chard Archives - Epicurean Vegan

Mushroom & Chard Stroganoff

September 26, 2016 by Epicurean Vegan

Creamy pasta with mushrooms? Enough said. This dish is traditionally made with egg noodles, but to heck with traditions! As vegans, we know that it’s easy to veganize many “traditional foods,” and end up with a delicious meal–oftentimes, tastier than the original. You can also use whatever pasta you’d like; I just happen to go with fettuccine. No matter which noodle variety you go with, you won’t be disappointed with this veganized classic.

INGREDIENTS:
16-oz pasta
16-oz fresh mushroom caps
2 bunches of rainbow chard, chopped
1 Tbs olive oil
3 Tbs vegan margarine
3 garlic cloves, minced
4 Tbs flour
1-1/4 C vegetable broth
1 C soy creamer
1 tsp Dijon mustard
1 tsp Worcestshire sauce
3/4 tsp salt
1/2 tsp black pepper
1/2 C fresh parsley, chopped
2 green onion, sliced
Vegan Parmesan, optional

DIRECTIONS:
Cook the pasta according to package instructions. In a large skillet, heat the olive oil and over medium heat, saute the mushroom caps. (I quartered the large ones and left the smaller ones.)
Only saute for 3-5 minutes–just enough to soften them a tiny bit. Remove from the skillet and set aside. Next, add the chard along with a 1/4 C of water. Cover and steam until cooked down.

Remove from the skillet and add to the mushrooms. Wipe out the skillet with a towel and add the margarine and garlic. Over medium heat, cook the garlic. Reduce the heat a bit and whisk in the flour; you’ll get a thick paste. Little by little, add the vegetable broth, whisking as you go. Add the Worcestershire sauce, Dijon, salt, and pepper. Next, add the soy creamer a little at a time, allowing the sauce to thicken slowly. Drain any excess liquid from the mushrooms and chard, then add them back into the skillet with the sauce; over low heat, rewarm until heated through.

Top individual servings of pasta with the mushroom-chard mixture and top with parsley, green onion, and vegan Parmesan. Enjoy!

Mushroom & Chard Stroganoff

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Creamy pasta with mushrooms? Enough said. This dish is traditionally made with egg noodles, but to heck with traditions! As vegans, we know that it's easy to veganize many "traditional foods," and end up with a delicious meal--oftentimes, tastier than the original. You can also use whatever pasta you'd like; I just happen to go with fettuccine. No matter which noodle variety you go with, you won't be disappointed with this veganized classic.

Author: Epicurean Vegan

Serves: 6

Ingredients

16-oz pasta
16-oz fresh mushroom caps
2 bunches of rainbow chard, chopped
1 Tbs olive oil
3 Tbs vegan margarine
3 garlic cloves, minced
4 Tbs flour
1-1/4 C vegetable broth
1 C soy creamer
1 tsp Dijon mustard
1 tsp Worcestshire sauce
¾ tsp salt
½ tsp black pepper
½ C fresh parsley, chopped
2 green onion, sliced
Vegan Parmesan, optional

Directions

Cook the pasta according to package instructions. In a large skillet, heat the olive oil and over medium heat, saute the mushroom caps. (I quartered the large one and left the smaller ones.)
Only saute for 3-5 minutes--just enough to soften them a tiny bit. Remove from the skillet and set aside. Next, add the chard along with a ¼ C of water. Cover and steam until cooked down.
Remove from the skillet and add to the mushrooms. Wipe out the skillet with a towel and add the margarine and garlic. Over medium heat, cook the garlic. Reduce the heat a bit and whisk in the flour; you'll get a thick paste. Little by little, add the vegetable broth, whisking as you go. Add the Worcestershire sauce, Dijon, salt, and pepper. Next, add the soy creamer a little at a time, allowing the sauce to thicken slowly.
Drain any excess liquid from the mushrooms and chard, then add them back into the skillet with the sauce; over low heat, rewarm until heated through.
Top individual servings of pasta with the mushroom-chard mixture and top with parsley, green onion, and vegan Parmesan. Enjoy!

Lemony Pan-Fried Chickpeas with Chard

February 4, 2012 by epicureanvegan

This recipe is from Color Me Vegan and considering I love chickpeas, (a.k.a garbanzo beans) and chard, this is a new favorite. I would, however, make a few changes next time. Even though chickpeas are a great source of fiber and protein, and have no saturated fat, they do sport 90 calories per half a cup. Given this, I would use just half a can and even double the chard. So what to do with the other half of beans? Make a small batch of hummus, perfect for a few sandwiches during the week. I could have eaten the entire pan of this, which would not have been wise, so reducing the amount of chickpeas and adding more chard, I think, is a smart way to go. Otherwise, share this dish with plenty of others! (The recipe below is sans my suggestions.)

