Tuesday, May 25, 2010

Creamed Spinach with Blue Sheese

What can I say? This is The Best Creamed Spinach in the history of creamed spinach. Ordinarily, I'm all about, "if you can't get this ingredient, go ahead and sub something," but this time the recipe actually is sort of all about the Sheese. If your local health food store doesn't stock it, you can easily order some at Food Fight (http://www.foodfightgrocery.com) or Vegan Essentials (http://www.veganessentials.com) - trust me, it will be worth it!

Creamed Spinach with Blue Sheese

~ 2 tbsp. olive oil
~ 1 large onion, chopped (about 2 cups)
~ 2 tbsp.minced garlic
~ 2 tbsp. flour
~ 1 tsp. salt
~ 1/4 tsp. nutmeg
~ Fresh black pepper to taste
~ 1 15 oz. can lite coconut milk
~ 1 8 oz. package blue flavor Sheese, grated
~ 2 lbs. baby spinach, roughly chopped

~ In a large pot, heat the oil and saute the onions and garlic over medium heat for about 5 minutes.
~ Add the flour and 1/4 cup of the coconut milk; stir to make a roux, about a minute.
~ Add the salt, nutmeg, pepper, and the remaining coconut milk, and bring to a simmer.
~ Gradually add the grated Sheese, stirring constantly until it melts and you have a nice "cheesy" sauce.
~ Begin adding the spinach by handfuls, stirring until each addition softens.
~ After all the spinach has been added, cook another 10 minutes or so, until all the greens are wilted, and the consistency of your Platonic creamed spinach ideal is achieved.

1 comment:

  1. I'm not a vegan, have never seen Sheese, but am so intrigued by this recipe that I'm going to try it! I'll get back to you with the results...