Healthy and Delicious Spinach Recipes

spinach photosIf you’re looking for easy, tasty, and healthy vegan spinach recipes, look no further! Among the dark, leafy greens, spinach is among the quickest to cook (or you don’t have to cook it at all), and perhaps the most versatile. Learn more about the benefits of this leafy wonder, as well as some tips, in Spinach: A Powerhouse Veggie. Here’s VegKitchen’s wide array of recipes.


Main Dishes:

Pasta & Noodles:

Sandwiches, Burgers, Wraps:

Sides & Appetizers:

Pesto & Spreads:





Vegan Minute: Contemporary Creamed Spinach



Good News! Stories We Dig From Around the Web

A round-up of VT editors’ favorite newsworthy links.


To encourage people to waste less, San Francisco may ban the sale of plastic water bottles at big events on public property. Instead, water fountains and bottle-filling stations would be installed. We’ll drink to that! [San Francisco Examiner]

Domino’s brings vegan pizza to Israel! The new pie will feature lots of veggies and a soy-based topping. (FYI: according to a Domino’s spokesperson, vegan pizza is not on the horizon for stateside Domino’s locations.) [NPR]

Inspired by the animal doc Blackfisheight bands canceled performances at a SeaWorld music fest. The film, shortlisted for the Oscars, exposes the cruelty of keeping orca whales in captivity. [Ecorazzi]


Chickpea and Quinoa Salad in Sweet Pepper Boats

Quinoa stuffed peppersThese appealing pepper “boats” are filling enough to serve as a main dish for any festive meal. Perfectly portable, too, they make a wonderful picnic entree or a change of pace from sandwiches for a hearty lunch. Recipe contributed by Laura Theodore, from Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites* © 2013 BenBella Books, reprinted by permission.

Serves: 8

  • 1 cup quinoa, rinsed thoroughly and drained
  • 2 cups filtered or spring water
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • ½ cup fresh flat-leaf parsley, chopped
  • 1 pint grape or cherry tomatoes, halved
  • ¾ cup kalamata olives, pitted and sliced and sliced
  • 1 teaspoon lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon extra-virgin olive oil, plus more as needed
  • 1 clove garlic, minced
  • 1/2 teaspoon chili powder, plus more as needed
  • ¼ teaspoon sea salt, plus more as needed
  • ¼  teaspoon turmeric
  • 4 large sweet red, yellow, or orange peppers
  • Chopped fresh flat-leaf parsley, for garnish (optional)

Put the quinoa and water in a medium sauce pan and bring to a boil over medium heat. Decrease the heat to medium-low, cover, and simmer for 15 to 17 minutes, until all of the liquid is absorbed. Fluff with a fork.

Transfer to a medium bowl. Let cool (see note). Put the cooled quinoa, chickpeas, parsley, tomatoes, and olives in a large bowl. Put the lemon zest, lemon juice, olive oil, garlic, chili powder, salt, and turmeric in a small bowl and whisk briskly until smooth. Pour the dressing over the quinoa mixture and stir gently to incorporate.

Quinoa and chickpea--stuffed peppers

Taste and add more chili powder, salt, and/or olive oil if needed. Cover and refrigerate for 2 hours to let the flavors blend.

Right before serving, split the peppers in half lengthwise and seed them. Scoop the quinoa mixture into the pepper halves. Garnish with parsley, if using.

Note: The quinoa may be cooked up to 24 hours in advance and stored in the refrigerator.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!


Chocolate Date-Nut Lollipops

Chocolate Date LollipopsFun, fun, fun! That’s how I describe these lovely little lollipops! The dates help to hold the pops together while also standing in for much of the processed sugar. They’re perfect for any party, whether you are entertaining kids or adults! Recipe contributed by Laura Theodore, from Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites* © 2013 BenBella Books, reprinted by permission.

Makes 8 to 10 lollipops


  • ½ cup vegan dark chocolate chips (grain-sweetened variety works well)
  • 6 large Medjool dates, pitted
  • ¼ cup whole pecans
  • ⅛ teaspoon vanilla extract


  • 2 tablespoons pecans, walnuts, or hazelnuts, ground (optional)
  • 2 tablespoons dark, nondairy cocoa powder (optional)

Put the vegan chocolate chips in a double boiler over medium-low heat. When the chocolate has melted, remove from the heat. Meanwhile, put the dates, pecans, and vanilla extract in a high performance blending appliance and process to the consistency of soft dough. Transfer the date mixture to a medium bowl, pour in the melted chocolate, and stir until well-combined. Put the date mixture in the freezer for 7 to 15 minutes or until the chocolate has set enough to roll into small balls.

Line a small baking sheet with unbleached parchment paper. Spoon out a heaping tablespoon of the chocolate mixture, and quickly roll it into a ball. Roll it in one of the optional toppings until completely coated. Continue in this way, forming all of the remaining chocolate mixture into balls and coating them in one of the optional coatings.

