A lot of people find themselves cooking for family and friends who have allergies or intolerances or who are vegetarian or vegan. The way I solve this issue is to serve a hearty vegetable dish alongside, perhaps, meat, potatoes or rice so that everyone can find something they like and come away from the table feeling full. This mixture is a case in point and goes nicely with lamb.
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 medium size onion – chopped
1 can of chopped tomatoes
1 tbsp. tomato puree
8 oz. mushrooms
10 oz. baby spinach
Heat the oil in a skillet (which has a lid as it will be needed later) and when sizzling add the onion and let soften and brown.
Add a little juice from the canned tomatoes and stir in the tomato puree until it is mixed well, then add the rest of the tomatoes, the mushrooms and spinach and stir.
Put the lid on the skillet and stir occasionally.
Cook until the mushrooms are cooked through and the spinach is wilted – about 10 minutes.