Creamed Spinach

This delicious spinach dish is so quick and easy to make that it will earn its place on your list of favorites. You can make your own nondairy cream cheese and mayo, or purchase them from the health food store. If you are in a hurry, you can leave out the onion and garlic.

SERVES: 4

INGREDIENTS:

• 1 tbsp. olive oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 lb. fresh baby spinach, washed
• 1 cup nondairy cream cheese
• 1/2 cup nondairy mayonnaise
• 1/4 cup nutritional yeast
• 1/4 tsp. garlic granules
• 1/4 tsp. ground nutmeg
• Sea salt and black pepper
• 3 tbsp. toasted slivered almonds, to garnish

INSTRUCTIONS:

1. Heat the olive oil in a saucepan over medium-high heat.
2. Add the finely chopped onion and cook for 5-7 minutes until the onion is soft.
3. Add the minced garlic and cook for another minute.
4. Add the washed baby spinach to the saucepan, cooking it with only the water clinging to the leaves until it becomes just tender.
5. Drain the cooked spinach and transfer it to a warmed serving dish.
6. In a separate saucepan, combine the nondairy cream cheese, nondairy mayonnaise, nutritional yeast, garlic granules, and ground nutmeg.
7. Heat the sauce gently without boiling, stirring until well combined.
8. Season the sauce with salt and pepper to taste.
9. Pour the sauce over the spinach in the serving dish, tossing gently to coat the spinach.
10. Garnish the dish with toasted slivered almonds.
11. Serve the creamy spinach dish as a flavorful and nutritious side.

VARIATIONS:

CREAMED KALE

• Prepare the basic recipe, using 1 pound kale in place of the spinach.

PASTA WITH CREAMED SPINACH

• Prepare the basic recipe and serve it over 12 ounces cooked pasta such as gnocchi or fusilli.

CREAMED SPINACH & LEEKS

• Prepare the basic recipe, adding 3 sliced leeks (white part only) to the pan with the onion. Use just 1/2 pound spinach.

CAULIFLOWER “CHEESE”

• Prepare the basic recipe, replacing the spinach with 1 cauliflower, broken into florets and cooked in boiling water until tender. For a more cheesy flavor, add 1 1/2 cups shredded nondairy “hard cheese” to the sauce.