Thursday, February 2, 2012

Swiss Chard and Leek Pie

Adapted from Fat Free Vegan

  • 1 teaspoon sunflower oil
  • 1 bunch chard
  • 2 leeks, white and pale green parts, chopped
  • 2 cloves garlic, minced
  • 14 oz. organic extra firm tofu, drained
  • 1/3 cup rice milk
  • 2 tablespoons nutritional yeast
  • 1 tablespoon cornstarch
  • 1/4 teaspoon tumeric
  • 3/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • Preheat oven to 375 degrees
  • Spray 9 inch pie plate with non-stick spray
  • Wash chard but do not dry; separate stems from leaves
  • Chop chard stems into small pieces
  • In a large skillet, saute leek and chard stems in oil for 5 minutes
  • While leek and chard stems are cooking, chop chard leaves into bite size pieces
  • Add chard leaves and garlic to the pan, cover and cook until chard is wilted.
  • Spread in bottom of pie plate
  • In food processor combine the rest of the ingredients and process until very smooth
  • Spread over chard in the pie pan
  • Using the tip of a knife, pierce the tofu mixture and fold in chard mixture slightly all around the pie plate; smooth out tofu mixture so it covers all of the chard
  • Bake for 35 minutes or until center is set
  • Cool for 10 minutes before serving

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