Chard tart
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
one red onion2 tbsp olive oil1 pound chard leaves2 cloves garlic, minced2 tablespoons chopped fresh basil1/4 teaspoon saltfresh ground pepper to tastepinch of ground red pepper, to taste1/2 package of tofu1/3 cup soy yogurt1 package Better than Cream Cheese2 tomatoes
Pie crust:
* 1 1/2 cups flour (can be white or whole wheat or combo of both--I use whole wheat pastry flour)
* 1/2 teaspoon salt
* 2 tablespoons sugar (vegan is best)
* 1/2 cup oil
* 2 tablespoons orange juice (or vegan soymilk)
In a large bowl place all of the dry ingredients.
Add Orange Juice, mix with a fork
Pat into 9-inch pan with fingertips.
Pre-baked crust, prick it to prevent bubbles and bake it for 10 mins. at 425F. Remove and decrease oven to 375F.
Cook in a large skillet: one red onion, diced and 2 Tablespoons olive oil.
Add and cook until tender, 8-10 mins:
1 pound chard leaves, thicker stems cut into small pieces (cook these first with onions to soften) well washed and chopped
2 cloves garlic, minced
Season with:
2 tablespoons chopped fresh basil
1/4 teaspoon salt
fresh ground pepper to taste
pinch of ground red pepper, to taste. turn off heat from pan.
Combine in a seperate bowl-- 1/2 package of tofu
1/3 cup plain soy yogurt
1 package tofutti better than cream cheese
Add the chard mixture to the tofu mixture and stir. Put mixture immediately into pie crust pan. Spread evenly. You can topped with sliced tomatoes--that's good. Bake until the filling is golden and firm. 25-35 minutes
(this is my friend Sharon's recipe, made vegan...thanks to her for the yummy-ness!)
Number of Servings: 8
Recipe submitted by SparkPeople user GRRLLAUREN.
* 1 1/2 cups flour (can be white or whole wheat or combo of both--I use whole wheat pastry flour)
* 1/2 teaspoon salt
* 2 tablespoons sugar (vegan is best)
* 1/2 cup oil
* 2 tablespoons orange juice (or vegan soymilk)
In a large bowl place all of the dry ingredients.
Add Orange Juice, mix with a fork
Pat into 9-inch pan with fingertips.
Pre-baked crust, prick it to prevent bubbles and bake it for 10 mins. at 425F. Remove and decrease oven to 375F.
Cook in a large skillet: one red onion, diced and 2 Tablespoons olive oil.
Add and cook until tender, 8-10 mins:
1 pound chard leaves, thicker stems cut into small pieces (cook these first with onions to soften) well washed and chopped
2 cloves garlic, minced
Season with:
2 tablespoons chopped fresh basil
1/4 teaspoon salt
fresh ground pepper to taste
pinch of ground red pepper, to taste. turn off heat from pan.
Combine in a seperate bowl-- 1/2 package of tofu
1/3 cup plain soy yogurt
1 package tofutti better than cream cheese
Add the chard mixture to the tofu mixture and stir. Put mixture immediately into pie crust pan. Spread evenly. You can topped with sliced tomatoes--that's good. Bake until the filling is golden and firm. 25-35 minutes
(this is my friend Sharon's recipe, made vegan...thanks to her for the yummy-ness!)
Number of Servings: 8
Recipe submitted by SparkPeople user GRRLLAUREN.
Nutritional Info Amount Per Serving
- Calories: 266.1
- Total Fat: 14.2 g
- Cholesterol: 0.0 mg
- Sodium: 284.0 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 5.1 g
- Protein: 9.2 g