CASHEW CHARD BURRITOS - Tofu - 4 pts

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CASHEW CHARD " BURRITOS " - Tofu - 4 pts

1/2 cup dried French green lentils

1 teaspoon olive oil

1 medium onion, peeled and finely diced (about 1 1/2 to 2 cups)

2 cloves garlic, minced

1 cup carrots, finely diced (2 medium or 3 small carrots)

6 ounces firm tofu, rinsed, patted dry, and diced (about 1 cup)

1/2 cup (2 1/2 ounces) raw whole cashews

2 tablespoons fresh basil leaves, finely chopped or 1 1/2 teaspoons

dried

2 tablespoons fresh oregano leaves, finely chopped or 1 1/2 teaspoons

dried

1 teaspoon ground cumin

1/2 teaspoon sea salt

1/4 teaspoon dried hot red pepper flakes

1/4 teaspoon freshly ground black pepper

6 large, unblemished Swiss chard leaves, trimmed plus extras in case

of breakage

 

 

 

 

 

Special equipment: large collapsible steamer basket

 

In large bowl, combine lentils and enough water to cover by 2 inches.

Cover and refrigerate at least 6 hours. Drain lentils and transfer to

small saucepan. Add 3 cups cold water, place over moderate heat, and

bring to boil. Cover, reduce heat to moderately low and simmer gently

until lentils are completely tender, about 45 minutes. Drain and let

cool.

 

In large bowl, combine lentils and enough water to cover by 2 inches.

Cover and refrigerate at least 6 hours. Drain lentils and transfer to

small saucepan. Add 3 cups cold water, place over moderate heat, and

bring to boil. Cover, reduce heat to moderately low and simmer gently

until lentils are completely tender, about 45 minutes. Drain and let

cool.

 

In medium saucepan over moderately low heat, heat oil until hot but

not smoking. Add onion and garlic and sauté until onion is translucent

and garlic is fragrant, 5 to 7 minutes. Add carrots and sauté until

beginning to soften, about 5 additional minutes. Stir in lentils,

tofu, cashews, basil, oregano, cumin, salt, pepper flakes, and ground

pepper. Reduce heat to low, cover, and cook 15 minutes. Keep warm.

 

Preheat oven to 200° F. Fold each chard leaf in half along central

stem and slice away lower, thickest part of stem. (Leaf will remain

connected at top but not at bottom.)

 

In wide, shallow, covered pan, bring 1 inch water to boil. Set steamer

basket in pan and carefully layer chard leaves inside. Steam until

tender and flexible, about 5 minutes. Transfer chard to kitchen towel-

lined plate to drain.

 

Arrange 1 leaf on work surface, overlapping slit sides slightly. Spoon

1/2 cup filling onto center of leaf and fold in top and bottom of leaf

to cover filling. Starting on one side, roll up leaf as for burrito.

Place seam-side down on baking sheet in oven to keep warm. Repeat with

remaining leaves and filling. Serve burritos warm.

 

Editor's notes: Filling can be prepared up to 3 days in advance and re-

warmed in a sauté pan over moderately low heat before

rolling " burritos. "

 

Makes 6 servings.

Nutritional analysis for one 7-ounce roll: 184 calories, 21 g carbs,

11 g protein: - 7.6 g fat, 6.7 g fiber, 0 mg cholesterol, 176 mg

sodium, 604 mg potassium.

 

 

Author: Chef Jesus González for La Cocina Que Canta Culinary Center at

Rancho La Puerta Fitness Resort and Spa

 

Source: Epicurious, November 2006

Formatted by Chupa Babi in MC: 01.16.07

 

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