A delicious guest recipe by Jude Fanton, director of the Seedsavers foundation, from the 29 March 2010 belly radio show on bayfm99.9
VEGAN PALAK PANEER
Take any edible leaf that you normally use as spinach (i.e., cooked), such as
spinach, chicory (I used the prolific perennial spreading monk’s beard chicory),
dandelion, Brazilian spinach, farmers’ friends, other edible weeds – all called
horta in real Greek spanikopita. Boil in plenty of water for a few minutes,
drain and chop.
Fry chopped eschallots, or if you have to, onions in olive oil or similar. And
garlic if you like.
Add more oil and some flour to make a roux.
Add ground nuts (food processors do a good job) such as cashews, hazelnuts,
macadamias or almonds.
Add soya milk and/ or water, stirring til smooth and cook a few minutes.
Add salt and pepper and/ or nutmeg. I then blend it all with a bamix.