Vegan Spatzle With Spinach Cashew Cream Sauce
 and Winter Squash

 

 

 

Spatzle is a German dish that is somewhere between a noodle and dumpling.  Spatzle is quick and easy to make.  It is a soft dough that is forced through holes in a Spatzle board or spoon.  It can also be scraped off a cutting with a knife, scarping small bits of the dough into the boiling water.

Spatzle is great in soups.  It is also very good sauteed in olive oil or vegetable margarine with green onions or chives.  Top it off with some vegan sour cream or cheese.

 

Spinach is packed with nutrients such as vitamins K, A, C, B-2, manganese, folate, magnesium, iron, calcium and many more.

 

The spinach in the sauce is first cooked.   I used a vegetable steaming bag and cooked in the microwave.  Steaming the spinach without water helps it to retain it nutrients.

 

1 medium sweet dumpling squash or other winter squash

 

6 ounces fresh spinach that has been steamed until soft

1/2 cup cashew cream

1 cup non-dairy milk

1 teaspoon salt

dash pepper

dash or two of fresh grated nutmeg

 

1 cup unbleached white wheat flour

1 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon fresh grated nutmeg

1 tablespoon EnerG Egg Replacer

4 tablespoons warm water

1/3 cup non-dairy milk

 

Preheat oven to 350 degrees. Coat a baking sheet with spray oil.

Cut the squash in half and scoop out seeds and discard.  Place the squash cut side down on the baking sheet and bake 45-60 minutes or until done.  Remove from oven and set aside

 

For the sauce, combine cooked spinach, cashew cream, cup of milk, salt, pepper and nutmeg in a blender.  Process until smooth.  Pour into a large skillet.  Bring to a boil and then reduce to a simmer.  Cook until it begins to thicken, about 5 minutes.  Remove from heat and set aside.

 

For the spatzle- combine dry ingredients in a bowl.  Combine the egg replacer and warm water in another bowl and stir until smooth.  Add milk.  Make a well in the dry ingredients.  Combine to make a soft dough.  If too stiff add a little more milk or water, a tablespoon at a time.  Let the dough rest for 10-15 minutes.

 

Bring to boil a 4-5 quart pot of water with a dash of salt and olive oil.  Force the spatzle dough through the board and directly into the boiling water.  Boil until they all float, 2-3 minutes.

 

Drain the spatzle and stir into the spinach sauce.

 

To assemble- place a 1/4 of the squash on a plate, spoon 1/4 of the spatzle-spinach mixture over top.

 

Enjoy!

 

Makes 4 servings at 206 calories each.