I’ve said it before and I’ll say it again, road trips can be a bit hard for a vegetarian. When driving down I-81 on a recent trip, we were faced with fast food restaurant after fast food restaurant which just depress me after a while. Luckily, we had some time to spare and the benefit of technology to help us find a place that would have plenty of options for road weary vegetarians- Wildflour Market and Bakery in Roanoke, Virginia.

The restaurant is wedged into a residential neighborhood with large houses with southern charm. Take a peek down 4th Street and you’ll be greeted with a beautiful view of the rolling Virginia hills. Unfortunately, a recent downpour of rain brought out  mugginess and heat, so we were unable to sit outside. I would have loved to be able to sit and breathe fresh air after being cooped up in the car for so long. But, the inside was just as inviting.

The interior was filled with paintings hung on the wall and large canvases hanging from the ceiling. The large room was bright and inviting  with views back into the kitchen and bakery.

There is a quite extensive multi-page menu with one page dedicated to specifically vegetarian fare so it was easy to figure out where to set our sights.

We started with a couple of fresh salads punctuated by freshly made dressings. My honey poppy seed dressing provided just the right “pop” to the salad without being overwhelming.

The Southwest burrito was filled with Evie’s famous red beans and rice. It was topped with a nice fresh salsa and sour cream. The beans were unique and had either a little nutmeg or cinnamon thrown in. I couldn’t quite place my finger on the seasoning but it was light and brightened up the beans.

To be quite honest, the veggie lasagna turned out to be a 50% success. That is, one half of the piece was over cheesed while the other side had a perfect ratio of pasta, cheese, spinach and mushrooms. Being the highest priced veggie item, at $13.25, we expected much more from this piece of lasagna. But the half that was good was very good. Too bad the other half wasn’t up to par.

Perhaps if our travels take us through Roanoke, Virginia again we might try “The Doctor’s Macaroni and Cheese” which boasts a unique twist on the traditional dish by adding mushrooms, goat cheese and marinara. Or, the “Incredibella Portabella” which takes the grilled mushroom and throws it onto freshly baked bread with provolone cheese.

We walked away from the table happy with our restaurant find knowing that we fared much better than eating French fries from a fast food joint. We were able to hit the road with full bellies and renewed energy.

Wildflour Market and Bakery
1212 4th St., SW
Roanoke, VA, 24016

This a bonus recipe from a recent review in my cookbook challenge. It comes from Vegetarian Cooking for Everyone. The cook book has seven recipes for roasted nuts and salted seeds and I couldn’t pass them up. All of the recipes are really easy, and they create something different to have on hand for folks to munch on with their beer than just plain old peanuts.

The garam masala mixed with a slight sweet and salty flair worked out quite nicely. This was so good and unique that I’m glad that I doubled it. I was able to have some for a friend’s get-together and have enough leftover for just ourselves.

Roasted Cashews with Garam Masala
Vegetarian Cooking for Everyone

2 cups raw cashew nuts
1 teaspoon vegetable oil
1 Tablespoon Garam Masala
1 teaspoon sugar
1 teaspoon salt (Note: if cashews are already salted, skip salt)

Preheat the oven to 300 degrees. Toss the nuts with the oil and toast on a sheet pan until lightly brown all over, 15 to 20 minutes. Remove and toss with the garam masala, sugar, and salt.

Note from cookbook: You can also use a mixture of cashews, almonds, and pecans with these seasonings. The pecans are especially good since their crevices catch the seasonings.

Deborah Madison’s Vegetarian Cooking for Everyone seems to peek out on many a vegetarian, and non-vegetarian, cookbook shelf. It is probably so ubiquitous because it’s one of the best vegetarian cookbooks out there featuring great recipes that are not overly fussy and taste great. My edition is from 1997.

This is definitely a cookbook that you can curl up on the couch and be lost in it for hours. There are sections about knives, kitchen equipment, seasonings, wines, menu planning and cutting and illustrated chopping techniques.

I like that the information about purchasing and preparing the vegetables are not in the front section but rather in with the recipes that are divided by the ingredient. So, all the chard recipes are introduced with a page about types of chard, what to look for, how to store, how to use, etc. I like this because as I’m perusing what to cook with a particular ingredient, I can take a look at information about the ingredient without having to remember to flip to the front or back of the book.

