I wished for a huge bowl of spinach. Not unusual this time of year. Not a big deal to make it even gluten- and dairy-free, either. I like with a lot of cream, so substituting cream was a concern in the beggining. I used to make this with coconut cream but, well, coconut cream tastes like coconut and although spinach and coconut are great together curried up a bit, sometimes I’m just in the mood for that. I tried using rice flour and coconut oil but that wsn’t creamy enough. My only solution for a long time was store-bought soy cream that I bought solely for this purpose. The store I used to go for soy cream got renewed and I had to walk much longer to get there. I couldn’t really take long walks last year and once I actually got there it turned out they run out of soy cream. That was it. Then came along my very simple one ingredient cooking cream and I finally could dig into my huge bowl of creamy spinach.
I used this new cooking cream just like the old one and the result turned out great, I think even creamier than before! I used to hate spinach as a child, but growing up something clicked in me and sometimes I just need a huge bowl, immediately.
Ingredients for 4 servings:
900g or 3 packages of 3 bunches of spinach leaves*
2 tablespoons coconut oil
1-2 cloves of garlic
2 tablespoons of rice flour
250 ml or 1 cup of cashew cooking cream
salt & pepper to taste
* Fresh spinach leaves are already available but I still had some frozen ones in the fridge. It works both ways, of course. Just don’t forget to boil and drain fresh spinach leaves first to reduce oxalic acid content!
- Heat coconut oil over medium heat and add pressed garlic cloves. Stir for a minute
- Add prepped fresh or frozen spinach leaves. Salt & pepper to taste.
- Once it starts boiling, add rice flour, mix well and add cashew cream, too.
- Let it come together in a couple of minutes, turn of heat, tastecheck for salt & pepper and you’re done!
Spinach is so low in carbs so the whole recipe contains approx. 85g of carbs. I planned this for one meal for the two us but it was too much, it turned out to make 4 servings, so 22g CH/serving. That’s still not mucg for the main meal of the day so you can still have some bread or some veggie fritters, like I did:
These fritters didn’t exactly turn out the way I planned, but much better! My first publishable, yummy, crunchy on the outside vegan veggie burgers/fritters, whatever you’d like to call them. 🙂
Interested in the ingredients? Good. 🙂 Stay tuned for my next post! 😉
Until then, don’t forget to pin this for later:
- 900g or 3 packages of 3 bunches of spinach leaves*
- 2 tablespoons coconut oil
- 1-2 cloves of garlic
- 2 tablespoons of rice flour
- 250 ml or 1 cup of
- cashew cooking cream
- salt & pepper to taste
- Heat coconut oil over medium heat and add pressed garlic cloves. Stir for a minute
- Add prepped fresh or frozen spinach leaves. Salt & pepper to taste.
- Once it starts boiling, add rice flour, mix well and add cashew cream, too.
- Let it come together in a couple of minutes, turn of heat, tastecheck for salt & pepper and you're done!
* Fresh spinach leaves are already available but I still had some frozen ones in the fridge. It works both ways, of course. Just don't forget to boil and drain fresh spinach leaves first to reduce oxalic acid content!
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