One of my favorite ways to get protein and iron into my diet is a simple version of a recipe I learned from Ayurvedic doctor, Vaidya Misra.
¼ tsp soma salt
¼ tsp turmeric
1 tbsp olive oil or ghee
8 fl.oz water
16 oz Dino kale (spinach, Swiss chard, collard greens, other leafy greens should work)
4 oz paneer (fresh if possible)
Italian parsley – ½ a bunch
Make fresh paneer. (check on this recipe on how to make paneer, its very easy!)
Add turmeric, salt, water, olive oil or ghee. Cook for 15 minutes.
Put Dino kale (or your choice of greens) and parsley on top, and cover with glass lid so you can see what's happening under the lid.
Keep cooking until the leaves look bright green and wet (before they turn a duller overcooked color).
Blend everything together, add water and salt as needed for taste and easy blending
I love to eat this as a dip for tortilla chips or crackers, or as a sauce for pasta. It has a distinctly yummy lasagna taste. You can also use it as a chutney or side to your rice, lentils and veggies.