Creamy spinach sauce with tofu ricotta shells
Upon my return from Florida last week, all I could think about was making some tofu ricotta and whipping up another batch of stuffed shells. Yes, the girl who was completely opposed to tofu much of her life was jonsing for it. It happens now; I accept it.
A pan of shells later, and dinner looming, I decided I wanted something non-tomatoish to accompany my latest craving. Spinach seemed the only logical way to go… and as I sat there staring at the bag of frozen, organic spinach, I wondered how in the hell would I make this work?!
I started throwing things into a pan and it quickly came together. A creamy, almost cheesy, spinach sauce was born–and it was good. And I plan to make it again as soon as I replenish my stock of miso.
Creamy Spinach Sauce
½ cup vegetable stock
1 teaspoon cayenne sauce
1 tablespoon miso
3 tablespoons nutritional yeast
2 tablespoons cornstarch
2 cups chopped frozen spinach
- Add water, cayenne, miso, nutritional yeast and cornstarch to a small sauce pan.
- Whisk over medium heat until well incorporated.
- Add in frozen spinach and stir to break up any chunks.
- Stir frequently, cooking for approximately 5 minutes until sauce becomes thick.
- If too thick, thin with a little water or more stock.
Serve hot over rice, pasta, (left-over) polenta (from yesterday’s post), potatoes, quinoa, squash, beans… enjoy!
