Notes from Julie:
One of my favorite dishes growing up was creamed spinach. I haven’t had the dairy version in years, but this is a perfect re-creation, with a combination of baby kale, chard, and spinach, bathed in a creamy cashew sauce. I adapted the original recipe from Whole Foods Market. Feel free to substitute chopped kale for the baby greens blend.
This recipe is from "Vegan Casseroles" by Julie Hasson. The book is filled with creative meal ideas and great for anyone who enjoys one dish meals - like us! http://juliehasson.com/