There are three sections of color photo panels inserted into the book.

Although I’m a fan of photos, I’m ok with few in this cookbook because Deborah Madison is able to pack in more information and more recipes. Some pages have as many as four recipes or serving suggestions listed meaning no wasted space at all – you definitely get your money’s worth.

The descriptions included with the recipe are written as if Deborah is in the kitchen with you.  She is also a fan of suggesting simple and alternative ways of preparing the recipes and adapting them to the ingredients you have on hand. That’s why I didn’t think twice when adjusting the Spaghetti with Zucchini and Basil recipe to Pasta with Zucchini and Basil. I still had the spirit of her recipe but instead used a large pearl couscous. I also used a 2% milk rather than cream.

We have been fortunate to be the beneficiary of a friend’s zucchini bumper crop in her garden and this recipe honored the freshness of the ingredients. This dish was creamy and filling with the basil bringing a brightness to the dish.

Pasta with Zucchini and Basil (Originally: Spaghetti with Zucchini and Basil)
Vegetarian Cooking for Everyone

1 1/2 pounds small or medium zucchini
1/3 to 1/2 cup olive oil to taste
2 garlic cloves, thinly sliced
Salt and freshly milled pepper
1 pound spaghetti
1/2 cup mixed freshly grated Parmesan and Romano
Handful basil leaves, torn into small pieces
1/2 cup half-and-half or milk (Note: I used 2% milk.)

Start heating a large pot of water for the pasta. Quarter the zucchini lengthwise, then cut into 1/2-inch chunks. Warm the oil with the garlic in a wide skillet. Add the zucchini and season with salt and pepper. Cook gently over medium heat, stirring every so often, until the squash is soft and browned in places, about 20 minutes.

Add the half-and-half and cook for 10 minutes more, stirring more frequently.

Meanwhile, add salt to the boil water and cook the pasta. Drain and toss it with the zucchini, cheeses, and basil. Taste for salt and season with pepper.

If it’s going to be the “best ever” then:

• I want full color photos of not only the finished dish, but in-between steps, too.
• I also want full color photos of vegetables and ingredients so I know exactly what a enoki mushroom, a kaffir leaf and spelt look like.
• I want easy instructions that result in beautiful looking dishes that taste great.
• I want not only cooking tips but tips and advice  on how to purchase ingredients and nutritional information.
• I want a variety of recipes from various nations using a variety of cooking techniques.
• I want to know the health benefits of each recipe.
• I want an index that has both reference to recipe titles and ingredients (both name and type).
• And, finally, I like when a cookbook lays flat on the counter…

Oh, wait, I think I just described The Best-Ever Vegetarian Cookbook so perhaps the title is correct. My edition is from 1999 and is edited by Nicola Graimes. (She was an editor for Vegetarian Living magazine.)

My one criticism of this “Best Ever” cookbook is minor. It is that the description of the dishes, while informative, are not very personal. As in, “I tasted this dish in a small Parisian cafe and knew I had to have it.” Instead the descriptions read, “This recipe is featured in Parisian cafes…” Sure that’s a picky detail so the cookbook can keep the “Best Ever” title…

The recipe I chose for my cookbook challenge is Eggplant, Smoked Mozzarella and Basil Rolls. These packets of warm eggplant were filled with an ooey gooey cheese that melted in your mouth. Fresh tomatoes and basil picked from your garden send this recipe beyond just a “normal dinner”. They are easy to make but do require you to heat up the kitchen with the broiler (on a hot summer night you might not want to do that). But, I can see these being made easily on the grill. (I also strayed from the original instructions at putting the aluminium foil directly on the baking rack, I instead used a baking sheet to hold the aluminum foil and eggplant. I know my abilities to create a mess out of nothing…so it’s better safe than sorry.) And, although the recipe says that the balsamic is option. Don’t kid yourself – it brings this recipe from a 9 to a 10.

Eggplant, Smoked Mozzarella and Basil Rolls
The Best-Ever Vegetarian Cookbook

• 1 large eggplant
• 3 Tablespoons olive oil, plus extra for drizzling (optional)
• 6 ounces smoked mozzarella cheese, cut into 8 slices
• 2 plum tomatoes, each cut into 4 slices
• 8 large basil leaves
• balsamic vinegar, for drizzling (optional)
• salt and freshly ground black pepper

Cut the eggplant lengthways into 10 thin slices and discard the two outermost slices. Sprinkle the slices with salt and leave for 20 minutes. Rinse, then pat dry with paper towel.

