• Heat a large sauté pan(s) or wok over medium-high heat. Add the olive oil and the garlic. Cook for no more than a minute, being careful not to burn the garlic. Immediately add all the spinach, turning to coat spinach in oil. When spinach is wilted remove from heat. Season with salt and pepper to taste. Note: It may be necessary to use 2 pans or cook in batches if larger servings are requested.

Lemon Vinaigrette

• In a small bowl with a whisk or jar sealed tight, combine vinegar, olive oil and lemon juice. Add pepper to taste.

Arugula Salad

• Wash and spin the arugula and add to medium mixing bowl.
• Toss with vinaigrette. Top with fresh grated parmesan.

• In a large bowl, toss together the cherry tomatoes, yellow bell pepper, red onions, black olives, cucumber, feta cheese, and sun-dried tomatoes.
• In a small bowl, whisk the olive oil, garlic, lemon juice, salt, and pepper.
• Pour the dressing over the salad mixture, and toss. Top with fresh parsley

Make tofu paneer:

• Mix together the lemon juice, water, salt, and nutritional yeast in a glass bowl.
• Chop tofu into 1⁄2 inch cubes and add to lemon juice mixture and stir well. Set aside and let marinate at least 1 hour.
• Preheat oven to 400. Pour the tofu mixture on a baking sheet and spread out so none of them are touching each other. Bake tofu for 20-25 minutes, stirring halfway through, until browned and crispy on edges.

Make the cashew cream:

• Soak the cashews in the 1⁄2 cup boiling water for at least 5-10 minutes (longer if possible).
• Place the cashews and water in a food processor or blender and blend until pureed totally smooth.

Make Saag:

• Bring 1 1⁄2 cups of water to boil in a large pan. Add spinach and place lid on top. Cook spinach for 2-3 minutes and then stir and cook another 1-2 minutes until spinach is wilted and cooked.
• Transfer to a food processor with the water and puree until smooth.
• Chop the onion and poblano pepper and set aside.
• Heat a large pan until hot. Once hot, add oil, chopped onion and chopped peppers. Saute for 6-8 minutes until the onion is brown and tender.
• Add the ginger and garlic and stir well. Cook another 1-2 minutes until browned and fragrant.
• Add the garam masala, cumin, coriander, and pepper flakes and cook for 1 minute or until fragrant.
• Add the tomatoes, salt, and lime juice to the pan and stir well. Add the cashew cream and pureed spinach and stir well. Cook for another 5 minutes or until mixture is thick.
• Add tofu paneer on top of saag mixture to serve (or mix in).