Chocolate Date-Nut Lollipops1

Insert the end of a lollipop stick into each chocolate ball and place all lollipops upright in 2 separate mugs or shallow glasses, making sure they do not touch each other. Chill for 1 to 2 hours before serving. For a festive presentation, wrap each lollipop in cellophane and tie with a pretty ribbon. Stored in an airtight container, leftover lollipops will keep for up to 3 days.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!


Savory Mushroom Stroganoff

Mushroom Stroganoff Yum, yum. Thanks to meaty-tasting portobello mushrooms, this satisfying stroganoff has the rich flavor of the traditional version without all of the extra fat and calories. Recipe contributed by Laura Theodore, from Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites* © 2013 BenBella Books, reprinted by permission.

Serves: 4

  • 1 medium sweet onion, chopped
  • 3 to 4 cups vegetable broth, plus more as needed
  • 8 ounces portobello mushrooms, thinly sliced
  • 1 teaspoon dried basil
  • 1 teaspoon reduced-sodium tamari
  • Pinch of cayenne pepper
  • 8 ounces cremini or white button mushrooms, sliced
  • 1 tablespoon whole-wheat flour, plus more as needed (see note)
  • ½ cup filtered or spring water, plus more as needed
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • 8 ounces whole-grain rotini, fusilli, or other pasta of your choice, cooked and drained
  • ½ cup chopped fresh flat-leaf parsley, for garnish

Put the onion and 2 tablespoons vegetable broth in a large skillet. Cook over medium-low heat, stirring occasionally, until slightly softened, about 5 minutes. Add more broth, 1 tablespoon at a time, if the onion becomes dry.

Add the portobello mushrooms, basil, tamari, and cayenne pepper, and cook, stirring occasionally, about 5 minutes, adding more broth, 1 tablespoon at a time, as needed to prevent sticking. Add the cremini mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Stir in 1½ cups broth. Cover and simmer, stirring occasionally, for 15 to 20 minutes, adding more broth as needed.

Put the flour and ½ cup water in a blender and process until smooth. Briskly whisk the flour-water mixture into the mushrooms.

Cook, stirring constantly, until the liquid has thickened to form a gravy. Season with salt and pepper. Serve immediately over the rotini and garnish with parsley.

Note: If the gravy is too thick, thin with additional broth to achieve the desired consistency. If the gravy is too thin, thicken with additional flour to achieve the desired consistency.


10 most loved vegetarian and vegan recipes of 2013

These are the most popular recipes from The Cooking Project this year, and I have to say, you all sure love your avocados!

Become independent:

The Find: Vegan Bags

Veganism seems to be growing ever popular these days, and just as there is greater interest in making healthy and delicious vegan foods, many fashionable vegans are creating fabulous cruelty-free accessories. There was once a time when a beautiful and ethically made bag was an oxymoron. These days there are plenty of eco-loving designers making compassionate accessories. Let’s go shopping!

1. Matt & Nat  Words to describe Material & Nature (Mat & Nat): classy, elegant, functional, cool. The Montreal-based company makes bags of all sizes, shapes, and colors for women and men. Their commitment to sustainability makes buying one of their bags feel so good! (One example: the beautiful linings of their bags are made from 100% recycled plastic bottles.) On my wish list: their Epea tote in taupe ($145). They also produce an exclusive line for Apple products.

2. Cornelia Guest  I really like the woman behind these fabulous handbags. Ms. Guest is the daughter of 50s style icon C.Z. Guest and a champion polo player. She’s a socialite with a serious love for animals, and she uses her social status to raise support for animal welfare. Sold at stores like Bloomingdale’s and Intermix, Cornelia Guest bags are definitely pricey. If you’re looking to splurge on an ethical handbag, Cornelia Guest is where it’s at. On my wish list: the Olive Snake Weave Hobo ($300).

3. Pansy Maiden  This fun and casual bag brand is new to me, but Pansy Maiden has been sharing their vegan bags with the world since 2009! Their bags, for both men and women, are perfect for everyday use. The styles are functional (check out their bike handlebar satchel), and delightfully affordable. On my wish list: the Lady Day Shoulder Clutch in coral ($65).

Do you have a vegan bag you love? Let us know in the comments!


Jenné Claiborne is passionate about helping women adopt and maintain a plant-based diet so they can improve their energy, lose weight, and feel their very best. She is the founder of The Nourishing Vegan, a New York–based personal chef service. She is also the creator of Sweet Potato Soul, a vegan food blog that features recipes, tips, and cooking videos. In 2013, Jenné launched the 21-Day Vegan Blueprint, an interactive online program that takes the guess work out of becoming vegan. Follow Jenné on FacebookTwitter, and Instagram.