Preheat the broiler and line the rack with foil. (Note: I put the foil on a baking sheet.) Place the eggplant slices on the grill rack and brush liberally with oil. Broil for 8 – 10 minutes until tender and golden, turning once.

Remove the eggplant slices from the broiler, then place a slice of mozzarella and tomato and a basil leaf in the center of each eggplant slice, and season to taste.

Fold the eggplant over the filling and…

broil seam-side down until heated through and the mozzarella begins to melt. Serve drizzled with olive oil and a little balsamic vinegar, if using.

(Health benefits: Eggplant are low in calories but frying will dramatically increase their calorific value. Salting the eggplant first not only draws out any bitter juices, it also makes the flesh denser, so that less fat is absorbed during cooking. Eggplant contains bioflavonoids, which help to prevent strokes and hemorrhages.

Moosewood Restaurant. Just the very words make a vegetarian’s mouth water. This famous vegetarian restaurant in Ithaca, which began in 1973, has spun-off a series of cookbooks and packaged meals that usually don’t steer you wrong.  In fact, I have a very dog-eared copy their  Moosewood Restaurant: Low-Fat Favorites cookbook that was written in 1996.

The cookbook focuses, obviously, on more healthful Moosewood creations and has informative sections on nutrition facts, low fat cooking tips and nutritional terms. I like that the index is enhanced with recipe lists in various categories – 10% or less fat, vegan, and children’s favorites.

Tucked in the back are further charts and nutritional analysis of various foods. (I really need to remember that I have these.)

There are no photos at all in the cookbook but expect lots of nutritional information and notes that accompany each recipe. You don’t have to worry with this cookbook – you’ll know exactly what you’re eating.

This is an extensive cookbook with so many selections I often have trouble choosing what to make out of it. Another recipe that came out of this tome was this Carolina Kale.

This Indian Chickpea Spread was a sort of spiced cold hummus dip that goes well with toasted pita chips or vegetable crisps. Well, that’s how we ate it. The recipe also suggests serving it as a sandwich spread, as a side dish or with vegetable crudites. You can’t go wrong with any of those options. I did add a little more cumin, garam masala and cayenne at the end than what was called for to punch up the flavors.

Indian Chickpea Spread
Moosewood Restaurant: Low-Fat Favorites

• 1/2 cup minced onions
• 1 teaspoon canola or other vegetable oil
• 2 garlic cloves, minced or pressed
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garam masala
• 1/8 to 1/4 teaspoon cayenne
• 1 cup diced tomatoes
• 1 1/2 cups cooked chickpeas (16 ounce can)
• 2 teaspoons fresh lime juice
• 1 Tablespoon chopped fresh cilantro
• salt to taste

In a heavy or nonstick skillet, saute the onions in the oil on low heat for about 5 minutes, until softened. Add the garlic, coriander, cumin, garam masala, and cayenne and saute for another minute, stirring constantly to prevent sticking.

Stir in the tomatoes, cover, and gently simmer for about 5 minutes.

Meanwhile, drain the chickpeas, reserving the liquid (or water) to make a smooth puree.

Stir the puree into the simmering tomato mixture, add the lime juice and cilantro, and cook on low heat for about 5 minutes. Add salt to taste. Serve hot or cold.

The title of my next cookbook is a novel in itself: From a Monastery Kitchen: A practical cookbook of vegetarian recipes for the four seasons complete from soups to desserts with breads. This cookbook, written in 1976, was inspired by a visit to a monastery in the Hudson Valley. The recipes were compiled by Elise Boulding with the assistance of Brother Victor Avila.

Divided by season, each section features starters to deserts. Illustrations are more whimsical and have nothing to do with the final dish.

Each recipe is framed with, as the author describes it, “a collage of quotations and art that is intended to reflect the nearly two-thousand-year-old experience of monastic life as an affirmation of wholeness, simplicity, and joy.” Many are good reading while you are waiting for your pot to boil or your food to cook.

