Creamed Spinach

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<mx2 source= " MasterCook 6.0 " date= " January 07, 2001 " >

<Summ>

<Nam>

Creamed Spinach

</Nam></Summ>

<RcpE name= " Creamed Spinach " author= " Beth Ginsberg and Mike Milken " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Creamed Spinach

 

Recipe By :Beth Ginsberg and Mike Milken

Serving Size : 6 Preparation Time :0:00

Categories : Soy Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons cornstarch

1 cup plain soy milk

4 cups spinach -- well rinsed and trim

1 onion -- roasted or raw and s

1/4 cup firm silken tofu (2 ounces)

2 teaspoons granulated onion

1/2 teaspoon nutritional yeast

1/4 teaspoon grated nutmeg

1/8 teaspoon sea salt

dash white pepper -- optional

canola oil cooking spray (if using raw oni

 

Put a large pot of water over high heat and bring to a boil.

 

Meanwhile, place cornstarch in a small saucepan. Slowly pour in soy milk

stirring constantly, to blend. Set over medium heat and bring to a boil.

Continue stirring constantly and cook until sauce is thick, about 10 minutes.

Remove from heat and set aside.

 

Blanch spinach for 1 minute in prepared pot of boiling water. Drain immediately

and press out excess liquid.

 

If not using a roasted onion, spray a saute pan with cooking spray and cook

thinly sliced raw onion over low heat until light brown, about 10 minutes. Set

aside.

 

Place spinach, onion, tofu, granulated onion, nutritional yeast and nutmeg in a

food processor. Process thoroughly.

 

In a saucepan combine spinach mixture and cream sauce. Cook over low heat,

stirring occasionally, until hot.

 

Season with salt and add white pepper if desired. Serve.

 

Cuisine:

" Simply Vegan "

Source:

" The Taste for Living Cookbook "

Copyright:

" 1998 "

T(Under):

" 1:00 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 44 Calories; 1g Fat (23.1% calories from

fat); 3g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 64mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 0

Other Carbohydrates.

 

NOTES : To make a roasted onion:

Using roasted onions in place of fried ones will add flavor to your dishes

without adding fat. Place onions, unpeeled, on a baking dish and bake at 350 F.

until soft, about 45 minutes. They will keep in the refrigerator for about 1

week. When you're ready to use the onion, peel and prepare according to the

recipe. Shallots may be prepared the same way; roast for 25 minutes.

Nutr. Assoc. : 0 5062 0 0 5678 0 0 3620 0 0 2130706543

 

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<Serv qty= " 6 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Soy

</CatT>

<CatT>

Vegetables

</CatT>

</CatS>

<IngR name= " cornstarch " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " plain soy milk " unit= " cup " qty= " 1 " >

<INtI>

5062

</INtI>

</IngR>

<IngR name= " spinach " unit= " cups " qty= " 4 " >

<IPrp>

well rinsed and trimmed

</IPrp>

</IngR>

<IngR name= " onion " qty= " 1 " >

<IPrp>

roasted or raw and sliced

</IPrp>

</IngR>

<IngR name= " firm silken tofu (2 ounces) " unit= " cup " qty= " 1/4 " >

<INtI>

5678

</INtI>

</IngR>

<IngR name= " granulated onion " unit= " teaspoons " qty= " 2 " ></IngR>

<IngR name= " nutritional yeast " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " grated nutmeg " unit= " teaspoon " qty= " 1/4 " >

<INtI>

3620

</INtI>

</IngR>

<IngR name= " sea salt " unit= " teaspoon " qty= " 1/8 " ></IngR>

<IngR name= " white pepper " unit= " dash " >

<IPrp>

optional

</IPrp>

</IngR>

<IngR name= " canola oil cooking spray (if using raw onion) " >

<INtI>

2130706543

</INtI>

</IngR>

<DirS>

<DirT>

Put a large pot of water over high heat and bring to a boil.

</DirT>

<DirT>

Meanwhile, place cornstarch in a small saucepan. Slowly pour in soy milk

stirring constantly, to blend. Set over medium heat and bring to a boil.

Continue stirring constantly and cook until sauce is thick, about 10 minutes.

Remove from heat and set aside.

</DirT>

<DirT>

Blanch spinach for 1 minute in prepared pot of boiling water. Drain immediately

and press out excess liquid.

</DirT>

<DirT>

If not using a roasted onion, spray a saute pan with cooking spray and cook

thinly sliced raw onion over low heat until light brown, about 10 minutes. Set

aside.

</DirT>

<DirT>

Place spinach, onion, tofu, granulated onion, nutritional yeast and nutmeg in a

food processor. Process thoroughly.

</DirT>

<DirT>

In a saucepan combine spinach mixture and cream sauce. Cook over low heat,

stirring occasionally, until hot.

</DirT>

<DirT>

Season with salt and add white pepper if desired. Serve.

</DirT>

</DirS>

<Natn>

Simply Vegan

</Natn>

<Srce>

The Taste for Living Cookbook

</Srce>

<CpyR>

1998

</CpyR>

<AltT label= " Under " elapsed= " 1:00 " />

<Note>

To make a roasted onion: & #013; & #010;Using roasted onions in place of fried ones

will add flavor to your dishes without adding fat. Place onions, unpeeled, on a

baking dish and bake at 350 F. until soft, about 45 minutes. They will keep in

the refrigerator for about 1 week. When you & apos;re ready to use the onion,

peel and prepare according to the recipe. Shallots may be prepared the same

way; roast for 25 minutes.

</Note>

</RcpE></mx2>