Glass Noodles with Spinach

Glass Noodles are wonderful – silky, soft and translucent, they are great in salads, soups and stir fries. Other names for these noodles include Cellophane Noodles, Chinese Rice Vermicelli and Chinese Vermicelli. They don’t take much to prepare – stiff like wire when you buy them, they soften with a short soak in hot water, and within about 5 minutes they are ready to toss with other ingredients. But don’t mix them up with Indian rice Vermicelli, that is vermicelli of a different type.

This salad takes some fresh, younger spinach and wilts it with sesame oil before tossing with the glass noodles. You can sprinkle with some sesame seeds to complete the dish.

Similar dishes include Glass Noodles and Green Mango Salad, Indian Vermicelli Payasam, and Sweetcorn and Spinach Bhurji.

Browse all of our Spinach dishes, and all of our Vermicelli dishes. Our Asian dishes are here. Or browse our Early Spring recipe collection.

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Chinese Style Greens with Garlic and Sesame

If you are like me, you love a plate of greens now and again. And if they are straight from the vegetable garden, there is nothing better. This is an easy dish to whip up and is fragrant with the garlic and spring onions.

The recipe can be made with just the leaves, or, if you have an abundance of stems, it is also good made with just the chopped stems. But mostly, I mix the two.

Similar dishes include Sweetcorn and Spinach Bhurji, Spinach Stem Salad with Sweet Raisins, and Orzo Pasta with Wilted Spinach.

Browse our Chinese dishes and our Asian recipes. Our Spinach dishes are here. Or browse our Early Spring recipes.

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Sweetcorn and Spinach Bhurji | Corn and Spinach Stirfry

Bhurji are pan-fried Indian vegetable dishes that are not quite dry, but not really wet dishes. They are dry yet damp dishes. The best known Bhurji is made with eggs and is somewhat like scrambled eggs. But we don’t cook with eggs, so the Bhurji that we make are pure vegetarian. They are similar to the Thoran of Kerala and Poriyal of Tamil Nadu. Bhurji is an Andhra dish.

This one is made with greens and sweetcorn, with spices. Spinach and Sweetcorn is a loved combination in India – the sweetness of the corn playing nicely with the spices against the slight bitterness of the spinach. This dish can be served as it is, a perfect side dish to a meal. Or serve it with cumin rice or some roti for a snack. It is also very very good as a filling for Toasties – Indian style toasted sandwiches. Use it as a filling with some cheese and perhaps sliced tomato.

Are you after similar recipes? Try Sweetcorn Sundal, Spinach Thoran, Cabbage Thoran, and Spinach Poriyal. You might also like Baby Sweetcorn and Green Bean Soup.

Browse all of our Thorans and Poriyals. Try our Spinach dishes and our Sweetcorn recipes. Our Indian recipes are here and our Indian Essentials here. Or explore our Late Winter dishes.

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Andhra Spinach Chutney | Palakoora Pachadi

Serve with rice and a dollop of ghee

Andhra Pradesh is well known for its chutneys, and for the love that Andhra people have for their chutneys. Called pachadi, the chutneys are not to be confused with the pachadi dishes from Tamil Nadu, which are generally yoghurt based like a raita. An Andhra Pachadi is more like a Tamil Thogayal. I hope that clears the confusion.

Andhra Pachadis are ground vegetables and spices, made to be eaten with rice and a dollop of ghee. But you can use them in sandwiches, stirred into yoghurt, or with snacks, chapatti, idli or dosa.

This is a Spinach Andhra Pachadi, and you have never tasted spinach so delicious. Spicy from red and green chillies, and cooling from the ground sesame seeds, it all comes together into an awesome dish.

Are you after similar recipes? Try Spinach Thogayal, Green Chutney, and Coriander and Coconut Chutney.

You can see our Tamil Pachadi dishes here and here, and our Andhra Pachadi dishes here. Or browse all of our Spinach recipes and our Indian dishes. You might also like to explore our Early Winter recipes.

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Mushroom, Spinach and Blue Cheese Salad

For a change, this is a cooked salad. Mushrooms are sautéed with shallots, and then spinach is wilted in their heat. Blue cheese is added and it softens and melts, forming a dressing for the salad. It is an incredibly delicious salad that can be eaten warm or at room temperature. Use a good quality blue cheese for the best results.

