The Green Dish Blog

Ingredients:
1 (1 lb.) bag frozen spinach, thawed
2 tablespoons olive oil
2 cloves garlic, minced
1 yellow onion, diced
1 cup baby bella mushrooms, sliced
1/3 cup breadcrumbs
15-18 jumbo shells
1 (7 oz.) can salsa verde
Salt and black pepper
Chopped cilantro or parsley

Directions:
Remove thawed spinach from the bag and place it on a kitchen towel. Squeeze all the water and put spinach on a bowl, reserve. Bring a large pot of salted water to a boil. Add the shells and cook according to the package directions. Drain well. Meanwhile, in a large skillet, heat olive oil over medium/high heat. Add the garlic and onion, sauté until onion is soft. Add the mushrooms and sauté for about 4 minutes or until tender. Add the sautéed mushrooms and onion to the bowl with the spinach. Add the breadcrumbs and season with salt and black pepper. Mix really well. To assemble: add some of the mixture into each shell, arrange shells in a baking dish and pour the salsa verde on top. Bake in a pre heated oven at 350F degrees for about 15 minutes. Add a little chopped cilantro or parsley on top. Serve and enjoy!

Ingredientes:
1 (1/2 k) pacote de espinafre congelado, descongelado
2 colheres de sopa de azeite
2 dentes de alho, picados
1 cebola amarela, cortada em cubinhos
1 xícara de cogumelos bebê bella, fatiados
1/3 xícara de farinha de rosca
15-18 conchas gigantes
3/4 xícara de salsa verde
Sal e pimenta preta
Coentro ou salsinha picada

Modo de preparo:
Remova espinafre descongelado saquinho e coloque-o em um pano de prato. Retire toda a água e coloque espinafre em uma tigela, reserve. Leve uma panela grande de água com sal para ferver. Adicione as conchas e cozinhe de acordo com as instruções da embalagem. Escorra bem. Enquanto isso, em uma frigideira grande, aqueça o azeite em fogo médio/alto. Adicione o alho e a cebola, refogue até que a cebola fique macia. Adicione os cogumelos e refogue por cerca de 4 minutos ou até ficar macios. Adicione os cogumelos e cebola salteados a tigela com o espinafre. Adicione a farinha de rosca e tempere com sal e pimenta preta. Misture muito bem. Para montar: adicione um pouco da mistura em cada concha, coloque as conchas em uma assadeira e despeje a salsa verde em cima. Asse em forno pré-aquecido a 180C graus por cerca de 15 minutos. Adicione um pouco de coentro ou salsinha picada por cima. Sirva e aproveite!

1 1/2 cups vegan cream cheese

A handful of chopped parsley

1/4 tablespoon of oregano

1/4 tablespoon of thyme

2 tablespoons olive oil

2 cloves garlic, minced

1 yellow onion, diced

1 large zucchini, diced

2-3 cups baby spinach

15-18 jumbo shells

2 cups homemade tomato sauce

Salt and black pepper

In a small bowl, combine vegan cream cheese, parsley, oregano and thyme. Season with salt and black pepper. Refrigerate. Bring a large pot of salted water to a boil. Add the shells and cook according to the package directions. Drain well. Meanwhile, in a large skillet, heat olive oil over medium/high heat. Add the garlic and onion, sauté until onion is soft. Add the zucchini and sauté for about 5-8 minutes or until tender. Add the spinach and season with salt and black pepper. Remove from heat and let it cool slightly. To assemble: add some herbed cream cheese into each shell, then add the zucchini and spinach mixture, arrange shells in a baking dish and pour homemade tomato sauce on top. Bake in a pre heated oven at 350F degrees for about 15 minutes. Serve and enjoy!

A few collard green leaves, washed and dried

Homemade hummus (use this recipe)

Arugula

1 carrot, peeled and cut into sticks

1 english cucumber, cut into sticks

1 avocado, sliced

Black pepper

Directions:
Open the collard green leaf and spread some homemade hummus. Add some arugula, a few sticks of cucumber and carrots, and avocado slices. Season with black pepper. Roll it, serve and enjoy!

I recently found some amazing vegan cheese at the supermarket (Field Roast Chao cheese where have you been all my life) and I knew I had to make a delicious sandwich with it. Take a look:

1-2 tablespoons olive oil

3 cloves garlic, minced

1 yellow onion, diced

1 large carrot, peeled and diced

1 cup sliced mushrooms

1 cup lentils

2 cups water

1/2 cup tomato puree

1 sprig rosemary

2 cups baby spinach

Salt and black pepper

5 large red potatoes, peeled and chopped

1/3 cup vegan cream cheese

2 tablespoons vegan butter

2 tablespoons of chopped parsley

In a medium pot, heat the olive oil over medium/high heat. Add the garlic and onion, sauté for until onion is soft. Add the carrot and mushroom, sauté for a couple of minutes. Add the lentils, pour the water and tomato puree. Season with salt and black pepper to taste. Add the sprig of rosemary. Bring to a quick boil, reduce heat and cover. Let it cook until lentil is tender and some of the liquid evaporates. Remove rosemary sprig, add the baby spinach. Remove from heat. Adjust seasoning if necessary. Meanwhile, add the chopped potatoes to a medium pot with enough cold water and a little salt. Bring water to a boil, reduce heat. Let potatoes cook until tender. Remove from heat and drain. Return potatoes to the pot, add the vegan butter and vegan cream cheese. Mash potatoes really well. Season with salt and black pepper to taste. Arrange the lentils in a pie dish and cover with the mashed potatoes. Put the pie dish under the broil for 5-8 minutes until golden. Finish with chopped parsley. Serve and enjoy!

Ingredientes:
1-2 colheres de sopa de azeite
3 dentes de alho picados
1 cebola amarela, cortada em cubinhos
1 cenoura grande, descascada e cortada em cubinhos
1 xícara de cogumelos, fatiados
1 xícara de lentilhas
2 xícaras de água
1/2 xícara de purê de tomate
1 raminho de alecrim
2 xícaras de espinafre bebê
Sal e pimenta preta
5 batatas vermelhas grandes, descascadas e picadas
1/3 xícara de cream cheese vegano
2 colheres de sopa de manteiga vegana
2 colheres de sopa de salsinha picada

Modo de preparo:
Em uma panela médio, aqueça o azeite em fogo médio/alto. Adicione o alho e a cebola, refogue até que a cebola ficar macia. Adicione a cenoura e o cogumelo, refogue por alguns minutos. Adicione as lentilhas, despeje a água e o purê de tomate. Tempere com sal e pimenta preta a gosto. Adicione o raminho de alecrim. Deixe ferver por alguns minutos, reduza o fogo e tampe a panela. Deixe cozinhar até que a lentilha ficar macia e parte do líquido se evapore. Retire o raminho de alecrim, adicione o espinafre bebê. Retire do fogo. Ajuste o tempero, se necessário. Enquanto isso, adicione as batatas picadas para uma panela média com água fria o suficiente e um pouco de sal. Deixe ferver, reduza o fogo. Deixe as batatas cozinhar até ficarem macias. Retire do fogo e escorra. Retorne as batatas para panela, adicione a manteiga vegana e cream cheese vegano. Amasse as batatas muito bem. Tempere com sal e pimenta preta a gosto. Coloque as lentilhas em uma uma assadeira redonda e cubra com o purê de batatas. Coloque a assadeira no forno bem quente por 5-8 minutos até ficar dourada por cima. Salsinha picada pra finalizar. Sirva e aproveite!