Chard wrapped polenta with mushrooms and caramelised onion

Today was another day where I wanted to use up some of the ingredients in my fridge and pantry to make something new. This is always a fun exercise because it feels like such a celebration when I find a recipe on the Internet that I have all (or most) the ingredients for. 

I found an interesting recipe for chard (aka silverbeet) wrapped polenta from Mollie Katzen. The original recipe was not vegan, but I changed it up to make it vegan friendly. I also found a mushroom and caramelised onion recipe which I threw into the wrap too.I enjoyed this more than I thought I would, and would most definitely make this again whenever I feel like eating super clean :)

Here's my vegan friendly version:

Chard (silverbeet) wrapped polenta, mushroom and caramelised onion

Serves 4-6


Ingredients:

Polenta:

• 2 tablespoons olive oil
• 1 tablespoon onion powder or onion flakes
• 1 tablespoon garlic powder
• 2 tablespoons nutritional yeast
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• black pepper 
• about 12 perfect large chard leaves

 Mushrooms:

• 1 tablespoon olive oil
• 2 cups mushrooms
• 1/2 sweet yellow onion, sliced in thin strips.
•  1 clove garlic, minced
•  1 teaspoon balsamic vinegar
•  1 teaspoon agave, or sugar of your choice
•  1 tablespoon fresh thyme leaves
•  salt and pepper

Directions:

1. Put on a large pot of water to boil.
2. Meanwhile, place a medium saucepan over medium heat for about a minute, then add 1 tablespoon of the olive oil and swirl to coat the pan. Toss in the onion powder/flakes, garlic powder and cumin and cook, stirring, for about 2 minutes. Add salt and pepper.
3. Add another tablespoon of oil, if desired, and sprinkle in the polenta, stirring to coat. Reduce the heat to medium-low and sauté the mixture for 5 minutes or so, or until the grains become lightly toasty.
4.  When the water boils, add 3 cups, 1 cup at a time, to the polenta mixture, stirring it in, then covering the saucepan between additions so the polenta absorbs it (as if you were making risotto, but with less stirring). This should take about 10 minutes. (Leave the remaining water simmering in the pot on the stove.) When the 3 cups are incorporated and the mixture is tender, 6 to 8 minutes, remove it from the heat and immediately stir in the nutritional yeast. Set aside, covered. 
5. Now to start on the mushrooms. Heat oil in a nonstick pan over medium heat. Add onions, mushrooms, garlic and a few generous pinches of salt and a grind of pepper. Cook for 5 or 6 minutes or until onions and mushrooms cook down and caramelise. Leave aside.
6. Pick up each chard or collard leaf, one at a time, hold it by the stem, and immerse the entire leaf in the boiling water, down to the base, keeping it there until the spine becomes supple enough to bend without breaking, 20 to 30 seconds, depending on the size. Shake off any excess water and pile the blanched leaves on a plate as you go. Pat them dry with towels and, using scissors, trim off the stems at the base of the leaves and discard.
7. To assemble the packages, place about 1/4 cup of the filling (slightly more for larger leaves; less for smaller) near the bottom of each leaf and roll it up tightly, folding in the sides. Place all the filled leaves seam side down on a plate. If you have leftover filling, keep it handy.
   
   
   
   
8. Shortly before serving, place a large (10- to 12-inch) skillet over medium heat for about a minute, then add about 1/2 tablespoon olive oil and swirl to coat the pan. Add the packages and sauté on both sides for a total of 5 to 8 minutes, or until heated through. (You can also sauté any leftover filling or heat it in a microwave and serve it underneath or sprinkled on top.) Serve the packages hot or warm. 

I served my chard packages up with some roasted broccoli and carrot :)

Vegan blackened tofu, kale, silver beet (chard) and quinoa

I had a busy day today but I wanted to cook up a recipe I found on The Simple Veganista. The recipe was blackedned tofu, stir fried kale and quinoa. I had an hour to cook and eat my lunch before having to rush off and pick up my brother to go to the dentist. This dish was so quick and easy to make that I got it all done, plus I managed to get changed and brush my teeth! Awww yeah. 

Mind you, it was quick to make because I already had the ingredients. This dish is simple, but jam packed with flavour. I really loved it.

As The Simple Veganista goes on to explain on their site, this is a very nutritious meal. Kale is just a wonder vegetable, and quinoa is a wonder grain. Put them together and you get something even better than when the Power Rangers combine into a Megazord. 

Blackened Tofu, Stir Fried Kale (and silver beet /chard) and Quinoa

From The Simple Veganista

Kale and silver beet (chard):

Ingredients

kale and silver beet, roughly chopped

2 tablespoon of nutritional yeast, fine ground

1 teaspoon garlic powder

2 tablespoons sesame oil

salt to taste

sesame seeds to garnish

Directions

In large wok or saute pan heat oil on medium high. Add kale and stir fry for about a minute. Sprinkle nutritional yeast and garlic powder over top, turning and moving the kale around to get all the spices mixed well throughout the kale. Continue stir frying for another four to five minutes. You may leave a cover on for a minute here and there in between stir frying to help soften the kale. When kale turns bright green it's about ready to be removed from heat. Test a piece and see if it's too your liking, if not stir fry a little longer. Some may like it crisp and some may like it softer. Serve with a sprinkle of sesame seeds on top.

Blackened tofu:

Ingredients

one block firm or extra firm organic tofu

2 tablespoons tamari

1 tablespoon sesame oil

Spice Blend

2 teaspoons paprika

1 teaspoon black or white pepper

1 teaspoon cornstarch

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon thyme

1/8 teaspoon cayenne pepper

Open and drain tofu. Slice tofu into slabs, whatever size you prefer. Press tofu between paper towels or cloth to remove excess moisture. In a shallow dish place tofu and tamari and let set a few minutes, turn after a few minutes to let the other side soak.

In medium size bowl, combine all spice blend ingredients and mix until blended. This is fairly spicy so you may consider using less black pepper and/or cayenne.

In saute pan, heat oil on medium high heat. Place tofu pieces in spice blend, press gently to get a good coating, turn and repeat on the other side. Place coated tofu onto saute pan and cook a few minutes on each side. They will  blacken nicely as they should and be so tasty! Serve with quinoa, rice, kale or anything that calls to you. Serves four.

Quinoa:

Ingredients

1 cup quinoa

1 1/2 cups water

Directions

Rinse your quinoa under cool running water for about a minute or two to remove any dust. If you forego this step your quinoa will have a bitter taste. Well worth the step. In medium to large pot add quinoa and water, bring to a boil. Cover and simmer for 15-20 min. Once done stir and let set for 10 minutes uncovered to rest and soak up any excess water. Stir once again before serving. It will be a perfect quinoa, fluffy and sprouted.