Pure Thyme

For a Balanced Life

Vegan Spanakopita – Greek Spinach Pie

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Spanakopita is one of my all-time favorite things to eat. I wanted to try and create a healthy version of this traditional Greek dish with little to no-oil and make it vegan. Removing the feta and olive oil seems somewhat sacrilegious, it’s such a staple of the traditional recipe and Greek cooking! However, you are not even going to miss it with my version of this recipe. I have added much healthier ingredients and it is full of flavor. You will be singing me praise after you make this – trust me. You are going to love this Vegan Spanakopita!

It looks like a lot of ingredients, but it’s really easy to make. I actually took some step by step pictures for you!

Mash up your beans, it’s fun to do. =)

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Saute some yummy, super healthy ingredients.

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Layer your phyllo dough and brush with your flaxseed mixture.

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Layer your spinach mixture on top.

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Top with remaining phyllo dough and flaxseed mixture.

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Bake in preheated oven.

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And Voilà! There you have it – Delicious and Healthy Vegan Spanakopita! Enjoy!

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5.0 from 1 reviews
Vegan Spanakopita
 
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Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer, Entree
Cuisine: Greek
Ingredients
  • 12 sheets phyllo dough
  • 1 cup onion, diced
  • 1 cup green onions, chopped
  • 4 cloves garlic, minced
  • 1 (15) oz can no or low sodium garbanzo beans, drained and mashed
  • 2 (10) oz packages frozen cut spinach, thawed
  • 2 tbsp nutritional yeast
  • ⅓ cup kalamata olives, chopped
  • ⅓ cup tahini
  • ¼ cup lemon juice
  • 2 tbsp fresh oregano, minced
  • 2 tbsp fresh parsley, minced
  • Black pepper, to taste
  • Flaxseed Mixture:
  • 4 tbsp lemon juice
  • 2 tbsp pure maple syrup
  • 2 tbsp flax seed meal
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9x9 inch square baking pan with cooking spray.
  2. Heat a non-stick skillet over medium heat. Add onion, green onion, garlic and two tablespoons water. Water sauté on medium-low for 5 minutes, adding a tablespoon of water when necessary to prevent sticking, until onions are translucent.
  3. Add the spinach and cook for 5 minutes, or until excess water has evaporated. While spinach is cooking, add remaining lemon juice, maple syrup and flaxseed meal to a small bowl. Stir to combine, set aside and allow to thicken. Add the remaining ingredients, except the phylllo dough, and cook an additional 5 minutes on medium to medium-low heat. Remove from heat and set aside. Allow to cool slightly.
  4. Place 1 sheet of phyllo dough on the bottom of the baking dish. Lightly brush sheet with the flaxseed mixture using a small pastry brush. Lay another sheet of phyllo dough on top, brush with flaxseed mixture, and repeat process with 4 more sheets of phyllo. Spread spinach mixture into pan, then layer remaining 6 sheets of phyllo dough, brushing each with flaxseed mixture.
  5. Bake in preheated oven for 30 to 40 minutes, or until golden brown. Cut into squares and serve while hot.
Notes
Reheat the spanakopita in a 350 degrees F (175 degrees C) oven for 10 minutes.

enjoy!!

Jennifer

Let Them Eat Vegan! Review and Giveaway

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let-them-eat-vegan-coverDreena Burton is the author of four amazing vegan cookbooks and an at-home mom to three girls. Dreena has been creating vegan recipes for almost twenty years and has a tremendous selection of world-class vegan recipes. Let Them Eat Vegan! is her latest cookbook and sure to become a staple in every vegan kitchen – just like her earlier cookbooks.

Let Them Eat Vegan! is packed with 200 plant-powered recipes for the entire family. Dreena offers notes on how to modify her recipes for those with allergies or common substitution questions – which I find extremely helpful for when I am cooking for friends and family with dietary restrictions. I’m quickly discovering that Dreena really knows how to deliver wholesome, delicious and foolproof recipes. I haven’t tried a recipe in this cookbook that I wouldn’t make again. I could just throw in the towel with my recipe development and stock my pantry with Dreena’s cookbooks. I would never have to worry about serving up delicious vegan food again – her recipes are that outstanding! =)

The first recipe I tried was her – now famous – “No-fu Love Loaf”. This is hands-down the BEST vegan version of a “meat” loaf I have tried or attempted myself. Look no further than this recipe folks – this is “it”. My kids absolutely loved this and my husband couldn’t wait to make a No-fu Loaf Sandwich the next day – the perfect hearty meal for an “almost” vegan dad!

 

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No-Fu Love Loaf with Smashing Sweet Spuds, Rosemary Gravy, and Lemon Dijon Green Beans from Let The Eat Vegan!