These are a few the struck a cord with me:

“A little Madness in the Spring is wholesome even for the King” – Emily Dickinson

“Many’s the long night I dreamed of cheese – toasted, mostly” – Robert Louis Stevenson

“Many excellent cooks are spoiled by going into the arts” – Gauguin

“The bigger the dairymaid, the better the cheese” – Derbyshire Proverb

This is a strange yet fascinating little cookbook. The instructions and recipes are simple but sometimes basic steps or directions are missing. For example, one recipe begins, “cook the apples, using as little water as possible, sweetening at the end of cooking”. How am I cooking the apples? In a pan? In a skillet? In the oven? How long am I cooking them?

This is a primarily vegetarian cookbook but there are a few fish dishes included. The index is divided by type of dish such as “egg and cheese dish”, “pancake and cereal dishes”, “vegetable dishes”. The listings underneath are by recipe title. So, if you don’t know what Beans Bengal contains, you have to flip to the recipe page. (By the way, it’s yellow split peas, cheddar cheese, curry powder, onion, green pepper, olive oil and seedless raisins).

There is also a page of “useful culinary instructions” with some interesting tidbits about how to make “hi-protein matzo balls” (“Follow recipe on box, double egg and add wheat germ.”) and a heading called “Curry” (“Is very digestible. (OK for persons with ulcers!) Use in white sauces.)” I did learn how to “pseudosaute” with the instructions appearing at the end of the recipe below.

I did find that there is a new edition of the cookbook printed in 2002. Looking through it, there are fewer quotations and excerpts, and the recipes are updated. (I compared the chickpea soup recipe and the instructions changed from, “Boil, in plenty of water, until soft. Chop vegetables and simmer together with seasonings. Combine with cooked chickpeas and serve as soup.” to, “Add the remaining ingredients and cook slowly over medium heat for about an hour, until chickpeas and vegetables are tender.”)

I found that in the 1976 edition, while some of the recipes are a bit simple, they do sort of provide a foundation for elaboration. And, most a pretty adaptable, like this recipe. The recipe reads as if someone is verbally telling giving you the recipe and giving approximations a la “you can throw a little bit of this, and a little bit of that and then cook it. ” So, I decided to do just that.

Instead of rice, I used risotto. I omitted the beans and used a smoked tofu instead of regular tofu. (If you haven’t used smoked tofu before, run out and get some, it adds depth to any dish and provided a sort of, dare I say, “meaty” flavor.) Towards the end of cooking, I just ended up throwing in all the mushrooms I had and could also see throwing in steamed broccoli, snap peas and other asian vegetables into the sauce. I think the key with this dish is that if you’re adding vegetables, precook them and then drench them with the sauce.

Poor Person’s Sukiyaki
From a Monastery Kitchen, 1976 edition

• 1 cup scallions or onions finely sliced
• 1/2 cup light cooking sherry or sweet wine
• 1/2 cup soy sauce
• 2 cups fresh spinach or well-drained frozen (any steamed greens can be substituted)
• 2 cups mushrooms, if available, other vegetables can be added
• sugar to taste if desired
• soy bean curd (tofu) cut in squares (if available)
• 4 cups cooked or 1 1/2 cups uncooked rice (or any combination of rice and beans such as blackeye peas and rice, pinto beans and rice, etc.)

Cook scallions or onions according to the “pseudosauteing method” (see below).

Add sherry and soy sauce and stir.

Add spinach and other vegetables. Simmer 3 or 4 minutes. Add a little sugar as sauce cooks, if desired.

Remove from heat. Add tofu and pour mixture over rice or rice and bean combination. Other vegetables can be added. Amounts of all ingredients can be varied. Serves 6 to 8.

“Pseudosauteing technique”: delicious and healthy To give a sauteed taste without indigestibility of fried foods: instead of sauteing in butter or oils, cook in just enough slightly sugared water or broth so that when fully cooked water is all absorbed and fod is beginning to stick to the pan and burn a little. Quickly pour in a little cold-pressed oil; stir it up well and scrape all the brown which had begun to burn. (This retains all the vitamins from vegetables and oil, uses oil as seasoning, and still gives the sauteed taste. Recommended for carrots, greens, potatoes, parsnips, onions, string beans, broccoli, etc.) People who can’t digest fried foods can eat these. Salt and pepper to taste after cooking.

