The flexitarian prescription

First Published: March 2022 | Updated: March 2025

Food can carry a lot of memories. I have a fondness for English marmalade because my grandmother always brought it over when she visited from London. I have a subtle love affair with fried chicken because growing up, it was the first meal I ever made all by myself for my parents, and even though nowadays I don’t eat it, I will always love making it for people I love. And then there is creamed corn and canned spinach which I suppose I love only because my great uncle used to eat it and when I was very little, I thought he walked on water. There are more memories, sure … but those are a few that never leave my mind.

I MIGHT BE THE ONLY BREATHING HUMAN WHO LIKES CANNED SPINACH, BUT DOES THAT REALLY MAKE ME WEIRD?

And so, in honor of National Spinach Day, which just happens to be today (March 26), I’m resharing two of my all-time favorites—creamed spinach and spanakopita. Both of which just happen to be vegan.

Vegan Spanakopita—made in one big casserole dish rather than individual triangles

I love spinach—and so will you once you try making a casserole-style version of this famous appetizer

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Vegan Creamed Spinach—as good as what’s served in famous steak houses

Plant-sourced “cream” and toasted pine nuts make this vegan version a crowd favorite

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