Recipe: Spinach-y Vegetable-y Cups

I got this idea after making egg muffin cups for Adam. (Crack an egg. Put whatever you want in it + salt and pepper. 400 12 minutes.)

This is probably more a method than a recipe, but, damn, was this delicious! Also, a good way to make good use of vegetable leftovers.

  • Spray a muffin tin with cooking spray.
  • Place large spinach leaves in each cup.
  • Cook vegetables on the stovetop.
  • I used 8 baby portobellos, cooked green lentils, more spinach and tofu
  • TBS vegan Worcestershire
  • dash Italian seasoning
  • 1/2 cup white wine (I bet red would be good, too.)
  • dash of cayenne
  • Stir gently. 10 minutes.
  • Fill each muffin cup and bake at 400, 11 minutes.

I ate with a spoonful of marinara as a bed, because I can’t believe I finally made marinara that is tasty : )

lentils + spinach + mushrooms + tofu

lentils + spinach + mushrooms + tofu

dinner : )

dinner : )

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