If you’ve been around for some time you know me already… I’m here to dig out and show you some seriously delicious, filling, and rich vegan recipes. If you’re looking for boring food, you better leave now – you won’t be able to find it here!
As I’ve mentioned before, I used to be an absolute pizza addict. The thing is, I used to order it and eat the filthy-filled ‘regular’ pizza on a pretty regular basis. Since I’m not ready to give up the good side of eating pizza, though, I present to you this creamed spinach vegan version of it I know you’ll go crazy about!
The creamy sauce is rich without the added fat in most cream sauces, and the sun-dried tomatoes and olives add a perfect tangy-salty punch.
As you know spinach, one of the main players in this recipe is one of the most valued veggies among vegans for its high protein content. Only the unripen fruit of peas and beans contain more protein than spinach. Furthermore, it is found that the constant use of spinach leaves in the diet prevents the development of malignancies. In the past, spinach was used for the treatment of radiation sickness.
Not to mention that spinach is very well absorbed by the body:
it contains substances that enhance the activity of the pancreas and salivary glands. Fresh spinach contains 2.3% protein, 1.7% carbohydrates, 0.3% fat, 0.6% cellulose, 1.0% mineral salts and 93,3% water. It contains a large amount of provitamin A (carotene), B vitamins and vitamin C (ascorbic acid).
The variety of vitamins in combination with a large number of minerals makes spinach an essential veggie for people of any age. It has been used as a supplementation for diseases of the nervous system, fatigue, anemia, hypertension, diabetes, gastritis, and enterocolitis. Spinach has a mild tonic, diuretic and anti-inflammatory action.
Now you can enjoy this creamed spinach pizza recipe even more!
1. Place the sun-dried tomatoes in a small bowl, and add enough warm water to cover. Set aside to soak until tender, about 30 minutes. Drain well. Finely chop the tomatoes and set aside.
2. Meanwhile, in a blender, puree the tofu until smooth. Set aside.
3. Preheat the oven to 350°F.
4. Lay a clean kitchen towel or several layers of paper towel on the counter and place the thawed spinach at the bottom of one short end. Roll the spinach in the towel and, holding it over the sink, twist either end of the roll to squeeze as much liquid out of the spinach as you can. Unroll and set aside.
5. Heat a skillet over medium heat. Add the yellow onion and cook, stirring occasionally. Add water 1 to 2 tablespoons at a time, as needed to keep the onion from sticking, until softened, about 5 minutes. Add the garlic and dill and cook until fragrant, about 1 minute. Stir in the pureed tofu and the spinach, along with the nutritional yeast. Cook to warm through, about 2 minutes. Season to taste with salt and pepper, and remove from the heat.
6. Place the pizza crusts on pizza stones or large baking sheets. Divide the spinach mixture evenly between the crusts, and spread it to cover the crusts evenly. Top with the chopped sun-dried tomatoes, red onion, and olives.
7. Bake until the edges are browned slightly and the pizzas are warmed all the way through, about 15 minutes. Slice and serve.
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