All three of these ladies are prolific in their own right – cookbooks, shows, artisan cheese. The have different styles, each with their own take on vegan cooking. All of their recipes are simple and easy to make with regular ingredients that are basic to any vegan kitchen.
Recently, I watched Miyoko make these Japanese Curry Udon Noodles in which she pointed out that Japanese people think we are crazy for cutting off the little pink root end of spinach because it is sweet. Hmm.
And so, when I shopping recently at Wild By Nature, I found exactly that – spinach with the little pink root ends in tact.
Usually I find the bunches of spinach with the bottoms chopped off so I was excited to see if they really are sweet. And they are! A little treat at the end of my greens. Plus, they look so pretty!
1 bunch spinach, pink root ends in tact
1 clove of garlic
1/4 teaspoon grapeseed oil (or water)
Salt, a pinch
Press the garlic and sauté over low heat until fragrant. Add the spinach and let it wilt until it is bright green. Sprinkle with a pinch of salt. Enjoy!