This is part of a recipe from Veg Kitchen’s Nava Atlas. She makes a Passover matzo/potato gratin with this creamy spinach and leek as the layered filling. Personally, I just like the filling. It is like a cross between creamed spinach and spinach artichoke dip but it is better than both of them!
Last night, I brought it to my mother’s for the seder and we baked this creamy creation in two of these little dishes. There was not a single piece of spinach left. Everyone (read: all of the non-vegans) loved it and couldn’t get over the vegan creaminess!
Note: Leeks vary in size. This is the big, or as my son would say gimundo, leek I used in the recipe but use whatever you find in the store. Just remember, cooking is not an exact science and it will be delicious no matter what!
1 big leek, white and pale green parts, about 2 cups
1 bunch of fresh spinach, about 4 cups
2 tablespoons chopped fresh dill or 1 teaspoon dried
Pinch salt and white pepper, to taste
Cashew Cream *
1/2 cup raw cashews **
1/2 ripe avocado
The juice of 1/2 lemon
1/2 cup of water
* There may be more cream than you need for the dish. See notes below.
** If you don’t have a Vitamix, soak the cashews overnight or cover with a cup of boiling water for 15 minutes.
Drain the soaking water and place the cashews, avocado, lemon juice and water in the Vitamix and let it rip until it is smooth and creamy. Set aside.
Chop the leeks and clean really well. Add a few tablespoons of water to a sauté pan and drop the leeks in. Add a pinch of salt. Cook until super soft. Add more water if necessary.
Clean the spinach really well and chop it up. Add a little water to the leeks and then add the spinach. Wilt it down completely.
Chop the dill and sprinkle it over the spinach leek mixture. Add about half of the cashew cream and mix really well. Add more if you think it isn’t creamy enough or save the rest for another dish.
Serve it warm right out of the sauté pan or bake it in a 350 for 30 minutes or until it is heated through. Enjoy!