This one will be quick, though. Just like the sauce. It’s very flavorful, very easy, and probably very good for you because spinach and nuts have protein and iron and… other things, that are good. You’re the boss, with this sauce. You can make it quite thin and creamy, and have it with pasta or rice. Or you can make it quite thick, and use it however you would use pesto. I made it spicy, because I still have a cold, but that’s adjustable as well. It’s a nice dipping sauce for croquettes or kofta, and it’s very good with roasted vegetables, such as winter squash or sweet potatoes. It would make a nice meal with boiled diced potatoes stirred in. It’s creamy, yet vegan. And that’s all I’m going to say about that!
Here’s Duke Ellington with Spongecake and Spinach.
1 T olive oil
About 5 oz spinach (2 cups, maybe?)
1 small shallot, diced
1 clove of garlic, minced
1 t basil
1/2 t cumin
1/2 t coriander
pinch of nutmeg, if you like!
red pepper flakes – to taste
pinch of ginger
1/2 cup roasted cashews
squeeze of lemon
plenty of salt and pepper
Warm the olive oil in a large frying pan over medium heat. Add the shallot. Cook for a minute or two, add the garlic, cook for a minute or two. Add the spinach and herbs and spices. Cook till the spinach is wilted and the pan is quite dry.
Meanwhile, put the cashews in a blender or food processor. Add about 1/2 cup water, and blend till you have a thick paste.
Add the spinach mixture to the blender, and blend it all together. Add about 1 cup of water to the empty pan, and stir it around so you have all the nice spicy bits. Pour some of this water into the blender. Blend until you have a nice smooth sauce. Return it to the pan and heat to warm through, adding as much water as you like to make the sauce as thin as you like. Season with salt and pepper and a squeeze of lime.
If you let this sit overnight, it will thicken and become more pesto-like. It’s good that way, or you can warm it again and add water.