Friday, June 14, 2013

Stuffed Swiss Chard Leafs

My daughter and I went to our local health food store buying homemade tahini so I can make hummus for a event Saturday. I was looking at their vegetables and the only veggies I had on hand at home was red bell pepper, broccoli, carrots, and onions. At the store, I seen a bunch of organic Swiss chard...and it was very cheap too! An idea came across my mind...stuff them!

Stuffed Swiss Chard Leafs
This recipe is a little time consuming, but well worth it! We are going in steps.

Ingredient list:
10 medium to large Swiss chard leafs
1 12.3-oz pkg. firm Mori-Nu Silken tofu, drained, gently pressed on paper towel to soak up water
1 TBSP. Italian seasoning
1 TBSP. lemon juice
1/2 tsp. extra fine sea salt
1/2 pepper
1 c. diced onions
1 c. diced carrots
1 c. diced chard stems
1 red bell pepper, seeded & diced
2 heads of broccoli chopped small, steamed/cooked until almost fork tender
1 tsp. dried sweet basil
1 tsp. dried oregano
1/2 tsp. extra fine sea salt
1 1/2- 2 c. your favorite pasta sauce

Step 1....Prepping the leaves

-Cut off the stems and save them for further in the recipe. Cut the rib of the leaves into a 'V' Shape. See picture below.
-Boil a large pot of water....blanch the leaves a few at a time  for 10-15 seconds.
-Take them out gently with a large slotted spoon and drip off the water. Lay them flat individually on a towel.
-Repeat process until all leafs are blanched.

Step 2.....Preparing the tofu

-In a medium bowl, add tofu, lemon juice, Italian seasoning, salt and pepper. Combine well. Set aside.

Step 3......Preparing the filling

-Take the reserved chard stems and dice them until you have 1 cup. See picture below.
-In a non-stick skillet, add a thin layer of water. Turn on the stove to medium heat and add the onions and carrots stirring for 5 minutes.
-Add the chard stems, bell pepper for another 5 minutes.
-Add the broccoli, basil, oregano and salt. Combine well. Turn off heat.

Now you can preheat your oven to 375 degrees. Spray a 9" x 13" baking dish with non-stick cooking spray. Put a 1/2 c. layer of sauce on the bottom of the pan.

Step 4......Assembly

-Lay the leafs with the rib side up, gently overlapping the 'V' shape.
-Evenly distribute and spread the tofu mixture on each leaf leaving the edges bare.
-Evenly distribute the veggie mixture on each leaf leaving the edges bare.
-At the end where you cut the stems off, gently roll to about 3/4 of the leaf then fold in the edges and finish rolling. Repeat process on each leaf.
-Place in prepared baking dish.
-Cover with foil and bake 30 minutes.
-Uncover and spread a layer of sauce across and bake for another 20 minutes uncovered.
Step 1...preparing the leafs
Step 3...cutting the Swiss chard

Step 4....Assembling the leafs
Step the prepared baking dish
Ready to eat!

I topped mine with ground up cashews!  You can also use vegan cheese! Enjoy!

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