This is another salad from the Bittman Salads, and I am on a journey to make all of the vegetarian ones (and adapt as many of the non-vegetarian ones that I can). Focusing on salads in the warmer weather months has changed my diet considerably, and for the better. I encourage you to make a salad per day – often it can form the basis for your packed lunch (sometimes your whole lunch), or have it as a salad course at dinner time. In this salad, we were fortunate enough to pick the spinach from the garden.

Try some other Salads – for example, Pomegranate Salad with Green Coriander and Lime, Nashi Pear, Celery and Fennel Salad with Mustard Dressing, Grilled Mushroom and Red Onion Salad, and Tomato and Peach Salad.

Are you looking for other Mushroom dishes? Try Adzuki Beans with Red or Brown Rice and Shiitake Mushrooms, Mushroom Curry, or Mushrooms for Toast.

Have a look at our Bittman Salads, and explore all of Salad recipes. Browse all of the Mushroom dishes, or simply take some time to explore our Early Autumn recipes.

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Green Salad with Chickpeas, Preserved Lemon and Feta

A beautiful tangy salad with preserved lemons, which pair well with meltingly soft chickpeas. Used either canned or home-cooked chickpeas.

Salads make up an enormous part of our diet fro Spring to Autumn, adding a huge amount of variety and health benefits. It also adds amazing tastes and textures to the food that we eat daily. We recommend it highly. A salad a day keeps illness at bay 🙂 . Focusing on making a salad per day will change your life.

Want to try some simaril salads? Try Green Tomato Salsa with Green Coriander and Chilli, and Rocket and Penne Salad.

Are you looking for other Chickpea recipes? Try Chickpeas with Beetroot Greens and Chilli, Chickpea and Carrot Salad with a Curry Dressing, Chickpea, Almond and Sesame Spread, and Channa Chaat.

You can also explore all of our Salads here, or just the Bittman Salads here. Browse our Chickpea dishes. Or simply spend some time checking out our Early Autumn dishes.

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Spinach Stem Salad with Sweet Raisins and Toasted Pine Nuts

The delight of spinach stems in a special salad.

Spinach stems are definitely underrated and underused. They are much less acidic than spinach leaves so they have that distinctive spinach flavor without the harshness. Their taste is delicate, and you miss that if you simply throw the stems away. This salad takes advantage of the beauty of the stems, sweetens them with raisins and adds crunch with pinenuts.

Are you looking for other Spinach and Spinach Stem recipes? Try Buttery Spinach Stems, Glass Noodles with Spinach, Spinach Thoran, and Mung Dal with Cumin and Spinach.

Browse our Spinach recipes, and our Salad recipes. Find out how to use Spinach Stems. We have a collection of Bittman Salads here. Or be inspired by our Late Summer recipes.

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Spinach Thoran | Spinach Stirfry with Coconut

A seriously deliciously Thoran from Kerala

Spinach Thoran is an everyday side dish for rice which is generally cooked in an Indian wok or Kadhai. In this style of Thoran from Kerala, the main ingredient is stirfried or wilted, then pushed aside while a coconut and spice paste is placed in the centre of the wok. This is covered by the main ingredient and it is allowed to cook gently. This method leads to dishes that are light and delicious.

In this recipe a little rice is used as a spice adding a little texture and a lovely nutty flavour.

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Buttery Spinach Stems

The intensity of Spinach without the bite.

Did you know that Spinach stems are edible, in fact, wonderful? With all of the spinach flavour of the leaves but without the bite, they are a delight to eat.

My favourite way, which I share with you today, is Buttery Spinach Stems where they are quickly sautéed  before steaming a little and serving with their buttery sauce.

Feel free to browse all of our Spinach recipes here and here. We really like an Indian Stir Fried Spinach Poriyal with Coconut.  Or find inspiration in our Winter recipes here and here.

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Spinach Thogayal | South Indian Spinach Chutney

A South Indian cooked Chutney, a smooth puree with spices that intensifies the flavour of the main ingredient.

Indian Chutneys are spicy, sweet or sour condiments that add variety and flavour to a South Indian meal. They bring out the very essence of the ingredient being used, intensifying the flavour and enhancing it with the spices used. They are eaten at most days in a South Indian household. This is a cooked chutney – spinach is steamed until cooked and then pureed with fried mustard seeds, chilli, a little dal and curry leaves.

Cooked chutneys will last several days to a week, and can be frozen successfully. Although traditionally eaten with rice and Indian dishes, they can be used in a variety of ways including in spreads, dips, sauces and dressings. Or like me, you can eat it by the spoonful. This tastes so exceptionally spinachy.