INGREDIENTS:
1 Tbs olive oil
1 small onion, diced
1 15-oz can chickpeas, drained
1 bunch Swiss chard, chopped
1 small lemon
1/2 tsp salt, or to taste
Black pepper, to taste

DIRECTIONS:
Heat the olive oil in a large skillet. Add the onion and cook until tender. Add the chickpeas and cook 10 minutes, or until the beans begin to brown.

Stir in the chard and cook until it begins to wilt and cook down, about 5-7 minutes. Zest the lemon over the pan, then cut the lemon in half and squeeze the juice from one half over the mixture. (Watch out for seeds). Stir well to combine. Add salt, pepper, and more lemon, if desired. (If you go with my suggestions, you can use the leftover lemon—if there is any— in the hummus). Serve immediately, or at room temperature. Enjoy!

Lemony Pan-Fried Chickpeas with Chard

This recipe is from Color Me Vegan and considering I love chickpeas, (a.k.a garbanzo beans) and chard, this is a new favorite. I would, however, make a few changes next time. Even though chickpeas are a great source of fiber and protein, and have no saturated fat, they do sport 90 calories per half a cup. Given this, I would use just half a can and even double the chard. So what to do with the other half of beans? Make a small batch of hummus, perfect for a few sandwiches during the week. I could have eaten the entire pan of this, which would not have been wise, so reducing the amount of chickpeas and adding more chard, I think, is a smart way to go. Otherwise, share this dish with plenty of others! (The recipe below is sans my suggestions.)

Author: Epicurean Vegan

Ingredients

1 Tbs olive oil
1 small onion, diced
1 15-oz can chickpeas, drained
1 bunch Swiss chard, chopped
1 small lemon
½ tsp salt, or to taste
Black pepper, to taste

Directions

Heat the olive oil in a large skillet. Add the onion and cook until tender. Add the chickpeas and cook 10 minutes, or until the beans begin to brown.
Stir in the chard and cook until it begins to wilt and cook down, about 5-7 minutes. Zest the lemon over the pan, then cut the lemon in half and squeeze the juice from one half over the mixture. (Watch out for seeds). Stir well to combine. Add salt, pepper, and more lemon, if desired. (If you go with my suggestions, you can use the leftover lemon---if there is any--- in the hummus). Serve immediately, or at room temperature. Enjoy!

Potato and Chard Casserole

January 19, 2012 by epicureanvegan

I suppose you could also call this a “gratin” or scalloped potatoes; basically the same thing. You can easily make this a gluten-free dish by using rice flour and using ground up gluten-free crackers instead of bread crumbs. This has a little bit of prep work, so enlisting some help wouldn’t be a bad idea. If you have a 13-year-old lying around, it’s a fine opportunity to teach him/her how to peel and slice potatoes. Speaking of potatoes . . . this is probably a good time to remind folks that these root veggies are on the “Dirty Dozen” list, in fact, all root vegetables (carrots, turnips, etc) are. Because conventionally grown potatoes are sprayed with pesticides up to 5 times throughout the growing season, it is highly encouraged you only eat organic potatoes. The pesticides also seep into the soil where these starchy (and absorbent) veggies grow—another good reason to stick to organic!

INGREDIENTS:
7 russet potatoes, peeled and sliced thin
1 large bunch of chard, stem and veins removed, then chopped
6 green onion, sliced
3 Tbs vegetable broth
2 Tbs flour
1-1/2 tsp Old Bay seasoning
1/4 tsp black pepper
Dash or two of nutmeg
1/4 tsp dry mustard
1-1/2 C almond milk
3/4 C vegan mozzarella shreds
2 slices of bread
2 Tbs vegan margarine

DIRECTIONS:
Preheat the oven to 350. Puree the two slices of bread and vegan margarine in the food processor; set aside. (This is a great way to use those heels of the loaf that no one seems to like). In a large bowl, combine the potatoes and green onion. Make sure the potato slices are well separated, otherwise they’ll take forever to bake.

Meanwhile, steam the chard for about 5-7 minutes. You don’t want it too soft–just a little tender. Mix it in with potatoes and green onion.

In a medium saucepan, bring the broth to a boil. Whisk in the flour, seasoning, pepper, nutmeg, and dry mustard. Whisk in the almond milk and bring to a boil. Stir constantly until it begins to thickens, about 5 minutes. Stir in 1/4 C of the cheese.

Pour the sauce over the veggies and mix well. Transfer to a 9″x13″ baking pan.

Top with the remaining cheese and the bread crumbs you made from the bread slices.

Cover and bake for 40-45 minutes. Test the potatoes for doneness with a fork. Bake uncovered another 5 minutes.

Enjoy!

