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Swiss Chard Gratin

December 29, 2011 by epicureanvegan

Swiss Chard Gratin -- Epicurean VeganHoly moly! Has Christmas come and gone? Where was I?  Well, I certainly wasn’t blogging. I planned to, but to be honest, the dishes I made came out less-than-stellar. I was really disappointed. I was thrilled to use the Whole Foods Recipe App for my ipad, but I think the only thing exciting about the recipes I chose, was how they looked on the app. 🙁 Oh well, not a big deal. I did, however, receive Vegan Holiday Kitchen from a friend, so next Christmas, I’ll be prepared.

I wasn’t about to give up on Whole Foods and their fabulous app. It’s quite amazing, actually—check it out. So here’s how it went down tonight . . . I received 2 gorgeous bunches of organic Swiss chard from Green Buffalo Food Company this afternoon and I immediately clicked on the trusty app. There’s a section called “On Hand” where you plug in what ingredient(s) you have it’ll show you what they’ve got. Plus,  you can narrow it down to only show you vegan or vegetarian recipes using that ingredient.

There were so many choose from such as Chard with Sherry Vinegar and Walnuts and Mushroom, Chard and Caramelized Onion Tacos. I decided on the Gratin, which I had to veganize, but that was a breeze. I served it with some pilaf and rolls, making it a night of side dishes. This recipe certainly restored my faith in WF’s recipes. I added mushrooms to this recipe and I’m glad I did–they are ideal for a dish like this. Even using three bunches of chard or some added kale would have been good, too.

INGREDIENTS:
2-3 bunches Swiss chard leaves, chopped
6-8 mushrooms, sliced
1 C water
1 Tbs olive oil
1 Tbs Earth Balance margarine, more for baking dish
1 C almond milk
2 Tbs flour
Salt and pepper, to taste
1/3 C Daiya mozzarella
1 Tbs panko (or vegan breadcrumbs)

DIRECTIONS:
Preheat oven to 350. In a large pot, add the water and chard; cook over medium heat. I used tongs to constantly stir the chard. After 3-4 minutes, or the chard is tender, drain (but reserve 1/4 C of the water) and set aside. In the same pan, heat the olive oil and butter over medium heat. Once the butter is melted, whisk in the flour and stir constantly for a minute. Slowly whisk in the milk and reserved cooking water; whisk until thickened, about 3-5 minutes. Season with salt and pepper.

Swiss Chard Gratin -- Epicurean Vegan

Stir in 1/2 of the Daiya cheese, then remove from the heat. Stir in the mushrooms and chard.

Swiss Chard Gratin -- Epicurean Vegan

Butter an 8″x8″ baking dish and pour the chard mixture in, topping it with the remaining cheese and the breadcrumbs.

Swiss Chard Gratin -- Epicurean Vegan

Bake for 20 minutes, or until hot and bubbly. Serve immediately and enjoy!

Swiss Chard Gratin -- Epicurean Vegan

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Filed Under: Sides Tagged With: almond milk, baked, daiya, fast and easy, mushrooms, Swiss chard, Whole Foods App

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Comments

  1. Barb says

    January 3, 2012 at 7:09 am

    I love swiss chard and am always looking for a new way to use it! This looks great!

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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