John Myers
Ingredients for 2 servings:
- 500 g chard
- 2 tbsp almond butter, white, unsweetened
- 150 ml water, lukewarm
- 2 tbsp soy cream (soy cream cuisine)
- 1 clove(s) garlic
- 1 tbsp margarine
- 1 tbsp tomato paste
- salt and pepper
- Ginger powder
- curry powder
- Cinnamon
- nutmeg
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour
vegan, without milk and egg
Wash the chard thoroughly. Dice the stalks and cut the leaves into strips. Melt the margarine in a pan and sauté the diced chard stalks. Press in the garlic. Deglaze with a little water (just enough so nothing burns). Stir in the almond butter until smooth and add the remaining spices. Use the ginger powder, curry powder, and cinnamon sparingly. You shouldn’t notice any of the spices—it’s the blend that does it! Cover and simmer over medium heat for about 10 minutes. Then stir in the remaining water, tomato paste, and soy cream to create a creamy sauce. Adjust seasoning if desired. Finally, stir in the chard leaves. Cover and sauté for about another 10 minutes. Can be eaten as a side dish to meat dishes or on its own with rice or quinoa. Tip: If you like, replace half the water with dry white wine and add herbs such as oregano, thyme and/or marjoram.
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