Potato and Chard Casserole

I suppose you could also call this a "gratin" or scalloped potatoes; basically the same thing. You can easily make this a gluten-free dish by using rice flour and using ground up gluten-free crackers instead of bread crumbs. This has a little bit of prep work, so enlisting some help wouldn't be a bad idea. If you have a 13-year-old lying around, it's a fine opportunity to teach him/her how to peel and slice potatoes. Speaking of potatoes . . . this is probably a good time to remind folks that these root veggies are on the "Dirty Dozen" list, in fact, all root vegetables (carrots, turnips, etc) are. Because conventionally grown potatoes are sprayed with pesticides up to 5 times throughout the growing season, it is highly encouraged you only eat organic potatoes. The pesticides also seep into the soil where these starchy (and absorbent) veggies grow---another good reason to stick to organic!

Author: Epicurean Vegan

Ingredients

7 russet potatoes, peeled and sliced thin
1 large bunch of chard, stem and veins removed, then chopped
6 green onion, sliced
3 Tbs vegetable broth
2 Tbs flour
1-1/2 tsp Old Bay seasoning
¼ tsp black pepper
Dash or two of nutmeg
¼ tsp dry mustard
1-1/2 C almond milk
¾ C vegan mozzarella shreds
2 slices of bread
2 Tbs vegan margarine

Directions

Preheat the oven to 350. Puree the two slices of bread and vegan margarine in the food processor; set aside. (This is a great way to use those heels of the loaf that no one seems to like). In a large bowl, combine the potatoes and green onion. Make sure the potato slices are well separated, otherwise they'll take forever to bake.
Meanwhile, steam the chard for about 5-7 minutes. You don't want it too soft--just a little tender. Mix it in with potatoes and green onion.
In a medium saucepan, bring the broth to a boil. Whisk in the flour, seasoning, pepper, nutmeg, and dry mustard. Whisk in the almond milk and bring to a boil. Stir constantly until it begins to thickens, about 5 minutes. Stir in ¼ C of the cheese.
Pour the sauce over the veggies and mix well. Transfer to a 9"x13" baking pan.
Top with the remaining cheese and the bread crumbs you made from the bread slices.
Cover and bake for 40-45 minutes. Test the potatoes for doneness with a fork. Bake uncovered another 5 minutes. Enjoy!

Breaded Zucchini and Rainbow Chard with Lentil Pilaf

April 5, 2011 by epicureanvegan

This one’s a keeper. The Husband ranked this an 11 out of 10, but the Sixth Grader didn’t rank it quite that high. He loved the zucchini the most though. I received our box of produce yesterday from Green Buffalo which is good since I wasn’t planning on hitting the grocery store until today. The rainbow chard wooed me with its fresh, vibrant colors. I used 3 of the 5 zucchinis I got and added some lentil pilaf—packed with vitamins and protein, this meal will be a regular thing at my house.

INGREDIENTS:
12 stalks of rainbow chard
3 medium zucchini
3/4 C panko breadcrumbs
2 Tbs fresh thyme
1/4 tsp salt
1/8 tsp pepper
2 Tbs olive oil + 1 tsp, divided
1-6.75 oz box Near East Lentil Pilaf

DIRECTIONS:

Start the pilaf—it takes 35-40 minutes. In the meantime, prepare the vegetables: slice the zucchini lengthwise, then in half; set aside.

Next, chop up the chard—both stems and leaves. Transfer to a bowl. (It reminds me of that ribbon candy you see at Christmas time!)

Combine the panko, thyme, salt and pepper in a shallow bowl.

In a large skillet over medium-high heat, heat 2 Tbs of olive oil. (I’d start this when the pilaf has about 20 minutes left). Bread the zucchini, pressing down firmly to coat it with the panko. Cook for about 2 minutes per side and transfer to a plate; cover with foil to keep warm.

Once the zucchini is done, reduce heat to low and wipe out the pan with a paper towel. Add the remaining olive oil and chard to the pan.

I added a tiny bit of water after a couple of minutes and covered it to let the chard steam for a bit. Stir occasionally as the chard begins to wilt. If you have any of the panko mixture left, add that, along with salt and pepper, if you’d like. Continue cooking it for another few minutes. The pilaf ought to be done about the same time.

Top individual servings of the pilaf with a large spoonful of chard and 2-3 slices of the zucchini. Yuuummmm….Enjoy!

Breaded Zucchini and Rainbow Chard with Lentil Pilaf

This one's a keeper. The Husband ranked this an 11 out of 10, but the Sixth Grader didn't rank it quite that high. He loved the zucchini the most though. I received our box of produce yesterday from Green Buffalo which is good since I wasn't planning on hitting the grocery store until today. The rainbow chard wooed me with its fresh, vibrant colors. I used 3 of the 5 zucchinis I got and added some lentil pilaf---packed with vitamins and protein, this meal will be a regular thing at my house.