(Photo Credit: Let Them Eat Vegan! Dreena Burton)

No-fu Love Loaf from Let Them Eat Vegan
 
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Many vegan versions of meatloaf are made with tofu, veggie ground round, tvp, or even seitan. Those tofu-averse will be happy to know there is no tofu or veggie meats in this loaf. This savory version uses only lentils, cracked wheat, oats, and chia seed, along with a mix of seasonings to make it all magically come together!
Author:
Ingredients
  • Ingredients
  • ½ cup brown (green) lentils
  • 1 cup vegetable stock
  • ⅓ cup water
  • 1 dried bay leaf
  • ¾ cup bulgur (toasted cracked wheat) (for gluten-free version, use certified gf steel cut oats)
  • 1 cup water, boiled
  • ¼ cup natural ketchup
  • 1 cup rolled or quick oats (ensure gf certified for gluten-free)
  • 3 tablespoons tamari (use wheat-free for wheat/gluten-free version)
  • 2 tablespoons nutritional yeast
  • 2 tablespoons ground white chia (or can use flax meal)
  • 2 tablespoons vegan Worcestershire sauce (see note for gf version)
  • 2 tablespoons tahini or sunflower seed butter
  • 2 teaspoons blackstrap molasses
  • ¼ teaspoon dried thyme
  • ¼ – ½ teaspoon dried oregano
  • 1 teaspoon dried basil
  • ⅛ teaspoon ground fennel (optional)
  • Freshly ground black pepper to taste
  • Topping:
  • 3 – 4 tablespoon natural ketchup
  • 1 teaspoon vegan Worcestershire sauce (optional) OR 2 tsp vegan bbq sauce (optional)
Instructions
  1. Combine the lentils, vegetable stock, 1⁄3 cup of water, and bay leaf in a saucepan. Bring to a boil, then lower heat to medium-low, cover, and cook for 25 to 30 minutes, until just about tender. Once done, add the bulgur and boiling water, cover, and cook on medium-low heat for another 8 to 9 minutes.
  2. Meanwhile, preheat the oven to 375°F. Lightly oil an oven-proof glass loaf pan and line the bottom of the pan with a strip of parchment paper to cover (place it in to protrude along the short ends of the pan; this helps for easier removal of the veggie loaf from the pan).
  3. Combine the topping ingredients in a small bowl.
  4. Once the bulgur is cooked, remove the bay leaf and add all the remaining ingredients (except topping). Stir very well. Transfer the mixture to prepared pan and pack it in. Spread the topping mixture over the top.
  5. Cover the dish with aluminum foil and bake for 25 to 28 minutes. Remove the foil and bake for another 7 to 8 minutes. Remove from the oven and let stand for 10 to 15 minutes or so, before cutting to slice and serve. Serves 5-6.
Notes
Dreena’s Notes: Allergy-Free or Bust! Despite its not having any tofu, tempeh, or TVP, I cannot technically categorize this recipe as “soy free” because of the inclusion of tamari and vegan Worcestershire sauce. These are important seasonings in the loaf. That said, to replace the Worcestershire for a gluten-free version, use instead an extra 1⁄2 tablespoon of wheat-free tamari, along with an extra 1⁄2 teaspoon of molasses, and 2 teaspoons of apple cider vinegar. Savvy Subs and Adds: If you’d like to add some veggies to the loaf, try adding 1⁄2 cup of seeded and finely chopped green pepper, or 1⁄4 cup of finely chopped celery (stir into the mixture with the seasonings).

Of course I also had to try one of her fabulous dessert recipes and I let the kids choose which one we should try. Berry Patch Brownies was the winner and it is the perfect, fudgy brownie treat that is bursting with flavor- delish!

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Chocolate and berries – can you go wrong with that flavor combo? I’m looking forward to serving these up warm with some vanilla ice cream later!

I’m cooking my way through LTEV this week and here is another fabulous recipe of hers for Double Chocolate Chippers. These cookies come out perfect and they are not overly sweet. I will definitely be making these again!

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Check out Dreena’s newest e-book, Plant-Powered 15 on her website. I am so excited to check this out because all the recipes are whole foods, vegan and oil-free!

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Recipes include: “Mac-nificent”, “Sticky Almond Blondies”, “Umami Sun-dried Tomato and Almond Burgers”, “Creamy House Dressing”, “Wonder Spread”, “Black Bean Soup with Sweet Potatoes”, “Almond Zen Granola”… and more! YUM!

If you are new to vegan cooking and are looking for your first cookbook to try, Dreena Burton’s cookbooks are a great place to start. Even long-time vegans will benefit from adding her cookbooks to their repertoire.

This giveaway is now closed…thanks to all who participated!

