Sauteed Spinach with Orange-Carrot Puree

3T vegan butter (I use Earth Balance)
7oz spinach, rinsed, trimmed and chopped
7oz baby carrots
Juice and zest of 1 orange or 1/4c orange juice
1/2t salt 

Heat 1 tablespoon butter in large skillet over medium heat. Wilt spinach, remove from heat and set aside.

Meanwhile, steam carrots.  When soft, place in blender or food processor, and process with orange juice, orange zest, remaining butter, and salt.

To serve, spoon portion of carrot puree to the side of spinach mounded into dome shape.

Adapted from a recipe by Arpege Restaurant, as published in Vegetarian Times