So, I was totally wrong. Remember yesterday when I said that blanching was hard and I didn’t have time for it? Well. It’s the easiest thing in the world. I decided to give it a whirl when I was working on this recipe because hey, lets be honest: mushy spinach isn’t the prettiest thing in the world. But gray mushy spinach? U.g.l.y. It ain’t got no alibi. It’s ugly. Blanching took an extra 30 seconds of my time and kept the spinach this beautiful vibrant green color – even when I baked it afterwards. Officially a fan of blanching over here. And oh yeah – the fact that this creamed spinach is totally dairy free and delicious. (And perfect to eat as my root canal’ed tooth heals.)
I teased yesterday on my Facebook page that I ate this whole thing in one sitting (with my fingers) – and I really did. I don’t know what I was planning on doing if my boyfriend had come home for dinner last night. All I knew was: hungry, spinach good, tooth no hurt. I was like a little cavewoman. (And that was before the pain kicked back in and I took a Vicodin!) And on the plus side, since I wasn’t eating much that was healthy yesterday (my eating choices were based on potential pain, not nutrition), I feel kind of good about eating this because it was packed with protein and calcium.
Now I’m a BIG fan of breadcrumbs in this. And I think I showed a lot of restrained only putting on 2 tablespoons for the recipe, because that’s how I think normal people will eat it, and it was very good. But what I really wanted to do was dump like a 1/ 2 cup on there and make the whole thing super crunchy with the creaminess. Do whatever makes you happy though. I know I’m on the weird end of the spectrum!
- 1 pound fresh Spinach
- 1 cup Cashews, soaked
- 1/2 cup Almond Milk
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 tablespoon Nutritional Yeast
- 2 tablespoons Breadcrumbs
- 1/2 chopped Yellow Onion
- 3-4 chopped Garlic Cloves
- 1 knob Coconut Oil
- Preheat oven to 350°
- Bring a large pot of salted water to a boil, and add Spinach. Boil for 1 minute, or until lightly wilted, and drain in a colander. (You may have to do this in batches.) Immediately rinse the spinach in cold water until chilled.
- In a saute pan, heat oil on medium heat. Add onions, and cook for 4-5 minutes, or until soft, and then add garlic and cook until fragrant (another 4-5 minutes).
- While garlic and onion are cooking, mix soaked cashews (either quick soaked in hot water or for several hours in regular water), almond milk, salt, pepper and nutritional yeast in a blender or food processor until completely smooth. Add more salt or pepper as desired.
- Place spinach in a shallow baking dish and mix together with garlic and onion. Pour cashew cream on top and mix thoroughly, spreading it out evenly in dish. Sprinkle with breadcrumbs, adding more if desired.
- Bake for 15-18 minutes, until breadcrumbs are golden and spinach is hot.