Guest guest Posted May 1, 2006 Report Share Posted May 1, 2006 Hi--just thought I share a simple and tasty idea for a quick lunch at home! I had some chard from the garden I needed to use, and also have been working with making a chickpea and nutritional yeast spread. Finally got the idea to add some lemon juice to give it that edge that was missing. That did the trick for me! All I had was a key lime, but it was just the right amount of juice for the single serving. This is not really a recipe for the files, probably. Its just what I did today that I liked, and I thought some of you might want to play with it! I'm thinking it would also be good with some picante sauce. Paula for 1 large whole wheat wrap: 1/3 cup chickpeas 1 Tbsp nutritional yeast juice from one key lime salt and pepper 4 to 5 cups chopped swiss chard 1 clove garlic, minced 1 tsp olive oil salt and pepper little juice from chickpea can Mix the chickpeas, yeast, lime juice and seasonings in a small bowl, mashing the chickpeas while mixing. In a skillet saute the garlic and chard a minute or two in the tsp olive oil, then add a small amount of liquid from the chickpea can, and cover and steam, stirring occasionally until the chard is done. During last few minutes of cooking remove skillet cover to let excess juice cook down. Put the chard mix topped with the chickpea mix in the warmed wrap and eat immediately. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2006 Report Share Posted May 1, 2006 Something you might wanna try sometime is to use Swiss Chard leaves like cooked cabbage leaves, only don't cook them first. Make a stuffing (corn, bread, veg-bread mix, whatever... raisins kick off well with Chard) and roll TBS of it in individual chard laves starting near the stalk (trimmed off where the leaf starts). Nestle 'em all in a casserole dish, cover with a brown (mixed mushrooms was my fav), white, or red sauce. Cook at 350 F. for maybe 20 min. or so covered, 10 -15 uncovered (guessing on these). The chard automatically shrinks quite nicely around the stuffing. Enjoy! Mark blogsite: http://www.soulveggie.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2006 Report Share Posted May 1, 2006 Could you do this do you think with Collard leaves? They are so big and strong...just discovered them this winter. But sounds like a wonderful way to use other leafy veggies with a variety of stuffings like you would for an enchilada. The subject line used the word Chickpea...I don't see that word in the post though? linda " Mark Sutton " <soulveggie > Something you might wanna try sometime is to use Swiss Chard leaves like cooked cabbage leaves, only don't cook them first. > > Make a stuffing (corn, bread, veg-bread mix, whatever... raisins kick off well with Chard) and roll TBS of it in individual chard laves starting near the stalk (trimmed off where the leaf starts). > > Nestle 'em all in a casserole dish, cover with a brown (mixed mushrooms was my fav), white, or red sauce. Cook at 350 F. for maybe 20 min. or so covered, 10 -15 uncovered (guessing on these). The chard automatically shrinks quite nicely around the stuffing. > > Enjoy! > > Mark Quote Link to comment Share on other sites More sharing options...
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