In this spirit, here's one of the recipes from the old blog that I never transferred. It's a way to quickly make over a pound of spinach that will last you for a few days. If you have a Trader Joe's nearby and are cost-conscious, you can buy a bag of pesticide free spinach there for about $2. If you are away for the weekend and don't have time to buy fresh produce right away, you can make this pretty quickly so long as you keep a few bags of frozen spinach on hand and like me, pretty much always have garlic and onions in your produce drawer (they last for weeks).
1 pound frozen spinach, thawed
1/2 small onion, finely chopped
2 cloves garlic, chopped or smashed
2 Tbsp olive oil
2 Tbsp gluten-free flour (Buckwheat and almond flour work well)
1 cup cashew milk or milk/ milk substitute of your choice
2 Tbsp nutritional yeast* (Optional- Sold in the bulk bin at Whole Foods. Red Star also sells this in a packaged version)
1/2 teaspoon salt, or to taste
dash of nutmeg (optional)
1. Heat the oil in a sauce pan.
2. Add onion and garlic cooking over low heat, stirring until softened.
3. Add the gluten-free flour (I usually use buckwheat) stirring constantly until a past is formed (about 1-2 minutes).
4. Remove from heat and add the milk.
5. Stir well and then return to heat.
6. Bring to a boil and then simmer and cook for 3-4 minutes, stirring often.
7. Mix in the nutritional yeast (if using), salt and nutmeg.
8. Stir thawed frozen spinach and heat until well-combined (about 5-10 minutes).
* I think that nutritional yeast enhances this recipe but if you don't have any and don't cook with it regularly, this recipe still tastes great without it.