I had a lovely bunch of beets from my CSA delivery this week and I was fully prepared to make a recipe for Harvard Beets. Well, I must have been prepared only mentally because my pantry did not have the honey nor the white wine vinegar the recipe called for. I was unwilling to heat back out to the store to go get these missing ingredients.  So, back to the drawing board or in this case The Greens Book which saved the day. The cookbook was just featured in another post for chard baked with parmesean cheese. You can see my review of this cookbook in that post. (I obviously like it if I’m using it again, right?)

In this recipe, you use both the beets and the greens and end up with a very zesty and strong salad. The beauty of this recipe is that it is easy to adjust depending on how many beets you have and it really does not involve a lot of intense labor to make it. Just be prepared to have your oven going for a while to roast the beets. I roasted our kitchen on what was already a hot and humid evening.

I’m not normally a fan of beets, but made this way I didn’t mind eating them at all.

Beet and Beet Green Salad
The Greens Book

3 pounds beets, about 2 inches in diameter, with tender greens
salt and freshly ground pepper
about 3 Tablespoons extra-virgin olive oil
about 3 Tablespoons red wine vinegar

Preheat oven to 400 degrees. Cut the greens from the beets, leaving about 1 inch of stems on the beets. Trim the tails of the beets to about an inch. Scrub the beets well.

Wrap each beet tightly with double alumninum foil. Place the beets in a baking dish and bake about 1 hour, or until tender.

Remove the beets from the dish and cool until beets can be handled. Remove the foil.

Trim and peel the beets while they are still warm.

Slice the beets thinly and season with salt and pepper. Toss with a tablespoon each of olive oil and vinegar.

Meanwhile, prepare the beet greens. Cut the leaves from the stems.

Cut the stems in two to three pieces. Rinse the leaves and stems well. Blanch the stems for about 4 minutes in boiling lightly salted water.

Add the leaves and cook until just tender, another 2 or 3 minutes. Drain the greens well and cool until warm to the touch. Toss with the slice beets and the remaining olive oil and vinegar. Adjust the seasoning and serve.

As in any good niche ingredient cookbook, most of the writing is about the ingredient at hand. In this case it’s greens. Many of the recipes are versatile enough to be used on any kind of green. The first section gives an in-depth review of the various types of greens, where to find them, the varieties, the history and how to cook them. There are also brilliant large photos of the green varieties.

It’s a little disappointing that the rest of the cookbook only has a photos to introduce each section. (Also, unfortunately, there isn’t a description of what the dish is so you have to leaf through a bit and figure out what it is.)

The recipe pages have a nice introduction often with substitution suggestions but no nutritional information.

The index is also easy to use as it’s split into two sections – topic and ingredient. What I like is the cross listing if a recipe works for more than one type of green. For example, “ancho corn pudding with wilted greens” is listed under “chard”, “epazote”, “lambs-quarters”, “mustard leaves”, and “spinach”. You can’t go wrong finding something based on the ingredient you have.

This is not a vegetarian only cookbook but the majority are sans meat. But, that’s ok, it’s easy for me to either turn the page or leave the meat out of the recipe.

I chose this recipe because I was looking for a quick side dish for a giant load of swiss chard I received. Admittedly, the amount of butter and cheese used in this dish might arch an eyebrow with caloric concern, but this tastes oh-so-good.

Chard Baked with Parmesean
The Greens Book

3 pounds chard
salt and freshly ground pepper
4 Tablespoons unsalted butter
3/4 cup freshly grated parmesean cheese

Wash the chard well and cut off the stems. Trim the stems and cut them into 2-inch lengths. Cut the leaves crosswise into 2-inch strips. (Note: I used scissors to cut the chard.)

Blanch the stems in lightly salted boiling water for about 3 minutes.

Add the leaves and blanch for about 1 1/2 minutes longer. Drain the chard well and transfer it to an oven-proof dish. Season lightly with salt and pepper.

Preheat the over to 450 degrees. Brown the butter in a saute pan.

Pour the browned butter over the chard and toss well. Sprinkle the parmesan cheese over the chard.

Bake 10 minutes or so, or until the parmesan is bubbling and pale golden brown. Serve hot.

The beginning of the book features grilling tips and advice and the various methods for outdoor cooking and grilling indoors. The author intersperses more tips throughout the book. Some are relevant to the recipe on the same page while others sort of randomly appear. If you don’t read carefully you might miss some good tips.

