Vegan Creamed Spinach with Biscuit topping

Step 1

Heat the cast iron skillet over medium heat. Add oil. Add oregano, black pepper and pepper flakes and mix for a few seconds.

Step 2

Add onion and garlic and 1/8 tsp salt. Cook until translucent. (3 to 5 mins)

Step 3

Add the thawed spinach and continue to cook until the water is almost gone. (If using other hardly greens or a mix, cook the hardy greens to wilt and then add spinach)

Step 4

Add the non dairy cream and salt and mix in. Take off heat. You can add 1 tbsp nutritional yeast or 1/2 tsp miso and mix in, for cheesier creamed spinach. (You can refrigerate this creamy spinach for upto a day)

Step 5

Make the topping: Mix the flours and dry ingredients in a bowl.

Step 6

Add 1/2 cup non dairy milk and mix in. Add milk 1 tbsp at a time to make a thick muffin like mixture. Drop spoonfuls over the spinach.

Step 7

Bake at 400 deg F (205 C) for 25 mins. Broil for a minute to crisp up the biscuits if needed. Serve hot!Store the leftovers in the refrigerator for upto 2 days. Reheat in the oven for 10 mins or so.