Vegan Creamed Spinach

This recipe takes no time at all. I started by lightly toasting a couple teaspoons of ground cumin. Then I added three bunches of baby spinach leaves and sauteed them until just wilted. Spinach cooks down to nothing, so if you're going to puree it it's necessary to plan for one bunch per person. To finish I combined the spinach in a food processor with enough silken tofu to reach the desired consistency. The resulting color is much brighter, and the taste is much cleaner and fresher than traditional creamed spinach, and with a fraction of the fat and calories.