Wednesday, December 10, 2014

Creamed Spinach

I think I was a weird kid in comparison to your average kid in terms of food.  If my memory serves me correctly, I liked everything, including vegetables.  Much to my dismay, my 10-year did not inherit that from me.  Boohoo...

I distinctively remember creamed spinach being served for lunch at camp one summer and everyone refusing to eat it, except the adults and yours truly.  I remember yearning for seconds, but did not dare not for fear of being made fun of.

It occurred to me tonight that I've made wonderful vegan versions of hot spinach-artichoke dip, spinach souffle and spinach quiche, but never creamed spinach.  This is a simple recipe that can be ready to eat in about 20 minutes.  Just remember to soak your cashews ahead of time for best results.  It is creamy, brightly flavored with fresh spinach and good old-fashioned comfort food!

Creamed Spinach
1/3 cup raw cashews
1 cup chopped onion
2 cloves garlic, minced
2 cups non-dairy milk (I used soy milk)
1/4 cup brown rice flour
2 Tablespoons Braggs Liquid Aminos or low sodium soy sauce
2 tablespoons nutritional yeast, optional but very good
1/4 ground black pepper
1/8 teaspoon ground nutmeg
1 pound fresh spinach
Soak cashews in water for at least 2 hours, or 15 minutes in very hot water.
Place a large non-stick skillet over medium heat. Sauté onion and garlic until soft and lightly golden. Add a tablespoon of water at a time to prevent sticking.  
Place all remaining ingredients, except spinach, in blender and blend until completely smooth.  Pour into skillet and continue heating over medium heat, whisking constantly, until thick and lightly bubbling, about 5 minutes.  Lower heat to medium-low, add spinach a little at a time and stir into sauce after each addition while it wilts.  The pan will seem too full, but the spinach will wilt down significantly.   Heat through and serve immediately.

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