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Tag Archives: Chard

Mixed Greens & Tofu with Chilli Bean Sauce

22 Friday Jan 2021

Posted by fincafood in Food for One, Main Courses, Vegan, Vegetable Dishes

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bok choi, broccoli, Chard, chilli bean sauce, mange tout peas, mizunza, Spinach, tofu

The vegetable garden has slowed down production in the cooler weather, so there’s a little bit of this and a little bit of that, but if you add all the bits together there’s enough for a tasty dish. I’ve got chard, spinach, mizuna, Russian kale, coriander and bok Choi, broccoli and a few mange toute peas.

For 1 portion

1 clove garlic – finely chopped

small piece of fresh ginger – finely chopped

few slices of red pepper

peanut oil

130 grams tofu – cut into dice

mixed green leaves – sliced

few mange toute peas

few sprigs broccoli and their sliced stems

1 tablespoon chilli bean sauce

1 tablespoon Kejap Manis – this is an Indonesian sweet soy sauce, if you can’t get it use regular soy sauce and a teaspoon of brown sugar

1 tablespoon Thai fish sauce Nam Pla

2 tablespoons water

Juice of a small lime

Firstly in a small bowl mix the last five ingredients together, all the wet ones, and put to one side.

Heat a tablespoon or two of peanut oil in a wok and add the ginger and garlic. Fry for a couple of minutes.

Add the red pepper and fry a minute more.

Add the tofu and fry, tossing it regularly, with the ginger and garlic until well coated with the other ingredients and starting to become golden on the corners.

Add all the greens and stir fry for five minutes or so.

Add the spicy liquid in the bowl and continue stir frying and tossing the ingredients to mix. Cook until the vegetables have brightened and just cooked but still with bite.

Serve with rice noodles. Yummy! This is one of my new favourites!

Spicy Green Lentils & Fresh Apple Chutney

13 Monday Jan 2020

Posted by fincafood in Main Courses, Vegan, Vegetable Dishes

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Apple, Chard, Pardina lentils, puy lentils, Spinach

This lentil dish is fragrantly spiced with a rich vegetable sauce, then the crisp apple chutney gives a tart and hot contrast to the softness of the lentils.

The lentils – Serves 4

250 grams Pardina or Puy lentils

vegetable stock – about 700 ml

3 tablespoons olive oil

1/2 courgette

1/2 Florence fennel

1/4 celeriac

1 large spring garlic

1 large spring onion

seeds of 10 green cardamoms

6 curry leaves

1/4 teaspoon turmeric

1 heaped teaspoon garam masala

1 teaspoon Maggi wurze

salt and freshly ground black pepper

chard or spinach leaves

Finely chop the garlic and onion

Cut the celeriac, courgette and fennel into about 1 cm dice.

Warm the oil in a large pan and fry the garlic and onion for two to three minutes

Add the vegetables and fry stirring from time to time until lightly browned.

Add the lentils and all the seasonings and then enough stock to cover.
Bring to a simmer, turn the heat down and gently cook until the lentils are tender and the vegetables have made a thickish sauce. Check the liquid level from time to time and add more stock if the dish is getting dry.

Check the seasoning of the lentils and add salt and pepper as needed.

Just before serving stir in the spinach or chard cut into strips. Let cook a couple of minutes for the leaves to wilt and brighten. The lentils taste enven better if cooked the day before you want to serve, like all stews, but leave the addition of the leaves until the last moment again.

The fresh apple chutney

1 crisp slightly tart apple – cut into small dice

fresh green chilli – finely chopped

pinch of salt

1/4 teaspoon sugar

juice from 1/2 lime

Mix all the ingredients together adding the chilli gradually. You want the chutney quite spicy but not blow your head off. Leave to marinate for half an hour or so before serving.

A Warm Winter Salad

16 Monday Dec 2019

Posted by fincafood in Food for One, Main Courses, Vegan, Vegetable Dishes

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Butternut squash, Chard, peas, red peppers, winter warm salad

A base of sweet garden peas and steamed chard topped with braised butternut squash and lemony, garlicky red peppers – what’s not to like?

Let’s do the butternut squash first. The amounts are per person so just multiply or expand if you are mega hungry.

Half a butternut squash – peeled and de seeded then cut into chunks.

Fry in olive oil with a lid on so it can steam. After about five minutes turn the cubes and season with a little sea salt and freshly ground black pepper.

Let cook another five minutes, covered, then stir again and add a tablespoon of green pumpkin seeds. Stir in and let cook a couple of minutes more then turn off the heat.

 

Next the red peppers.

Cut them into short strips and fry in olive oil with some finely chopped garlic. Fry them on a medium heat so that they cook quite quickly and brown a bit.

When the peppers are almost cooked throw in a handful of cashew (or other) nuts and stir round and let cook until slightly toasted.

Remove the peppers to a small bowl and season with a squeeze of fresh lemon juice.

 

Cook the chard leaves in the same pan. The chard wants to be washed and cut into strips.

Add to the pan together with some frozen or fresh garden peas. Cover and let the chard leaves wilt.

Turn the chard over from time to time.

Once it’s cooked enough, turn off the heat. Season with salt, pepper and the juice of half a lime.

Assemble the salad with the chard and peas as the base, then scatter over the pumpkin and seeds, then top with the peppers and nuts. Yum!

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  • Mixed Greens & Tofu with Chilli Bean Sauce
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