Now for the Giveaway…

To enter the contest, leave a comment telling me what’s your favorite vegan dessert recipe. Don’t forget to leave your contact information so I can let you know if you win. =)

BONUS ENTRIES

You MUST leave each entry as a separate comment or only one comment will count.

  • Like Dreena Burton Facebook and leave a comment on her wall.
  • Subscribe to Virtually Vegan Mama
  • Like Virtually Vegan Mama on Facebook and leave a comment on my wall.
  • Follow Virtually Vegan Mama (@virtveganmama) on Twitter
  • Tweet about this giveaway and tell me that you tweeted in the comments section; “I just entered to win Let The Eat Vegan! @virtveganmama”
  • Share this giveaway on your Facebook Page and tell me that you did so in the comments section
  • Pin it

All entries must be completed no later than Friday, April 12th 2013,  at 11:59 p.m. EST.

Winner will be announced on Saturday, April 13th 2013, on my blog, and the winner will also be notified via the email address they provided in the comments section.

Giveaway open to U.S. and Canada residents only. =)

Good Luck!

xoxo,

Jen

Let Them Eat Vegan! by Dreena Burton. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2012. www.dacapopress.com

Giveaway! Chef AJ’s Unprocessed Cookbook

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Chef AJ’s Sweet Potato Nachos

 

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I recently had the pleasure of receiving three cookbooks to host my first giveaways, which is something I’ve never done here before. Life has been hectic and these giveaways have been on the back burner. But, finally after much delay, I’m starting with Chef AJ’s cookbook Unprocessed, and what a great place to begin.

The cookbook not only has pages of amazing recipes, but it also details her personal story and how diet and nutrition can reverse and cure disease. It’s all about obtaining your ideal weight while creating easy, healthy and delicious recipes. This has been my main goal since I started this blog and I know it’s the goal of many. We want to eat healthy, but we also want recipes that won’t make us feel we are missing out on anything, me included. Well, that’s what you get with this cookbook. Chef AJ knows how to make incredibly tasty food and still make it healthy. Here’s a peek at some of the recipes you will find. How does Banana-Strawberry Chocolate Mousse Torte sound or Perfect Pesto Stuffed Mushrooms – oil-free and amazing. I have tried several of her recipes and have yet not been disappointed. Chef AJ’s Unprocessed is a great addition to any bookshelf.

Out of all the irresistible recipes I could have chosen to share for this giveaway, I decided to share Chef AJ’s Sweet Potato Nacho recipe. A very simple recipe to make, but my family loves nachos and the thought of sweet and spicy – a combination I can’t resist – was extremely appealing to me and I just had to try it. This recipe was easy to make and had all the flavors I love. My family pretty much licked the plate clean and I won’t hold it against you if you do the same – go for it. =)

Only recommendation that I have is to keep a close eye on the sweet potatoes so they don’t burn. Oven temperature and times vary as we all know so take that into consideration. These baked amazingly well on my non-stick baking mat and is a great investment if you don’t already have one. I highly recommend purchasing, it will save your trays and you money in the long run. =)

Printable Version

Chef AJ’s Sweet Potato Nachos

Ingredients:

Sweet potatoes (one per person)

Method:

Preheat oven to 450 degrees F. Cut sweet potato in uniform slices, approximately 1/4″. Place on Silpat or non-stick baking sheet and sprinkle with smoked paprika. Bake for 20 minutes, flip over and bake for another 10-15 minutes until done. These are “the chip” part of your nachos.

Assembly:

Place several sweet potato “chips” on a plate and fully load them with oil-free refried beans, chopped tomato, corn, cilantro, onion, olives, jalapeño peppers or anything you would normally enjoy on your nachos.

Chef’s Note: I like to create a “nacho bar” and let guests build their own nachos. If you use organic sweet potatoes there is no need to peel. Lots of fiber and nutrients in the skin.

* I topped our nachos with pan-toasted black beans, fresh salsa, jalapeño pepper slices (only for the adults), green olives, cilantro, some Daiya, drizzled with some fresh lime juice. The results were fantastic. =)

And now for the GIVEAWAY!!

One lucky reader will win Chef AJ’s cookbook Unprocessed.

To enter the contest, leave a comment telling me what recipes or something new you would like to see on Virtually Vegan Mama. Don’t forget to leave your contact information so I can let you know if you win. =)

BONUS ENTRIES

You MUST leave each entry as a separate comment or only one comment will count.

  • Subscribe to Virtually Vegan Mama
  • Like Virtually Vegan Mama on Facebook and leave a comment on my wall.
  • Follow Virtually Vegan Mama (@virtveganmama) on Twitter
  • Tweet about this giveaway and tell me that you tweeted in the comments section; “I just entered to win Chef AJ’s cookbook from @virtveganmama”
  • Share this giveaway on your Facebook Page and tell me that you did so in the comments section
  • Stumble this giveaway
  • Pin it

****This Giveaway is now closed****

All entries must be completed no later than Monday, February 27th 2012,  at 11:59 p.m. EST.

