Spinach Cobbler


  • At least 3-4 cups of loosely packed fresh spinach (or similar greens)
  • 3 small onions (I used one yellow/cooking onion and 2 red onions)
  • about 1/2 bulb of garlic (or 4-6 cloves, at least)
  • about 1/4-1/2 cup of cashews
  • about 2-3 cups of water for the gravy & about 1/2-1 cup for batter
  • salt
  • 1 cup whole wheat flour (I used coarsely ground.)
  • 1/2 cup sticky flour (I used white flour, but recommend oat flour/oats ground in a blender into a flour)
  • 2-3 heaping tablespoons full of soy/soymilk powder (Or you can try soy flour. What I used is probably closer to soy flour than the soymilk powder that you might come across in the US, as it’s only soy, as far as I can tell, and has no sugar or any of those other nasty ingredients that they might typically add to soymilk powder in the US.) (Optional, just in case you’re not sure or don’t have what I’m describing. You could try either, though.)

To Make:

  1. Wash spinach well. Check for bugs and eggs. Remove bad parts. Chop. When you have prepped the spinach, you need about 3-4 cups, so start with a larger amount, just in case. Slice, chop, or rip spinach.
  2. Rinse and peel onions and garlic. Cut out bad parts. Put garlic and one onion in the blender. You may or may not need to slice that one onion. Slice the other two onions.
  3. Blend cashew nuts, 3 cups of water, the one small onion, garlic, and about 1/4-1/2 tsp of salt together in a blender to make a gravy.
  4. Bring gravy to a boil, stirring often and keeping watch over it to keep it from boiling over. Reduce heat and simmer about 5 minutes, stirring often and watching it to keep it from boiling over (It boiled over even after I switched the rice cooker to “warm”.)
  5. Remove from heat or only keep warm. Add onion and spinach.
  6. In a separate bowl, mix flour and soy powder with a pinch or two of salt. Add about 1/2-1 cup of water and mix well to form a thick batter. Start with less water and add more, if needed.
  7. Pour batter over the rest of the stuff.
  8. Switch the rice cooker onto “cook” and cook for 30-60 minutes. Rice cooker may switch to warm (if you are using one with a switch) before time is up. Let it simmer on warm for a few minutes and then switch it back to “cook”. This is best eaten while warm.



Categories: cobblers&crisps | Tags: , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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