Wheat free * Dairy free * Gluten free * Vegetarian * Vegan * Parve
So many of my recipes are from childhood memories. My mom was a fantastic cook but not above using prepared foods (the potato pancakes I get the most compliments on are “my mother’s recipe” which meant buying a box of potato pancake with onions mix and then thinning them out with a little extra water so they cook up thin and crisp). “Her” creamed spinach was Seabrook Farms doctored up with plenty of garlic powder. Alas, Seabrook Farms went out the window when I discovered my “dairy problem” and I have been trying to get a good replacement for it for ages. My breakthrough moment came when I was feeling that my recipe tasted fine but was not creamy enough and so I stirred in the tofutti – voila – perfection!
I was serving this as part of a dinner to my sister – who is no lover of tofu or any tofu products – and was worried she may not like it. However, she loved it and I guess all that garlic was enough not just to scare away any local vampires but to also cover up any soy flavor.
2 tablespoons olive oil
2 cloves garlic, put through a garlic press
2 tablespoons gluten free oat flour or all purpose gluten-free flour
1/3 cup vegetable or chicken broth
1 (10-ounce) package frozen chopped spinach, defrosted
2 tablespoons Tofutti cream cheese
Salt and pepper to taste
1. In a 1-quart saucepan, heat the oil over medium heat. Add the garlic and cook for 10 seconds. Stir in the flour until absorbed. Stir in the broth until combined with the flour.
2. Add the spinach with any liquid in the package.
3. Cook, stirring, until mixture is boiling add the tofutti and cook, stirring until completely melted. Season with salt and pepper to taste.
Makes 1 2/3 cups Serves: 3 to 4