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Spinach Madeline

spinachNot raw, not optimal and not traditional thanksgiving BUT a whole-food vegan conversion I made up of a Palmer family holiday staple that my omni family members thinks is just as good as the original heavy cheese based version...

This is actually a cajun dish (we lived in New Orleans for 8 years) and works well as a side dish or a main course depending on how big your spread is.

  • 2 bushels fresh organic spinach
  • 1/2 cup water
  • 4 Tb coconut oil
  • 2 Tb organic brown rice flour
  • 2 Tb chopped organic onion
  • 1 organic jalapeño shredded
  • 1/2 cup evaporated rice milk (or grain sweetened soymilk)
  • 1/2 cup veg. liquor (liquid left when you squeeze the spinach)
  • 1/2 tsp black pepper
  • 3/4 tsp celery salt 
  • 1/2 tsp garlic powder
  • 3/4 -1 cup grated Plain Mochi(micro-plane zester preferred)
  • 2 Tb raw tahini or 2 Tb raw cashew butter
  • 2 Tb light miso
  • 1 tsp Vegan Worcestershire sauce
  • red pepper flakes to taste
  • umeboshi vinegar to taste


Bring rice milk to a boil until halved in volume.

Shred/Chop spinach finely - or cheat like me and pulse in food processor ; )

Bring 1/2 cup water to boil in pan, reduce heat, add spinach and cook until tender, then squeeze dry in cloth towel/nut milk bag, reserving 1/2 cup of liquid.

Heat oil in pan, add flour and cook for a few minute. Add onion and cook until soft. Add liquids slowly while stirring.

Take 1/4 cup of reduced rice milk and mix with miso, tahini/cashew butter until smooth. Add mixture along with rest of liquids to pan and slowly stir. Add seasonings, jalepeno, red pepper flakes and mochi, stirring until mochi is completly melted. Dump in spinach and mix well until excess liquid cooks off. Mixture should be very thick and creamy.