Vegan Recipe – Baked Spinach Cakes
These special cakes are from my latest book, The Lotus Kitchen, a collaboration with Gwen Kenneally. They were created for a cooking segment and were a big hit with the crew. They can also be served as an appetizer and are equally delicious the next day. It’s imperative that the spinach is well drained to avoid a runny cake.
16 ounces fresh spinach (1 bag or 1 large bunch), washed well and chopped fine OR
16 ounces frozen spinach, thawed and well squeezed, drained of as much liquid as possible
1 cup part-skim ricotta cheese 1/2 cup finely shredded Parmesan cheese, plus more for garnish
2 large eggs, beaten
3 cloves garlic, minced
1/2 teaspoon freshly grated nutmeg
Salt and freshly ground pepper to taste
Preheat oven to 400ºF. In a medium bowl add spinach, ricotta, Parmesan, eggs, garlic, nutmeg, salt and pepper; stir to combine. Coat a 12-cup standard-size muffin pan with cooking spray. Divide the spinach mixture among the 12 cups; they will be very full and very dense. Sprinkle with Parmesan cheese. Bake the spinach cakes until set, about 30 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and place on a large serving platter. Serve warm or at room temperature with a dollop of sour cream or almond yogurt. Serves 6.
The Practice: The Sat Nam “Truth is my reality” — Sat Nam is a mantra commonly used in Kundalini Yoga and amongst its practitioners. It is frequently repeated three times at the end of a yoga session. But the importance of Sat Nam is the meaning. Sat Nam has been interpreted as: Truth is my identity, truth is my reality, and truth is my authentic self. The mantra is also a recognition that God, goodness, or truth is in all things and heaven is present in this very moment. The practice is to recognize truth in every bite of the baked spinach pie. Goodness and love is the truth of everything. Sat Nam can be used in every pose to remind you of the truth as a way to focus the mind before meditation.
The Lotus Kitchen
East meets zest as Hollywood caterer/food writer Gwen Kenneally (Sweet and Savory Cookbook) and yogi/transformational coach Skip Jennings (The Shift With Skip) present a boldly flavored and inspired recipe collection to nurture yoga practice and nourish mindful eating.