CREAMED SPINACH WITH BISCUIT TOPPING

This recipe is amazingly delicious. It was a fabulous dinner then made a great breakfast the following day. My husband thought it was very good though it was a bit too spicy for him.

This is the original recipe from Vegan Richa which I modified.

Are frozen fruits and vegetables as good as fresh when it comes to nutrition? Watch here for a dietitian's answer: Frozen Fruit + Vegetables vs. Fresh-Is There a Nutritional Difference?

Watch this brief video to learn about nutritional yeast: Nutritional Yeast 101 - What The Heck Is It?

I served it with “Bacon” Tofu Crumbles

Creamed Spinach With Biscuit Topping

Ingredients

Creamed Spinach:

1 cup chopped or sliced onion

4 cloves of garlic, finely chopped

1/2 teaspoon dried oregano

1/4 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes or to taste

1/2 teaspoon salt or to taste

16 oz frozen spinach, thawed for 10 mins

cashew milk (1/3 cup cashews blended in high speed blender with 1 cup water)

1 Tablespoon nutritional yeast

Biscuit topping:

3/4 cup white whole wheat flour

1/4 cup almond flour

1 1/4 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon dried herbs (I used 1/2 tsp chopped dried rosemary and 1/2 tsp dried oregano)

2 teaspoons nutritional yeast

1/2 cup + 2 Tablespoons unsweetened non-dairy milk

Instructions

1. Dry saute the onions in a Dutch Oven pot over medium heat, adding a splash of water when wants to stick. Cook until softened.

2. Add garlic, oregano, black pepper, pepper flakes and salt and mix for a few seconds.

3. Add the thawed spinach and continue to cook until the water is almost gone.

4. Add the cashew milk and stir. Add the nutritional yeast and stir. Remove from heat.

5. Mix the biscuit dry ingredients in a bowl. Add 1/2 cup non dairy milk and mix in. Add additional milk 1 tablespoon at a time to make a thick muffin like mixture. Drop spoonfuls over the spinach.

6. Bake at 400F degrees for 25 mins. Broil for a minute to crisp up the biscuits if needed.