Jalapeno Spinach Quinoa Casserole

Jalapeno Spinach Quinoa Casserole

2 lbs fresh spinach wilted and chopped

1 large onion chopped

3 cloves garlic chopped

15 oz extra firm tofu (optional. I like it!)

10 dates
2 Roma tomatoes chopped

4 TBSP lemon juice

2 TBSP cumin

1 TBSP low Sodium soy sauce
½ tsp smoked paprika

2 TBSP dried parsley

2 TBSP dried basil

½ cup nutritional yeast

3 jalapeno peppers

1 can chickpeas rinsed, drained and fork crushed

1 cup cooked quinoa

    Put the tofu, nutritional yeast, lemon juice and peppers in a blender. Blend until creamy. You may need to scrape down the sides more than once.

    Put the spinach in a pot and pour boiling water over it until it is wilted. Strain out most of the water. Chop it up.

    Mix everything together thoroughly in a large bowl. Pour it into a 9 x 9 x 2 inch pain. Bake it at 375F for 90 minutes. Serve hot.

Dr. Allan Kalmus 01Reluctantvegan.blogspot.com