  • Sprinkle with fresh pepper, salt, and balsamic vinaigrette

3. Ready to eat!

  • Enjoy your sauteed spinach alongside your cheesy bread. What a light and easy meal!

Preparation and cook time: 30 minutes