Tuesday, September 24, 2013

Jen's Vegan Creamed Spinach

"I have always loved spinach.  This is my second attempt at making a creamed spinach (the last time it lacked flavor).  This time I took a chance and experimented with spices, and it was delicious.  You could probably throw in some artichoke hearts and make it a dip too!"


2 T. olive oil
2 - 10 oz. bags fresh spinach
1/2 c. onion, diced
2 cloves garlic, minced
2 T. earth balance butter
1/2 c. coconut milk (thick, full-fat kind)
1/2 c. Soy cream
6 oz. shredded Vegan mozzarella-style cheese
1 T. balsamic vinegar
1 T. lemon juice (fresh squeezed is best)
1/4 c. white wine
1/2 c. Vegan creamed cheese
1 t. ground fenugreek
1 T. za'atar
salt and pepper to taste


In large pot drizzle olive oil over medium heat and add spinach.  Cover with lid and cook until wilted, stirring occasionally. Remove lid, pour spinach into colander and press out liquid.  Return empty pot to heat and add butter, onions and garlic.  Saute until onions are translucent.  Add spinach back in and stir in remaining ingredients. Cook, stirring occasionally until cheeses are melted and thoroughly incorporated.

Serves 4-6 (as small side dish)

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