July 16th, 2009

Swiss Chard Pesto

I am on a mission to freeze as many local greens as possible for the winter. Here is my current favorite way to put up swiss chard. I love pesto, but it is too heavy and oily for me. This cuts back on the oil (but not the flavor) and gives you the bonus of an extra serving of healthy greens.

1 bunch basil
1 bunch swiss chard
3-6 cloves of garlic, crushed
pinenuts or walnuts (a few tablespoons)
2 TBLS extra virgin olive oil (more or less depending on your taste)
vegan parmesan, if desired

Wash, stem, and steam the chard in a few tablespoons of water. I leave the leaves whole. Only steam until bright green, but soft. Transfer the chard to the blender. Blend until liquid. Add the basil leaves, garlic and oil and blend again. Salt to taste. I add the nuts and cheese right before serving. If freezing, I don't add the cheese and nuts until I defrost.

Mung-Bean Sprout Stir-Fry

Easy. Fast. Delicious. And easy to grow at home.

Ingredients:
-Vegetable Oil
-Mung-Bean Sprouts
-3 Stalks of Scallions

1. Cut off the roots of the scallions. Chop the white parts and the green parts into one inch segments. Make sure the whites and the greens stay separate.
2. Heat the frying pan. Add a bit of oil. Stir-fry the scallion whites.
3. Toss in the sprouts and stir-fry for about 10 seconds. Close the lid for about 30 seconds to 1 minute. (Don't over stir-fry or the sprouts will become limp and soggy.)
4. Turn off heat and stir in the scallion greens. (The greens will become yellow with heat. That's why it's wise to add it last.)


From: http://theveganabc.blogspot.com/2009/07/mung-bean-sprout-stir-fry.html