Vegan Creamy Garlic Spinach Food
VEGAN CREAMY GARLIC SPINACH
This sautéed spinach has so much flavor from coconut milk and garlic, you won't even miss the dairy you'd find in traditional creamed spinach. Don't skip the lemon squeeze at the end - it brightens everything up and makes this dish irresistible.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- In a 4-quart Dutch oven or saucepan, heat coconut oil over medium heat. Cook onion and bell pepper in oil, stirring frequently, until tender, 6 to 7 minutes. Add garlic, salt and red pepper flakes; cook and stir 1 minute.
- Gradually add spinach. Cook, stirring, just until spinach is wilted. Stir in coconut milk; cook just until heated. Serve with lemon wedges.
Nutrition Facts : Calories 100, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 2 g, TransFat 0 g
VEGAN CREAM OF SPINACH SOUP
The best thing about this soup? It takes less than half an hour from chopping board to table; and is dead easy. Unlike starchy soups that need about 30-40 minutes to cook through, this soup only needs about 20 minutes. Just chop up your ingredients, bring to the boil, simmer, blend and serve. I can't seem to go past using whole roasted garlic in my soups. It just brings a depth of flavour that is hard to beat. I suppose, if you are on a winning blend - just keep spinning. If you want to really "go green", you can always add in more spinach. But I find this balance of vegetables works well. Once again, I rely on my beloved cashews to cream up this vegan soup. If you have a high-speed blender such as a Vitamix, you will get a soup that is velvety and smooth. Don't worry if you don't have one. You will still get a beautiful tasting result. It just won't be as smooth. You might have some pieces of cashew. But I don't mind that rustic touch.
Provided by The Blender Girl
Categories Spinach
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place the garlic whole in the oven on about 400 for about 30 minutes until soft and roasted.
- In a saucepan saute onions and scallions with a pinch of celtic sea salt to bring out the sweetness until translucent.
- Add in spinach, celery, zucchini and parsley and cook for about 5 minutes.
- Add in stock and squeeze in roasted garlic pulp and bring to the boil.
- Simmer for about 20 minutes until the veggies are cooked through.
- Allow to cool slightly and then puree in the blender with the cashews and
- return to the stove to warm and serve.
- Serve sprinkled with parsley and a grain ball. YUM!
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- Preheat your largest skillet over medium low heat. Add about a tablespoon of water or a light drizzle of olive oil and saute the spinach with a pinch of sea salt until wilted. Toss often and as soon as the spinach releases its water transfer to a colander to drain well.
- Meanwhile in a medium sauce pan whisk together the cashew milk, flour, nutritional yeast, onion and garlic powders until combined. Season with the sea salt and bring to a simmer whisking continuously until thick and creamy, approximately 5 minutes or so.
- Remove the cream sauce from heat and gently fold in the sautéed spinach. Taste and adjust seasonings with more sea salt. Add a little pinch of freshly grated nutmeg to taste (you can totally skip this step but believe or not, nutmeg and spinach have a thing going on, use it).
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- In a large pan, add 1/2 cup vegetable broth and the chopped onions. Saute until the onions start to turn translucent. Add garlic and sauté another minute.
- Add the fresh spinach and continue to cook until it starts to wilt, adding more broth to keep it from sticking.
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