Chef Ararat’s Spinach Pie Goes Dairy Free
Isn’t it amazing how you can click on a link and immediately end up here, where Chef Ararat shares the recipe for his Armenian Spinach Pie? And isn’t it just as amazing that if you don’t know who Chef Ararat is or why you should try his pie, there’s an episode below that will explain everything?
What happens when you convene a group of eccentric, charming characters and ask them to swap dairy for Oatly? Luckily, you don’t have to answer that question because we have made you a four-episode cooking show called “Will it Swap?”, which answers it perfectly.
1 ready-made pie crust
1 lb fresh spinach
1½ cup Full Fat Oatly, *option to make it cultured, see note below
¼ cup nutritional yeast
Ground black pepper
What you’ll need: One blender. Also one oven, in case that wasn’t obvious.
Step 1 If frozen, thaw your ready-made pie crust. Preheat your oven to 350ºF/180ºC.
Step 2 Bring a large pot of water to a boil, and generously salt the water. Have at the ready a large bowl filled with ice water.
Step 3 The spinach part! Wash and trim the ends of the spinach if necessary. Add the spinach to the boiling water and stir to submerge it, blanching for a few seconds until the spinach turns bright green. Drain the spinach in a colander and immediately drop it into the ice water bath. Once cool, drain the spinach again and form into a ball, squeezing as much water out as you can. You should be left with about a softball's worth of spinach.
Step 4 Add the spinach to the blender, along with the Full Fat Oat Drink, nutritional yeast, and salt and pepper to taste. Blend 30-40 seconds until smooth.
Step 5 Pour the mixture into the pie crust and bake on the middle rack of your oven for 30 minutes, rotating at the halfway point, until the crust is golden brown.
Step 6 Serve warm or at room temperature—your call.
*Cultured Full Fat Oatly
2 cups Full Fat Oatly
3 tablespoons Oatgurt
In a pot, bring Full Fat Oatlyto a low boil and let simmer for a few minutes. Remove from the heat and let cool. Add the Oatgurt and stir to combine.
Pour the mixture into a clean jar with a lid and let sit for 6-8 hours or overnight in a warm spot, away from direct sunlight. The next day, transfer the jar to the fridge until it’s ready to use.
Grasshoppers and Crème Brûlées in America’s Dairy State … Hold the Dairy
We visited Wisconsin’s Duck Inn Supper Club, where we swapped dairy for Oatly in popular dishes. Expecting chaos, we were instead welcomed by very polite Midwesterners.
Oatly-Style Jambalaya and Crawfish Fettuccine in Louisiana
While replacing dairy with Oatly on the menu at Lee’s Diner, we learned that if we tell patrons, “It’s not hummus,” they might be more willing to try a dish. The more you know …
Scallops, Vegan Cumin Foam and Lots of British Sports Talk!
Bexley bricklayer and un-professionally trained cook, Joey, tries to cook seared scallops without anything going wrong.
Dairy-Free Franconian Bread Dumplings For A Skeptical Milk Lady
Watch Sebastian attempt to take over his mother’s kitchen and her traditional Franconian bread dumpling recipe.
Indian Family Recipes, Minus Dairy Plus A Garage
A typical day in the life of the Patel-Bhowmick family, except with a bunch of cameras and a film crew as they cook dum aloo using Oatgurt in place of yogurt.
Biceps, Bodyslams & Dairy-Free Stroganoff!
Big muscles, tiny carton of Oatly Creamy Oat, and all the action you can pack into a gym—we’re cooking salmon stroganoff with SuperBeast and Sumyra.