...this was a lovely and very green spring sidedish...
....first - just follow the recipe for ÉPINARDS BLANCHIS
...then put a little bit of Earth Balance in a pan...
...stir over medium high heat to evaporate the humidity from the blanched spinach...
...then sift on a little bit of flour and cook for a couple of minutes...
...then add lots of cream - I used Wildwood plain creamer...
...and cook for an astounding 15 minutes longer...
...then off heat - add some more Earth Balance...
...then as you're supposed to garnish this dish with boiled egg - I made the same 'eggs' that I had made for the Vegan OEUFS POCHÉS...
...I just added a little bit more agar agar to make the 'egg' firmer...
...it worked perfectly - and I was able to slice them easily...
...so - sliced and garnished...
..it was a really good, rich and creamy sidedish...
...I'm getting quite used to Julia's version of spinach...this was really good - I'm thinking it would go well with Ham Seitan for an Easter dinner too...
Substitutions:
Earth Balance for Butter
Wildwood Creamer for Cream
Vegan Boiled Eggs for Egg garnish
Recipe here: Mastering the Art of French Cooking
p. 471
You're so good at making vegan eggs!
ReplyDeleteYum! I really have to try those "eggs" and freak out Eric.
ReplyDeleteThis is amazing! I can't believe you made vegan eggs! Wow!
ReplyDeleteBlessings, Debra
Raw Vegan Diet
This really does look wonderful. I think we will have to try it soon!
ReplyDeleteVegan? With egg???
ReplyDelete