Thanksgiving Recipes Pt. VI -- Parve "Creamed" Spinach

Finally ... a parve "creamed" spinach that tastes great! It's pretty easy as well, but requires a lot of attention, so I'm not calling it easy.  Even though it is.

Two pounds of fresh spinach can be substituted for the frozen, but it adds three whole extra steps, rinsing, chopping, then nuking  the spinach until wilted, about 2-4 minutes, before continuing below.

If you don't like to use plastic pretend sour cream or cream cheese, use all soy (or almond) milk, but I like the tang that the plastic pretend sour cream or cream cheese gives it.

Parve "Creamed" Spinach
serves 6

2-10 oz. boxes frozen chopped spinach, defrosted
2 Tbl. olive oil
1 small onion, finely chopped
1 tsp. chopped garlic (bottled okay)
1/2 cup parve (non-dairy) sour cream (or cream cheese)
1 cup soy (or almond) milk
3 Tbl. unbleached flour
1/2 tsp. ground nutmeg
1/2 tsp. kosher salt (or to taste)
1/4 tsp. coarsely ground black pepper (or to taste)

Drain spinach in colander over bowl.  Press with back of spoon to extract as much water as possible.  Press with a few paper towels or clean dishtowel as well to squeeze out every drop. 

Meanwhile, heat a 2 quart saucepan over medium heat.  When hot, add olive oil, wait 10 seconds, then add onion and garlic.  Using a wooden spoon, stir every 30 seconds or so until onions are softened, about 4-6 minutes.

While onions and garlic are cooking, whisk together parve sour cream and soy milk in a medium bowl.  Set aside.

Sprinkle flour over onion mixture, then stir constantly for 2 minutes to cook the "floury" taste out.

Slowly pour in soy milk mixture, stirring constantly to prevent lumps.  Continue to stir constantly until sauce thickens and barely simmers, 3-5 minutes.

Reduce heat to low and stir in spinach, nutmeg, salt and pepper.  Keep warm until ready to serve.


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