I did it again. Bought too many veggies. That’s my weakness. This time it’s spinach. Bought a big ol’ bunch and then had to think of how to use it all up. Reflecting on it, I remembered that many years ago I used to make creamed spinach that I liked, so I recreated my old recipe. I am pleased with it and will add it back into making it regularly. This cooked up in just a few minutes and I licked the pan clean when it was done. I topped this with sauteed tempeh.
1 bunch spinach leaves, washed and quartered
1 Tablespoon olive oil
1-3 clove garlic, diced
¼ cup red onion, diced
2 Tablespoons cornstarch
¼ cup veggie stock
¼ cup nutritional yeast
Salt, pepper, thyme, oregano, rosemary & cayenne, to taste
Heat oil in skillet, then add onion and garlic. Saute about 2-3 minutes. Mix cornstarch with water, mix very well until lumps are gone. Add to pan and stir, adding broth as it thickens. Add yeast and spices and stir in. After a couple of minutes, add spinach on top and place lid on pan. Let spinach steam a few minutes, until wilted.
Serve and enjoy!