Creamed Spinach à la Taters


1/2 c. cooked spinach (or 10 ounces frozen spinach)
1 T. olive oil
2 cloves garlic (pressed)
1/4 c. chopped onions
1/4 c. water
2 t. cornstarch
3/4 c. soy milk
2 t. basil


Drain cooked spinach. In a saucepan, add oil and sauté garlic and onions. In a measuring cup, combine water and cornstarch, mixing with a fork to break clumps. Add soy milk, water, cornstarch, and basil, stirring until thickened. Stir in cooked spinach. Heat thoroughly and top potatoes.

Nutritional Information:

Christy Selter is a writer living in Moreno Valley, California.

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