Winner will be announced on Tuesday, February 28th 2012, on my blog, and the winner will also be notified via the email address they provided in the comments section.

Good Luck!!!

xoxo,

Jen

Green Power Smoothie

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In the mood for a new green smoothie? I know we were at my house this week and this is what I came up with.

This smoothie is nutrient-rich and delicious. Spinach is a powerhouse of nutrients including iron, beta-carotene and vitamin C that fights heart disease and provides anti-cancer benefits. Cucumbers provide us with valuable antioxidant, anti-inflammatory, and anti-cancer benefits as well. Coconut water is full of potassium and electrolytes which makes this the perfect after-workout smoothie. I have it right after my morning run and it gives me the boost and energy I need to keep me going for the rest of the day chasing around two small kids. =)

We are loving this smoothie and will be drinking it every morning this week. Enjoy and let me know how much you love it too. =)

Green Power Smoothie

Yield: 2 servings

Ingredients:

2 cups baby spinach, washed

1/2 cup cucumber, peeled and chopped

1 banana

1/2 cup unsweetened non-dairy vanilla milk of choice

1/2 cup fresh squeezed orange juice

1 cup 100% pure coconut water

2 tbsp flax, hemp or chia seeds

Directions:

Combine all ingredients in a blender. Puree until smooth and serve.

Dont’ forget to check out my article which was published on Wednesday, September 7th in print and online here Jackson Sun including an interview and featured recipes. Very exciting for me and I can’t wait to get the print version! =)

Have an amazing day folks!

 

Red Lentil Soup with Fresh Cilantro and Lemon

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I’ve always loved lentil soup; it’s creamy, filling and absolutely delish in my opinion! Lentils are a good source of protein, iron, dietary fiber, vitamin B1, folate and essential minerals (“Lentil: An Ancient Crop for Modern Times.” Wikipedia: The Free Encyclopedia). Soups are a big part of the Eat to Live diet created by Dr. Joel Fuhrman and I base the way I cook my food on his style of eating. I have been enjoying cooking my food with the limited use of salts and extra added fats. I have learned to season my food naturally. You will be surprised how unappetizing food that is heavily salted and drench in butter/oil begins to taste. Just forgot about what you have learned about cooking and at least attempt this style of eating. You will be amazed at how wonderful you will feel. So why not start reaping all the health benefits a nutrient-rich, plant-based diet can give you and your family?!?! Go for it!

This recipe is inspired by the Eat to Live style of cooking. Pretty much all the recipes you will find here are. I use two products to come up with a great tasting way to make a soup base and then I throw in the ingredients I want to cook, season it and garnish it with fresh herbs. The fresh herbs always make a big difference in taste to me. I always keep fresh herbs in the fridge and use them all week in everything I cook. Oh, and I love fresh lemon squeezed on this soup right before serving. The lemon really compliments the coriander. I’m also really into cilantro lately and it tastes great in this soup too. The whole family enjoyed this one. YUMMY!

Red Lentil Soup with Fresh Cilantro and Lemon

Yield: 4-6 servings

Ingredients:

6 cups no salt added or low-sodium vegetable broth (or 3-4 Tablespoons Dr. Fuhrman VegiZest mixed w/ water)

1 1/2 cups finely chopped onion (1 large onion)

3 cloves garlic, minced

1 1/2-2 cups chopped carrots, halved lengthwise and sliced crosswise

1 1/2 cups red lentils, rinsed and drained

1 teaspoon ground coriander

1 teaspoon paprika

Freshly ground black pepper, to taste

Fresh cilantro, chopped

Fresh lemon juice

Directions:

In a medium saucepan, add 6 cups of water, stir in VegiZest and Swiss Bouillon or add vegetable stock if using that instead.

Add chopped onion, garlic, coriander, paprika and fresh ground pepper. Bring to a boil, stirring occasionally to break up any chunky seasonings. Boil gently uncovered for five minutes.

Add red lentils, reduce to simmer and cook uncovered for 15 minutes. Add chopped carrot, cover and cook for an additional 15 minutes until lentils are thoroughly cooked and soup is thickened. Stir often to prevent sticking to the bottom of your pan.

Garnish with fresh chopped cilantro and fresh lemon.

Enjoy! YUM!

Reference list

S S Yadav et al. Lentil: An Ancient Crop for Modern Times. (2007) In Wikipedia: The Free Encyclopedia. Wikimedia Foundation Inc. Encyclopedia on-line. Available from http://en.wikipedia.org/wiki/Lentil. Internet. Retrieved 16 January 2011.