Spinach and Potato Comfort Food

Do you like potatoes? We all have our favorite comfort foods, and for me, potatoes and spinach are a perfect pair. I especially enjoy creamy mashed potatoes with wilted spinach, but there are countless ways to combine these two ingredients in comforting recipes. Since both of these vegetables are currently in season at local farmers' markets, it’s the perfect time to savor their freshness and flavor with the following simple effortless (ok maybe just low effort) recipes.

Here are some ideas that I have made in the past!

Recipes:

1. Vegan Spinach Potato Curry:

   • Ingredients: 2 cups baby spinach, 2 cups of sliced or chopped potatoes, 1 cup of coconut or almond milk, 1 cup of water, 1 tablespoon of curry paste, 1 cup of diced onions, 2 cloves of diced garlic, 1 tablespoon of grated ginger.
   • Directions: Sauté onions, garlic, and ginger, add curry paste, then potatoes and spinach. Simmer with coconut milk (or almond milk) and water until potatoes are tender.

2. Spinach and Potato Soup:

   • Ingredients: 3 cups of baby spinach, 3 cups of diced potatoes, 4 cups vegetable broth, 1 cup of water, 1 and 1/2 cups of chopped onions, 1 teaspoon of garlic powder or fresh garlic, thyme.
   • Directions: Sauté onions and garlic, add diced potatoes and a tasty vegetable broth. Cook until potatoes are soft, then add spinach and thyme. Blend until smooth.

3.  Spinach and Potato Vegan Frittata: 

   • Ingredients: 2 cups fresh baby spinach, 2 diced potatoes, 1 cup of chickpea flour, 3 Tbsp nutritional yeast, 1 tsp turmeric, 1 cup of diced onion, 3 cloves diced garlic.
   • Directions: Sauté onions and garlic, add diced potatoes, then spinach until potatoes are getting soft. In a separate bowl, mix chickpea flour with water, turmeric, and nutritional yeast to make a batter. Pour over veggies in a skillet and bake at 375 until set about 25 minutes.
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4. Vegan Spinach and Potato Salad:

   • Ingredients: Baby spinach sliced into ribbons, boiled cubed potatoes, cherry tomatoes halved, red onion sliced in half moons, freshly squeezed lemon juice, salt, cracked pepper.
   • Directions: Toss fresh baby spinach, boiled cubed potatoes, chopped tomatoes, and diced red onion together. Dress with  lemon juice, salt, and pepper.

5. Stuffed Potatoes with Spinach and Vegan Cheese:

• Ingredients: 2 cups of fresh spinach, 2 baked potatoes , 1 cup mashed chickpeas, vegan cheese (recipe link), 2 cloves minced garlic, and 1 cup of chopped onion.
• Directions: Sauté garlic and onion, add spinach until wilted. Scoop out potato flesh, mix with spinach, chickpeas, onions, and garlic sauté . Pack mixture back into the potato shell, top with vegan cheese sauce and bake for 10 minutes at 350 degrees..

These recipes and ideas should give you a good variety of vegan dishes to try with your spinach and potatoes from the farmers market. Bored with spinach? Try baby kale in the recipes.

Additional Ideas:

1. Spinach and Potato Stir-Fry:

   • Sauté spinach and diced potatoes with garlic and ginger.

2. Spinach and Potato Tacos:

   • Fill organic soft corn tortillas with roasted cubed potatoes, sautéed spinach, salsa, shredded lettuce, and avocado.

3. Spinach and Potato Buddha Bowl:

   • Combine roasted potatoes, fresh chopped spinach, cooked quinoa, sliced avocado, and a tahini dressing.

4. Spinach and Potato Breakfast Hash:

• Sauté diced potatoes with spinach, onions, and your favorite spices. Serve with tofu scramble (link to recipe).

Greens For Health: 

Leafy greens, such as spinach and kale, are not just a trendy health food—they’re a powerhouse of nutrition and flavor. Packed with essential vitamins A, C, and K, as well as fiber and antioxidants, these vibrant vegetables may be fantastic for boosting your immune system, enhancing skin health, and keeping your digestion on track. The best part? They’re low in calories yet rich in nutrients.

Another Vegan Frittata Recipe: Egg-Free and Dairy-Free

Ingredients:

• 1 cup organic chickpea flour (also known as besan or gram flour)
• 1 1/4 cups water
• 1 tbsp nutritional yeast (optional, for a cheesy flavor)
• 1/2 tsp turmeric (for color)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp baking powder
• 1/4 tsp black salt (kala namak, for an eggy flavor; regular salt works too)
• 1 small onion, diced
• 1 bell pepper, diced
• 1 cup spinach (or other leafy greens such as kale, chopped)
• 1 cup cherry tomatoes, halved
• 1/2 cup mushrooms, sliced
• 1/2 cup zucchini, diced
• Salt and pepper to taste
• Fresh herbs like parsley or chives for garnish (optional)

Instructions:

1. Prepare the Chickpea Batter:

   • In a mixing bowl, whisk together the chickpea flour, water, nutritional yeast, turmeric, garlic powder, onion powder, baking powder, and black salt until smooth. Let it sit for about 10 minutes to thicken slightly.

2. Cook the Vegetables:

   • Heat a skillet over medium heat and add a 1/2 cup of vegetable broth or water.
   • Add the diced onion and sauté until it becomes translucent.
   • Add the bell pepper, mushrooms, and zucchini. Cook for about 5-7 minutes, until they are tender.
   • Stir in the spinach and cook until wilted. Add the cherry tomatoes last and cook for an additional 2 minutes.

3. Combine and Cook:

   • Pour the chickpea batter over the cooked vegetables in the greased skillet. Stir to combine.
   • Cook on medium-low heat for about 10-15 minutes, until the edges start to set. You can cover the skillet with a lid to help it cook through.

4. Finish Cooking:

   • Preheat your oven’s broiler (optional) or continue cooking on the stovetop.
   • If using the broiler, transfer the skillet to the oven and broil for 3-5 minutes, or until the top is set and slightly golden.
   • If not using the broiler, continue cooking on the stovetop until the frittata is firm and cooked through.

5. Serve:

   • Let the frittata cool slightly before slicing.
   • Garnish with fresh herbs if desired and serve warm.

What are your comfort foods?

MY NOTES:

1. Pesticides: Consumer Beware! New research has revealed that chickpeas are being grown using a substantial amount of pesticides (weed killer) and outrageous amounts of pesticides are showing up in canned chickpeas and chickpea products such as humus, chickpea pasta, chickpea flour. To avoid being exposed to large amounts of weed killer, buy organic chickpeas and chickpea products. 

2. Oil-Free: I sauté vegetables in small amounts of broth or water instead of oil.It tastes almost the same but you're cut way back on calories. Works for me. (need to stir frequently to avoid burning and add a tablespoon or two of additional liquid as needed,)

3. The photo of the mashed potatoes and spinach is done on an Ai generated program on Canva.

4. Disclaimer: I am not a medical doctor and I am not trying to give medical advice. The information on this blog is for strictly educational purposes. If you need medical advice or nutritional advice, always consult your medical doctor.