Sunday, February 19, 2012

Vegan Creamed Spinach


2 Tbsp Earth's Balance "butter" or other vegan butter substitute
2 Tbsp Olive oil
2 containers frozen, thawed, drained squeezed dry (could sub fresh easily)
1/2 onion, chopped
4 cloves garlic, smashed and cut
1/2 cup tofu based cream cheese (we use Tofutti)
1/4 c almond or coconut milk
2 tsp nutmeg
salt and black pepper
*optional 1/4 to 1/2 c Parmesan substitute or real Parmesan for non-vegan

1. Heat butter and olive oil over med-high heat.
2. Add garlic and onion. Cook until onion transparent and garlic fragrant
3. Add remaining ingredients, and season to taste. Cook until spinach is hot, about 5 min.

*Caveat: Our family has food allergies, and so we have some who are vegan and some not. We make this recipe with no Parmesan or Parmesan sub, then those of us who eat cheese add it to our plate while hot, and our vegans eat without any cheese substitute and love it..

1 comment:

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