“Can we have spinach for dinner”, my 5-year-old son asked me. “I want to be as strong as Popeye”. I bought spinach, steamed it and served. He didn't like it, but he wanted to be strong so he ate it. Unfortunately, we dined at Grandma's house 3 days later and she served spinach in cream sauce. “Mum, this is how spinach is supposed to taste” was his verdict. Yes, I agree. Yet, because of the amounts of calories there's no way I would serve that version. Now 26 years later he agrees that this vegan version of “Granma's spinach” is just as good.
Vegan Spinach in Cream Sauce
If you have a high-speed blender, go ahead and start preparing the meal. If you don't then start to soak the cashew nuts the night before, 12 hours soaking makes them soft and suitable to the blender.
The first thing to consider is which oil to use when you want to grill asparagus. Coconut oil is more healthy when used for high-heat cooking. Use your expensive Extra Virgin Olive oil for salad dressings. It is easy to use coconut oil and if it's still solid then just take a small amount between your hands. Then give the asparagus a little massage and ‘voila' you have the asparagus covered in coconut oil. Avocado oil is also good for high-heat cooking.
For 2 generous servings you will need:
500 g /1 lb. asparagus
2 Tbsp / 10ml coconut oil
1/2 tsp salt
1/2 tsp freshly ground pepper
Trim the bases of the asparagus spears. Break them off by hand. I prefer to break them off by hand by starting with the base between my thumb and index finger and giving it a slight bend.
Heat your grill to high 200°C /400°F. Wash the asparagus and pat dry. Place in a baking dish and toss with coconut oil, salt, and ground pepper until all of the spears are coated. When the grill is hot, place the spears across the grates and grill about 3 minutes then flip them over. Grill another 3 minutes or so until just blistering. Remove from heat and serve.