Soy Creamed Spinach

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Soy Creamed Spinach

 

3 cups frozen chopped spinach (approximately 1 1/2 10-ounce packages)

2 tablespoons Pernod

1 1/2 cups plain soy milk

1 1/2 teaspoons arrowroot

1 tablespoon soy margarine

sea salt and freshly ground black pepper

1/4 cup chopped onions

2 teaspoons minced shallots

1/4 cup soy Parmesan

2 teaspoons minced garlic

 

Defrost the spinach in a colander. Press out the excess moisture.

In a medium saucepan over medium heat, heat the margarine. Add the onions,

shallots and garlic and cook, stirring, until the onions are translucent, 3 to 4

minutes. Add the pernod to deglaze the pan, and stir. Add the spinach, reduce

the heat to medium-low, and cook, stirring, for 5 minutes.

Meanwhile, in a small saucepan, bring the soy milk to a simmer. Ina small bowl,

mix the arrowroot with 2 teaspoons of water, add the mixture to the simmering

soy milk, and stir.

Add the soy milk to the spinach and mix thoroughly. Season with the salt and

black pepper to taste. Mix in the Parmesan, remove from the stove top, and

serve. Serves 6.

 

 

 

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