Hey there vegans, friends, and food lovers!
This week is shaping up to be super busy for me, well busier than usual because I have book promo stuff going on. Dirty Sexy Grumpy is available for pre-order here if you’re interested. Also, because I’m planning a getaway for a few days. Yay, me!
I hope your week contains at least as much fun as work!
Recently I’ve been taking advantage of big ol’ bowls of vegan goodness. Why? Because I’ve been busy and it’s been hot and these bowls are crazy delicious, nutrient packed and pretty dang easy to make. They have become my absolute favorite so I’m not sure if the love affair will be ending anytime soon.
This easy vegan recipe lets someone else do all the work, and by someone else I mean your kitchen appliances that are not your stove top. It’s too hot to stand over a stove, at least for me. Here in Romania it’s been in the mid-30’s (Celsius) and though my dad might love it, that’s a tad too hot for me.
So, bowls it is.
This particular bowl has a delicious Mediterranean profile that will please just about anybody. With sundried tomatoes, capers and spinach, you’ll get loads of flavor and nutrients.
So, let’s stop talking about it and start making it!
Kitchen Tools:
*Baking mat
*Tongs
*Cutting board
*Kitchen knife
*Small pot
*Large mixing bowl
Ingredients:
*Butter beans
*Onion (sliced)
*Spinach (I used frozen)
*Sundried tomatoes (sliced)
*Smoked tofu (cubed)
*Capers (chopped)
Directions:
*Place frozen spinach into a small pot with a few tablespoons of water and simmer until cooked through. Set aside to cool.
*Preheat oven to 185C/375F
*Slice onions and place on baking sheet.
*Chop smoked tofu into bite-sized cubes and place on baking sheet.
*Season onions and tofu with: salt, black pepper, oregano, thyme, garlic & paprika.
*Bake 15 to 20 minutes. My onions take a little longer to cook because I don’t use oil so if you do, check them at the 10 minute mark.
*After 15 minutes, season the butter beans with the same seasoning mix and pop’em in the oven until the onions and tofu are done.
*While the tofu and onions are baking, start on the rest of the ingredients.
*Chop capers if they’re the big ones, if you use smaller ones then leave them as they are and toss into the mixing bowl.
*Slice sundried tomatoes.
*When spinach is cool, add it to the mixing bowl.
*Place everything in the mixing bowl and toss until everything is combined and serve.
Because it is the summer and heirloom tomatoes are abundant right now, I decided to add a bit of freshness to the meal with a heirloom tomato salad with just lettuce, tomatoes, fried onions and a splash of balsamic vinegar.
I made enough of this for four servings so that I could get plenty of stuff done rather than taking a kitchen break to cook again.
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The Spicy Spatula 
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