Daily Vegan Lunch for August 1, 2013: Creamed Spinach Mushroom Rice

vegan creamed spinach

INGREDIENTS:

1 Tablespoon oil (replace with water for super low fat version)
1.5 cups chopped onion
12 cups fresh spinach leaves (cooks down to about 4.5 cups)
1 tablespoon water
1 cup any kind mushrooms, chopped (I used shiitake)

1 cup soaked cashews OR 2 cups cauliflower for super low fat version
2 cups water
1 teaspoon salt

2 teaspoons dried dill
1/2 teaspoon nutmeg

Salt to taste

Cooked rice, to serve

DIRECTIONS:

Soak cashews in water at least 5 hours or overnight. Drain. Blend cashews OR cauliflower, salt, and water in a blender or food processor until liquified, set aside. Sauté onions and mushrooms in the bottom of a large pot in oil on medium-high heat until onions are translucent. Add spinach and one tablespoon of water to the pot, turn heat to medium, and cover. After 3 minutes, stir the spinach, which will wilt as you stir. Stir in dill and nutmeg. Add cashew sauce (or cauliflower, personally I think it tastes much better with cashews) until mixture thickens, about 2 minutes. Serve over cooked rice.

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