Vegan Creamed Spinach Recipe, Sorta!
Sometimes you’re screwing around in the kitchen and come up with something brilliant.
(Other times it’s an epic fail and you’re left eating cereal for dinner because you just can’t possibly stomach your creation. Those times don’t appear on TheBeautyBean. You’re welcome.)
Today’s lunch was one of those moments of unintended brilliance, if I dare say so myself.
I say “unintended” because, well, the goal was to make a soup. And, well, a soup I did not make. Not exactly for a lack of trying, but rather because halfway thru the cooking of said soup I tasted the current situation and Oh. My. Goodness. it tasted like everything I love about the creamed spinach at The River Palm (a restaurant in NJ we used to go to all the time when I was a kid!), without any of the cream or, well, the spinach. It was like the perfect vegan creamed spinach (minus the spinach).
But ingredients, shmagredients…
It literally tastes just as I remembered.
So, we shall call this Un-Creamed Non-Spinach. Enjoy!
Un-Creamed Non-Spinach Recipe
1 bunch rainbow chard
1 large shallot clove, chopped
3 Tbsp hempseed oil, divided
Salt + pepper, to taste
Bring a large pot of water to a boil before submerging the chard. Lower to a simmer and let sit until tender, but not soft (approximately 4 minutes).
Meanwhile, sauté the shallot in 2 Tbsp of the hemp seed oil over low-medium heat until it just begins to brown.
Transfer the shallot (and its oil) to a Vitamix (or other high-powered blender) and, using tongs, transfer the chard. (Don’t toss the chard’s water yet). Add the remaining hemp seed oil. Pulse, slowly adding some of the water from the chard until a thick “creamed spinach” consistency emerges. Season with salt and pepper and serve!
Ps. Top it with sliced avocado to make a meal out of it.