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Thursday, 2 May 2013

Sautéed Balsamic Rainbow Chard & Vegan 'Egg-Mayo' Salad

2 recipes
Preparation and cooking time: 5 minutes each

                                                                                        Source: goddesshuntress.com 

I've never really cooked much with rainbow chard, but their beautiful orange and purple stalks caught my eye at the store the other day, beckoning me to buy them. I had them lightly sauteed with cherry tomatoes, grated walnut No-Muh cheese and balsamic cream, served with left over vegan 'egg-mayo' salad from lunch, so this is a 2 in 1 post! You could also have the sautéed balsamic rainbow chard and 'egg-mayo' salad separately. The rainbow chard recipe is yummy on bread or as a side dish. The 'egg-mayo' salad is great in a sandwich, and would be perfect for afternoon tea finger sandwiches :)

Both dishes are delicious and take no more than 5 minutes to make.

The Sautéed Balsamic Rainbow Chard & 'Egg-Mayo' Combo - a Win!


For the Sautéed Balsamic Rainbow Chard (serves 2)
1 big bunch of rainbow collards, washed, ends of stems slightly trimmed but left whole
a handful of cherry tomatoes, quartered
1/4 cup grated walnut No-Muh cheese, or any other vegan cheese
1 teaspoon of olive oil
2 teaspoons of balsamic cream

'Egg-Mayo' salad mix

For the 'egg-mayo' salad (serves 4)
400 grams firm tofu, drained
2 shallots, sliced thinly
2 celery stalks, sliced thinly
2 brown mushrooms, peeled, washed and diced
1 teaspoon of canola oil 
1 teaspoon of turmeric
generous amount of salt
2 teaspoons of vegan mayonnaise
a dash of paprika


For the 'Egg-mayo' salad - In a bowl crumble up the tofu with your fingers (or mash with a fork) and add all the other' egg-mayo' salad ingredients and mix together well. Serve cold or heat up for a few minutes in a frying pan (if serving with the rainbow chard then toss in the frying pan once the chard is cooked).

Piling it up for an 'Egg-Mayo' Sandwich packed lunch

And Tadam! The 'Egg-Mayo' Sandwich

For the Sautéed Balsamic Rainbow Chard - Heat a frying pan/skillet over medium to high heat and heat the teaspoon of olive oil. Once the pan is hot add the rainbow chard leaves and the cherry tomatoes, cook for about 4 minutes stirring frequently. Add the balsamic cream and vegan cheese, combine and serve warm with the 'egg-mayo' salad, on it's own or as a side dish! 

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