Soy Creamed Spinach My version of this classic creamed spinach taste better than any one of those fat and dairy-laden steakhouse recipes. My secret is the Pernod, which gives it a special licorice-like flavor. Pernod can be purchased at any liquor store. Makes 6 servings.
	Ingredients: 3 cups frozen chopped spinach (approximately 1 1/2 10-ounce packages) 2 tablespoons Pernod 1 1/2 cups plain soy milk 1 1/2 teaspoons arrowroot 1 tablespoon soy margarine Sea salt and freshly ground black pepper 1/4 cup chopped onions 2 teaspoons minced shallots 1/4 cup soy Parmesan 2 teaspoons minced garlic
	Instructions: 1. Defrost the spinach in a colander. Press out the excess moisture. 2. In a medium saucepan over medium heat, heat the margarine. Add the onions, shallots and garlic and cook, stirring, until the onions are translucent, 3 to 4 minutes. Add the pernod to deglaze the pan, and stir. Add the spinach, reduce the heat to medium-low, and cook, stirring, for 5 minutes. 3. Meanwhile, in a small saucepan, bring the soy milk to a simmer. Ina small bowl, mix the arrowroot with 2 teaspoons of water, add the mixture to the simmering soy milk, and stir. 4. Add the soy milk to the spinach and mix thoroughly. Season with the salt and black pepper to taste. Mix in the Parmesan, remove from the stove top, and serve.

Home Broadcasts Produce Tips Health & Nutrition Magazine Recipes About Tony Shop