Savory Swiss Chard Pie
- Number of Servings: 8
Ingredients
12 ounces ( 340 g) chard1 medium onion, chopped7 medium mushrooms, sliced2 cloves garlic, minced12 ounces (349 g) lite firm or extra-firm silken tofu (1 package Mori-Nu)1/4 cup (60 ml) plain soy milk2 tablespoons nutritional yeast1 tablespoon potato starch or cornstarch1 heaping tablespoon (1/2 ounce or 15 g) raw cashews (optional)*1/4 teaspoon onion powder1/8 teaspoon turmeric3/4 teaspoon salt (or to taste)1 pinch nutmeg1/8 teaspoon cayenne2 teaspoons fresh thyme leaves (or 1 tsp. dried)
---Preheat oven to 375F. Spray a 9-inch ceramic pie pan lightly with non-stick spray.
---Wash the chard but do not dry. Remove the center stem from each leaf. Set the leaves aside and chop the stems into small pieces. In a large skillet, sauté the onion, mushrooms and chard stems until softened (about 5 minutes), adding a tablespoon of water if necessary to prevent sticking.
---Meanwhile, cut the chard leaves into bite-sized pieces. Add them to the pan along with the garlic, reduce heat, and cover. Cook until all chard is wilted. Remove from heat. Spread chard in bottom of prepared pie pan.
---Place tofu and remaining ingredients in a blender, and puree until very smooth. Pour over the chard in the pie pan. Use a spoon to gently open holes through the chard so that the tofu mixture penetrates it. Smooth the top so that tofu layer is even and covers all the chard.
---Bake for 30 minutes, or until center is set. Remove from oven and allow to rest for 10 minutes before slicing and serving.
Number of Servings: 8
Recipe submitted by SparkPeople user AJEREMA.
---Wash the chard but do not dry. Remove the center stem from each leaf. Set the leaves aside and chop the stems into small pieces. In a large skillet, sauté the onion, mushrooms and chard stems until softened (about 5 minutes), adding a tablespoon of water if necessary to prevent sticking.
---Meanwhile, cut the chard leaves into bite-sized pieces. Add them to the pan along with the garlic, reduce heat, and cover. Cook until all chard is wilted. Remove from heat. Spread chard in bottom of prepared pie pan.
---Place tofu and remaining ingredients in a blender, and puree until very smooth. Pour over the chard in the pie pan. Use a spoon to gently open holes through the chard so that the tofu mixture penetrates it. Smooth the top so that tofu layer is even and covers all the chard.
---Bake for 30 minutes, or until center is set. Remove from oven and allow to rest for 10 minutes before slicing and serving.
Number of Servings: 8
Recipe submitted by SparkPeople user AJEREMA.
Nutritional Info Amount Per Serving
- Calories: 124.3
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 91.3 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 2.3 g
- Protein: 10.1 g
Member Reviews
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LEMONCAT
This recipe from blog.fatfreevegan.com is one of my favorite ways to use chard. Adding mushrooms is a good idea. The last time I made it, I added some beet greens in addition to the chard, used arrowroot powder in place of cornstarch, and omitted onion powder. It turned out great! - 2/19/12
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JESSBLUE22
Rich, well seasoned. Cashews a must.I altered recipe-wont next time.Had to sub .5 spinach and .5 kale for chard and .5 dry parm .5 active yeast for nutritional yeast.Due to more greens, I added 1 egg mixed with ricotta to the filling b4 blending. Used a crust. Pleased lacto-ovos and carnivores alike - 12/21/10