Adapted from a recipe in The Forks Over Knives Plan
2 large yukon gold potatoes, scrubbed and cut into small dice
1 (10-ounce) package frozen spinach, thawed
1 large yellow onion, diced
1 medium poblano pepper, seeded and diced
2 cloves garlic, minced
2 teaspoons ground cumin
1 cup unsweetened, unflavored soy milk
Sea salt and freshly ground black pepper
½ cup chopped fresh cilantro
1. Place the potatoes in a medium saucepan and add water to cover. Bring to a boil, then reduce the heat to medium-low and simmer, covered, until the potatoes are tender when pierced with the tip of a sharp knife, 10 to 12 minutes. Drain well and set aside.
2. Meanwhile, lay a clean kitchen towel or several layers of paper towel on the counter and place the thawed spinach at the bottom of one short end. Roll up the spinach in the towel and, holding it over the sink, twist either end of the roll to squeeze out as much liquid from the spinach as you can. Unroll and set aside.
3. In a large skillet, cook the onion and poblano pepper over medium heat, stirring occasionally and adding water 1 to 2 tablespoons at a time as needed to keep the vegetables from sticking, until softened, 7 to 8 minutes. Add the garlic and cumin and cook until fragrant, about 1 minute.
4. Add the reserved spinach and potatoes along with the soy milk. Season to taste with salt and pepper and cook until heated through, 2 to 3 minutes. Remove from the heat.
5. Sprinkle with cilantro and serve.