Author: Epicurean Vegan

Ingredients

12 stalks of rainbow chard
3 medium zucchini
¾ C panko breadcrumbs
2 Tbs fresh thyme
¼ tsp salt
⅛ tsp pepper
2 Tbs olive oil + 1 tsp, divided
1-6.75 oz box Near East Lentil Pilaf

Directions

Start the pilaf---it takes 35-40 minutes. In the meantime, prepare the vegetables: slice the zucchini lengthwise, then in half; set aside.
Next, chop up the chard---both stems and leaves. Transfer to a bowl
Combine the panko, thyme, salt and pepper in a shallow bowl.
In a large skillet over medium-high heat, heat 2 Tbs of olive oil. (I'd start this when the pilaf has about 20 minutes left). Bread the zucchini, pressing down firmly to coat it with the panko. Cook for about 2 minutes per side and transfer to a plate; cover with foil to keep warm.
Once the zucchini is done, reduce heat to low and wipe out the pan with a paper towel. Add the remaining olive oil and chard to the pan.
I added a tiny bit of water after a couple of minutes and covered it to let the chard steam for a bit. Stir occasionally as the chard begins to wilt. If you have any of the panko mixture left, add that, along with salt and pepper, if you'd like. Continue cooking it for another few minutes. The pilaf ought to be done about the same time.
Top individual servings of the pilaf with a large spoonful of chard and 2-3 slices of the zucchini. Yuuummmm....Enjoy!

Kale, Chard and Tofu Calzones

September 6, 2010 by epicureanvegan

When I said I was making calzones tonight, The Husband joked, ‘Oh, yeah, those nine pounders?’ Okay, yes, these calzones typically run a little big. I should call them “No Joke Calzones.” They’re a little different than the other calzone recipe I’ve made by adding the same tofu mixture that I use for lasagna and stuffed shells. I had some leftover tofu mixture so I just threw in the freezer—I’ll use add it to a batch of lasagna at some point. This is also a great recipe for sneaking in some extra veggies, especially for the kids—they’ll never know!

INGREDIENTS:
Dough: (from Vegan Planet)
1-1/2 tsp active dry yeast
3/4 C warm water ( I found that I needed another 1/2 cup)
2-1/4 C unbleached all-purpose flour
1 tsp salt
Pinch of sugar or natural sweetener
1 Tbs olive oil, plus more for spreading
The Tofu mixture:
1-14 oz pkg extra firm tofu, drained and pressed
1/3 C nutritional yeast
1 C fresh basil (I also threw in a tablespoon or two of fresh rosemary)
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
2 Tbs lemon juice
The rest:
4 C chard and kale, chopped (you can also add in some spinach)
1-3.8 oz can of sliced black olives
6 mushrooms, sliced
1-1/2 C vegan mozzarella cheese
1 jar marinara sauce

DIRECTIONS:
To make dough: Place yeast in a small bowl. Add 1/4 C of the water and stir to dissolve. Set aside for 5-10 minutes. To make the dough in the food processor (like I did), combine the flour, salt, and sugar, pulsing to blend. With the machine running, add the yeast mixture through the feeding tube, along with the olive oil and as much of the remaining 1/2 water (I needed another 1/3 C in addition to the 1/2 C) as necessary to make the dough hold together. To make the dough by hand, combine the flour, salt, and sugar in a large bowl. Stir in the yeast mixture, olive oil, and remaining 1/2 C water until well combined. Turn dough out onto a lightly floured work surface and knead until smooth and elastic, about 3 minutes. Transfer to a large oiled bowl. Spread a small amount of oil on top of the dough, cover with plastic wrap, and set aside in a warm place to rise until doubled in bulk, about 1 hour. Use immediately or store for up to 8 hours in the refrigerator or for 3-4 weeks in the freezer. Make sure it is tightly wrapped in plastic.

To make tofu mixture: Add tofu, basil, garlic powder, salt, pepper, and lemon juice to a food processor and process well until the mixture resembles ricotta cheese.

Preheat oven to 375. Punch the dough down and divide it into fourths. On a lightly floured surface, roll out each piece into a 1/4″ thick circle. Divide the filling equally between the dough circles, leaving a 1″ border around the edge. I layered on some tofu mixture, greens mix, olives, mushrooms, and cheese.

Fold over one side and roll up the bottom part and press with a fork to seal the edges.

Place on a baking sheet lined with foil that is slightly greased. Bake for 30 minutes, or until golden brown.

In the meantime, heat the sauce in a small saucepan. Ladle a scoopful on top of each calzone and add a bit of cheese. Enjoy!

Mushroom & Chard Stroganoff

Lemony Pan-Fried Chickpeas with Chard

Potato and Chard Casserole

Breaded Zucchini and Rainbow Chard with Lentil Pilaf

Kale, Chard and Tofu Calzones

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