Tuesday, October 18, 2011

Savory Swiss Chard Pie

12 oz swiss chard
1 medium onion, chopped
1 tbsp oil
2 cloves garlic, minced
12 oz extra firm silken tofu
1/4 cup almond milk
2 tbsp nutritional yeast
1 tbsp potato starch (or cornstarch)
1 tbsp cashews
1/4 tsp onion powder
1/8 tsp turmeric
3/4 tsp salt
1 pinch nutmeg
1/8 tsp cayenne
1 tsp dried thyme

Preheat oven to 375 degrees. Oil a 9 inch pan.
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 heat 1 tbsp oil, saute onion and stems until softened.
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. If any water has accumulated, drain it; then spread chard in bottom of prepared pan.
Place tofu and remaining ingredients and puree with immersible blender until very smooth. Pour over the chard in the 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.
About 1/4 of the recipe is about 120 calories.

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