Supervegan!

Well, not really. I am vegetarian. But I enjoy my certified organic cage-free eggs and organic happy cow milk products. Anything non-dead makes it in my mouth. Except maybe coconut. I hate coconut. Or live animals, for that matter. They may not be dead but that wouldn’t make eating them right so I guess non-dead is not the correct term. Can ya tell I’ve been drinking champagne with a girl friend?
Anyway I made this ages ago and debated posting it since its beyond not pretty. Vegan creamed spinach, one of the variations on creamed onions in Mark Bittman’s How to Cook Everything Vegetarian. The original recipe used light or heavy cream and butter. The vegan version used oil, all-purpose flour, and almond or hazelnut milk. I used smart balance(for that buttery taste sans animal product), whole wheat flour, and almond milk. And baby spinach plus some salt n’ pepa. Yummy-ness! I love almond milk, and the whole-wheat flour added a nice nutty flavor too. But it was sort of ugly:

But delicious. I might try it with some other greens sometime…