I have always walked past supermarkets and wondered what do people do with chards. They look too gorgeous to be eaten, especially the rainbow ones. A challenge came through my way when Supernature Organic asked if I was keen to try their latest series of chards that just hit their stores! I was up for the challenge and googled for the best vegan chard recipes. Finally, I found a really interesting one from fatfreevegan.com to experiment and this turned out way better than I expected.
Ingredients (Recipe taken from here)
- 12 ounces ( 340 g) chard
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 12 ounces (349 g) lite firm or extra-firm silken tofu, drained
- 1/4 cup (60 ml) plain soy milk
- 2 tablespoons nutritional yeast
- 1 tablespoon potato starch or cornstarch
- 1 heaping tablespoon (1/2 ounce or 15 g) raw cashews (optional)*
- 1/4 teaspoon onion powder
- 1/8 teaspoon turmeric
- 3/4 teaspoon salt (or to taste)
- 1 pinch nutmeg
- 1/8 teaspoon cayenne
- 2 teaspoons fresh thyme leaves (or 1 tsp. dried)
Preheat oven to 375F. Spray a 9-inch ceramic pie pan lightly with non-stick spray.
Wash the chard but do not dry. Remove the center stem from each leaf. Set the leaves aside and chop the stems into small pieces. In a large skillet, sauté the onion and chard stems until softened (about 5 minutes), adding a tablespoon of water if necessary to prevent sticking.
I did mine as per the recipe and kept a portion of the leaves to make chard chips!
Meanwhile, cut the chard leaves into bite-sized pieces. Add them to the pan along with the garlic, reduce heat, and cover. Cook until all chard is wilted. Remove from heat. If any water has accumulated, drain it; then spread chard in bottom of prepared pie pan.
Place tofu and remaining ingredients in a blender, and puree until very smooth. Pour over the chard in the pie pan. Use a spoon to gently open holes through the chard so that the tofu mixture penetrates it. Smooth the top so that tofu layer is even and covers all the chard.
Bake for 30 minutes, or until center is set. Remove from oven and allow to rest for 10 minutes before slicing and serving.
Preparation time: 20 minute(s)
Cooking time: 40 minute(s)
It was not the most good looking dish in town but the taste made up for the lack of presentation. It was really creamy, smooth and after 2 slices, most of my guests were full. It went super well with kale and chard chips and the chards in the pie was really soft and tasty. I am now more willing to give chard a try and they contains so much wonderful sources of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary fiber.
I also made some vegan curry carrot ginger soup to go with our pie! Found the recipe here. We want to thank the team at Supernature Organics for sponsoring the yummy organic vegetables used in this post and do drop by their online shop to check out their home delivery service for vegetables and fruits box parcel!
SuperNature (Flagship Store)
#B1-05/09 Forum The Shopping Mall
583 Orchard Road
Tel +65 6304 1336
Fax +65 67350366
10am – 7.30pm daily