It’s snowing, so no chance of going to the shop to stock up on fresh greens. Times like these are why I always try to have spinach in the freezer. As a child we I love it when we had creamed spinach, this recipe is inspired by the traditional creamed spinach but is far better for you and just as tasty! I have added the edamame beans some protein, but peas would also work. If you you are not a big fan of garlic, finely chop and pan fry an onion to mix with the spinach and beans.
Creamed Spinach with Edamame Beans
15 g nutritional yeast
250ml non-dairy milk of choice (unsweetened)
2 cloves garlic
1tsp arrowroot or cornflour
salt and pepper
200g frozen edamame beans (soya beans) or frozen peas
500g frozen spinach
100g bread crumbs or crushed gluten free cornflakes
Preheat oven to 180C/Gas Mark 5/160CFan. Grease a medium baking dish (about 8inchx8inch or similar.
In a blender, combine cashews, nutritional yeast, milk, garlic, arrowroot, nutmeg, salt and pepper.
Cook frozen spinach gently to thaw, drain and squeeze remaining liquid out. Cook frozen edamame beans for 3 minutes in a bit of water, drain.
Place spinach and edamame in a large mixing bowl. Pour cashew mixture over the vegetables and mix well. Taste and adjust seasoning, adding more nutmeg, salt and/or pepper to taste. Pour mixture into greased baking pan. Bake at 180C/Gas Mark 5/160CFan for 20 minutes or until firm and golden.