Back to Nature
While living temporarily in an area deemed concrete hell (by me), it’s easy to overlook some of the most beautiful spots just outside of Toronto.
Before dinner we took the girls to Burlington for a trail walk on Mount Nemo. This trail was 2.7 km and covered with crevice caves and ancient cedars, a thousand years old which can be seen all along the cliff edge trail. Seeing as this was only a 40 minute drive, I was impressed.
The view was amazing, the trails were empty, the trees were majestic and the wild life was……..kinda gross.
Snakes freak me out so I did not take this picture. I’m pretty sure I was behind some big tree hyperventilating at this point.
To be honest, I had a few moments of panic when the girls were getting too close to the edge of some crazy cliffs. There are times when I really need to control my anxiety and this was one of those times. I’m not sure if it was the snake or the one wrong step and your dead moments but I’m pretty sure I pictured every bad scenario possible during this hike.
I did take this photo and no of course I wasn’t wandering about his insurance policy. Shame on you.
I’ve never tried cream of spinach, I suspect it’s more an American dish but I’ve always wanted to. Then I checked out the basic ingredients and knew I was going to have to figure out a way to cut back on the cream and butter. Seems to me the health benefits of spinach just get lost in all that richness.
- 2 large bunches of kale stems removed (see note)
- 1/2 of a very large onion or 2 small ones roughly chopped
- 1 clove of garlic
- 2 T butter
- 2 T white flour
- 1/4 t nutmeg
- 1/4 cup nutritional yeast **(Bulk barn and any store that sells Bob mills products)
- salt and pepper to taste
Yellow in color and with a nutty cheesy flavor, nutritional yeast is an inactive yeast that is a favorite amongst many vegans because of its unique flavor and similarity to cheese when added to foods. Sprinkle some on hot popcorn or garlic bread, or add a generous spoonful to a stir fry or pasta sauce. Nutritional yeast is also the only reliable food source of vitamin B12, so if you’re vegan, it’s a good idea to add some to your food regularly.
- Fill a large stock pot 1/2 way with water and bring to a boil. Add clean, stemmed kale.
- Kale comes with a very thick stem which is often recommended to cut out. I simply pull the greens off of the stem like you would rosemary or oregano on its stem.
- Begin by heating up butter in a large fry pan. Once butter is hot, add chopped onions and sauté until translucent. Add garlic and sprinkle with flour.
- Pour milk into onion mixture whisking quickly until combined. Pour this into a blender or food processor and add silken tofu. Process until smooth. Pour back into pan on low heat and continue to stir often until thickened.
I’m sure I couldn’t pass this off as a true decadent creamed spinach but it was perfect and full of flavour with grilled chicken. I plan on making this again for a batch of enchiladas or a nest for baked eggs.
Have you ever had creamed spinach?