There are no photos or illustrations in the book but the descriptions do well to describe the flavors of the dish. Also, read the recipe completely through, not all of them are suitable for making at a cookout. Some require some initial preparation on the grill and the rest of the dish has to be made back in the kitchen.

There are several veggie burger recipes but also unexpected items such as my next recipe – Soy-grilled Broccoli. When was the last time you saw someone grill broccoli? I’d say never. But, that will now change. This dish came out very well. The broccoli holds up well to the high heat, gets browned and crispy, and the marinade quite strong flavored.

Soy-Grilled Broccoli
3 stalks broccoli
1/2 cup Lemon-Soy marinade (recipe below)

Prepare a medium-hot fire in the grilled with a lightly oiled vegetable grill rack in place.

Trim the broccoli by stripping away the leaves and tough outter peel. (Note: I used my vegetable peeler to clean off the peel.) Cut the stems into thin strips or slice on the diagonal about 1/4 inch thick. Separate the florets into bite-size pieces. Pour the marinade over the broccoli

and toss to coat.

Lift the broccoli out of the marinade with a slotted spoon or tongs and grill, tossing frequently, until tender and grill-marked, about 5 minutes.

Serve hot. Pour any leftover marinade into a small pitcher and pass at the table with the broccoli.

Lemon-Soy Marinade
1/2 cup soy sauce
1/4 cup water
1/4 cup sesame oil
6 Tablespoons fresh lemon juice
4 garlic cloves, minced

Combine the soy sauce, water, sesame oil, lemon juice, and garlic in an airtight jar and shake well. Alternatively, combine the ingredients in a blender and process until smooth. This dressing separates quickly, so be sure to shake it just before using.

Use immediately or store in an airtight container in the refrigerator for up to 3 months.

Makes about 1 3/4 cups

New Vegetarian Cuisine features “250 low-fat recipes for superior health” and is compiled by Linda Rosensweig and the food editors of Prevention magazine. My edition is from 1994. That said, this cookbook touts healthy eating and food choices using vegetarian cooking to bring the point home.

There is an interesting section that debunks myths that seem to come straight from my conversations with people when they find out that I’m a vegetarian – how do you get protein?, don’t you risk anemia?, what about calcium? The editors provide extensive answers with facts and sources. The next chapter then dicussus the vegetarian diet as a weapon against disease. The subsections go over various diseases and conditions (arthritis, cancer, diabetes, etc.) and how elements of the vegetarian diet can ease symptoms. Finally, the editors discuss how to make the transition to a vegetarian diet.

The recipes in the cookbook generally take up only one page and are not complex. They provide tips and hints for each recipe along with nutrition information. There are some color photos of final dishes but they are lumped together in four sections. Fortunately, they put the page numbers along with the photos so it’s easy to track down each recipe represented.

The index is thorough and includes not only recipe titles and ingredients but also nutritional keywords as well as diseases and conditions discussed in the cookbook. There’s also a little symbol that appears if the recipes is good to “make ahead.”

The recipes are simple to make but don’t skimp on uniqueness and flavor. In fact, this cannellini salad was bursting with a unique, almost smoky, taste.

Cannellini Salad
New Vegetarian Cuisine, Linda Rosensweig and the food editors of Prevention magazine, 1994

• 10 sun-dried tomatoes
• 1/2 cup boiling water
• 1 Tablespoon olive oil
• 1/2 cup chopped red onions
• 2 garlic cloves, minced
• 1 Tablespoon balsamic vinegar
• 1 Tablespoon  chopped fresh flat-leaf parsley
• 1/2 teaspoon dried sage
• 1/4 teaspoon freshly ground black pepper
• 2 cans (19 ounces each) cannellini beans, rinsed and drained
• spinach leaves

In a small bowl, combine the tomatoes and water. Let stand for 5 minutes.

Drain, reserving the soaking liquid.Chop the tomatoes and set aside.

In a 1-quart saucepan over medium heat, warm the oil. Add the onions and garlic; cook, stirring frequently, for 2 minutes. Stir in the vinegar, parsley, sage, pepper, tomatoes, and the reserved tomato soaking liquid. Bring to a boil and cook for 2 minutes to reduce the liquid slightly.

Place the beans in a large bowl. Add the tomato mixture, toss gently to mix. Serve warm or chilled on the spinach.

Preparation time: 10 minutes
Cooking time: 5 minutes