Pkhali is a Georgian salad or spread that's made from spinach, vegetables, walnuts, and plenty of seasoning, which creates an incredibly tangy and refreshing flavor. Serve by itself garnished with pomegranate seeds, or spread on crackers/toast for a wonderful appetizer or side dish. Naturally vegan and gluten-free!
I absolutely love Georgian food, and it makes me happy to see it get more attention. Growing up in Russia, Georgian cuisine was exceptionally popular, and always featured at family gatherings and party tables. The flavors are always incredible, and pkhali just happens to be one of my favorite Georgian recipes.
A lot of Georgian recipes feature lots of meat and cheese, but plenty are heavy on fresh produce, and naturally vegan. Or, they're incredibly easy to veganise, which means that I haven't had to miss out on childhood favorites since going vegan in 2015!
What is Pkhali?
Phkali (ფხალი) is a spread or salad that's made from greens, vegetables, walnuts and a variety of different seasonings. The most popular version is made from spinach as the base ingredient, but it can also be made with pretty much any other vegetables: for instance, beetroot, carrots, cabbage, eggplant, and so much move. It's a great way to use up leftover vegetables, and make them taste amazing!
Pkhali is often shaped into golf balls, and served garnished with fresh herbs and pomegranate seeds. It's incredibly delicious by itself, as a salad. But you can also use it as a spread for bread or crackers, or as a dip. I would recommend bringing pkhali along to party tables or picnics! It's a guaranteed hit.
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How to make pkhali with spinach
Start by adding the spinach to a large pan together with a splash of water. Sauté until fully softened and wilted. You can also submerge it in a pot of boiling water. Next, transfer the spinach to a colander and squeeze out as much of the liquid as possible.
Next, add the ginger, chillies, fresh cilantro, garlic, onion, apple cider vinegar, nutritional yeast, cumin, oregano, salt, walnuts and the spinach to a blender or food processor. Pulse until smooth and well-combined.
Serve immediately garnished with pomegranate seeds, or leave in the fridge for 5-10 minutes before serving.
Other vegan starters and side dishes
- My vegan zucchini fries are perfect for outdoor dining!
- Spreadable cashew cheese is super easy to make.
- My cauliflower wings with an almond dip are perfectly delicious.
- Make vegan mozzarella from scratch!
If you give this pkhali recipe a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below together with a star rating.
Recipe
Equipment
- Saucepan
Ingredients
- 12 oz spinach
- 1 1-inch piece ginger
- 2 green chillies de-seeded
- 1 cup cilantro
- 5 cloves garlic
- 1 large onion
- 2 tbsp apple cider vinegar
- ¼ cup nutritional yeast
- 1 tbsp oregano
- 1 tsp cumin
- 1 tsp salt
- ¾ cup walnuts
Instructions
- Add the spinach to a large pan together with a splash of water. Sauté until fully softened and wilted. You can also submerge it in a pot of boiling water to blanch.
- Transfer the spinach to a colander and squeeze out as much of the liquid as possible.
- Add the ginger, chillies, fresh cilantro, garlic, onion, apple cider vinegar, nutritional yeast, cumin, oregano, salt, walnuts and the spinach to a blender or food processor. Pulse until smooth and well-combined.
- Serve immediately garnished with pomegranate seeds, or leave in the fridge for 5-10 minutes before serving.
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