Today I had a couple of pounds of frozen spinach I needed to use up as well, as some purple cabbage from my garden.

Not really having a game plan I started to saute the Cabbage in Grape-seed oil with salt & pepper.  A few minutes later I added the squeezed out thawed Spinach.  I added some more kosher salt and took a taste, too bland so I added a good amount of Balsalmic Vinegar**, Cumin and some Braggs Liquid Amino Acids. It started tasting savory, but was lacking something. I started to look at the Spinach and started remembering the taste of yummy creamed spinach, but since dairy was out of the question I had to improvise.

I decided to make a simple Hummus using

• 1 canned Garbanzo Beans
• 1 clove of garlic
• Grape-Seed oil to make a nice pasty consistency (I normally use Sesame oil, but I was out)
• 1 TB of Tahini (You could substitute with Sesame Oil if you don't have Tahini)
• Red Wine Vinegar to give a nice tang, this also acts as a preservative if storing in fridge. **
• salt/pepper

Next, I stirred the Hummus into the Spinach Mixture just until heated and what it produced was a very creamy like texture in the Spinach very similar to Creamed Spinach, only much more flavorful.

I served this over Mung Bean Noodles that were seasoned.  My kids LOVED it and my 23 month old finicky veggie eater, asked for seconds before I even ate 1/3 of my meal!  All the kids were disappointed that I didn't make enough for seconds, but it was just a light lunch and I had more food cooking on the stove, so they weren't going to starve. I was just happy that the enjoyed my version of VEGAN CREAMED SPINACH :)

**Note: Everywhere vinegar was used, you may substitute lemon juice very successfully.