HEALTH: Vegan-tastic Recipes

Today is a good day! I finally found a blender and have been able to cook extravagant recipes such as salsa, green smoothies, and my personal favourite, SAUCES!

Living without a blender for a year and half is a challenge. No, I do not enjoy mincing vegetables into wickedly small pieces, barely avoiding searing off my fingers at every slice. What I do enjoy is having the ability to pulse, blend, and crush at minimal risk.

My first recipe that I made with my fancy new (well actually, used) blender was this deliciously satisfying vegan Palak Tofu:


I am not vegan, but I do enjoy a good vegan meal once in awhile. Here in Shanghai we do not buy any local meat, so I have to get creative when I cook vegetarian meals for my boyfriend and I. When we do treat ourselves to meat, I order beef or chicken off of a website called Kate & Kimi, which imports their meat from New Zealand (grass-fed, organic).

Hope you enjoy this recipe as much as I did!

Palak Tofu is a vegan version of the Indian spinach curry “Palak Paneer”. It uses tofu instead of the traditional Indian cheese. The spinach curry is creamy & delicious and rich in iron!
Serves: 2
  • 3 cups spinach, fresh
  • ½ cup raw cashews
  • ½ cup hot water
  • ½ cup coconut water
  • ½ block / 6 oz firm tofu
  • 2 teaspoons of canola oil
  • ½ teaspoon Kala Namak
  • ½ teaspoon curry powder
  • ½ teaspoon paprika powder
  • ½ teaspoon ginger powder
  • 1 inch piece ginger root
  • ¼ cup coconut milk
  • ¼ cup tomato purée*
  • ¾ teaspoon salt
  1. Place the cashews in a bowl and pour ½ cup of hot water over them. Let them sit for about half an hour to soften them.
  2. Pour the cashews along with the water in a blender and blend as smooth as possible.
  3. Wash the spinach and add it into the blender along with the coconut water.
  4. Blend again. You can blend until the spinach is completely fine, or you can leave some spinach pieces in there.
  5. Cut the tofu in pieces.
  6. Heat a large pan with 2 teaspoons of canola oil.
  7. When hot, place the tofu in the pan and season with the Kala Namak, curry powder, paprika powder & ginger powder.
  8. Pan-Fry it for about 5 minutes.
  9. Peel and mince the ginger root.
  10. Add the ginger (minus a few pieces for topping later) in the pan along with the tofu.
  11. After like 2-3 minutes, pour the spinach-sauce over the tofu.
  12. Add in the coconut milk and tomato purée and a ¾ teaspoon of salt.
  13. Let it cook for about 15-20 minutes and add more salt to taste.
  14. Add thinly cut strips of ginger on top.

Recipe taken from:

Another favourite vegan recipe blog of mine:


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