If you've never tried cooking rainbow chard, you have to!
This week's veggie box from @barbuto.natural
contained so many lovely greens, including rainbow chard which have large green leaves and colourful stems.
So I bought vegan puff pastry (rectangular) and placed it on an oven tray with its own baking paper. I spooned vegan white sauce over the pastry and layered thinly sliced boiled potatoes and fresh tomato slices. Over this I placed the leek sauce and finally the cooked chard leaves, topped with vegan parmesan-style grated cheese. Into the oven for 20 minutes until the pastry was golden. Once cool, I added fresh cherry tomato halves and served for dinner with a quick french onion soup on the side.
How I cooked chard for my tart: I sauteed one chopped leek and garlic clove in a large wok and added the chard leaves whole. Whilst cooking I prepared some vegetable stock and poured one cup over the leaves and covered the wok for 10 minutes, until the stems were soft.
I wish the photo made more justice as the colourful stems make this dish so bright and inviting :)
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