INGREDIENTS:
- 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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