A vegan-friendly version of a traditional Italian dish in Canederli (boiled dumplings)
Break the bread into small pieces and pour just enough milk to moisten the bread. Set aside.
2 Sauté the onions and add this to the bread together with the spinach, salt, pepper, nutmeg, oil and parsley.
3 Add just enough flour so that the mix holds together.
4 Form very compact balls slightly smaller than a golf ball in size and place them into a steamer.
5 Cover and allow to cook for 12 minutes. Remove and lightly sauté in olive oil.