The chard is a seasonal green leafy vegetable from September to March: let's see how to taste chard in 3 vegetarian recipes .
Lasagna with chard and carasau bread
A first course or a dish based on chard, simple to prepare and that does not need to be cooked in the oven.
Ingredients
> 300 g of carasau bread;
> 700 g of chard;
> 500 mL of vegetable bechamel;
> flake food yeast;
> a clove of garlic;
> a spoonful of pine nuts;
> a sweet dried pepper;
> oil, salt, pepper.
Ingredients for vegetable bechamel
> 500 mL of vegetable milk;
> 50 g of wholemeal or white flour
> 50 mL of extra virgin olive oil
> salt, pepper, nutmeg
Preparation
After having carefully taken out the beets, boil them in boiling water for about five minutes; once cooked, drain the beets and sauté in a pan for five minutes over medium heat with a tablespoon of extra virgin olive oil, a clove of garlic, the finely chopped dried sweet pepper, the pine nuts and a pinch of salt.
Prepare the béchamel: in a saucepan, mix the flour and the oil with the whisk, add the vegetable milk and mix well; light the fire to a minimum and bring to a boil, stirring constantly; let it thicken and, when the béchamel is ready, adjust the salt and if necessary add a pinch of pepper and nutmeg powder.
Prepare the layers in a baking dish: start by pouring a few tablespoons of vegetable béchamel on the bottom of the pan, place a sheet of carasau bread, a few tablespoons of chard and a sprinkle of flake food yeast; continue in this way until the ingredients are finished. Let the lasagne stand for about thirty minutes before serving.
Chickpea omelette with chard
A vegan alternative to the omelette with eggs, inspired by porridge and enriched with pan-fried beets, excellent also for meals away from home: try it!
Ingredients
> 150 g of chickpea flour
> 300 mL of water
> three tablespoons of extra virgin olive oil
> 500 g of chard
> a clove of garlic
> salt, dried mixed aromatic herbs
Preparation
In a bowl add the sifted chickpea flour, a tablespoon of oil, a pinch of salt, a teaspoon of dried mixed aromatic herbs and water; mix well with the whisk avoiding the formation of lumps, then let the mixture rest for about thirty minutes.
Meanwhile, wash and boil the beets in boiling water for about ten minutes, sauté for a few minutes in a pan with oil and garlic and, when cooked, add a pinch of salt and remove the garlic clove.
Add the chard to the chickpea flour batter, mix thoroughly and pour the mixture into a non-stick pan where you have warmed a tablespoon of extra virgin olive oil.
Cook the chickpea omelette for about ten minutes on a medium-low heat with the lid, then turn it over and continue cooking for another five to ten minutes. Allow to cool before serving.
Savory pie with chard
A quick and really tasty recipe to prepare: the rustic cake with chard and tofu cream. If you have a few more minutes, you can also prepare vegan savory pastry at home.
Ingredients
> 500 g of chard
> 150 g of natural tofu
> 2 tablespoons of flake food yeast
> 1/2 teaspoon of garlic powder
> 2 tablespoons of extra virgin olive oil
> 1 teaspoon of mixed dried aromatic herbs
> 1 tablespoon of soy sauce
> 1 salt intake
> 1 disc of salted pastry
Proeparazione
In the food processor, blend the tofu with the yeast, the garlic powder, the aromatic herbs, the soy sauce and two tablespoons of olive oil flush; you will have to obtain a soft and homogeneous cream and, if necessary, you can add a few tablespoons of vegetable milk.
After cleaning and boiling the beets, sauté in a pan for a few minutes with extra virgin olive oil and a clove of garlic; add salt, remove the garlic and mix the beets with the tofu cream, then use the mixture to stuff the vegan salted pastry.
Cook the savory pie in a preheated oven at 180 ° C for about thirty minutes.
