- 1 oz sundried tomato pieces
- 2/3 c water
- ½ T EVOO
- 8 oz mushrooms, roughly chopped
- 1 (7 oz) can artichoke hearts packed in water, drained and roughly chopped
- ½ tsp crushed garlic
- 1 tsp dried basil leaves
- ½ tsp ground oregano
- 1 T nutritional yeast
- 1 (6 oz) bag baby spinach
- Salt & pepper
- Place the sundried tomato pieces in a small bowl. Cover with water, and set aside for 5-10 minutes to rehydrate. After the pieces are plump, drain.
- Heat a very large skillet 1-2 minutes over medium-high heat. Once hot, add the EVOO, and warm the oil 30 seconds. Then add the mushrooms, and cook 2 minutes (or until the mushrooms have softened and have given off some liquid).
- Add the garlic through nutritional yeast, and stir well to combine.
- Add half of the baby spinach, and cook until the spinach begins to wilt and reduce in size (about 1 minute). Then add the remaining spinach, and cook another minute, until all of the spinach has wilted.
- Season individual servings with freshly ground salt & pepper as desired. Serve hot.
Makes 4 servings.
Nutritional information per serving (approximates): 85 calories, 2 g fat, 11.5 g carbohydrate, 3.5 g fiber, 3 g sugar, 6 g protein.
- If you want to make this a complete meal, you can add 1 (15 oz) can of white beans, and 1 (8 oz) box of seitan. If you do that, the nutritional information will be as follows: 210 calories, 3 g fat, 24.5 g carbohydrate, 8 g fiber, 4.5 g sugar, 23 g protein.
Mental Cost (ingredient availability): Medium-Low
Financial Cost (ingredient cost): Low
Emotional Cost (cooking skill level): Low
Time Cost (recipe preparation): Very Low
Life Cost (clean up time/effort): Very Low
Worth It? (rate from 1-5): 3
The Bottom Line: Will I make this recipe again?
I was really excited to make this meal, mostly because it called for nutritional yeast. I have had a packet of nutritional yeast in my spice drawer for a few months now, but never had a recipe that listed it as an item to include. When this one did, I was sold. Lots of great veggies, a super-easy-cooking method, minimal time investment in prep and execution, the use of a fun new ingredient… what’s not to love?
Sadly, taste. That’s what’s not to love. : (
As soon I removed the food from the skillet, I suspected I wouldn’t really like it. Unfortunately, I was right. As I took my first bite, all I could smell was oregano. After I swallowed my first bite, that’s mostly what I still tasted – oregano.
The food was edible (unlike some other food experiments), and I’ll finish the other 3 servings that are waiting for me in the fridge (just because I deplore wasting food), but I’ll be relieved when they are gone, and I can move on to something else.
If the oregano were removed from the recipe altogether, I think this one might have some hope. But I’m in no rush to try that modification. If you do decide to give it a whirl, though, please let me know how it turns out. : ) Thanks!