Guest Post! Fortinbras’ Quick and Easy Spinach Sauté

Ole Fortinbras surprised me by sending me a guest post! First I’ll let you hear from him in his own words, then I’ll tell you how to veganize it (which is very easy, he just added some parmesan cheese at the end that I’ll be swapping out). So without further ado, heeeere’s Fort:

Hello all you fantastic I Eat Food folks. Since I’ve moved to California and returned to school, I have zero time to cook and zero money, so fast, cheap and filling is the name of the game. This recipe is something I eat a few times a week because it fits the bill, and it is just so delicious. Also, the aromatics are gonna make your home smell great.

When putting this together I throttle way back on the salt because the Parmesan cheese has a pretty high salt content.

Quick and Easy Spinach Sauté


Baby Spinach uncooked – 3 big hand fulls (about 6 cups)
1/4 of large onion chopped
Garlic – 6 cloves chopped
10 Cherry Tomatoes – chopped
1/4 cup of shredded Parmesan cheese

2 tsp of dried basil
1 tsp of dried oregano
1 tsp of dried rosemary
olive oil

Chop up your garlic, onions and cherry tomatoes. (Keep these separate because you will be adding them individually).

Heat a sauté pan with 4 tablespoons of olive oil to medium heat (you want your cooking surface to be hot enough to cook the onions and the garlic down but not so hot that it might fry the garlic).

When pan is hot toss in the onions and the garlic with a little bit of salt and pepper. As soon as the onions begin to become translucent reduce the heat to medium low (you want your onions to still have a bit of firmness).

Add in the basil, oregano, rosemary toss that around a few times and then add in the tomatoes.

After adding in the tomatoes and after mixing it all up real good, toss in your spinach and continue to incorporate the ingredients and reduce the spinach.

Toss it all about until the spinach wilts a bit (not overly reduced in volume) and then turn off the heat. Let the heat of the pan continue to reduce the spinach.

Now toss in the Parmesan cheese and stir it all about.

Now put it all into a bowl and eat it up because it tastes and smells so dang good and you are hungry.

Greetings and happy eatings from Sunny California!

Okay, Renae back at the helm. I made this tonight and it was really good. I followed Fort’s instructions exactly, other than the cheese, and using less oil (‘Bras – did you REALLY use 1/4 cup?!).

Here are my ingredients:

Sauteing the onions and garlic:

Adding the herbs and tomatoes:

And the spinach:

Okay, about that parmesan cheese. There are a number of ways you can handle this:

  1. You can just omit it – really, this is good enough that the cheese is superfluous.
  2. You can buy commercial vegan parmesan (although I never do this).
  3. You can just add a sprinkling of nutritional yeast.
  4. You can add some Dragonfly’s Bulk, Dry Uncheese Mix
  5. You can omit Fort’s seasonings and sprinkle some dukkah on it – I intend to try this next time.
  6. You can make a vegan parmesan. The simplest version is just equal parts nutritional yeast and sesame seeds or nuts, plus a little salt. But what I did this time was:

Vegan Parm
1/2 cup nutritional yeast
1/2 cup sesame seeds
1 Tbsp white miso
1/2 tsp salt
1/4 tsp onion powder
1/4 tsp garlic powder

Place all ingredients in a blender or spice grinder and blend for several seconds.

I just used a tablespoon or so. This will keep in the fridge for a while.

I served this with some sprouted quinoa that I made using sun-dried tomato soaking water that I saved a few days ago, with a touch of bouillon. Wow, that was inspired – the quinoa was fantastic and went very well with the spinach.

So, thanks to Fortinbras for taking time from his very, very, very, very busy life to share this recipe! Here is Fort’s current favorite picture of us.

If I try to make a post without kittens, I get comments demanding kitten action. Fort was in fact here the weekend we got the kittens but he isn’t in any of the pictures I took, and then he went and abandoned me for L.A., so you will have to settle for the only picture I can find of Fort and Tigger. It’s about a gazillion years old, but I remember taking it. Tigger was being unruly and Fortinbras was trying to tell him a thing or two. Tigger wasn’t listening. There were a bunch of people in my apartment at the time, which just goes to show you that Tigger always had to be right in the middle of things. Boy, do I miss him. And I miss Fort, too.


  1. Josiane Said,

    February 16, 2011 @ 1:01 am

    Oooh, that looks good! I didn’t know it consciously before reading this post, but that’s exactly the kind of things I’m craving these days… Thanks for sharing that recipe!

    And Renae, I’m curious about your sprouted quinoa: did you sprout it yourself, or did you buy it already sprouted? I’ve never come across sprouted quinoa and had not thought of sprouting some myself – now I’m intrigued and I want to give it a try!

  2. renae Said,

    February 16, 2011 @ 4:51 pm

    Josiane, I bought the quinoa already sprouted. I haven’t had much luck sprouting things on my own; things always seem to get slimy or moldy. (Which is weird because I don’t have mold problems when I ferment things.) I think this is what I used: It was pretty expensive, though, so I’m not sure I’ll buy it again. If you are better at sprouting things than I am, I would definitely give it a try. Here are some instructions…actually it looks so easy maybe I’ll try it:

  3. radioactivegan Said,

    February 16, 2011 @ 11:16 am

    It looks like Tigger is involved in some kitty-dominatrix action there .. 🙂

    The spinach saute looks great! Thanks for another good dinner idea.

  4. Josiane Said,

    February 16, 2011 @ 5:08 pm

    Thanks for those links! You’re right, it looks pretty easy. I’ve yet to try sprouting grains (I’ve only sprouted seeds so far); this makes quinoa sound like a good place to start. 🙂

  5. susan Said,

    February 17, 2011 @ 4:51 pm

    I don’t know what Tigger is up to in that photo????

    I just got the amazon recommendation for the live Nick Cave at Albert Hall. Do you have it, is it good/worth it?

  6. renae Said,

    February 18, 2011 @ 6:34 pm

    Susan, I wonder why Amazon hasn’t recommended that to me! No, I don’t have it, and you can’t preview anything from it?! I would imagine it’s good, though; he puts on a fantastic live show and the quality of other live stuff I have of his is good. So I’ll probably end up buying it at some point. If you do, let me know!

  7. Jes Said,

    February 19, 2011 @ 1:07 pm

    Aw a Fort recipe! Love it 🙂 Love the gorgeous fresh spinach. So beautiful, and probably so seasonal in California (jealous). Happy weekend!

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