Are you looking for Indian Chutneys? Try Fresh Radish and Mint Chutney, Andhra Spinach Chutney, Coriander and Coconut Chutney, and Ginger, Coconut and Yoghurt Chutney.

You might prefer to browse our other Indian Chutneys, and all of our Indian recipes. Our Spinach recipes are here. You might also like to explore our Mid Autumn recipes.
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Fig and Fresh Pecorino Salad

A fresh and inviting salad.

This salad has survived the years. It came about because I had some figs sitting on the kitchen bench, and some left over fresh pecorino. In a hurry, I threw them together in a salad with glorious results.

Figs, surprisingly, take acid very well, rocket too, so be generous with the lemon or lime juice.

The salad is fresh and inviting, and we have been known to have it for a Late Summer breakfast with a cup of coffee. Enjoy!

Are you looking for Fig recipes? Try White Fig and Rocket Salad, Fig Salad with Hazelnuts and Mesclun, Figs with Rosewater and Almonds, and Figs Baked with Thyme.

Browse all of our Salads, or all of our Fig recipes here. Or enjoy browsing our Late Summer recipes.

We first made this dish in 2003, and it has survived the test of time. Feel free to browse other recipes from our Retro Recipes series – vegetarian recipes from our first blog from 1995 – 2006.

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Keerai Poriyal | Stir Fried Spinach with Coconut and Spices

A quick spinach and coconut dish.

Poriyals are generally finely chopped vegetable dishes that are tasty and easy to make. It takes only a few minutes, and coconut is added at the last moment.

You might also like to try Spinach Curry, Spinach, Miso and Tofu Napoleons, and Aloo Palak – Potatoes in Spinach Gravy.

Perhaps you are looking for other Thoran/Poriyal recipes here and here, or other Vegetable Fry recipes. You might also like our Spinach recipes here and here. Or you might like to browse Indian recipes here and here. Check out our easy Autumn recipes here and here.

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Spinach Pachadi | Palak Pachadi | Spinach in Yoghurt

Last night I cooked a gorgeous spinach dish, a Pachadi. It is a gorgeous dish that can be used as a side dish or goes just as well over rice, on its own or with a yellow dal. It is a purée, so it would also go well drizzled over some chunks of pan-fried tofu, fresh made paneer or some roasted or pan-sautéed chunks of potato. With some crispy flatbreads. With a green salad of goodness.

Similar recipes include Boohdhi Pachadi, Carrot Sambol, and Cucumber Pachadi.

Please also browse our Pachadi recipes, and our Spinach recipes. You might like to read up on Indian Essentials and explore our Indian recipes. Or take some time to check out our Late Spring collection of dishes.

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Tofu, Sesame and Spinach Napoleons | Tofu Stacks with Spinach and Sesame

A simple dish that delivers more than it promises.

This wonderful dish, full of the flavours of Japan without being Japanese, the flavours of SE Asia without being South East Asian, became an instant family success. We made it often, but somehow, as we no longer all live so close together, it has fallen from our menus. When I do make it again, I recall why we loved it so much, and give myself 2 helpings.

The first time this dish was served to the gathering family, all went silent as they ate, tasted, yet could not get the words from their tastebuds to their brain to their mouths. Silent eating, always the mark of a great dish.

It makes a great first course – or a light meal.

You might like to browse our tofu recipes here and here, or Spinach recipes here and here. Find inspiration in our Summer recipes here and here.

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Simple Aloo Palak Subzi | Potatoes and Spinach | A Dry Curry

Spinach and Potatoes, a warming and nourishing combo – a very healthy, homely and delicious dry vegetable dish

There are two ways of making aloo palak one is dry aloo palak subzi and the other is potato in a wet, smooth spinach gravy. Today’s recipe is the dry version – Fried potatoes are mixed with spinach and spices. It is a popular North Indian dish.

This is a surprise dish, one where a simple spinach base with so few ingredients makes a tasty dish. That speaks to very good matching of ingredients and the matching of spices to the vegetable.

Are you looking for other Subzi dishes? Try Sweet Potato Subzi with Yoghurt, Aloo Baingan Subzi, and Carrot and Beetroot Subzi.

You might also like Mint Paneer and Makhana Palak. Also check Saag Aloo, a version of this dish with tomatoes.

Browse our other Subzi recipes, our Spinach Recipes and Potato Recipes. Other Indian recipes are here, or find inspiration in our Early Spring dishes.

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