Creamed spinach is one of my childhood favorites. Yes, I liked spinach when I was a kid. My mom would make it either as a side or sometimes as a main dish and drop an egg in the last few minutes of cooking. Like all my recipes, today, I make it gluten free and vegan but it still tastes as good and brings back a big kid smile on my face.
creamed spinach
Course: SidesIngredients
a lot of spinach
1 cup plant based milk (or as little as you can get away with)
1 tsp oil
3 cloves garlic
2 tsp tapioca flour
1 tsp arrow root powder
salt
Directions
- Start with blending spinach into a very thick smoothie. Work in batches and try to use as little plant-based milk as possible. I try to make about 6 – 7 cups of blended spinach. Probably this goes much faster and no need for “batch process” if you have one of those hi-power blenders.
- In a cup, mix up tapioca, arrowroot powder, and milk. Again, use as little liquid as possible. Do not panic, at first tapioca and arrowroot will feel like a rock – work it with a spoon into a smooth mixture.
- Heat up oil, add crushed garlic and saute for a minute.
- Add tapioca/arrowroot mixture, blended spinach smoothie, and salt. Keep stirring so the flours dissolve in the spinach mixture. You have to work this step really fast as tapioca can turn into lumps in no time if you are no moving that spoon.
- You can add a couple of spoons of milk to the blender to rinse the spinach and pour it into the pot.
- Keep stirring till it starts bubbling. Cook for another minute then turn off the heat. Do not overcook it – spinach will lose its bright green color and the flavor will be blander.
- Serve immediately as a side or with baked tofu.
- Enjoy!
